- 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
- 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.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Chicken Thighs with Shallots & Spinach
"Simple, yet elegant. Great recipe for the cast iron."
"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!!!"
"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."
"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!"
"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!"
"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."
"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."
"Made as written except substituted onion for shallots. It was truly quick and easy, and delicious to boot."
"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."