Chicken Thighs With Shallots & Spinach – a delicious recipe with chicken, salt, pepper, olive oil, shallots, white wine. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Sprinkle chicken with seasoned salt and pepper. In a
2
, heat oil over medium heat. Add chicken; cook until a thermometer reads 170u00b0, about 6 minutes on each side. Remove from pan; keep warm.
3
In same pan, cook and stir shallots until tender. Add wine; bring to a boil. Cook until wine is reduced by half. Add spinach and salt; cook and stir just until spinach is wilted. Stir in sour cream; serve with chicken.
4
Before adding sour cream, cool chicken and spinach mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally, until a thermometer inserted in chicken reads 170u00b0. Stir in sour cream.
560
kcal
Calories
42
g
Fat
3
g
Carbs
44
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 boneless skinless chicken thighs (about 1-1/2 pounds), 1/2 teaspoon seasoned salt, 1/2 teaspoon pepper, 1-1/2 teaspoons olive oil, and more.
Yes, Chicken Thighs With Shallots & Spinach falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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