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

Read Reviews
5 56 57
Publisher Photo
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.

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  • 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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LindaGlen5 User ID: 7472862 286972
Reviewed Apr. 22, 2018

"My family loved this dish. I followed the recipe only doubled it for my family. It was delicious. Served with mashed potatoes and salad. It was easy and fast. Thank you for sharing!"

MY REVIEW
knitterchris User ID: 2766922 286441
Reviewed Apr. 10, 2018

"Terrific! Even my picky husband liked this one, will make it again. The only problem I had was the sauce was thin. Next time, I may start with a beurre manie to thicken it. Other than that - loved it!"

MY REVIEW
mrscrazyed1 User ID: 6143812 286047
Reviewed Apr. 2, 2018

"Not sure why this was so special. All the ingredients are simple and usually on hand. But this tasted outstanding. Next time, however, I'll double the amount of spinach -- it was that good. Served with plain pasta which rounded the meal out perfectly."

MY REVIEW
janetlutter User ID: 8360151 284719
Reviewed Mar. 7, 2018

"This has a very good flavor. I really liked it and will make again!

I broiled the chicken in the oven and then put it on top of the shallot spinach mixture."

MY REVIEW
KittieCatt User ID: 6154720 282156
Reviewed Jan. 15, 2018

"This sounds delicious, and easy to make. Most of us usually have these ingredients on hand, so it's a tasty & easy meal to make on a busy day. I like the use of fresh spinach, since I always buy a huge bag, and I then worry about how to use it up before it goes bad. I have some thighs thawing out in the fridge, so I plan to make this tomorrow."

MY REVIEW
maugusto User ID: 7801877 282147
Reviewed Jan. 15, 2018

"Delicious. I did use bone-in chicken thighs. Took a little longer to cook."

MY REVIEW
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."

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