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chicken thighs with shallots spinach

Chicken Thighs with Shallots & Spinach

What could be better than an entree that comes with its own creamy vegetable side? This healthy supper goes together in no time flat and makes an eye-catching presentation.


- 4 chicken thighs

- 2 shallots, thinly sliced

- 2 cups spinach

- 2 tablespoons olive oil

- Salt and pepper

- ½ teaspoon garlic powder

- ½ teaspoon dried thyme

- ½ teaspoon dried rosemary



1. Preheat your oven to 375°F (190°C).

2. Place the chicken thighs in a large mixing bowl and season with salt, pepper, garlic powder, dried thyme, and dried rosemary. Toss the chicken thighs to evenly coat them with the seasoning.

3. In a large skillet, heat the olive oil over medium-high heat.

4. Once the oil is hot, add the chicken thighs to the skillet and cook for about 3-4 minutes on each side, or until they are golden brown.

5. Remove the chicken thighs from the skillet and set them aside on a plate.

6. In the same skillet, add the thinly sliced shallots and cook for 2-3 minutes, or until they are translucent.

7. Add the spinach to the skillet and cook for another 1-2 minutes, or until it has wilted.

8. Remove the skillet from the heat and place the chicken thighs on top of the spinach and shallots.

9. Cover the skillet with aluminum foil and place it in the preheated oven.

10. Bake for 15-20 minutes, or until the chicken thighs are fully cooked and reach an internal temperature of 165°F (74°C).

11. Remove the skillet from the oven and let it rest for 5 minutes before serving.

12. Serve the chicken thighs with shallots and spinach on a platter and drizzle some of the pan juices on top.

13. Enjoy your delicious and simple chicken dish!

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