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Close-up of golden-brown Creamy Chicken Thighs with Spinach simmering in a rich cream sauce.

Creamy Chicken Thighs with Spinach

This recipe provides instructions for making chicken thighs in a rich, creamy sauce with spinach.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 4 boneless, skinless chicken thighs trimmed
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 1 tbsp olive oil
For the Sauce
  • 2 cloves garlic minced
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup Parmesan cheese grated
  • 3 oz fresh spinach

Equipment

  • Large skillet
  • Tongs

Method
 

  1. Season the chicken thighs on both sides with salt, pepper, and paprika.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 5 to 7 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F or 74°C).
  3. Remove the chicken from the skillet and set aside on a plate.
  4. Reduce the heat to medium. Add the minced garlic to the skillet and cook for about 30 seconds until fragrant. Do not let it burn.
  5. Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet.
  6. Stir in the heavy cream and bring the mixture to a gentle simmer. Cook for 2 minutes, allowing the sauce to thicken slightly.
  7. Stir in the grated Parmesan cheese until it melts into the sauce.
  8. Add the fresh spinach to the sauce. Stir until the spinach wilts, which takes about 1 to 2 minutes.
  9. Return the cooked chicken thighs to the skillet. Spoon the sauce over the chicken. Heat through for 1 minute.
  10. Serve the creamy chicken thighs immediately.

Notes

You can substitute chicken breasts for the thighs, but adjust the cooking time as needed to prevent drying them out.

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