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Chicken Thighs with Shallots & Spinach

 Chicken Thighs with Shallots & Spinach
This moist and tender chicken comes complete with its own creamy and flavorful vegetable side! It makes a pretty presentation and goes together in no time flat for a nutritious weeknight meal. —Genna Johannes, Wrightstown, Wisconsin
6 ServingsPrep/Total Time: 30 min.


  • 6 boneless skinless chicken thighs (about 1-1/2 pounds)
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon pepper
  • 1-1/2 teaspoons olive oil
  • 4 shallots, thinly sliced
  • 1/3 cup white wine or reduced-sodium chicken broth
  • 1 package (10 ounces) fresh spinach
  • 1/4 teaspoon salt
  • 1/4 cup fat-free sour cream


  • Sprinkle chicken with seasoned salt and pepper. In a large nonstick
  • skillet coated with cooking spray, heat oil over medium heat. Add
  • chicken; cook 6 minutes on each side or until a thermometer reads
  • 170°. Remove from pan; keep warm.
  • In same pan, cook and stir shallots until tender. Add wine; bring to
  • a boil. Cook until wine is reduced by half. Add spinach and salt;
  • cook and stir just until spinach is wilted. Stir in sour cream;
  • serve with chicken. Yield: 6 servings.
Nutritional Facts: 1 chicken thigh with 1/4 cup spinach mixture equals 225 calories,

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Chicken Thighs with Shallots & Spinach (continued)

Nutritional Facts: 10 g fat (2 g saturated fat), 77 mg cholesterol, 338 mg sodium, 8 g carbohydrate, 1 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 vegetable.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.