Chicken Thighs with Shallots & Spinach Recipe

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Chicken Thighs with Shallots & Spinach Recipe
Chicken Thighs with Shallots & Spinach Recipe photo by Taste of Home
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Chicken Thighs with Shallots & Spinach Recipe

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This moist and tender chicken comes complete with its own creamy spinach side dish! It makes a pretty presentation and comes together in no time flat for a nutritious weeknight meal. —Genna Johannes, Wrightstown, Wisconsin
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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.
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.
Originally published as Chicken Thighs with Shallots & Spinach in Healthy Cooking December/January 2010, p55

Nutritional Facts

1 chicken thigh with 1/4 cup spinach mixture: 225 calories, 10g fat (2g saturated fat), 77mg cholesterol, 338mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 vegetable.

  • 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.
Originally published as Chicken Thighs with Shallots & Spinach in Healthy Cooking December/January 2010, p55

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Reviews forChicken Thighs with Shallots & Spinach

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Realtytrainer User ID: 2723253 277605
Reviewed Nov. 11, 2017

"Really good. easy to make. My husband the picky eater loved it. This is a keeper!"

MY REVIEW
Andelee User ID: 8660341 276414
Reviewed Oct. 17, 2017

"Perfect, simple easy and a nice flavor, will make this again for sure!"

MY REVIEW
SRAdair User ID: 5856862 271742
Reviewed Aug. 14, 2017

"What a lovely recipe! Made it exactly per recipe the first time. The second time I tossed in some minced garlic and sliced baby bella mushrooms. Wow! And, since we are a sauce loving household, I doubled the amount for that. This is a keeper! Served with a a side of garlic mashed potatoes, spinach salad (cranberries, red onion, cucumber with TessaMae's Honey Poppyseed dressing, and a buttery Chardonnay."

MY REVIEW
dancingfool User ID: 7427237 263228
Reviewed Mar. 8, 2017

"Wonderful and easy to make, all year round recipe."

MY REVIEW
justmbeth User ID: 1196484 261803
Reviewed Feb. 25, 2017

"Simple, yet elegant. Great recipe for the cast iron."

MY REVIEW
homemaker27 User ID: 6063773 259758
Reviewed Jan. 16, 2017

"This was so good!!!! Made as directed except I used a medium white onion instead of shallots (couldn't find in the grocery store) and fresh garlic minced (a heaping soup spoon). Used chicken broth and a bit more seasoning than amount directed. Loved it!!! The thighs are so tender!!!"

MY REVIEW
missdramaqueen31 User ID: 8029404 247059
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!!!"

MY REVIEW
ZoiZoi User ID: 7749061 246379
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."

MY REVIEW
tippi.mitchell User ID: 5101325 244011
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!"

MY REVIEW
pattidizz User ID: 8759103 243085
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!"

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