Whip up a quick, effortless dinner with chicken thighs and spinach, ideal for those busy weeknights in your Instant Dutch Oven. Experience the magic of Jacque Pepin's recipe featuring crispy chicken skin paired with flavorful garlic spinach, certain to win over every family member. It's the perfect last-minute pantry dish!
Why you'll love this recipe
The beauty of this recipe lies in its straightforward ingredients and method. Relish the delicious blend of succulent chicken thighs and earthy spinach. This one-pot wonder not only tantalizes the taste buds but is also a breeze to whip up. Trust me, even the most discerning eater will eagerly dive in, fork at the ready.
Ingredients you will need
Here is a quick snapshot of the ingredients you'll need. Scroll down to the recipe card, where you'll find exact measurements.
- 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 cook this
Place the chicken thigh skin side down on a cutting board. Trim any excess skin from the chicken. On each side of the bone running through the middle of the chicken thigh, make a one-inch slit with a knife. Repeat this will the chicken pieces.
Season both sides of each chicken thigh with salt, pepper, and poultry seasoning. You can omit the poultry seasoning if you like 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.
The chicken should be cooked through. Check the temperature with a meat thermometer. The temperature of the cooked chicken should be 165 degrees. Cook a few minutes longer if not cooked to temperature. Remove the chicken to a plate.
Using a wooden spatula, scrape the brown bits from the bottom of the pan, and leave the accumulated grease from the chicken in the Dutch oven. 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 to the plate with chicken and serve.
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.
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.
These chicken thighs and spinach are perfect served alone or with one of the below.
Storage & reheating
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.
More Instant Dutch Oven Recipes
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Chicken Thighs and Spinach Recipe
- 6 chicken thighs skin on
- salt and pepper to taste
- 1 teaspoon poultry seasoning optional
- 2 tablespoons garlic minced
- 1 6-ounce bag baby spinach can substitute one box of frozen spinach, thawed and drained
- 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.
- 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 twenty minutes.
- Check the chicken for doneness with a meat thermometer. Chicken should be cooked to a minimum of 165 degrees or until the juices run clear. If the chicken is not done cook a few minutes longer. Remove to a plate.
- 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.
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