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Chicken with Creamy Spinach and Shallots

Photo: Dana Gallagher; Styling: Anna Last
Prep time 20 mins
Other time 15 mins
Yield Makes 4 servings


  • 2 tablespoons olive oil
  • 8 small chicken thighs (about 2 pounds)
  • Kosher salt and pepper
  • 4 shallots, thinly sliced
  • 1/4 cup dry white wine (such as Sauvignon Blanc)
  • 1/4 cup sour cream
  • 2 bunches spinach, thick stems removed (about 8 cups)

Nutrition Information

  • calories 548
  • protein 40 g
  • carbohydrate 30 g
  • sugars 3 g
  • fiber 5 g
  • fat 29 g
  • satfat 8 g
  • sodium 809 mg
  • cholesterol 122 mg

How to Make It

  1. Heat the oil in a large skillet over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until browned and cooked through, 8 to 10 minutes per side. Transfer to plates.

    Spoon off and discard all but 1 tablespoon of the fat and return the skillet to medium heat. Add the shallots and cook, stirring, until they begin to soften, 2 to 3 minutes.

    Stir in the wine and sour cream. Add the spinach, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook, tossing gently, until the spinach begins to wilt, 1 to 2 minutes. Serve with the chicken.