Chicken Thighs and Spinach

This recipe for creamy chicken thighs and spinach proves that big flavor doesn’t require a long list of fancy ingredients. With just six ingredients, this one-skillet meal comes together quickly enough for a weeknight but looks and tastes elegant enough to serve to company.

It starts with boneless skinless thighs, which cook up tender and juicy in mere minutes—making them a perfect (and affordable) protein for quick stovetop dinners. Once it’s served with a side of spinach and shallots in a creamy, flavorful pan sauce, you’ll have a complete meal with main and veggie in under 30 minutes.

Ingredients for Chicken Thighs and Spinach

• Chicken thighs: Boneless skinless chicken thighs cook up tender and juicy in just minutes, but you can use thin-cut chicken breasts if you prefer white meat. Skip bone-in thighs; they’ll take longer to cook and are better suited for the oven.
• Seasoned salt: This all-purpose seasoning is a convenient way to add big, savory flavor to the chicken without pulling out a dozen herbs and spices.
• Shallots: Milder than other types of onions, shallots taste slightly sweet with a gentle onion flavor that won’t overpower the other ingredients. No shallots? Swap in a small yellow onion or a few minced garlic cloves for a slightly different aromatic depth.
• Wine or broth: A few splashes of a dry white wine like pinot grigio or chardonnay add brightness and help lift the flavorful browned bits from the pan. If you’d rather skip the alcohol, swap in reduced-sodium chicken broth to deglaze the pan.
• Spinach: Fresh spinach cooks down to a tender leafy green side and almost melts into the creamy sauce. For the most delicate flavor, use baby spinach. Frozen spinach works in a pinch, but you’ll have to thaw and drain it well beforehand.
• Sour cream: The recipe calls for reduced-fat sour cream, but full-fat will give you a more decadent sauce. Use what you have or like best!

Directions

Step 1: Cook the chicken

Sprinkle the chicken thighs with seasoned salt and pepper. Heat the oil in a large nonstick skillet over medium heat. Add the chicken and cook unil a thermometer inserted in the thickest part reads 170°F, about six minutes per side. Transfer the chicken to a plate and keep it warm.

Editor’s Tip: Avoid turning the chicken too soon—let it sear undisturbed for a few minutes to develop a flavorful, golden crust.

Step 2: Make the creamy spinach

Add the shallots to the same skillet and cook over medium heat until tender. Pour in the wine, bring it to a boil and cook it until it is reduced by about half. Add the spinach and salt and continue cooking until the spinach is wilted. Stir in the sour cream and serve the creamed spinach with the chicken.

Editor’s Tip: When you add the wine, scrape up any browned bits from the bottom of the pan to add rich, savory notes to the sauce.

Recipe Variations

• Add mushrooms: Earthy mushrooms pair well with the tender spinach and creamy sauce. Slice cremini or button mushrooms and add them with the shallots for extra flavor and texture.
• Double the spinach and sauce: Want more veggies or extra sauce to spoon over side dishes? Double up on the shallots, spinach, wine and sour cream for extra servings and plenty of sauce.
• Swap thighs for breasts: Use thin-cut chicken cutlets or slice regular breasts in half crosswise so they cook quickly and evenly on the stovetop.
• Dredge the chicken: For a golden, slightly crisp exterior, lightly dredge the chicken thighs in all-purpose flour before cooking them.
• Add garlic: Stir in a couple of minced garlic cloves with the shallots for an extra punch of aromatic flavor.
• Spice it up: A pinch of grated nutmeg adds subtle warmth and enhances the richness of the creamy spinach sauce. For a gentle kick, add a pinch of red pepper flakes along with the shallots.
• Make it richer: Stir in a bit of grated Parmesan, a splash of heavy cream or a spoonful of cream cheese into the sauce to make it extra rich and velvety.

How to Store Chicken Thighs and Spinach

Leftovers can be stored in an airtight container in the fridge for up to four days. To reheat leftovers, warm the chicken thighs and spinach in a skillet over medium-low heat, adding a splash of broth or cream to loosen the sauce as needed. You can also microwave individual portions, but do so in 30-second intervals or at reduced power to keep the sauce creamy and prevent it from separating.

Can you freeze chicken thighs and spinach?

You can freeze chicken thighs and spinach, but the creamy sauce may separate slightly when thawed. For the best results, cook the chicken and spinach as directed, but don’t add the sour cream. Let it cool, then freeze in an airtight container for up to two months.

Thaw the chicken thighs and spinach overnight in the refrigerator, then reheat them slowly in a covered skillet over medium-low heat until a thermometer inserted in the chicken reads 170°. Once they’re hot, stir in the sour cream and warm them gently until the sauce is smooth and creamy.

Chicken Thighs and Spinach Tips

Can I use chicken breasts in this recipe?

Yes, you can easily swap in chicken breasts to make this an all-white-meat dinner. Use thin-cut boneless skinless breasts or slice and pound full-size breasts into cutlets so they cook quickly and evenly on the stovetop. Cook them for about five minutes per side or until the internal temperature reaches 165°.

Can I use frozen spinach in this chicken skillet recipe?

Yes, you can use frozen spinach in place of fresh spinach. Thaw it completely and squeeze out as much liquid as possible before adding it to the pan. Otherwise, the extra moisture can make the sauce watery.

What can I serve with chicken thighs and spinach?

This chicken thigh and spinach recipe pairs well with a simple starch like fluffy rice pilaf, buttered noodles, roasted red potatoes or creamy mashed potatoes. If you’d like, make extra sauce for tossing with pasta or topping potatoes. For a lighter meal, try serving it with a low-carb side dish like a crisp green salad or cheesy mashed cauliflower. A crusty baguette, garlic bread or warm dinner rolls are also perfect for mopping up every bit of creamy spinach.