This Chicken Thighs with Shallots & Spinach recipe is a delightful combination of tender chicken, savory shallots, and fresh spinach, all brought together with a creamy touch of reduced-fat sour cream. It’s a quick and easy dish that’s perfect for a weeknight dinner, and it packs plenty of flavor while remaining light and satisfying.

Why You’ll Love This Recipe

If you’re looking for a flavorful, healthy meal that comes together quickly, Chicken Thighs with Shallots & Spinach is the perfect choice. The chicken thighs are juicy and tender, and the sautéed shallots add a mild sweetness that pairs wonderfully with the wilted spinach. A splash of white wine or chicken broth helps bring everything together, while the reduced-fat sour cream adds a creamy finish without the heaviness. It’s a dish that’s rich in flavor but light enough to enjoy any night of the week.

Ingredients

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
4 shallots, thinly sliced
1/3 cup white wine or reduced-sodium chicken broth
1 package (10 ounces) fresh spinach, trimmed
1/4 teaspoon salt
1/4 cup reduced-fat sour cream

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Sprinkle the chicken thighs with seasoned salt and pepper.
In a large nonstick skillet, heat the olive oil over medium heat. Add the chicken thighs to the pan and cook for about 6 minutes on each side, or until a thermometer reads 170°F. Remove the chicken from the skillet and keep warm.
In the same skillet, add the thinly sliced shallots and cook, stirring occasionally, until they become tender.
Add the white wine or chicken broth to the skillet, bringing it to a boil. Let it cook until the wine is reduced by half, which should take about 3 minutes.
Add the spinach and salt to the skillet. Cook, stirring occasionally, until the spinach is wilted.
Stir in the reduced-fat sour cream and mix until the sauce is smooth.
Serve the spinach and shallot mixture over the chicken thighs, and enjoy!

Servings and Timing

Servings: 6
Prep time: 10 minutes
Cook time: 15-20 minutes
Total time: 25-30 minutes

Variations

Add More Veggies: Feel free to add other vegetables like mushrooms, zucchini, or bell peppers to the sautéed mixture for added flavor and texture.
Creamy Spinach & Mushroom: Add some sliced mushrooms along with the shallots for a richer, earthy flavor.
Low-Carb Option: For a low-carb version, you can serve this dish with cauliflower rice or a simple green salad instead of the traditional sides.

Storage/Reheating

Storage: Leftover chicken and spinach can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, warm the chicken and spinach mixture in a skillet over low heat, adding a splash of chicken broth or water if needed to loosen the sauce. Alternatively, you can microwave it for 1-2 minutes.

FAQs

1. Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts for the thighs. Just be aware that chicken breasts cook more quickly, so check the internal temperature and adjust the cooking time accordingly.

2. Can I make this recipe dairy-free?

Yes, you can omit the sour cream and substitute with a dairy-free alternative such as coconut cream or a plant-based sour cream.

3. Can I use frozen spinach instead of fresh spinach?

Yes, you can use frozen spinach. Be sure to thaw and drain it well before adding it to the pan to avoid excess moisture.

4. Can I make this recipe ahead of time?

You can prep the chicken and the shallot-spinach mixture in advance, but it’s best to cook the chicken just before serving to keep it juicy and tender.

5. How can I make the dish spicier?

Add a pinch of red pepper flakes or a dash of hot sauce to the shallot-spinach mixture for a spicy kick.

6. Can I use yellow onions instead of shallots?

Yes, yellow onions can be used in place of shallots. They will have a slightly stronger flavor, but they will still work well in this dish.

7. Can I use regular sour cream instead of reduced-fat sour cream?

You can use regular sour cream if you prefer, but keep in mind that it will add more calories and fat to the dish.

8. What should I serve this dish with?

This dish pairs wonderfully with mashed potatoes, quinoa, or a simple green salad for a balanced meal.

9. Can I cook the chicken in the oven instead of the skillet?

Yes, you can bake the chicken at 375°F for about 25-30 minutes or until the internal temperature reaches 170°F, and then prepare the shallot-spinach mixture in a separate pan.

10. How do I know when the chicken is cooked through?

The best way to check is by using a meat thermometer. Chicken is fully cooked when the internal temperature reaches 170°F.

Conclusion

This Chicken Thighs with Shallots & Spinach recipe is a perfect weeknight meal that’s both simple and packed with flavor. The juicy chicken thighs are complemented by the savory shallots and creamy spinach mixture, making this dish satisfying without being too heavy. It’s quick to make, and the flavors meld beautifully, making it a great option for busy evenings when you need a healthy and delicious meal. Enjoy it as-is or customize it with your favorite sides and variations.

Ezabella