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?
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
Nutrition
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How long should I cook the chicken? It says time may vary depending on the thickness. Can you please provide an approximate cooking time for a large chicken thigh?
Hi Alla! It should take about 10 minutes on each side. However, if the thighs are particularly large, it’s best to cut them into 2 pieces, for faster cooking times.
Thank you Tania, I will be making it this weekend and will report back 🙂 I love your sun-dried tomato chicken recipe and this one sounds like another winner!
Can’t wait for your feedback, Alla!
Oh my!!! This is the best chicken I’ve ever tasted 😋 thank you so much for sharing this amazing recipe!
I am so glad, Alla! Thank you so much for sharing!
Lactose intolerance so I used chicken broth. It came out perfect! It’s definitely a keeper!
Thank you so much, Virginia!
I have substituted the roasted peppers with mushrooms and it was amazing! Thank you for this recipe!
I 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
Thank you so much for sharing, Ela! Glad you enjoyed it!
Can I use skinless, boneless chicken thighs? I don’t like chicken skin unless it’s real crispy
Hi Cheryl! Yes, it’ll work too. Thanks for stopping by and happy cooking!
Can I make this in a pressure cooker?
Hi Dee! I am sorry, I do not own a pressure cooker, so I can’t help you with this.
I 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.
I mean I simmered the half and half and the rest in the pressure cooker then added chicken
Thank you so much for letting me know, Dee! 🙂
I 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.
Thank you so much for the kind words, PJ! I am glad you enjoyed this recipe!
Can boneless skinless chicken breasts be used in place of the thighs?
Hi Regina! Yes, you can use chicken breast in this recipe. Thanks and happy cooking!
All i. Have on hand is grated parm….
Great! That’s what you need, Tiffany!
Are those boneless thighs? This looks so good!
I used bone-in thighs, but boneless would work too. Hope you give it a try, Cathi!
So delicious!
Those look delicious Tania! Mouth watering 🙂
Thank you so much, Michelle!
Beautiful week dinner, beautiful photos ! Thank you so much !
Thank you so much!