Chicken Thighs and Creamy Parmesan Spinach
Ingredients
- 8 (5-oz) bone-in chicken thighs
- ½ tsp kosher salt
- 2 Tbsp olive oil
- 3 shallots, thinly sliced
- ⅓ cup sour cream
- ⅓ cup low-sodium chicken broth
- 1 (9-oz) pkg spinach
- ¼ cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 425°F. Sprinkle thighs with salt. Brown thighs in hot oil in a large nonstick skillet 6 minutes per side. Arrange thighs in a lightly greased baking dish. Transfer skillet to oven.
- Bake 15 minutes or until done. Remove thighs from skillet.
- Add shallots to skillet, and 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 thighs to skillet. Sprinkle with cheese.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
520
|
520
|
| Fat (g) | 38 | 38 |
| Sat. Fat (g) | 11 | 11 |
| Protein (g) | 42 | 42 |
| Carb (g) | 4 | 4 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 593 | 593 |
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