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overhead shot of boneless skinless chicken thighs in a creamy sauce with spinach
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5 from 17 votes

One Pot Creamed Spinach Chicken

One Pot Creamed Spinach Chicken combines shallots, wine, cream, and spinach for a flavorful and creamy twist on boneless chicken thighs. Enjoy this delicious meal, all made in one pot in about 30 minutes!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: American
Keyword: boneless chicken thighs recipe, chicken dinner ideas, chicken spinach recipe
Servings: 4
Calories: 401kcal

Ingredients

  • 6 boneless, skinless chicken thighs
  • 1 teaspoon dried herbs of choice, I use a mix of oregano and basil, or I use 1 teaspoon Italian Seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon sweet or smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoon olive oil
  • 3 cloves shallots, thinly sliced
  • 2 cloves garlic, minced
  • ½ cup white wine or chicken broth
  • ¼ cup sour cream
  • ¼ cup heavy cream
  • 1 tablespoon butter
  • salt, to taste
  • 6 ounces fresh baby spinach

Instructions

  • Using paper towels, pat dry the chicken thighs.
  • In a small bowl, combine dried herbs, garlic powder, paprika, salt, and pepper. Rub this spice mixture all over the chicken thighs.
  • Heat olive oil in a large nonstick skillet set over medium heat.
  • Add chicken to the heated oil; cook for 6 to 7 minutes per side, or until chicken is cooked through. Use an Instant Read Thermometer to check for doneness. Chicken is done when internal temperature registers at 165˚F.
  • Remove the chicken thighs from the pan and set aside.
  • Set the pan back over medium heat and stir in the sliced shallots; cook for a minute or until tender.
  • Stir in garlic and cook for 15 seconds, or until fragrant.
  • Add chicken broth or wine; whisk in the sour cream and bring the mixture to a boil. Make sure to whisk continuously so that the sour cream doesn’t curdle.
  • Whisk in the heavy cream and whisk until well combined.
  • Stir in butter; stir until it melts. Continue to cook and stir for 2 to 3 minutes, or until the sauce is slightly thickened.
  • Add in the spinach and cook for a minute or until the spinach is wilted. At this point, if the sauce is too thick, add a little liquid (chicken broth or wine) at a time or until you reach the desired consistency.
  • Add the chicken back to the pan and cook for 1 minute, just to heat through.
  • Remove from the heat and serve.

Nutrition

Calories: 401kcal | Carbohydrates: 6g | Protein: 35g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 196mg | Sodium: 521mg | Potassium: 747mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4547IU | Vitamin C: 13mg | Calcium: 98mg | Iron: 3mg