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Creamed spinach chicken skillet

  • Author: Mansee
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4-6 1x

Description

Crispy chicken thighs in a creamy, garlic-spinach sauce. All made in one skillet!


Scale

Ingredients

  • 6 skin-on, bone-in chicken thighs
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 small onion, diced (about 1 cup)
  • 6 garlic cloves, minced
  • 1/2 teaspoon red pepper flakes
  • 1 1/2 cups half and half
  • 1 tablespoon cornstarch
  • 6 cups baby spinach, roughly chopped
  • 1 lemon, juiced
  • 1/8 teaspoon ground nutmeg (optional)
  • Rice or bread for serving

Instructions

  1. Season 6 chicken thighs with 2 teaspoons salt and 1 teaspoon of pepper. 
  2. Add 1 tablespoon oil to a large pan (cast iron is great for this) and arrange chicken in cold pan, skin side down, in a single layer.
  3. Turn heat to medium-high and cook fo 10-12 minutes, until skin is golden brown and releases from pan (if chicken wants to stick, let it keep cooking until it releases more easily). Remove chicken from pan. 
  4. Pour off chicken fat into a small bowl (but don't throw away!)and gently wipe pan to get any too-browned bits.
  5. Add about 1 tablespoon of chicken fat back into pan, along with 1 cup diced onions. Cook over medium heat until onions are light brown. Add 6 cloves, minced garlic and 1/2 teaspoon red pepper flakes and cook for an additional minute. 
  6. Add 1 cup of half-and-half and bring to a simmer. 
  7. Whisk together 1 tablespoon cornstarch and remaining 1/2 cup half-and-half. Slowly whisk into pan, and let simmer until slightly thickened. 
  8. Add 6 cups roughly chopped spinach and 1/8 teaspoon nutmeg (if using). Stir to combine and cook for any additional 5 minutes, until spinach is wilted. 
  9. Transfer chicken back to pan, skin-side up, and let cook for another 10 minutes or until chicken is cooked through.
  10. Taste and adjust seasoning as needed. Turn off heat and add lemon juice before serving. 
  11. Serve with rice or bread to sop up that sauce!