Chicken Thighs and Spinach
Experience the magic of Jacque Pepin's recipe featuring crispy chicken skin paired with flavorful garlic spinach. This chicken thighs and spinach recipe is the perfect last-minute pantry dish!
Why you'll love this recipe
The beauty of this recipe lies in its straightforward pantry ingredients and simple method. Relish the delicious blend of succulent chicken thighs cooked to crispy perfection and garlicky spinach using Jacques Pepin's method. This one-pot wonder not only tantalizes the taste buds but is also a breeze to whip up. Trust me, even your pickiest eater will dive in and fork at the ready.
Mashed Potatoes
Serve up some easy Instant Pot Mashed Potatoes as a creamy, delicious side for chicken and spinach!
Ingredients
Here is a quick snapshot of the ingredients you'll need. Scroll down to the recipe card, where you'll find exact measurements.
Ingredient notes
- Chicken thighs - choose chicken thighs that are about the same size so they cook at the same rate with the skin on.
- Spinach - I have made this recipe with both fresh and frozen chicken.
- Seasonings - salt, pepper, and your favorite poultry seasoning. The poultry seasoning is optional.
How to make chicken with spinach
- Place the chicken thigh skin side down on the cutting board. Trim any excess skin from each piece.
- On each side of the bone running through the middle of the chicken thigh, make a one-inch slit with a knife. Repeat this with all the chicken pieces.
- Place the chicken meat side down on a plate.
- Season the skin side only of each chicken thigh with salt, pepper, and poultry seasoning.
Note
You can omit the poultry seasoning, as it is optional.
- Preheat the Instant Precision Dutch Oven on saute mode. Add the chicken pieces skin side down to the pot. DO NOT ADD any oil. The grease produced by the chicken skin is sufficient for cooking. Cover the Dutch oven with the lid, and allow to cook for twenty minutes.
- Remove the chicken to a plate, and scrape the brown bits from the bottom of the pan using a spatula.
Safety Tip
Cook the chicken until it is done to 165 degrees. Use a meat thermometer to check the internal temperature of the chicken. Be sure not to take the temperature right next to the bone.
- Add minced garlic and cook until fragrant.
- Add the spinach, and cover with the lid. Cook for a few minutes until the spinach is wilted. Remove and serve with the cooked chicken.
Stovetop instructions
- Follow steps 1 through 4 as written above.
- Preheat a large, heavy bottom pan on medium heat. Place chicken pieces skin side down in pan.
- Cover the pan with a lid and cook for 20 minutes.
- Complete the dish by following steps 7 through 8.
Top tips
- Do not skip the step of cutting slits in the chicken thighs, as this is what enables it to cook so quickly.
- Cooking skin side down will make the meat tender and not tough. So be sure not to flip the chicken.
Serving suggestions
These chicken thighs and spinach are delicious served on their own or paired with mashed sweet potatoes, an earthy mushroom risotto, or a warm slice of French bread.
Frequently asked questions
Chicken thighs are most tender when cooked until the internal temperature is 175 to 180 degrees. Any higher and risk drying out the meat.
Chicken thighs are done when the juices run clear.
Chicken doneness is based on temperature, not color. The minimum temperature for chicken is 165 degrees.
Storage & reheating instructions
Store leftovers in the refrigerator in an airtight container for up to one week. Reheat in the microwave.
Can be frozen for up to three months, thawed in the refrigerator, and reheated in the microwave.
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Recipe
Chicken Thighs and Spinach Recipe
Equipment
- 1 Spatula
Ingredients
- 6 chicken thighs skin on
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon poultry seasoning optional
- 2 tablespoons garlic minced
- 1 6-ounce bag baby spinach can substitute one box of frozen spinach, thawed and drained
Instructions
Instructions for Instant Dutch Oven
- Place chicken skin side down on a cutting board. Trim excess skin from chicken.
- Cut a one-inch slit with a knife on either side of the bone in the middle of the piece of chicken.
- Place the chicken pieces meat side down on a plate.
- Season the skin side of the chicken with salt and pepper to taste. If using poultry seasoning, season this to taste as well.
- Preheat the Instant Dutch Oven to saute. One preheated, add the chicken pieces skin side down to the pan. Do not use any oil, the grease from the chicken skin is more than enough. Cook covered for 20 minutes.
- Using a wooden spatula, scrape the brown bits from the bottom of the pan. Leave any residual grease.
- Add the minced garlic and cook until fragrant.
- Add the baby spinach, and cook covered for a few minutes or until wilted.
- Serve immediately. This can be stored in an airtight container for up to one week and reheated in the microwave. It can be frozen for up to three months, thawed in the refrigerator, and reheated in the microwave.
Instructions for stovetop
- Follow the instructions in steps 1 through 4.
- Preheat a large heavy bottom pan on medium heat. Place chicken pieces skin side down in pan.
- Cover the pan with a lid and cook for 20 minutes.
- Complete the dish by following steps 7 through 8.
Notes
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