Serves 4
234 cal · 65 min
Braised Chicken Thighs with Spinach
Recipe GLPR8461ff88cef04a
Tender, fall-apart chicken thighs braised in an aromatic broth with onion, garlic, thyme, and rosemary, finished with a generous portion of spinach. This one-pan dish is comforting, flavorful, and simple to prepare.
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Ingredients
4 boneless, skinless chicken thighs
1 teaspoon vegetable oil
½ teaspoon salt
½ teaspoon black pepper
1 small yellow onion, chopped
3 garlic cloves, minced
1 teaspoon dried thyme
½ teaspoon dried rosemary
1 cup water
10 ounces frozen spinach, thawed (or fresh spinach)
Directions
Pat the chicken thighs dry with paper towels. Season both sides evenly with salt and black pepper.
Heat a large skillet or Dutch oven over medium-high heat. Add the vegetable oil and allow it to become hot.
Place the chicken thighs in the skillet, skin side down (if present). Sear undisturbed for 6–8 minutes until the bottoms are deeply browned and caramelized.
Flip the chicken and sear the other side for another 5–6 minutes until golden brown. The internal temperature should reach 165°F. Transfer to a clean plate.
Reduce heat to medium. Add the chopped onion and minced garlic to the same skillet. Stir and cook for about 5 minutes until the onion becomes soft and begins to turn golden.
Stir in the dried thyme and dried rosemary, mixing to coat the onion and garlic.
Return the browned chicken thighs to the skillet, nestling them into the onion mixture. Pour the water around the chicken.
Cover the skillet with a lid or foil. Reduce heat to medium-low and simmer for about 30 minutes, until the chicken is tender and cooks through.
If using frozen spinach, add the thawed spinach and stir to combine. Cook uncovered for about 10 minutes until the spinach is heated through and the flavors meld. If using fresh spinach, add it now and cook for about 2 minutes, stirring occasionally, until wilted.
Taste and adjust seasonings as needed. Serve immediately in bowls with broth spooned over the chicken and spinach.
