Chicken Thighs with Shallots & Spinach
Total TimePrep/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, trimmed
- 1/4 teaspoon salt
- 1/4 cup reduced-fat sour cream
- Sprinkle chicken with seasoned salt and pepper. In a large nonstick skillet, heat oil over medium heat. Add chicken; cook until a thermometer reads 170°, about 6 minutes on each side. 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, stirring occasionally, until a thermometer inserted in chicken reads 170°. Stir in sour cream.
Nutrition Facts1 chicken thigh with 1/4 cup spinach mixture: 223 calories, 10g fat (3g saturated fat), 77mg cholesterol, 360mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 vegetable.
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Dec 17, 2019
Made this using one huge chicken bone-in breast that I prepared ahead. I boned and sliced it thickly. Made bowls with the spinach mixture (added cooked, sliced mushrooms, too), chicken, and steamed, diced sweet potato! Outstanding!
Dec 9, 2019
I love the ease of this delicious dish. I would be willing to try it with chicken breasts or pork chops even! Great flavor thanks to the shallots!
Jun 1, 2019
I’ve made this twice in 2 weeks because it is delicious! First time I followed the recipe exactly. I second go round I doubled the spinach and sauce and used chicken broth in place of wine and Vidalia onion rather than shallots to use what I had on hand - equally yummy! Lynne German, Volunteer Field Editor
May 7, 2019
Very good recipe!! I use bone-in thighs because that is what I usually buy. I also double the spinach sauce- it is sooo good!! Joyce Moynihan, Volunteer Field Editor.
May 6, 2019
If you like spinach and chicken this is a great recipe to try! I made it exactly as printed but used regular sour cream instead of low fat. I would prefer a slightly thicker sauce so I might try adding some low fat cream cheese tthe next time I make it. I give this 4 stars (because of the sauce) and will definitely make it again.
Feb 12, 2019
Was a very good meal! Made this tonight. I already had the bone in thighs, so I used them. It just took longer to cook them thoroughly. But I continued preparing the creamed Spinach as directed (just doubling the amounts). I served it with rice pilaf and it was very good. It made for two meals for me and my husband!
Jan 22, 2019
This so good and it couldn't be easier! My husband loved it as much as I did. Definitely a keeper!!!!
Oct 27, 2018
My husband loved the chicken. I wish I would doubled the spinach mixture as other readers have commented. A different, tasty dish for us.
Oct 16, 2018
Really disappointing after reading so many favorable reviews.
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!