Golden-seared chicken thighs nestle into a velvety spinach sauce that’s somehow both indulgent and surprisingly light. This chicken thighs with creamy spinach sauce recipe transforms simple pantry ingredients into restaurant-worthy comfort food that’s ready in under 40 minutes—perfect for weeknight dinners when you want something special without the fuss.
SERVES: 4 | PREP: 15 MIN | COOK: 25 MIN | TOTAL: 40 MIN
Ingredients
For the Chicken
| Ingredient | Amount |
|---|---|
| Bone-in, skin-on chicken thighs | 8 pieces (about 3 lbs) |
| Salt | 1½ teaspoons |
| Black pepper | ¾ teaspoon |
| Garlic powder | 1 teaspoon |
| Olive oil | 2 tablespoons |
For the Creamy Spinach Sauce
| Ingredient | Amount |
|---|---|
| Unsalted butter | 3 tablespoons |
| Garlic cloves, minced | 4 large |
| All-purpose flour | 2 tablespoons |
| Chicken broth | 1 cup |
| Heavy cream | 1 cup |
| Fresh spinach | 5 cups (packed) |
| Parmesan cheese, grated | ½ cup |
| Dried Italian seasoning | 1 teaspoon |
| Red pepper flakes | ¼ teaspoon |
| Lemon juice | 1 tablespoon |
Step-by-Step Instructions
Phase 1: Preparing the Chicken (5 minutes)
Step 1: Remove chicken thighs from refrigerator and pat them completely dry with paper towels. This step is crucial because moisture prevents proper browning—you want crispy, golden skin, not steamed chicken.
Step 2: Mix salt, black pepper, and garlic powder in a small bowl. Sprinkle this seasoning blend evenly over both sides of each chicken thigh. Press the seasoning gently into the meat so it adheres properly.
Step 3: Let the seasoned chicken rest at room temperature for 10 minutes while you prep other ingredients. This helps the chicken cook more evenly from edge to center.
Phase 2: Searing the Chicken (12-15 minutes)
Step 4: Heat olive oil in a large, heavy-bottomed skillet (preferably cast iron or stainless steel) over medium-high heat for 2 minutes. The oil should shimmer but not smoke—that’s your visual cue it’s ready.
Step 5: Place chicken thighs skin-side down in the hot skillet, leaving space between each piece. Don’t crowd the pan or they’ll steam instead of sear. You should hear an immediate, satisfying sizzle.
Step 6: Do not touch the chicken for 6-7 minutes. Seriously—resist the urge to peek or move them. This undisturbed time creates that gorgeous golden-brown crust. The skin will release naturally from the pan when it’s ready.
Step 7: Check one thigh by gently lifting the edge. The skin should be deep golden brown and crispy. If it’s sticking, give it another minute. Once ready, flip all thighs using tongs.
Step 8: Cook the second side for 5-6 minutes until browned. The chicken doesn’t need to be fully cooked yet—it’ll finish in the sauce. Transfer chicken to a plate and set aside.
Phase 3: Building the Creamy Spinach Sauce (8-10 minutes)
Step 9: Reduce heat to medium and add butter to the same skillet. Don’t wipe out those browned bits on the bottom—that’s pure flavor. Let butter melt completely, about 30 seconds.
Step 10: Add minced garlic and sauté for 45 seconds to 1 minute, stirring constantly. Your kitchen will smell amazing. The garlic should turn fragrant and just barely golden—if it browns too much, it becomes bitter.
Step 11: Sprinkle flour over the butter and garlic. Whisk constantly for 1-2 minutes to create a roux. This paste should turn a light golden color and smell slightly nutty, not raw and floury.
Step 12: Slowly pour in chicken broth while whisking continuously. This prevents lumps from forming. Scrape up all those delicious browned bits stuck to the pan bottom—they add incredible depth to your sauce.
Step 13: Add heavy cream, Italian seasoning, and red pepper flakes. Whisk until completely smooth. The sauce should start bubbling gently at the edges.
