Chicken Thighs and Spinach Bake

2
Kathy Williams

By
@KMW2013

Delicious! Though I must admit, I need to work on the presentation. Could subsitute prosciutto for bacon.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
6
Prep:
15 Min
Cook:
30 Min
Method:
Bake

Ingredients

Add to Grocery List

  • 6
    chicken thighs, skinless and boneless
  • 6 slice
    bacon or prosciutto
  • 1 c
    baby portebello mushrooms, sliced
  • 1-2 pkg
    baby spinach
  • 1 Tbsp
    butter
  • 1
    scallion chopped
  • 2 clove
    garlic, chopped
  • 1/4 c
    dry white wine, or chicken stock
  • 1 c
    sour cream
  • ·
    mozzarella cheese shredded
  • 1 Tbsp
    italian herb seasoning

How to Make Chicken Thighs and Spinach Bake

Step-by-Step

  1. Preheat oven 350 f.
    Wrap one slice of bacon around each chicken thigh.
    In a hot cast iron or oven proof skillet, brown thighs for 3 minutes, turn and brown the other side.
    Place skillet in oven and cook until done.
    Remove chicken to a pan and cover with foil.
  2. Remove dripping from skillet and reserve. Heat 2 tablespoons of dripping on med heat, add the mushrooms and cook until tender. Add the spinach, salt and pepper. Cook until just wilted.
  3. Place the spinach/mushroom mixture into a square baking dish. Place the chicken thighs on top.
  4. In the skillet heat butter and 1 tablespoon drippings add scallions and garlic cook for a minute. Add wine and wisk in sour cream. Bring to boil and reduce heat to a simmer. Cook and stir for about 7 minutes.
  5. Pour Sauce over chicken and spinach.
    Mix the italian seasonings with the shredded mozzrella. Bake for 10-15 minutes or until cheese is melted. Serve with mash potatoes.

Printable Recipe Card

About Chicken Thighs and Spinach Bake

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American




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