Creamy Chicken Thighs with Sauted Spinach
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Ingredients
Instructions
- 1
In a large skillet, heat the olive oil (or butter) over medium heat.
- 2
Season the chicken thighs with salt, pepper, and garlic powder.
- 3
Add the chicken thighs to the skillet and cook for about 5-7 minutes on each side, or until they are golden brown and thoroughly cooked. Remove from the skillet and set aside.
- 4
In the same skillet, pour in the chicken broth and bring it to a simmer.
- 5
Add the heavy cream, stirring to combine, and let it simmer for about 3-4 minutes until slightly thickened.
- 6
Return the chicken to the skillet, coating it in the creamy sauce. Cook for an additional 2 minutes.
- 7
In a separate pan, quickly sauté the spinach until wilted, about 2-3 minutes. Season with a pinch of salt.
- 8
Plate the creamy chicken thighs over a bed of sautéed spinach. Drizzle extra sauce from the skillet over the top and garnish with fresh herbs if desired.
This dish is perfect for a post-surgery lunch. The creaminess and tender chicken provide comfort, while the spinach adds important nutrients.
