Creamy Spinach Chicken Thigh

This creamy spinach chicken thigh recipe transforms ordinary chicken into a restaurant-worthy dinner with minimal effort. The combination of tender chicken thighs smothered in a rich garlic cream sauce with wilted spinach creates a perfect balance of flavors that's both comforting and impressive.

I first made this recipe when my in-laws were visiting unexpectedly. It was such a hit that it's now our go-to impressive dinner when we want something special without spending hours in the kitchen.

Ingredients

• Chicken Thighs: These stay juicy and flavorful even when reheated, choose bone-in for extra flavor or boneless for quicker cooking
• Paprika Powder: Adds beautiful color and subtle smoky flavor, use sweet Hungarian paprika for best results
• Garlic Powder: Provides consistent flavor throughout the chicken, look for fresh powder without clumps
• Lemon Juice: Tenderizes the meat and brightens flavors, always use fresh when possible
• Vegetable Oil: Perfect high heat cooking oil with neutral flavor
• Salt and Pepper: Enhances all other flavors in the dish
• Spinach: Adds nutrition and beautiful color, fresh is best but frozen works in a pinch
• Butter: Creates richness in the sauce, European style butter has less water content for better results
• Fresh Garlic: Forms the aromatic base of the sauce, choose firm bulbs with tight skin
• Onion: Adds sweetness and depth, choose yellow onions for best flavor
• Chicken Broth: Creates the foundation for the sauce, use low sodium to control salt levels
• Cooking Cream: Makes the sauce luxuriously smooth, heavy cream works best for thickening
• Parmesan Cheese: Adds savory richness and helps thicken the sauce, freshly grated melts better than prepackaged
• Parsley: Adds fresh color and mild flavor to finish the dish

Step-by-Step Instructions

Marinate The Chicken:

Combine chicken thighs with paprika powder, garlic powder, lemon juice, salt, and pepper in a bowl, making sure each piece is evenly coated. Allow to marinate for at least 3 hours in the refrigerator; this tenderizes the meat and allows the flavors to penetrate deeply. For best results, occasionally turn the chicken during marination.

Sear The Chicken:

Heat vegetable oil in a large skillet over medium high heat until shimmering but not smoking. Place marinated chicken thighs skin side down if using skin-on and cook undisturbed for 5 to 7 minutes until deeply golden brown. Flip and cook the other side for another 5 minutes until cooked through and the internal temperature reaches 165°F. Transfer chicken to a plate and tent loosely with foil.

Create The Flavor Base:

In the same pan without cleaning it, reduce heat to medium and add butter. Once melted, add chopped garlic and sliced onions. Cook for 3 to 4 minutes, stirring frequently to prevent burning, until the onions become translucent and the garlic is fragrant but not browned. These aromatics will form the foundation of your sauce, capturing all the browned bits from the chicken.

Build The Sauce:

Pour in chicken broth and use a wooden spoon to scrape up all the flavorful browned bits from the bottom of the pan. Add cooking cream and parmesan cheese, stirring constantly until well combined. Allow the sauce to simmer gently for about 5 minutes until it begins to thicken slightly; the sauce should coat the back of a spoon but still be pourable.

Incorporate The Spinach:

Add the spinach to the simmering sauce, stirring gently as it begins to wilt. The spinach will cook down significantly within 2 to 3 minutes. Be careful not to overcook as you want the spinach to retain some structure and bright color.

Combine And Finish:

Return the seared chicken thighs to the pan, nestling them into the creamy spinach sauce. Spoon some sauce over the chicken and allow everything to simmer together for 3 to 4 minutes. This final cooking melds the flavors and ensures the chicken is heated through. Taste and adjust seasoning with salt and pepper as needed.

Garnish And Serve:

Sprinkle freshly chopped parsley over the dish just before serving for a pop of color and fresh flavor. Serve directly from the skillet for a rustic presentation, or transfer to a serving platter for a more formal meal.

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The key to this dish is the marination time. I once rushed this step when short on time and while still good the flavor difference was noticeable. The three hour minimum really allows the spices to penetrate the chicken creating layers of flavor that make this dish special.

Frequently Asked Questions

→ What is the cooking time for chicken thighs?

The chicken thighs take about 10-12 minutes to cook on both sides over medium-high heat until browned and cooked through.

→ Can I use bone-in chicken thighs?

Yes, bone-in chicken thighs can be used, but the cooking time may increase slightly. Make sure the internal temperature reaches 165°F (74°C).

→ How do I thicken the sauce?

To thicken the sauce, let it simmer gently after adding the cooking cream. Stir until it’s reduced to your preferred consistency.

→ What can I substitute for cooking cream?

You can substitute cooking cream with heavy cream or half-and-half for a lighter option. Coconut cream is also a good dairy-free alternative.

→ Do I need to marinate the chicken thighs for 3 hours?

Marinating for 3 hours enhances the flavor, but if you're short on time, 15-20 minutes will still provide good results.