Step 14: Add fresh spinach in two batches. Stir the first batch until it wilts down (about 1 minute), then add the remaining spinach. It seems like a lot at first, but spinach shrinks dramatically when cooked.
Step 15: Stir in Parmesan cheese until melted and the sauce becomes silky smooth. The cheese acts as a thickener and adds nutty, salty richness.
Step 16: Add lemon juice and stir. This brightens the entire dish and cuts through the cream’s richness. Taste and adjust salt if needed—the Parmesan adds saltiness, so you might not need much.
Phase 4: Finishing the Dish (5-7 minutes)
Step 17: Nestle the seared chicken thighs back into the skillet, skin-side up. Spoon some sauce over the meat, but leave the skin exposed so it stays crispy.
Step 18: Reduce heat to medium-low and simmer for 5-7 minutes until the chicken reaches an internal temperature of 165°F when checked with a meat thermometer in the thickest part.
Step 19: If the sauce seems too thick, add 2-3 tablespoons of chicken broth. If it’s too thin, let it simmer another minute or two uncovered.
Step 20: Remove from heat and let rest for 3 minutes before serving. This allows the juices to redistribute throughout the meat, keeping it moist and tender.
Chef’s Notes
Spinach Selection: Fresh spinach works best for chicken thighs with creamy spinach sauce because it maintains better texture than frozen. If using frozen, thaw completely and squeeze out ALL excess water—otherwise your sauce becomes watery and diluted.
Chicken Temperature: Bone-in thighs stay juicier than boneless, but they need that full 165°F internal temperature for food safety. The bone conducts heat, so it actually helps cook the meat more evenly from the inside out.
Sauce Consistency: The sauce thickens as it sits. If reheating leftovers, add a splash of cream or broth to restore that silky, pourable texture you want coating every bite.
Wine Pairing: A crisp Sauvignon Blanc or buttery Chardonnay complements this dish beautifully. The acidity cuts through the cream while the wine’s body matches the richness.
Nutrition Information (Per Serving)
Calories: 585 | Protein: 42g | Carbohydrates: 9g | Fat: 43g | Fiber: 2g | Sodium: 780mg
Creative Variations
Mediterranean Style: Replace Italian seasoning with oregano and add ½ cup sun-dried tomatoes and ¼ cup Kalamata olives to the sauce. Finish with crumbled feta instead of Parmesan for a tangy, briny twist.
Bacon Lover’s Version: Cook 4 slices of chopped bacon first, remove, then sear chicken in the rendered fat. Crumble bacon over the finished dish. The smoky, salty pork adds incredible depth that pairs perfectly with sesame ginger chicken thighs for an Asian-inspired variation.
Mushroom Madness: Sauté 8 oz sliced cremini or baby bella mushrooms after removing the chicken. The earthy mushrooms add meaty texture and woodsy flavor that makes this even more substantial.
Herb Garden Fresh: Skip the Italian seasoning and use 2 tablespoons fresh chopped herbs instead—try basil, thyme, and parsley. Fresh herbs brighten the entire dish and make it taste like spring, similar to the freshness in stuffed chicken thighs with herbs.
Storage & Reheating
Refrigerator Storage: Let chicken cool to room temperature, then transfer to an airtight container. Store for up to 4 days. Keep sauce and chicken together—the moisture prevents the meat from drying out.
Freezer Storage: Freeze in portion-sized containers for up to 3 months. The cream sauce freezes beautifully and doesn’t separate when properly reheated. Label containers with the date and reheating instructions.
Reheating from Refrigerator: Place chicken and sauce in a covered skillet over medium-low heat. Add 2-3 tablespoons of cream or broth to refresh the sauce. Heat for 8-10 minutes until warmed through (165°F).
Reheating from Frozen: Thaw overnight in the refrigerator first for best results. You can reheat from frozen in a covered skillet over low heat for 20-25 minutes, but the texture suffers slightly.
