PREP TIME: 10 mins | COOK TIME: 25 mins | TOTAL TIME: 35 mins | SERVINGS: 4
You will drool over this extremely flavorful Creamy Chicken Thighs. With spinach, roasted peppers, onions, Parmesan, and juicy chicken in a creamy sauce that makes a beautiful and crazy scrumptious dinner that’s perfect for the entire family! Throw this together in only thirty-five minutes from start to finish! This is a guarantee to be one of the best chicken meals! Serve this with your favourite side dish such as steamed veggies, rice, mashed potatoes, fries, and zoodles among your many choices.
INGREDIENTS
2 pounds skin-on chicken thighs (drumsticks or breasts work, too)
2 tablespoons olive oil
1 medium onion
½ teaspoon red pepper flakes
½ c. roasted peppers, cut into thin strips (see note)
1 c. Half & Half
4 c. baby spinach
¾ c. Parmesan cheese
salt and pepper to taste
fresh parsley, to garnish
How to make Creamy Chicken Thighs
Step 1: On both sides, season the chicken with salt and pepper.
Step 2: In a large skillet, heat the oil over medium-high heat. Once the oil is hot, add the chicken to the skillet and sear for about 2 minutes. Adjust the heat to medium, then keep frying the chicken until thoroughly cooked. Note that the cooking time varies depending on how thick the chicken is.
Step 3: Take the chicken out of the skillet and set it aside. In the now-empty skillet, add the onions and cook until soft and golden. This takes about 5 minutes. Then, add in the red pepper flakes and roasted peppers and continue to cook for 2 minutes more.
Step 4: Adjust the heat to medium-low before adding in the cream. Bring the mixture to a simmer, then add in the spinach. Cook further until the spinach has wilted. Now, stir in the Parmesan.
Step 5: Add the chicken back to the skillet and cook for another 5 minutes while spooning the sauce over. Before serving, garnish with some freshly chopped parsley. Enjoy!
NUTRITION FACTS:
Calories: 501kcal | Carbohydrates: 3g | Protein: 48g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Cholesterol: 169mg | Sodium: 943mg | Potassium: 582mg | Fiber: 1g, Sugar: 0.3g | Vitamin A: 3050IU | Vitamin C: 11.6mg | Calcium: 280mg | Iron: 2.9mg
Ingredients
- 2 pounds skin-on chicken thighs (drumsticks or breasts work, too)
- 2 tablespoons olive oil
- 1 medium onion
- ½ teaspoon red pepper flakes
- ½ c. roasted peppers, cut into thin strips (see note)
- 1 c. Half & Half
- 4 c. baby spinach
- ¾ c. Parmesan cheese
- salt and pepper to taste
- fresh parsley, to garnish
Instructions
Step 1: On both sides, season the chicken with salt and pepper.
Step 2: In a large skillet, heat the oil over medium-high heat. Once the oil is hot, add the chicken to the skillet and sear for about 2 minutes. Adjust the heat to medium, then keep frying the chicken until thoroughly cooked. Note that the cooking time varies depending on how thick the chicken is.
Step 3: Take the chicken out of the skillet and set it aside. In the now-empty skillet, add the onions and cook until soft and golden. This takes about 5 minutes. Then, add in the red pepper flakes and roasted peppers and continue to cook for 2 minutes more.
Step 4: Adjust the heat to medium-low before adding in the cream. Bring the mixture to a simmer, then add in the spinach. Cook further until the spinach has wilted. Now, stir in the Parmesan.
Step 5: Add the chicken back to the skillet and cook for another 5 minutes while spooning the sauce over. Before serving, garnish with some freshly chopped parsley. Enjoy!
