Braised Chicken Thighs with Spinach

Chicken thighs are cooked until golden brown then simmered in a rich onion, garlic, thyme, and rosemary sauce with tender spinach.

Yield

4 Servings

Serving size

1 serving

Rating

3.71 of 5 (136 ratings)

Food groups

• Protein Foods: 3 1/2 ounces
• Vegetables: 1/2 cups

Ingredients

• 4 boneless, skinless chicken thighs
• 1 teaspoon vegetable oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 small yellow onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 cup water
• 1 package 10-ounce frozen spinach (or 1 bunch fresh spinach)

Directions

1. Heat skillet over medium-high heat.
2. Add 1 teaspoon oil.
3. Add chicken, top side down.
4. Cook on each side until deeply browned.
5. Remove the chicken to a plate and set aside.
6. Reheat skillet over medium heat.
7. Add the onion, garlic, thyme, and rosemary.
8. Cook about 5 minutes until the onion is soft and golden.
9. Return the chicken to the pan.
10. Add the water and cover.
11. Continue cooking for about 30 minutes.
12. Add frozen spinach and cook for about 10 minutes.
13. Or, add the fresh spinach and cook about 2 minutes, until it wilts.
14. Serve right away.

Nutrition per serving

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Source

Recipe by: USDA Center for Nutrition Policy and Promotion

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/braised-chicken-thighs-spinach. Federal works are public domain in the United States.