Recipes
Chicken Thigh Skillet with Spinach
Fancy chefs understand the secret of flavor layering: They take a group of ingredients that taste great separately. Then, through the alchemy of heat and time, they create a final product that’s so much greater than the sum of its parts. That’s the reason this one-pan recipe is able to create such a complex flavor combination in such a short amount of cooking time.
Garlic and shallots provide depth, wine and lemon juice brighten the sauce, and a dollop of sour cream adds a satisfying “something extra.” With the addition of lean chicken and fresh spinach, it’s a recipe we feel good about eating and serving — and one that will definitely be a staple in our winter dinner rotation. The best part: there’s just one pan to clean up, not a kitchen full of saucepans (like those fancy chefs’ dishwashers have to deal with).
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Chicken Thigh Skillet with Spinach
Serves: 6
Ingredients
Directions
- Season the chicken thighs with salt and pepper on both sides.
- In a large nonstick skillet, heat the olive oil over medium heat until shimmering. Add the chicken and cook until it’s browned and the temperature reads 170° on an instant-read thermometer, about 6 minutes on each side. Remove from the pan; keep warm.
- In the same pan, cook the shallots, stirring continuously, until softened, 1 to 2 minutes.
- Add the garlic and red pepper flakes and cook until fragrant, about 1 minute.
- Deglaze the pan by adding the wine and bringing it to a boil. Reduce the heat and simmer until the wine is reduced by half, about 1 to 2 minutes.
- Add the spinach in 2 batches, stirring continuously. Cook until the spinach is just wilted, and season with salt and pepper.
- Reduce the heat to low, and stir in the sour cream and lemon juice. Place the chicken thighs on top, cover, and cook for 2 minutes more.
- Serve hot with bread or pasta.
Recipe adapted from: Taste of Home