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Chicken Thighs with Shallots & Spinach Recipe

Chicken Thighs with Shallots & Spinach Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings


  • 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, trimmed
  • 1/4 teaspoon salt
  • 1/4 cup fat-free sour cream


  • 1. 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.
  • 2. 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.
    Freeze option: Before adding sour cream, cool chicken and spinach mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally. Stir in sour cream. Yield: 6 servings.

Nutritional Facts

1 chicken thigh with 1/4 cup spinach mixture equals 225 calories, 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.

Reviews for Chicken Thighs with Shallots & Spinach

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Reviewed Apr. 13, 2016

"This is the FIRST recipe I made from Taste of Home. My sister and I are HUGE fans of boneless, skinless chicken thighs. Unfortunately, I didn't have any shallots, so I used a small red onion. Instead of cooking six chicken thighs, I cooked eight for leftovers. I served the chicken thighs and spinach with some rice, to stretch the meal out. I will definitely make this recipe again!!!"

Reviewed Mar. 31, 2016

"This was quick, easy and delicious! I too used onion instead of shallots as had none on hand. Will be making this regularly! Thanks for the great recipe."

Reviewed Feb. 17, 2016

"I made this as written, and it was fabulous, and I will make again. Everything came together quickly; the hardest part was clean-up b/c I don't have a nonstick pan.

Next time, I'll add sliced fresh button mushrooms (8 oz) and a clove or two of minced fresh garlic. I agree with other reviewers who suggest increasing the spinach and doubling the sauce; I'll do that next time, too. Thank you for a wonderful recipe!! My kitchen smells heavenly, thanks to this dish!"

Reviewed Feb. 2, 2016

"I made this as written except bone in thighs were on sale and I used the chicken broth. (I planned to use wine until I realized someone drank the bottle I intended to use. It happens a lot around here lol). I doubled the spinach sauce on the recommendation of my sister who made it first It was delicious! Even the young one enjoyed it. Definitely putting this in the rotation. I also grated some nutmeg on the leftovers and that was good too! Thanks for the great, low carb, meal!"

Reviewed Jan. 7, 2016

"Fast and fabulous. We loved the spinach and sauce and I'm making it again with a different meat. It will be one of most used side dishes."

Reviewed Jan. 2, 2016

"I made this for my husband he loved it. I always season chicken with bottled rotisserie seasoning, in addition to salt & pepper. I used frozen spinach and added a pinch of red pepper flakes to it. Its a keeper."

Reviewed Nov. 29, 2015

"Made as written except substituted onion for shallots. It was truly quick and easy, and delicious to boot."

Reviewed Nov. 11, 2015

"OMG I made these last night and they were delicious. I added additional spices to chicken and I would probably double or triple the spinach next time as I wanted more of that and it really shrinks after it's cooked. Amazing recipe."

Reviewed Nov. 7, 2015

"This was so good as is. Somebody suggested using breasts which are so dry. Don't use them follow the recipe and use thighs. So moist"

Reviewed Oct. 27, 2015

"This is so tasty that it no way serves 6. My husband and I just about finished the whole thing off ourselves!"

Reviewed Aug. 31, 2015

"Total winner Genna, will definitely make this again! Thanks so much for sharing your recipe!"

Reviewed Jul. 27, 2015

"We LOVE this!!! Just gonna say I imported this into my recipe builder and I came up with much lower calorie and fat totals. 155 cal, 5g total fat per 1 breast & 1/4 cup spinach mixture."

Reviewed Apr. 23, 2015

"really good"

Reviewed Apr. 11, 2015

"Wow, loved this! I had mushrooms on hand so added that to the sauce mixture which I doubled. Really good flavors, thanks for sharing!"

Reviewed Mar. 13, 2015

"I enjoyed the flavor but my sauce definitely did not turn out like the picture. Would make again though."

Reviewed Feb. 21, 2015

"we loved it! different and elegant. thank you so much for the wonderful recipe."

Reviewed Feb. 12, 2015

"Very tasty! I also added garlic to the onions (didn't have shallots). I used frozen chopped spinach but will try fresh spinach next time."

Reviewed Feb. 12, 2015

"My husband and father just loved this! My hubby thought he was eating a gourmet meal. My changes included using some garlic Mrs. Dash on my chicken, & onions instead of shallots. I did use the white wine. It was quick easy and very flavorful. Will make again."

Reviewed Feb. 8, 2015

"Delicious, made it like the recipe said, didn't have white wine but used chicken broth."

Reviewed Feb. 5, 2015

"This has everything I love in a recipe: Fast to make, few ingredients, and delicious!!!

Like many other reviewers I had no shallots so I substituted with yellow onions, and frozen spinach (thawed in a colander and then used a spoon to squeeze out excess water). I also didn't have white wine and, while I had chicken broth, using wine sounded so good I took a chance and used RED came out absolutely scrumptious! I tried the recipe again a week later with white wine, still very good though I think I liked the flavor of the red a tiny bit better. Presentation was definitely better with the white wine as the red tinged the spinach and onions pink but if it's just for family who cares! This is enough for 3 adults if you have another side, otherwise I don't think there would be enough spinach. Since this was a last minute dinner I made a couple of baked potatoes in the microwave and it went well with it and left my husband and I stuffed! This definitely goes into the rotation."

