Chicken Thighs and Creamy Parmesan Spinach
Total Time 55 minutes
Prep Time 15 minutes
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
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.
Bake 15 minutes or until chicken is done.
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.
Add spinach, in batches, stirring just until wilted. Sprinkle with cheese. Serve spinach with chicken.