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Chicken Thighs with Shallots and Spinach


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Rate this recipe 4.5/5 (13 Votes)


  • 6 boneless skinless chicken thighs
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon pepper
  • 1-1/2 teaspoons olive oil
  • 4 shallots, thinly sliced
  • 1/3 cup chicken broth
  • 1 package fresh spinach (10 oz)
  • 1/4 teaspoon salt
  • 1/4 cup sour cream


Adapted from


Step 1

1. Sprinkle chicken with seasoned salt and pepper.

2. Heat oil in a large skillet over medium heat. Add chicken; cook 6 minutes on each side or until cooked through. Remove chicken to a plate and cover with foil to keep warm.

3. In same pan, cook and stir shallots until tender. Add chicken broth; bring to a boil. Cook until broth is reduced by half (3-5 minutes).

4. Add spinach and salt; cook and stir just until spinach is wilted. Stir in sour cream; serve with chicken.


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