Microwave Method: Place one serving in a microwave-safe dish, cover with a damp paper towel, and heat in 1-minute intervals, stirring sauce between each interval. Not ideal for maintaining crispy skin, but works in a pinch.
Troubleshooting Common Problems
Problem 1: Chicken skin won’t crisp up Your pan wasn’t hot enough, or the chicken had too much surface moisture. Pat chicken completely dry before seasoning, and make sure the oil shimmers before adding chicken. Don’t reduce heat too early—you need that high temperature for proper browning.
Problem 2: Sauce is lumpy and grainy The flour wasn’t mixed properly, or you added liquid too quickly. Always whisk flour into fat completely before adding liquids. Add broth slowly while whisking vigorously. If lumps form, use an immersion blender or press sauce through a fine-mesh strainer.
Problem 3: Sauce is too thin and watery Either you added too much liquid, or the spinach released excess water. Let sauce simmer uncovered for 3-5 additional minutes to reduce. You can also mix 1 tablespoon cornstarch with 2 tablespoons cold water, then stir this slurry into the bubbling sauce.
Problem 4: Chicken is dry and overcooked Bone-in thighs are forgiving, but overcooking still dries them out. Use a meat thermometer and remove from heat the moment they hit 165°F. The residual heat will finish cooking them while resting. Also, make sure you’re not using boneless thighs accidentally—they cook much faster.
Problem 5: Sauce tastes bland or flat You need more salt, acid, or both. Add salt in ¼ teaspoon increments, tasting between additions. If it’s still flat, add another squeeze of lemon juice or a splash of white wine vinegar. The brightness transforms everything.
Equipment Essentials
- Large heavy-bottomed skillet (12-inch cast iron or stainless steel preferred)
- Meat thermometer (instant-read digital type for accuracy)
- Whisk (for smooth, lump-free sauce)
- Tongs (for flipping chicken without piercing the skin)
- Sharp knife and cutting board
- Measuring cups and spoons
- Small prep bowls (for organizing ingredients)
- Paper towels (for drying chicken)
Shopping List
Meat Counter
- 8 bone-in, skin-on chicken thighs (about 3 lbs)
Produce Section
- Fresh spinach (5 oz bag or bunch)
- Garlic (1 head)
- Lemon (1 whole)
Dairy Case
- Heavy cream (1 cup/8 oz)
- Unsalted butter (3 tablespoons)
- Parmesan cheese, grated (½ cup or 2 oz)
Pantry/Baking Aisle
- Olive oil
- All-purpose flour
- Salt and black pepper
- Garlic powder
- Dried Italian seasoning
- Red pepper flakes
Canned Goods
- Chicken broth (1 cup/8 oz)
Success Secrets
1. Temperature control is everything. High heat sears the chicken and creates that irresistible crispy skin. Medium heat builds the sauce without scorching the garlic or cream. Low heat gently finishes cooking without drying out the meat. Master these three temperatures and this chicken thighs with creamy spinach sauce becomes foolproof.
2. Fresh spinach beats frozen every time. Fresh spinach wilts beautifully and maintains a silky texture in the sauce. Frozen spinach, even when thoroughly drained, releases water as it reheats, diluting your carefully built flavors and creating a watery mess.
3. Don’t skip the roux. That flour and butter mixture (roux) thickens the sauce and prevents it from separating. Cook it for the full 1-2 minutes until it smells nutty—raw flour tastes pasty and ruins the entire dish.
4. Room temperature chicken cooks more evenly. Cold chicken straight from the fridge hits the hot pan and contracts, cooking unevenly with a cold center and overcooked exterior. Just 10 minutes on the counter makes a dramatic difference.
5. The lemon juice is non-negotiable. Cream-based sauces need acid to balance richness and wake up your palate. That single tablespoon of lemon juice transforms the sauce from heavy and one-dimensional to bright and crave-worthy. Don’t skip it—your taste buds will thank you.
