Chicken Thighs and Creamy Parmesan Spinach
Ingredients
- 12 (5-oz) bone-in, skin-on chicken thighs
- ¾ tsp kosher salt
- 3 Tbsp olive oil
- 4 shallots, thinly sliced
- ½ cup sour cream
- ½ cup low-sodium chicken broth
- 1½ (9-oz) pkg spinach
- 6 Tbsp freshly grated Parmesan cheese
Instructions
- Preheat oven to 425°F. Sprinkle chicken with salt. Brown chicken in hot oil in a large nonstick skillet 6 minutes per side; arrange in a lightly greased baking dish. Transfer skillet to oven.
- Bake 15 minutes or until chicken is done. Remove from skillet.
- Add shallots to skillet; sauté 3 to 5 minutes or until tender. Stir in sour cream and broth, scraping skillet to loosen browned bits. Simmer, stirring occasionally, until slightly thickened.
- Add spinach, in batches, stirring just until wilted. Return chicken to skillet. Sprinkle with cheese.
Side Dish Ingredients
Side Dish Instructions
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
677
|
0
|
677
|
| Fat (g) | 52 | 52 | |
| Sat. Fat (g) | 15 | 15 | |
| Protein (g) | 44 | 44 | |
| Carb (g) | 7 | 7 | |
| Fiber (g) | 2 | 2 |
