Crispy Pan-Seared Chicken Thighs with Creamy Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Pan-Seared Chicken Thighs with Creamy Spinach

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Chicken Thighs with Creamy Spinach

Savor the delightful contrast of crispy, pan-seared chicken thighs paired with a luxuriously creamy spinach sauté. The succulent chicken, with its golden, crispy skin, harmonizes beautifully with the rich and velvety spinach, accented by a hint of garlic and a dash of herbs.

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NUTRITION

530kcal
Protein
38.2g
Fat
30.3g
Carbs
3.6g

SERVINGS

1 serving

INGREDIENTS

200 grams Chicken Thighs (skin-on, boneless)

2 cups raw Spinach

1 tablespoon Heavy Cream

1 teaspoon Olive Oil

1 clove Garlic, minced

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken thighs dry with paper towels and season generously with salt and pepper.

  • 2

    Heat olive oil in a non-stick skillet over medium-high heat. Once hot, place the chicken thighs skin-side down and cook until the skin is crisp and golden, about 5-6 minutes.

  • 3

    Flip the chicken thighs and cook for an additional 5 minutes until they are cooked through. Remove the chicken from the pan and set aside, keeping them warm.

  • 4

    In the same pan, add minced garlic and sauté for about 30 seconds until fragrant. Add the fresh spinach and stir until it begins to wilt.

  • 5

    Pour in the heavy cream and allow it to reduce slightly, coating the spinach in a light, creamy sauce. Season with a pinch of salt and pepper.

  • 6

    Return the chicken thighs to the pan for a brief warm-through, then plate the chicken alongside the creamy spinach.

  • 7

    Serve immediately and enjoy the blend of crispy chicken skin and silky spinach cream.

Crispy Pan-Seared Chicken Thighs with Creamy Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Pan-Seared Chicken Thighs with Creamy Spinach

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Chicken Thighs with Creamy Spinach

Savor the delightful contrast of crispy, pan-seared chicken thighs paired with a luxuriously creamy spinach sauté. The succulent chicken, with its golden, crispy skin, harmonizes beautifully with the rich and velvety spinach, accented by a hint of garlic and a dash of herbs.

NUTRITION

530kcal
Protein
38.2g
Fat
30.3g
Carbs
3.6g

SERVINGS

1 serving

INGREDIENTS

200 grams Chicken Thighs (skin-on, boneless)

2 cups raw Spinach

1 tablespoon Heavy Cream

1 teaspoon Olive Oil

1 clove Garlic, minced

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken thighs dry with paper towels and season generously with salt and pepper.

  • 2

    Heat olive oil in a non-stick skillet over medium-high heat. Once hot, place the chicken thighs skin-side down and cook until the skin is crisp and golden, about 5-6 minutes.

  • 3

    Flip the chicken thighs and cook for an additional 5 minutes until they are cooked through. Remove the chicken from the pan and set aside, keeping them warm.

  • 4

    In the same pan, add minced garlic and sauté for about 30 seconds until fragrant. Add the fresh spinach and stir until it begins to wilt.

  • 5

    Pour in the heavy cream and allow it to reduce slightly, coating the spinach in a light, creamy sauce. Season with a pinch of salt and pepper.

  • 6

    Return the chicken thighs to the pan for a brief warm-through, then plate the chicken alongside the creamy spinach.

  • 7

    Serve immediately and enjoy the blend of crispy chicken skin and silky spinach cream.