These tender Creamy Chicken Thighs are loaded with flavor! Spinach, roasted peppers, onions, Parmesan, and cream come together to create an absolutely scrumptious sauce.
This is one of the most loved chicken recipes in my family. It is a very rich, flavorful, and filling meal, and it pairs well with almost any side dish. Steamed veggies, rice, mashed potatoes, fries, and zoodles are among my favorite additions. The ingredient list is pretty short, and there is almost no clean up since we are cooking everything in one pot. Now, that’s pretty awesome!
I can keep talking more about how incredibly delicious and amazing these Creamy Chicken Thighs are, but instead, I will just start cooking them. How about you join me?
MY LATEST VIDEOS
NOTE: If you want to roast the peppers yourself, see the instructions here –> How to Roast Red Peppers. You may also buy roasted red peppers in a jar in most big supermarkets, or get it from Amazon.
Instructions:
1. Sprinkle the chicken with salt and pepper on both sides.
2. Heat the oil in a large skillet over medium-high heat. Add the chicken and sear for about 2 minutes. Reduce the heat to medium, and keep frying the chicken until cooked through. The cooking time with vary, depending on the thickness of the chicken.
3. Remove the chicken from the skillet and set aside. To the same skillet, add the onions and cook for about 5 minutes, until soft and golden in color. Add the red pepper flakes and roasted peppers, and cook for another 2 minutes.
4. Reduce the heat to medium-low, add the cream, and bring to a simmer. Add the spinach, and when it wilts down, add the Parmesan. Stir the sauce.
5. Return the chicken to the skillet, and cook for 5 minutes, spooning the sauce over it. Remove the skillet from the heat. Garnish with freshly chopped parsley.
WATCH HOW TO MAKE CREAMY CHICKEN THIGHS
Creamy Chicken Thighs
Ingredients
- 2 lbs. skin-on chicken thighs (drumsticks or breasts work, too)
- 2 tbsp. olive oil
- 1 medium onion
- 1/2 tsp. red pepper flakes
- 1/2 cup roasted peppers, cut into thin strips (see note)
- 1 cup Half & Half
- 4 cups baby spinach
- 3/4 cup Parmesan cheese
- salt and pepper to taste
- fresh parsley, to garnish
Instructions
- Sprinkle the chicken with salt and pepper on both sides.
- Heat the oil in a large skillet over medium-high heat. Add the chicken and sear for about 2 minutes. Reduce the heat to medium, and keep frying the chicken until cooked through. The cooking time with vary, depending on the thickness of the chicken.
- Remove the chicken from the skillet and set aside. To the same skillet, add the onions and cook for about 5 minutes, until soft and golden in color. Add the red pepper flakes and roasted peppers, and cook for another 2 minutes.
- Reduce the heat to medium-low, add the cream, and bring to a simmer. Add the spinach, and when it wilts down, add the Parmesan. Stir the sauce.
- Return the chicken to the skillet, and cook for 5 minutes, spooning the sauce over it. Remove the skillet from the heat. Garnish with freshly chopped parsley.
Notes
If you try a recipe, please use the hashtag #cooktoria on INSTAGRAM I am dying to see what you cook!
FOLLOW COOKTORIA ON FACEBOOK | INSTAGRAM | PINTEREST | FOR ALL OF THE LATEST RECIPES AND UPDATES.
You may also enjoy these:
- Easy Chicken Kebabs by Cooktoria
- Whole30 Chicken Salad by Sunkissed Kitchen
- Ranch Chicken Fritters by Cooktoria
PIN THIS RECIPE
Ela says
May 22, 2019 at 5:09 pmI loved this recipe. Rich and creamy with a wonderful flavor. Cooked it for dinner and NO leftovers. The husband soaked up all the sauce with bread. Thanks
Tania Sheff says
May 24, 2019 at 11:03 pmThank you so much for sharing, Ela! Glad you enjoyed it!
Cheryl Geller says
April 14, 2019 at 1:11 pmCan I use skinless, boneless chicken thighs? I don’t like chicken skin unless it’s real crispy
Tania says
April 14, 2019 at 7:25 pmHi Cheryl! Yes, it’ll work too. Thanks for stopping by and happy cooking!
Dee P. says
February 22, 2019 at 10:42 pmCan I make this in a pressure cooker?
Tania says
February 23, 2019 at 12:10 amHi Dee! I am sorry, I do not own a pressure cooker, so I can’t help you with this.
Dee p. says
February 24, 2019 at 7:21 pmI did end up making it and this works amazing in a pressure cooker. I did cook the chicken in the pan about 10 to 15 mins. While doing that, I simmered the half and half, peppers, etc. And added the chicken at the end for 15 mins on quick cook. Then I left it to keep it warm! It was delicious.
Dee p. says
February 24, 2019 at 7:22 pmI mean I simmered the half and half and the rest in the pressure cooker then added chicken
Tania says
February 24, 2019 at 7:45 pmThank you so much for letting me know, Dee! 🙂
PJ says
January 12, 2019 at 6:03 pmI just finished making your creamy Chicken Thighs. It was one of the best chicken dishes I’ve had in a very long time. Because I eat Keto, I replaced the half and half with heavy whipping cream. That was the only adjustment I had to make. I will be making this again and again. T;n sure it would be even better if served with rice but it’s not keto. Thank you for sharing! (I’ve even posted it to my Keto groups). It was so easy to make and almost fool proof. Again, thank you for sharing this delightful chicken dinner.
Tania says
January 12, 2019 at 9:33 pmThank you so much for the kind words, PJ! I am glad you enjoyed this recipe!
Regina T. says
December 26, 2018 at 8:03 amCan boneless skinless chicken breasts be used in place of the thighs?
Tania says
December 26, 2018 at 1:08 pmHi Regina! Yes, you can use chicken breast in this recipe. Thanks and happy cooking!
Tiffany Perkins says
July 17, 2018 at 5:46 pmAll i. Have on hand is grated parm….
Tania says
July 17, 2018 at 11:25 pmGreat! That’s what you need, Tiffany!
Cathi says
May 4, 2018 at 1:37 pmAre those boneless thighs? This looks so good!
Tania says
May 12, 2018 at 3:59 pmI used bone-in thighs, but boneless would work too. Hope you give it a try, Cathi!
Tanya says
April 12, 2018 at 12:01 amSo delicious!
Michelle @ Vitamin Sunshine says
February 12, 2018 at 10:22 pmThose look delicious Tania! Mouth watering 🙂
Tania says
February 13, 2018 at 4:33 pmThank you so much, Michelle!
2pots2cook says
February 11, 2018 at 9:45 amBeautiful week dinner, beautiful photos ! Thank you so much !
Tania says
February 11, 2018 at 10:43 amThank you so much!