One-Pot Creamy Garlic Chicken and Spinach

• 6 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• 3 cups fresh baby spinach
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Optional: cooked white rice or pasta, for serving

Instructions

1. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Season chicken thighs generously with salt, pepper, paprika, and Italian seasoning.
2. Add chicken thighs skin-side down and cook until skin is golden and crispy, about 5-6 minutes. Flip and cook the other side for 4 minutes. Remove chicken and set aside.
3. Reduce heat to medium and add minced garlic to the pot. Sauté for about 1 minute until fragrant, being careful not to burn it.
4. Pour in chicken broth and scrape up browned bits from the bottom of the pan. Let the broth simmer for 3 minutes to concentrate the flavor.
5. Stir in heavy cream and Parmesan cheese until the sauce is smooth. Add fresh spinach and stir until wilted, about 2-3 minutes.
6. Return chicken thighs to the pot, skin side up, nestling them into the sauce. Cover and simmer on low until chicken is cooked through (internal temp 165°F), about 15 minutes.
7. Taste the sauce and adjust seasoning with extra salt and pepper as needed. Serve the chicken and sauce over cooked rice or pasta for a complete meal.
8. Optional: garnish with chopped fresh parsley or extra Parmesan cheese before serving.

Chef tips

• If you prefer boneless chicken breasts, reduce simmering time to 10 minutes to prevent overcooking.
• For a lighter version, substitute half-and-half for heavy cream but the sauce will be less rich.
• Use fresh spinach rather than frozen for better texture and vibrant color.
• To make this gluten-free, serve over rice or gluten-free pasta.