Creamy Garlic Spinach Chicken Thighs

What You’ll need to make Creamy Garlic Spinach Chicken Thighs

• Chicken Thighs – we prefer boneless, skinless but you can use or bone in, skin on. More than 6-8 will overcrowd the pan and you will need to brown them in two batches.

• Salt and Pepper – we use kosher salt and ground black pepper to taste. We are pretty generous when seasoning. If using regular table salt, you’ll want to use a little less.

• Olive Oil – Always our favorite but you can use canola or vegetable oil instead.

• Garlic – fresh garlic, minced, 3-4 cloves. About 2 teaspoons.

• Chicken Broth – Feel free to use chicken stock or chicken bouillon / hot water instead of chicken broth for this.

• Heavy Cream – Substitutions include evaporated milk, half and half or even regular milk. The sauce may be a little thinner but it will still be delicious!

• Fresh Spinach -Chopped

• Butter – We use regular, salted butter. Unsalted butter may also be used. Don’t use margarine.

• Flour – we use white, all purpose flour, bleached or unbleached. If you are preparing a Keto version of this, substitute almond flour instead.

How to make Creamy Garlic Spinach Chicken Thighs

We are big fans of easy and delicious weeknight meals. Chicken thighs are always a little more forgiving than chicken breasts and stay moist and tender when baked.

The pan sauce that is created when making Creamy Garlic Spinach Chicken Thighs is really the star of the dish. It’s easy to make and wraps the chicken in a delicious garlicky layer of flavor. The sauce is excellent over mashed potatoes too!

Preheat oven to 375 degrees F with rack in the center. Spray a large baking sheet with cooking spray and set aside.

Generously season both sides of the chicken with salt and pepper.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chicken things in a single layer. Cook 3-4 minutes per side until slightly browned.

Remove chicken from skillet and place onto prepared baking sheet. Place in preheated oven and cook for 20-30 minutes until chicken is cooked through.

In the meantime, add remaining 1 tbsp olive oil to the skillet and reduce heat to medium. Add garlic and stir. Cook 30 seconds until fragrant.

Add chicken broth to skillet and bring to a simmer, scraping up all of the brown bits then slowly whisk in the heavy cream.

In a small saucepan, melt butter and add the flour, whisking until combined. This will make a thick paste.

Transfer the flour mixture from the saucepan into the skillet and whisk to thicken the sauce. It will begin to thicken immediately.

Stir in chopped spinach and salt and pepper to taste.

Reduce heat to low, stirring occasionally, until chicken is finished in the oven.

Remove chicken from oven and pour sauce over the top. Serve immediately. Enjoy!