Description
A creamy, Mediterranean-inspired dish with tender chicken thighs smothered in a rich spinach and feta sauce, perfect for a quick yet flavorful weeknight dinner.
Ingredients
6 boneless, skinless chicken thighs (678 g)
2 tablespoons olive oil
2 cloves garlic, minced
1 cup heavy cream or whole milk
1 cup fresh spinach leaves
1/2 cup crumbled feta cheese
1/2 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 tablespoon all-purpose flour (optional, for thickening)
Instructions
Preheat oven to 375°F (190°C) or heat a large skillet over medium heat.
Pat chicken dry and season with salt, pepper, and garlic powder.
Sauté chicken in oil until golden (4-5 minutes per side). Set aside.
In the same skillet, sauté garlic, then add spinach and cook until wilted.
Mix in heavy cream, feta, Parmesan, and flour (if using). Simmer until thickened.
Return chicken to the skillet or transfer to a baking dish and pour sauce over the chicken.
Bake for 10 minutes (if baked) or let simmer 5 minutes (if stovetop finished). Garnish and serve.
Notes
For a lighter version, substitute half the cream with milk.
Add lemon juice for brightness if desired.
Leftovers keep in the fridge for 3-4 days.