Name: Chicken Thighs with Creamy Spinach Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 4–6 boneless, skinless chicken thighs; Salt and black pepper, to taste; ½ teaspoon paprika (optional); 1 tablespoon olive oil or butter; 3 cloves garlic, minced; ½ small onion or 1 shallot, finely chopped; 3 cups baby spinach, roughly chopped; ¾ cup heavy cream; ¼ cup chicken broth; ⅓ cup grated Parmesan cheese; 1 tablespoon lemon juice (optional); Pinch of red pepper flakes (optional)

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Chicken Thighs with Creamy Spinach Sauce is a rich and satisfying dish I love making when I want something that feels indulgent but is simple to prepare. The chicken is seared until golden and juicy, then smothered in a velvety sauce loaded with fresh spinach, garlic, and a hint of Parmesan. It’s hearty, comforting, and perfect for any night of the week.

Why You’ll Love This Recipe

I love this recipe because it’s packed with flavor but comes together quickly in one skillet. The chicken thighs stay moist and tender, while the creamy spinach sauce adds a beautiful balance of richness and freshness. It’s great for weeknights but elegant enough to serve when I’m hosting friends. Plus, it pairs well with just about anything — pasta, rice, or even cauliflower mash.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken thighs
Salt and black pepper
Paprika (optional, for extra color and flavor)
Olive oil or butter
Garlic (minced)
Onion or shallot (finely chopped)
Baby spinach (roughly chopped)
Heavy cream
Chicken broth
Grated Parmesan cheese
Lemon juice (optional, for brightness)
Red pepper flakes (optional, for heat)

Directions

I start by seasoning the chicken thighs with salt, pepper, and a sprinkle of paprika.
In a large skillet, I heat oil over medium-high heat and sear the chicken on both sides until golden brown and cooked through (about 5–6 minutes per side). I remove the chicken and set it aside.
In the same skillet, I reduce the heat and sauté the onion until soft, then add garlic and cook for about 30 seconds.
I pour in the chicken broth and stir to deglaze the pan, scraping up the browned bits.
I add the cream and bring the mixture to a simmer.
I stir in the chopped spinach and cook until wilted, then mix in the Parmesan cheese until the sauce is smooth and creamy.
I return the chicken to the skillet and simmer everything together for a few more minutes.
I finish with a squeeze of lemon juice and a pinch of red pepper flakes for added brightness and heat (optional).

Servings and timing

This recipe serves about 4 people. It takes 10–15 minutes to prep and around 25 minutes to cook, so I have it ready in roughly 40 minutes.

Variations

I’ve used chicken breasts in place of thighs — I just slice them thinly so they cook quickly.
I sometimes add mushrooms for a heartier sauce.
For a dairy-free version, I use coconut cream and skip the cheese.
A spoonful of Dijon mustard gives the sauce a little tang and depth.
I also make it spicy by adding more chili flakes or a dash of cayenne.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove or in the microwave, adding a splash of broth or cream if the sauce thickens too much. I don’t recommend freezing it, as the creamy sauce can separate when thawed.

FAQs

Can I use frozen spinach?

Yes, I’ve used frozen spinach in a pinch. I thaw and squeeze out the excess water before adding it to the sauce.

What can I serve this with?

I love it over pasta, mashed potatoes, rice, or even with crusty bread to soak up the sauce.

Can I make this ahead of time?

I make the sauce and chicken ahead, then combine and gently reheat just before serving.

What makes the sauce creamy?

The cream and Parmesan cheese create a rich, velvety sauce that coats the chicken perfectly.

Can I make this low-carb?

Yes — it’s already pretty low in carbs, and I serve it with cauliflower rice or roasted veggies for a keto-friendly meal.

Conclusion

Chicken Thighs with Creamy Spinach Sauce is one of those reliable recipes I always come back to. It’s quick, flavorful, and comforting — everything I want in a one-pan dinner. Whether I’m feeding family or just cooking for myself, this dish delivers warmth and satisfaction every time.