Best Skillet Chicken Thighs With Bacon And Spinach Recipes

ONE POT BACON GARLIC CHICKEN AND SPINACH DINNER

Steps:

• In a large, heavy pan, cook and crisp bacon until well browned.
• Remove bacon from pan, do not drain grease, and set aside and crumble when cool (while chicken is cooking).
• Add chicken thighs to pan (I like to lay them flat to crisp up more and let the fat render).
• Let brown on each side, about 4-6 minutes.
• Remove from pan when browned and set aside (chicken may not be fully cooked, we're just trying to get it well browned at this point.)
• Add 2 tbsp stock to pan, scrape any bits of chicken that stuck to pan with stock with a rubber spatula (don't scrub with metal on a cast iron pan, if using something else metal is ok)
• Add butter to pan, let melt.
• Add garlic to pan, let brown, about 4 minutes. Make sure garlic does not burn.
• Add stock to pan, and then add chicken thighs back in.
• Cook until stock has reduced into a thicker sauce and chicken has reached internal temperature of 165 degrees - about 5 minutes.
• Add spinach, toss with chicken and sauce, and let reduce.
• Sprinkle crumbled bacon over the top.
• When spinach is soft and reduced, remove from heat and serve!

SKILLET CHICKEN THIGHS WITH BACON AND SPINACH

Steps:

• In 12-inch skillet, cook chicken and bacon over medium-high heat 5 minutes, turning chicken once.
• Stir in carrots, onions, garlic and broth. Cook uncovered 15 to 20 minutes, turning chicken and stirring frequently, until juice of chicken is clear when thickest part is cut (at least 165°F) and vegetables are tender.
• Remove pan from heat; add spinach, salt and pepper. Stir mixture about 3 minutes or until spinach wilts. