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In a large skillet over medium heat, cook the bacon until crisp, about 5 minutes. Remove to a paper towel-lined plate to drain , leaving the bacon grease in the pan.
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Season the chicken thighs with salt and pepper and place in the skillet, laying them flat. Cook for 4 minutes per side or until cooked through. Remove to a plate.
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Add the butter to the skillet. When melted, add the garlic and cook for 1 minute, until fragrant. Add the spinach and saute until wilted, 2 to 3 minutes.
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Stir in the heavy cream and Parmesan and cook until thickened, about 3 minutes. Add the bacon to the sauce and stir to combine. Return the chicken to the skillet and toss to coat. Sprinkle the crumbled feat over the top.