One Pot Creamed Spinach Chicken

Try this easy One Pot Creamed Spinach Chicken for a tasty and no-fuss meal prepared with shallots, wine, and creamy spinach, all cooked together with boneless skinless chicken thighs. Quick to make, you can have everything cooked in one pot in less than 30 minutes!

Boneless, skinless chicken thighs are not only delicious but also incredibly easy to cook. Their forgiving nature means they always turn out tender and juicy with minimal effort. Paired with a fabulous creamy spinach pan-sauce, they make an excellent choice for a weeknight meal. This dish is particularly ideal for those times when you want something tasty yet quick to prepare without extensive prep work.

Why You Should Make This Recipe

• Quick & Easy: Ready in around 30 minutes, perfect for a fast and fuss-free meal.
• Flavorful Twist: Shallots, wine, and cream transform simple chicken thighs into a gourmet delight.
• One Pot Wonder: Minimal cleanup is required, as everything cooks in a single pot.
• Versatile & Satisfying: Ideal for both weeknights and special occasions, satisfying every palate.

Ingredients For Creamed Spinach Chicken

• Boneless, Skinless Chicken Thighs: You’ll need about 6 thighs or around 1.5 pounds.
• Dried Herbs: You can use 1 teaspoon of your dried herbs of choice. I usually mix oregano and basil or use an Italian Seasoning blend.
• Garlic Powder, Paprika, Salt, and Pepper: Smoked paprika and sweet paprika are suitable; each will add its own special touch.
• Olive Oil: For sauteing.
• Fresh Shallots: Thinly sliced.
• Fresh Garlic: Two cloves garlic. It should be minced or put through a garlic press.
• White Wine: You can also substitute chicken broth.
• Sour Cream: I like to use sour cream without stabilizers or gums when possible.
• Heavy Cream & Butter: For added creaminess.
• Fresh Spinach: I use baby spinach.

How to Make One Pot Creamed Spinach Chicken

1. Season the Chicken. Pat the chicken thighs dry with paper towels. In a small bowl, combine the herbs, garlic powder, paprika, salt, and pepper. Rub the spice mixture all over the chicken thighs.
2. Cook. Heat the olive oil in a large nonstick skillet over medium heat. Cook the chicken thighs in the heated oil for about 7 minutes per side or until the internal temperature registers at 165˚F. Remove chicken thighs from the pan and set aside.
3. Make the Sauce. Set the pan back over medium heat and stir in the sliced shallots; cook for a minute. Stir in the garlic and cook for 20 seconds. Add the wine or chicken broth, and whisk in the sour cream & heavy cream, bringing the mixture to a boil. Cook for 2-3 minutes, whisking continuously so that the sour cream doesn’t curdle and the sauce thickens.
4. Add the Spinach and Chicken to the Sauce. Stir the spinach into the simmering sauce and cook for a minute until the spinach is wilted. Then add the cooked chicken back to the pan and cook for 1 minute, just to heat through.

Recipe Tips And Variations

• Spinach Substitute: Feel free to use frozen spinach in this dish. Just remember to thaw it completely and remove all the excess water.
• Choosing Your Chicken: While this recipe is great with boneless chicken thighs, you can also use boneless breasts or chicken tenders, adjusting the cooking time accordingly. Note that this recipe isn’t suitable for bone-in chicken, as it requires more cooking time and is better suited for oven cooking.
• Heavy Cream: Ideal for this recipe due to its high-fat content, ensuring a thick sauce, but a decent alternative is Half & Half. Milk can be used when combined with a roux or cornstarch to help thicken the sauce.
• Whisking the Sauce: Whisk continuously and gently when adding sour cream and heavy cream to prevent curdling. If the sauce seems too thick, you can thin it with a little more wine or broth.

Serving Suggestions

Bread is always a nice accompaniment to a creamy, saucy dish like this. You can make this no knead skillet cheese bread, quick butter swim biscuits, or whip up a batch of delicious no knead dinner rolls! I love serving this dish with pasta, but if you really want to put it over the top, try it with garlic butter parmesan rice! For dessert, my easy fruit salad is a really nice contrast to the creamy, savory flavors of the chicken.

How to Store and Reheat Leftovers

• Cover leftovers tightly or store them in airtight food storage containers. This dish will last for up to 3 days in the refrigerator or for up to 3 months in the freezer.
• To reheat, thaw leftovers completely in the refrigerator (if frozen). Then place leftovers in a covered skillet over medium-low heat, bringing just to a simmer and cooking until completely heated through, about 5-10 minutes.

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• Pineapple Barbecue Chicken Thighs
• Yogurt Marinated Chicken
• Pecan Crusted Chicken