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Chicken Thighs with Shallots & Spinach

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.
  • Makes
    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 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 Facts
1 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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Average Rating:
  • Annie
    Apr 9, 2021

    This recipe was perfect! Easy, quick, and delicious. Peeling shallots can be a pain but every bite was beyond worth it. I did add smoked paprika to the chicken and garlic in with the shallots. Next time we plan on adding mushrooms too. Thank you for this recipe!

  • Wendy
    Apr 3, 2021

    Delicious! I doubled the sauce and added mushrooms, blistered tomatoes and a little garlic. Quick and easy to make. Will definitely make it again.

  • Lisa
    Mar 7, 2021

    No comment left

  • gremaux
    Feb 9, 2021

    No comment left

  • Laura
    Jan 25, 2021

    This recipe is simply delicious! When I first read the ingredients I wasn't sure how it could get such great reviews since there were no herbs or spices. But it has such a great flavor and I've made it twice now. Both times I did include mushrooms as a couple of other reviewers suggested. Once the shallots are mostly softened I added in about 8oz of sliced baby bella mushrooms (they give off less water). I did drizzle a bit more oil on the mushrooms and then I added the wine. I didn't have low fat sour cream, just regular. My husband and I love it! It will be making it often. I think it's a great company dinner too, especially with the mushrooms. It's just so flavorful. I guess the shallots and wine provide all of the needed flavors for this recipe. Yummy!

  • Jackson
    Jun 26, 2020

    This one was awesome. Probably took me 45 minutes but I'm a slow cook. Its DELICIOUS. The only thing I would try next time is add mushrooms and also, try to thicken up the sauce slightly.

  • Martha
    Mar 2, 2020

    We really liked this recipe...did add mushrooms...easy to prepare and inexpensive...

  • annrms
    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!

  • Laylay0308
    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!

  • AvidcookGAtoCA
    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