Braised Garlic Chicken and Spinach
Indulge in the rich, comforting flavors of Braised Garlic Chicken and Spinach, a one-pan recipe that’s as simple as it is satisfying. Succulent bone-in, skin-on chicken thighs are seared to golden perfection, then gently simmered with sweet, caramelized garlic in a luxurious sauce of chicken broth, dry white wine, and a splash of heavy cream. Baby spinach is wilted into the mix, adding a vibrant, nutritious touch to the dish, while a hint of lemon juice brightens the creamy sauce. Ready in under an hour, this hearty yet elegant meal is perfect for weeknight dinners or entertaining guests. Serve it with crusty bread or creamy mashed potatoes to soak up every last drop of the luscious sauce. Packed with protein, leafy greens, and bold flavor, this recipe is destined to become a family favorite!
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Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 12 pieces garlic cloves (peeled, whole)
- 1 cup chicken broth
- 0.5 cup dry white wine
- 0.25 cup heavy cream
- 6 cups baby spinach
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley (chopped, for garnish)
Directions
Step 1
Season the chicken thighs on both sides with salt and pepper.
Step 2
In a large heavy skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear for 5-6 minutes until the skin is golden brown and crispy. Flip the chicken and sear the other side for 2-3 minutes. Remove the chicken and set aside.
Step 3
Reduce the heat to medium. Add the butter to the skillet. Once melted, add the whole garlic cloves and sauté for 2-3 minutes until they begin to caramelize.
Step 4
Deglaze the pan by pouring in the chicken broth and white wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
Step 5
Return the chicken thighs to the skillet, skin-side up, and ensure they are partially submerged in the liquid. Cover the skillet and simmer on low heat for 25-30 minutes until the chicken is fully cooked and tender.
Step 6
Remove the chicken from the skillet and set aside on a plate. Stir in the heavy cream and lemon juice, and cook for 1-2 minutes to warm through and slightly thicken the sauce.
Step 7
Add the baby spinach to the skillet in batches, stirring to wilt each batch before adding more. This should take 2-3 minutes.
Step 8
Return the chicken thighs to the skillet, nestling them into the spinach and sauce. Spoon some of the sauce over the chicken.
Step 9
Garnish with fresh parsley and serve hot. Enjoy your Braised Garlic Chicken and Spinach with crusty bread, rice, or mashed potatoes!
Nutrition Facts
| Serving size | (1315.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2126.8 |
| Total Fat 165.1g | 0% |
| Saturated Fat 56.8g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 608mg | 0% |
| Sodium 3580.3mg | 0% |
| Total Carbohydrate 24.2g | 0% |
| Dietary Fiber 5.9g | 0% |
| Total Sugars 2.4g | |
| Protein 118.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 337.9mg | 0% |
| Iron 13.3mg | 0% |
| Potassium 1595.1mg | 0% |
Source of Calories