Creamy Chicken Thighs and juicy Spinach is tender and full of natural flavors. Chicken Thighs are fairly affordable and may be purchased in bulk. I enjoy mixing up a bulk purchase by preparing a variety of delicious meals just like this one. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.
Watch the video and follow the instructions below to have this simple One Pot Creamy Chicken Thighs and Spinach on your table today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. The Creamy Juices of this dish are perfect with rice, potatoes or with a nice tear of fresh French Bread. The meat is so tender and moist this dish is a must try. Thanks for visiting and see you again soon.
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Trim off fat from the chicken thighs. Place the chicken in a bowl add garlic, onion, paprika, salt, black pepper, Italian seasoning and mix everything together until well coated.
Marinate for 10 minutes.
Heat the pan up to medium-high and add olive oil. Cooking in 2 batches: add half of the marinated chicken to the hot pan.
Sear 2-3 minutes per-side and then transfer to a plate/bowl. Repeat: sear and transfer to a plate/bowl the second batch of chicken.
In the same pan: add butter and minced garlic. Cook for 30 seconds or until fragrant. Add chicken broth & heavy whipping cream (evaporated milk or half & half for less calories).
Spinach and mix everything together or until the leaves are slightly welted.
Return all the seared chicken in the pan.
Turn down the heat to medium. Simmer for 17-20 minutes until the chicken is fully cooked (internal temp. 165°F) and the sauce has thickened or reduced in half. Season with salt if needed.
Serve
Enjoy!
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One Pot Creamy Chicken and Spinach
Ingredients
- 6 chicken thighs (boneless & skinless) about 1.5 lbs
- ½ cup chicken broth unsalted or low-sodium
- ½ cup heavy whipping cream
- 2 tbsp unsalted butter
- 2 tbsp extra virgin olive oil
- 2 tsp Italian seasoning
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp black pepper
- ½ tsp paprika
- 9 oz fresh spinach
- 3 garlic cloves minced
Instructions
- Trim off fat from the chicken thighs. Place the chicken in a bowl add garlic, onion, paprika, salt, black pepper, Italian seasoning and mix everything together until well coated. Marinate for 10 minutes.
- Heat the pan up to medium-high and add olive oil. Cooking in 2 batches: add half of the marinated chicken to the hot pan. Sear 2-3 minutes per-side and then transfer to a plate/bowl. Repeat: sear and transfer to a plate/bowl the second batch of chicken.
- In the same pan: add butter and minced garlic. Cook for 30 seconds or until fragrant.
- Add chicken broth, heavy whipping cream (evaporated milk or half & half for less calories), spinach and mix everything together or until the leaves are slightly welted. Return all the seared chicken in the pan.
- Turn down the heat to medium. Simmer for 17-20 minutes until the chicken is fully cooked (internal temp. 165°F) and the sauce has thickened or reduced in half. Season with salt if needed.
Serve & Enjoy!
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Chicken Recipes
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