Reviewed Oct. 14, 2014

"Enjoyed it. I sprinkled salt and garlic powder over the chicken and set it in the frig for a couple of hours to help infuse it with flavor. I also added garlic with the onions.

I had some carrots I needed to use, so I shredded them and added them with the spinach."

Reviewed Oct. 9, 2014

"This was super yummy. I used a stainless pan so there were crunchy bits of chicken in my spinach and the sauce was brown after I added the sour cream, but I think that was probably an improvement over the non stick version. For our family, this was not a 6 serving meal. I did have chicken leftover feeding two adults and one child but all the spinach was eaten."

Reviewed Sep. 14, 2014

"Excellent recipe. I love the tender spinach in the creamy shallot sauce."

Reviewed Aug. 1, 2014

"Added dried garlic when sautéing the garlic. Overall a great recipe."

Reviewed Jul. 12, 2014

"I love this dish. I'm always looking for something that is low in calories but full of flavor. I doubled the spinach and shallot mixture so that I did not have to add a side dish to this."

Reviewed Mar. 10, 2014

"My husband loved this dish!"

Reviewed Mar. 2, 2014

"I have made this dish several times and will again tomorrow. It is one of our favorites and very easy to make and I also serve with rice or red potatoes. Yummy"

Reviewed Feb. 16, 2014

"This dish became one of my husband's favorite dishes and the first one he ever requested by name. It has really great flavors and we enjoy it served over a bed of rice."

Reviewed Dec. 31, 2013

"This was a tasty dish. The only change I made was using chicken breasts because that is what I had on hand. I enjoyed the sauce and felt great about eating all of that healthy spinach. It was also quick which is a plus."

Reviewed Sep. 25, 2013

"I baked my chicken b/c mine was bone in. Tasted great!"

Reviewed Sep. 1, 2013

"This is delicious! I made a few adjustments for what I had on hand & personal preferences, and turned out terrific. My changes: I doubled the sauce ingredients, except for the spinach, and served it over penne pasta. Used an onion instead of shallots, chicken broth rather than white wine, Montreal Seasoning on the chicken instead of seasoned salt & pepper, and added minced garlic, because everything is better with garlic added :)."

Reviewed Aug. 28, 2013

"This was a delicious dinner!  It is an easy, and flavorful dish. 

I did make a few substitutions. I used chicken breast in place of thighs. Instead of seasoned salt, I flavored my chicken with garlic salt, onion powder, and ground pepper. My family can't get enough sauce, so I  increased the sauce by using 1 cup of chicken broth, and 1/2 cup of sour cream. I added arugula with the spinach. Because of the salt content in the garlic salt, and chicken broth, I omitted the 1/4 t of salt.
I served this with wild rice, which was a great compliment to this delicious chicken meal! I will definitely make this again! Thank you!"

Reviewed Aug. 21, 2013

"I thought this was quite good, but I made a few changes, based on what I had on hand.

I substituted the thighs for palm-sized boneless, skinless chicken breasts I marinated in a light brine solution. As a result, I eliminated the seasoned salt.
The only complaint from my family, is that they wished there was more spinach.
I'd make this again."

Reviewed Aug. 20, 2013

"I made this and it is awesome! Highly recommend it. I changed a few things to use what I had in the kitchen. I used: white wine, frozen spinach (thawed, well drained) and a red onion (about 1 1/2 tbsp finely chopped, instead of shallots), I need to double the wine/sour cream mixture and deleted the salt on the spinach.....wasn't needed! Quick, easy and tasty!"

Reviewed Aug. 14, 2013

"This is fast and fabulous!"

Reviewed Jan. 5, 2013

"I made this earlier this week. I don't normally like spinach, but barely cooked it was wonderful. The only thing I did different with this one was adding pasta to make sure my husband got filled up.

Definately make again."

Reviewed Sep. 28, 2011

"I didn't have shallots on hand so I made this with red onion and it was delicious! I used wine and I think that made a big difference in the flavor."

Reviewed Apr. 19, 2011

"Excellent recipe. I didn't use the sour cream; deglazed the pan with the wine. Even without the dairy, the sauce was delicious. Will be making this one again for sure."

Reviewed Feb. 26, 2011

"I didn't think I was going to like this recipe, but I was very surprised. The shallots and spinach is delicious! Definitely use the white wine if you can. :)"

Reviewed Jan. 10, 2011

"In regards to dtardif's comment, the item on the plate under the chicken is the shallots and spinach mixture.

We apologize for any confusion.
Taste of Home Test Kitchen"

Reviewed Jan. 5, 2011

"The picture shows a different presentation. Could somebody tell me what the other object is on the platter?"

Reviewed Dec. 4, 2010

"Great midweek meal. I added a crushed clove of garlic and deglazed the pan with the wine and then added the broth. Served it over egg noodles and enjoyed!"

Reviewed Jan. 17, 2010

"I made this today and we liked it. The sauce was a bit soupy at first, but I just kept simmering it and it did thicken. I would make it again."

Reviewed Dec. 30, 2009

"This was very simple but delicious. I was impressed and will definately make again. First attempt was a little soupy. I will reduce my initial liquid and add more later if necessary."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.