Chicken Thighs with Shallots and Spinach
These chicken thighs with shallots and spinach combine tender chicken, caramelized shallots, and fresh spinach in a creamy, subtly tangy sauce. It's a quick, healthy dish perfect for busy nights!
Ingredients
- 6 boneless, skinless chicken thighs (about 1-1/2 pounds)
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon pepper
- 1-1/2 teaspoons olive oil
- 4 shallots thinly sliced
- 1/3 cup white wine or reduced-sodium chicken broth
- 1 package fresh spinach (10 ounces, trimmed)
- 1/4 teaspoon salt
- 1/4 cup sour cream
Instructions
- Season the chicken thighs with seasoned salt and pepper on both sides.
- In a large nonstick skillet, heat the olive oil over medium heat.
- Place the chicken thighs in the skillet and cook for about 6 minutes on each side, or until the internal temperature reaches 170°F. Remove the chicken from the skillet and keep warm.
- In the same skillet, add the sliced shallots and cook, stirring occasionally, until tender and golden brown.
- Pour in the white wine (or chicken broth), and bring to a gentle boil. Allow the liquid to reduce by half, concentrating the flavor.
- Add the fresh spinach and sprinkle with salt. Cook, stirring gently, just until the spinach wilts.
- Stir in the sour cream to create a creamy sauce. Taste and adjust seasoning as needed.
- Return the chicken thighs to the skillet, spooning the sauce over the top. Serve warm and enjoy!