Garlic Herb Chicken Thighs with Creamed Spinach
Pan-seared chicken thighs infused with garlic and herbs, served over a bed of rich, buttery creamed spinach.
Ingredients
1½ Tbsp butter or tallow (for searing)
4 bone-in, skin-on chicken thighs (about 1.75–2 lbs)
Salt and pepper, to taste
1 tsp garlic powder
½ tsp dried thyme
½ tsp dried rosemary
½ tsp smoked paprika
Optional: 1 tsp olive oil (cold drizzle for finishing)
1 Tbsp butter
2 cloves garlic, minced
5 oz fresh spinach (about 5 loosely packed cups)
¼ cup heavy cream
2 Tbsp cream cheese
2 Tbsp grated Parmesan cheese
Salt and pepper, to taste
Pinch of nutmeg (optional)
Macronutrients (per thigh, makes 4)
Protein: 34g
Fat: 35g
Carbs: 4g
Preparation
Preheat the oven to 400°F (205°C). Pat chicken thighs dry and season both sides with salt, pepper, garlic powder (1 tsp), thyme (½ tsp), rosemary (½ tsp), and smoked paprika (½ tsp).
In an oven-safe skillet, heat butter or tallow (1½ Tbsp) over medium-high heat. Place the chicken thighs skin-side down and sear for 6–7 minutes, until the skin is golden and crisp.
Flip and transfer the skillet to the oven. Roast for 15–18 minutes, or until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes.
In a separate skillet, melt butter (1 Tbsp) over medium heat. Add minced garlic (2 cloves) and cook for 30 seconds until fragrant.
Add fresh spinach (5 oz) and cook for 2–3 minutes, stirring until wilted.
Stir in heavy cream (¼ cup), cream cheese (2 Tbsp), and Parmesan (2 Tbsp). Season with salt, pepper, and a pinch of nutmeg (optional). Simmer for 2–3 minutes until thick and creamy.
Plate the creamed spinach and top with a crispy chicken thigh. Drizzle with olive oil (1 tsp) if desired and garnish with extra herbs or lemon zest.
FRIDAY 251017