Creamy Chicken Thighs
These tender Creamy Chicken Thighs are loaded with flavor! Spinach, roasted peppers, onions, Parmesan, and cream come together to create an absolutely scrumptious sauce.
Servings: 4 servings
- 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
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.
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.
Calories: 501kcal | Carbohydrates: 3g | Protein: 48g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Cholesterol: 169mg | Sodium: 943mg | Potassium: 582mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 3050IU | Vitamin C: 11.6mg | Calcium: 280mg | Iron: 2.9mg