Chicken Thighs and Creamy Parmesan Spinach
Serves: 6
Total Time: 55 minutes
Prep Time: 15 minutes
Difficulty Level:
BY EMEALS
INGREDIENTS
12 (5-oz) bone in, skin on chicken thighs
¾ tsp kosher salt
3 Tbsp olive oil
4 shallots, thinly sliced
½ cup sour cream
½ cup less sodium chicken broth
1½ (10-oz) pkg spinach
6 Tbsp freshly grated Parmesan cheese
INSTRUCTIONS
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Preheat oven to 425°F. Sprinkle chicken with salt. Brown chicken, in batches, in hot oil in a large nonstick skillet over medium heat 6 minutes per side; arrange in a lightly greased baking dish.
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Bake 15 minutes or until chicken is done.
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Meanwhile, add shallots to skillet; sauté 3 to 5 minutes or until tender. Stir in sour cream and broth, scraping skillet to loosen browned bits. Simmer, stirring occasionally, until slightly thickened.
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Add spinach, in batches, stirring just until wilted. Sprinkle with cheese. Serve spinach with chicken.
