Creamy Chicken Thighs And Spinach
Pan seared, oven-baked skinless, boneless chicken thighs drenched in creamy garlic and spinach sauce. Made in just one pan and ready in 30 minutes, perfect for weeknight cooking!
Servings: 5
Calories: 375kcal
Ingredients
- 5 boneless, skinless chicken thighs
- 1 tablespoon extra virgin olive oil
- 1 cup heavy cream *see note below
- 2 teaspoons flour *both regular and gluten free flour work in this recipe *see note below
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons Italian seasonings
- 2 tablespoons unsalted butter
- 2 teaspoons minced garlic *see note below
- ½ cup chicken broth
- 1 tablespoon white wine vinegar
- 1 bay leaf
- 2 cups spinach
Recipe notes:
Heavy cream: Avoid substituting heavy cream for something with lower fat content (like half and half). White wine vinegar may curdle a lower fat content replacement. Flour: I have tested this recipe with gluten free flour and it worked great! I used Bob's Red Mill Gluten Free 1-1 Baking Flour. Garlic: Mince up 2-3 large cloves or keep a jar of garlic in the refrigerator (I highly recommend doing this, it's so convenient)!Instructions
- Preheat oven to 400°F.
- Place an oven safe skillet on the stovetop and set heat to medium.
- Add olive oil to your pan.1 tablespoon extra virgin olive oil
- Sprinkle chicken thighs with salt and pepper. Sear meat in olive oil for 2 minutes on each side, until browned. Reduce stovetop heat to low, transfer chicken to a plate and set aside.5 boneless, skinless chicken thighs
- Mix up your sauce: measure heavy cream, flour, salt, pepper and Italian seasonings into a small bowl and whisk ingredients together. Set aside.1 cup heavy cream, 2 teaspoons flour, 1 teaspoon salt, 1 teaspoon pepper, 2 teaspoons Italian seasonings
- Place unsalted butter in skillet, add garlic and sauté for 30 seconds, until aromatic.2 tablespoons unsalted butter, 2 teaspoons minced garlic
- Add sauce mixture to the skillet and stir until it begins to thicken. Whisk in your white wine vinegar, broth and bay leaf.½ cup chicken broth, 1 tablespoon white wine vinegar, 1 bay leaf
- Add spinach to sauce and stir until it cooks down a bit.2 cups spinach
- Nestle chicken thighs back into skillet and baste with sauce.
- Transfer skillet to the oven and bake for about 20 minutes and then broil on high for 2-3 minutes to get some nice brown color on top.
- Use a food thermometer to check that chicken is fully cooked through. Once the internal temperature reaches 165°F, it is done.
- Take your skillet out of the oven and remove bay leaf. Allow to cool and enjoy!
Nutrition
Serving: 1/5th of recipe | Calories: 375kcal | Carbohydrates: 7g | Protein: 19g | Fat: 30g | Fiber: 1g