One-Dish Dinner
Chicken Thighs and Creamy Parmesan Spinach
Wine Recommendation
Chateau Ste. Michelle Chardonnay
Ingredients
- 4 (5-oz) bone in, skin on chicken thighs
- ¼ tsp salt
- 1 Tbsp olive oil
- 1 shallot, thinly sliced
- 3 Tbsp sour cream
- 3 Tbsp less sodium chicken broth
- ½ (10-oz) pkg spinach
- 2 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 over medium heat 6 minutes per side; arrange in a lightly greased small baking dish.
- Bake 15 minutes or until chicken is done.
- Meanwhile, add shallot 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, stirring just until wilted. Sprinkle with cheese. Serve spinach with chicken.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
690
|
690
|
| Fat (g) | 53 | 53 |
| Sat. Fat (g) | 15 | 15 |
| Protein (g) | 45 | 45 |
| Carb (g) | 6 | 6 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 727 | 727 |
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