- 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.
Reviews forChicken Thighs with Shallots & Spinach
"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!"
"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."
"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."
"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."
"Delicious. I did use bone-in chicken thighs. Took a little longer to cook."
"Really good. easy to make. My husband the picky eater loved it. This is a keeper!"
"Perfect, simple easy and a nice flavor, will make this again for sure!"
"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."
"Wonderful and easy to make, all year round recipe."
"Simple, yet elegant. Great recipe for the cast iron."