Chicken Thigh Skillet with Spinach 

Fancy chefs understand the secret of flavor layering: They take a group of ingredients that taste great separately. Then, through the alchemy of heat and time, they create a final product that’s so much greater than the sum of its parts. That’s the reason this one-pan recipe is able to create such a complex flavor combination in such a short amount of cooking time.

Garlic and shallots provide depth, wine and lemon juice brighten the sauce, and a dollop of sour cream adds a satisfying “something extra.” With the addition of lean chicken and fresh spinach, it’s a recipe we feel good about eating and serving — and one that will definitely be a staple in our winter dinner rotation. The best part: there’s just one pan to clean up, not a kitchen full of saucepans (like those fancy chefs’ dishwashers have to deal with).

Servings: 4 to 6


6 boneless, skinless chicken thighs, trimmed

Kosher salt, to taste

Freshly ground black pepper, to taste

1 ½ tsp extra-virgin olive oil

4 shallots, thinly sliced

1 garlic clove, grated

½ tsp red pepper flakes

⅓ cup white wine

1 10-oz pkg fresh spinach, trimmed

¼ cup sour cream

1 Tbsp lemon juice


  1. Season the chicken thighs with salt and pepper on both sides.

  2. In a large nonstick skillet, heat the olive oil over medium heat until shimmering. Add the chicken and cook until it’s browned and the temperature reads 170° on an instant-read thermometer, about 6 minutes on each side. Remove from the pan; keep warm.

  3. In the same pan, cook the shallots, stirring continuously, until softened, 1 to 2 minutes.

  4. Add the garlic and red pepper flakes and cook until fragrant, about 1 minute.

  5. Deglaze the pan by adding the wine and bringing it to a boil. Reduce the heat and simmer until the wine is reduced by half, about 1 to 2 minutes.

  6. Add the spinach in 2 batches, stirring continuously. Cook until the spinach is just wilted, and season with salt and pepper.

  7. Reduce the heat to low, and stir in the sour cream and lemon juice. Place the chicken thighs on top, cover, and cook for 2 minutes more.

  8. Serve hot with bread or pasta.

Recipe adapted from: Taste of Home

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