Creamy Spinach Chicken Thighs
These creamy spinach chicken thighs are seared until golden, then finished with bacon and baby spinach in a garlic, white wine, and cream sauce. Everything cooks in one skillet in 30 minutes for juicy chicken with plenty of rich, savory sauce.
Ingredients
- 6 boneless skinless chicken thighs
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 4 teaspoon extra virgin olive oil
- 1 onion chopped
- 6 cloves garlic minced
- 170 g bacon chopped
- 50 ml dry white wine or dry sherry
- 120 ml chicken broth
- Fresh thyme springs
- ½ teaspoon red pepper flakes
- 200 ml heavy cream
- 240 g baby spinach
Instructions
- Season the 6 boneless skinless chicken thighs evenly with ½ tsp salt and ¼ tsp freshly ground black pepper.
- Heat 4 tsp extra virgin olive oil in a large skillet over medium heat. Sear the chicken thighs for about 2 minutes per side until golden, then transfer them to a plate.
- Add 1 onion, chopped, to the same skillet and cook for 5 minutes until softened. Stir in the 6 cloves garlic , minced, and cook for 1 minute, then add the 170 g bacon, chopped, and cook until lightly crisp.
- Pour in 50 ml dry white wine or dry sherry, scraping up the browned bits from the skillet. Let the wine reduce for about 2 minutes.
- Stir in 120 ml chicken broth, the thyme sprigs, ½ tsp red pepper flakes, and 200 ml heavy cream. Bring the creamy spinach sauce to a gentle simmer.
- Add 240 g baby spinach and cook for about 2 minutes until wilted. Return the chicken thighs to the skillet and simmer for about 5 minutes, or until they reach 165°F (74°C) in the thickest part. Remove the thyme sprigs and serve hot.
Notes
Keep the Simmer Gentle: Once I add the heavy cream, I keep the heat low enough for a gentle simmer. Boiling the sauce too strongly can make it reduce too quickly or separate.
Give the Chicken Space: Use a skillet large enough to hold the thighs without crowding. If necessary, sear them in batches so they develop golden edges instead of steaming.
Season After the Bacon: Bacon and chicken broth both add salt, so I always taste the finished sauce before adding any extra seasoning.
Check the Thickest Thigh: Chicken thighs vary in thickness, so I use the cooking time as a guide and check that the thickest piece reaches 165°F (74°C).
Nutrition
Calories: 840kcal | Carbohydrates: 12g | Protein: 56g | Fat: 62g | Saturated Fat: 26g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 23g | Trans Fat: 0.1g | Cholesterol: 329mg | Sodium: 1202mg | Potassium: 1282mg | Fiber: 3g | Sugar: 4g | Vitamin A: 8664IU | Vitamin C: 27mg | Calcium: 171mg | Iron: 5mg
