Start by seasoning your chicken thighs with salt and black pepper. Make sure each piece is generously coated. In a large skillet, heat the olive oil over medium-high heat.

Once hot, add the seasoned chicken thighs, skin-side down. Sear them for about 5-7 minutes until they are golden brown. Flip and cook for another 5 minutes. Remove them from the skillet and set aside.

In the same skillet, add a bit of butter if needed. Toss in the diced shallots and minced garlic. Sauté for about 2-3 minutes until fragrant. Then, sprinkle in the fresh thyme and stir it in. The aroma will be divine.

Now, add the flour directly to the skillet, stirring to combine. Let it cook for a minute, stirring continuously to avoid any lumps. This roux will provide the lovely creamy base for our sauce.

Slowly pour in the chicken broth and white wine while continuously stirring. Bring this mixture to a gentle simmer. You’ll notice it thickens as it heats up—magic in action!

Once you achieve the desired thickness, add the cauliflower florets directly into the skillet. Nestle the chicken thighs back into the mixture. Cover and let it cook for about 20 minutes over low heat until the cauliflower is tender and the chicken is cooked through.

Stir in the baby spinach, half-and-half, Dijon mustard, and grated Parmesan cheese. Allow everything to meld for a few minutes. The spinach will wilt, and the sauce will become luxuriously creamy. Taste and adjust the seasoning before serving.