Herb-Mustard Butter Chicken Thighs
Mashed Cauliflower with Spinach
Ingredients
- 1 lb boneless, skinless chicken thighs
- ½ Tbsp olive oil
- 2 Tbsp butter, softened
- 2 Tbsp chopped fresh basil (or parsley)
- ½ Tbsp Dijon mustard
Instructions
- Preheat oven to 400°F. Season chicken with salt and pepper, if desired. Cook chicken in hot oil in a cast-iron or ovenproof skillet 2 to 3 minutes per side or until browned.
- Stir together butter, basil, and mustard; spread butter mixture over chicken. Transfer skillet to oven. Bake 10 minutes or until done.
Side Dish Ingredients
- 1 (12-oz) pkg cauliflower florets
- 1 clove garlic, halved
- 2 Tbsp butter, cut into pieces
- ¼ cup whipping cream
- ¼ tsp salt
- 1½ cups coarsely chopped baby spinach
Side Dish Instructions
- Cook cauliflower and garlic in boiling water to cover 10 minutes or until very tender. Drain well. Return cauliflower and garlic to pot over low heat. Add butter, cream, and salt. Cook 1 minute; remove from heat.
- Mash with a potato masher until smooth. Stir in spinach.
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