Creamy Garlic Chicken Thighs with Spinach
Golden chicken thighs in a rich garlic cream sauce with spinach – simple, satisfying and full of flavour.
Ingredients
- 4 skinless boneless chicken thighs
- 2 tbsp olive oil
- 3 garlic cloves minced
- 150 ml double cream
- 100 ml chicken stock
- 30 g grated parmesan
- 100 g baby spinach
- Salt and black pepper to taste
- Fresh parsley to garnish (optional)
Instructions
- Season the chicken thighs on both sides with salt and black pepper.
- Heat a large non-stick frying pan over medium heat and add the olive oil. Add the chicken and cook for 5–6 minutes on each side until golden and cooked through. Remove from the pan and set aside.
- Using a sharp kitchen knife, mince the garlic if you haven’t already. Lower the heat, then add the garlic to the same pan. Sauté gently for 1 minute until fragrant, taking care not to burn it.
- Pour in the chicken stock and stir with a silicone spatula or wooden spoon to deglaze the pan, scraping up all the tasty browned bits.
- Add the double cream and parmesan, stirring until smooth and bubbling gently. Toss in the spinach and stir until just wilted.
- Return the chicken to the pan and spoon over the sauce. Simmer for a few minutes until everything is heated through and coated in that creamy garlic sauce.
- Garnish with fresh parsley if using, and serve hot with your choice of sides.