Photo: Dana Gallagher; Styling: Anna Last Photo by: Photo: Dana Gallagher; Styling: Anna Last

Chicken with Creamy Spinach and Shallots

Real Simple SEPTEMBER 2008

  • Yield: Makes 4 servings
  • Prep time: 20 Minutes
  • Other: 15 Minutes


  • 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)


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.

Nutritional Information

Amount per serving
  • Calories: 548
  • Protein: 40g
  • Carbohydrate: 30g
  • Sugars: 3g
  • Fiber: 5g
  • Fat: 29g
  • Saturated fat: 8g
  • Sodium: 809mg
  • Cholesterol: 122mg

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Chicken with Creamy Spinach and Shallots Recipe