Creamy Chicken Thighs with Spinach and Mushrooms
This savory chicken dish is a snap to prepare and great for a weeknight dinner. Satisfying and flavorful, it's kid-friendly and a great way to get some good-for-you greens into your little ones. Make sure to serve with lots of good-quality bread for mopping up all of the delectable juices! This recipe makes 4 servings.
PREP TIME
10 minutes
COOK TIME
40 minutes
Ingredients
1 1/2 pounds bone-in, skin-on chicken thighs
8 ounces cremini mushrooms, brushed clean and sliced
8 ounces baby spinach leaves, washed and dried
1 small yellow onion, chopped
2-3 cloves garlic, minced
2 tablespoons olive oil, divided
1/2 cup chicken stock
1/2 cup heavy cream
Salt and pepper, to taste
8 ounces cremini mushrooms, brushed clean and sliced
8 ounces baby spinach leaves, washed and dried
1 small yellow onion, chopped
2-3 cloves garlic, minced
2 tablespoons olive oil, divided
1/2 cup chicken stock
1/2 cup heavy cream
Salt and pepper, to taste
Directions
Pat chicken dry and season with salt and pepper.
Preheat your oven to 425 F.
Heat 1 tablespoon oil in a large, heavy skillet to medium-high on the stove top. Add chicken, skin side down, and cook for 5 minutes. Flip chicken over and cook for two more minutes. Remove chicken to a plate to rest.
In the same pan, add remaining tablespoon olive oil. Add onions and cook for 4-5 minutes, just until the onions begin to turn fragrant and brown on the edges. Add mushrooms, stir to coat with the fat, and cook for another 6-7 minutes, until the mushrooms begin to brown and release their water. Add garlic and cook for two more minutes.
Add stock to the pan, making sure to scrape up the brown bits off the bottom of the pan with a wooden spoon. Once the stock has reduced by about a third, add spinach and toss until the spinach just begins to wilt. Add cream and stir. Nestle chicken pieces down into the veggies and sauce, skin side up. Roast for 20 minutes in the oven, or until the chicken's juices run clear. Remove from the oven and let stand for a few minutes before serving.
Preheat your oven to 425 F.
Heat 1 tablespoon oil in a large, heavy skillet to medium-high on the stove top. Add chicken, skin side down, and cook for 5 minutes. Flip chicken over and cook for two more minutes. Remove chicken to a plate to rest.
In the same pan, add remaining tablespoon olive oil. Add onions and cook for 4-5 minutes, just until the onions begin to turn fragrant and brown on the edges. Add mushrooms, stir to coat with the fat, and cook for another 6-7 minutes, until the mushrooms begin to brown and release their water. Add garlic and cook for two more minutes.
Add stock to the pan, making sure to scrape up the brown bits off the bottom of the pan with a wooden spoon. Once the stock has reduced by about a third, add spinach and toss until the spinach just begins to wilt. Add cream and stir. Nestle chicken pieces down into the veggies and sauce, skin side up. Roast for 20 minutes in the oven, or until the chicken's juices run clear. Remove from the oven and let stand for a few minutes before serving.
Looking for inspiration? Try these recipes:
Quinoa Stuffed Acorn Squash
Easy Hot and Sour Thai Shrimp Soup
Summer Tomato Salad with Honey Vinaigrette
