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Chicken Thighs with Shallots and Spinach

Updated: Mar 20, 2022

A moist and tender chicken comes complete with a wine-based sauce and creamy spinach.

Serving: 6 Prep Time: 20 Minutes Total Time: 45 Minutes


6 Boneless Skinless Chicken Thighs

1 Teaspoon Seasoned Salt

1 Teaspoon pepper

1-1/2 teaspoons olive oil

4 Shallots, Thinly Sliced

½ cup Monterey County Chardonnay

1 Package (10 ounces) Fresh Baby Spinach

½ Teaspoon Salt

¼ Cup Heavy Cream


1. In a large bowl, season chicken with seasoned salt, garlic powder, and pepper.

2. In a large nonstick skillet, heat oil over medium heat. Add chicken; cook until a thermometer reads 170°, about 6 minutes on each side. Remove from pan; keep warm.

3. In the same pan, cook and stir shallots until tender. Reglaze pan with wine; bring to a boil. Cook until wine is reduced by half.

4. Finally add spinach and salt; cook and stir just until spinach is wilted. Stir in heavy cream.

Place chicken back in the pan and serve.

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