Best Chicken Thigh Recipe with Spinach, Mushroom, and Tomato Sauce
Tender, juicy chicken thighs smothered in creamy spinach, mushroom, and tomato sauce are the ultimate comfort food. This recipe combines wholesome vegetables with aromatic herbs to create a restaurant-quality meal perfect for weeknights or special occasions. Serve it with pasta, rice, or crusty bread for a complete feast!
Why You’ll Love This Recipe
- Rich and Creamy Sauce: Made with fresh spinach, mushrooms, and tomatoes for a burst of flavor.
- Versatile and Customizable: Easily adjust spices and vegetables to suit your taste.
- One-Pan Wonder: Everything comes together in a single skillet for minimal cleanup.
Pro Tips for Perfect Chicken Thighs
- Crispy Skin: Start with a hot skillet to get perfectly crispy chicken skin.
- Fresh Vegetables: For the best flavor, use fresh spinach and tomatoes, but canned tomatoes can be substituted in a pinch.
- Customize the Herbs: Swap thyme and basil for oregano or rosemary to vary the flavor profile.
- Thicker Sauce: For a thicker sauce, simmer uncovered for 5 minutes.
- Deglaze the Pan: Don’t skip scraping the browned bits after cooking the chicken—they add depth to the sauce.
Serving Suggestions
- With Pasta: Serve over spaghetti or penne for a hearty meal.
- With Rice: Pair with steamed basmati or jasmine rice.
- Low-Carb Option: Enjoy with cauliflower rice or zucchini noodles.
- Crusty Bread: Use bread to mop up the creamy sauce.
Storing and Reheating
Refrigeration:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing:
- Freeze the chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator.
Reheating:
- Reheat gently in a skillet over medium heat, adding a splash of chicken broth or cream to refresh the sauce.
FAQs About Chicken Thighs with Spinach, Mushroom, and Tomato Sauce
1. Can I use boneless chicken thighs?
Yes, boneless thighs cook faster and work just as well. Reduce cooking time slightly.
2. Can I make this dairy-free?
Substitute the cream with coconut milk and use a dairy-free butter alternative.
3. Can I add other vegetables?
Absolutely! Try adding bell peppers, zucchini, or sun-dried tomatoes for variety.
4. Can I use chicken breasts instead?
Yes, but breasts can dry out more quickly. Reduce the cooking time and check doneness with a meat thermometer.
5. How can I make the sauce spicier?
Add a pinch of red pepper flakes or a splash of hot sauce for some heat.
Why This Recipe Works
The rich creaminess of the sauce pairs beautifully with the juicy chicken thighs, while the mushrooms, spinach, and tomatoes add layers of texture and flavor. This dish is easy to make yet elegant enough for entertaining, making it a go-to recipe for any occasion.
Conclusion
This Chicken Thigh Recipe with Spinach, Mushrooms, and Tomato Sauce is a comforting, flavorful meal that’s sure to impress. Its creamy sauce, perfectly cooked chicken, and a medley of fresh vegetables deliver both taste and simplicity. Try this recipe today for a dinner that everyone will love!
Best Chicken Thigh Recipe
Ingredients
- 4 -bone-in, skin-on chicken thighs
- Salt and black pepper to taste
- 2- tablespoons olive oil
- 1- large onion, thinly sliced
- 3- cloves garlic, minced
- 1 cup sliced mushrooms (button or cremini)
- 1 cup fresh spinach, washed and chopped
- 1 cup fresh diced tomatoes
- 1- teaspoon dried thyme
- 1- teaspoon paprika
- 1/2 teaspoon dried basil
- 1 cup chicken broth
- 1/2 cup cream
- 2- tablespoons butter
- Chopped fresh parsley or basil for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Pat the chicken thighs dry with paper towels.
- Season both sides of the chicken thighs with salt and black pepper.
- Heat olive oil in a large, oven-safe skillet over medium-high heat.
- Place the chicken thighs in the skillet and sear both sides until golden brown. Remove from the skillet and set aside.
- Add butter to the same skillet.
- Add sliced onions and cook for a few minutes.
- Add minced garlic.
- Stir in dried thyme, paprika, and basil. Cook for an additional 1-2 minutes to release the flavors.
- Add tomatoes, mushrooms, and spinach to the skillet. Cook until the vegetables are softened and the spinach is wilted.
- Slowly pour in the chicken broth and cream.
- Simmer the sauce for five more minutes.
- Place the seared chicken thighs back into the skillet, ensuring they are nestled into the vegetable and broth mixture.
- Transfer the skillet to the oven and bake for about 25-30 minutes or until the chicken is cooked.
- Once the chicken is done, garnish with chopped fresh parsley or basil and serve hot over rice, mashed potatoes, or your favorite side.
