NUTRITION

SERVINGS

INGREDIENTS

7 oz Boneless skinless chicken thighs

0.5 tbsp Extra virgin olive oil

0.5 cup Organic cream of mushroom soup

1 cup Sliced cremini mushrooms

1 clove Garlic

0.25 cup Diced yellow onion

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

PREPARATION

• 1

  Season the chicken thighs on both sides with sea salt and black pepper.

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 3

  Place the chicken in the skillet and sear until golden brown and cooked through, approximately 6 to 7 minutes per side.

• 4

  Remove the chicken from the skillet and set aside on a plate.

• 5

  In the same skillet, add the diced yellow onion and sliced cremini mushrooms, sautéing until the mushrooms are browned and tender.

• 6

  Stir in the minced garlic and fresh thyme, cooking for about 1 minute until the aromatics are fragrant.

• 7

  Pour in the organic cream of mushroom soup and stir to combine with the vegetables, bringing the mixture to a light simmer.

• 8

  Add the fresh baby spinach to the skillet and stir until it is just wilted into the sauce.

• 9

  Return the chicken thighs to the skillet, spooning the velvety sauce over them before serving.