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Chicken Thighs with Shallots & Spinach Recipe

Chicken Thighs with Shallots & Spinach Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings


  • 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.

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.

Reviews for Chicken Thighs with Shallots & Spinach

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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."

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."

Reviewed Jan. 15, 2018

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

Reviewed Nov. 11, 2017

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

Reviewed Oct. 17, 2017

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

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."

Reviewed Mar. 8, 2017

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

Reviewed Feb. 25, 2017

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

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!!!"

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!!!"

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