Description
Creamy Parmesan Spinach Chicken Thighs
Juicy chicken in a silky Parmesan cream sauce with fresh spinach – cozy and satisfying!
Ingredients
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6 boneless, skinless chicken thighs
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Salt & pepper, to taste
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1 tbsp olive oil
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3 garlic cloves, minced
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½ cup dry white wine (or ½ cup chicken broth + 1 tbsp lemon juice)
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½ cup chicken broth
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⅓ cup grated Parmesan cheese
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½ cup half & half or light cream
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2 cups fresh baby spinach (or ½ of a 10-oz frozen package, thawed & squeezed)
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Optional: pinch of chili flakes or lemon zest for serving
Instructions
1. Prep & Sear Chicken
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Pat chicken dry and season with salt & pepper.
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Heat olive oil in a large skillet over medium-high heat.
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Add chicken (don’t overcrowd). Sear 4–5 min per side until golden-brown and cooked through (165°F). Remove to a plate.
2. Sauté Garlic
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Reduce heat to medium. Add garlic to the same skillet and sauté 1 min until fragrant.
3. Deglaze the Pan
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Pour in the white wine (or broth + lemon). Scrape up browned bits from the bottom of the pan. Simmer 2 min to reduce slightly.
4. Make the Cream Sauce
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Add chicken broth; simmer 2–3 min.
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Reduce heat to low. Stir in Parmesan and half & half until smooth and creamy.
5. Wilt Spinach & Return Chicken
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Stir in spinach; cook 1–2 min until wilted.
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Nestle chicken back into the sauce and simmer 3–5 min so flavors combine.
6. Serve
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Spoon sauce and spinach onto plates, place chicken on top.
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Optional: sprinkle with extra Parmesan, chili flakes, or lemon zest.
Notes
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Thicker sauce: Simmer longer or whisk in 1 tsp cornstarch + 1 tbsp cold water.
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Mushrooms: Sauté 8 oz sliced mushrooms before garlic; add back with spinach.
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Bacon: Cook chopped bacon first, use the fat to sear chicken, and sprinkle bacon on top.
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Dairy-free: Use unsweetened oat/soy cream + dairy-free Parmesan-style cheese.