Dinner
Skillet Garlic Cream Chicken Thighs with Spinach
Seared chicken thighs finished in a quick garlic cream pan sauce.
Built by Barron Hansen · Last updated July 2026
Per serving
441
Calories
32g
Fat
35g
Protein
2.5g
Net carbs
Macros are calculated from USDA nutrition data for the weighed ingredients. Actual values vary with brands and portions.
Boneless thighs stay juicy and they crisp up fast in a hot pan, which makes them the easy pick on a weeknight. Once they are seared you build a simple cream sauce right in the same skillet so nothing gets wasted.
The spinach wilts into the sauce at the end and soaks up all the garlic and browned bits. Serve it straight from the pan with a spoon for the sauce.
Ingredients
- 6 boneless skinless chicken thighs
- 2 tbsp butter
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated parmesan
- 4 cups fresh spinach
- Salt and pepper
- 1/2 tsp smoked paprika
- Pinch of red pepper flakes
Instructions
- 1
Pat the thighs dry and season both sides with salt, pepper, and the smoked paprika.
- 2
Melt the butter in a large skillet over medium-high heat and sear the thighs about 5 minutes per side until golden and cooked through. Move them to a plate.
- 3
Lower the heat to medium, add the garlic, and stir for 30 seconds until fragrant.
- 4
Pour in the heavy cream, scrape up the browned bits, and let it simmer for 2 minutes. Stir in the parmesan until smooth.
- 5
Add the spinach and stir until it wilts, then slide the chicken back in and spoon sauce over the top.
- 6
Simmer another 2 minutes and finish with red pepper flakes.
Tips
- If the sauce tightens too much, loosen it with a splash of water or cream off the heat.
Make it fit your day
Nutrition figures are estimates calculated from USDA data and will vary with the exact products and portions you use. This recipe is general information, not medical or nutritional advice.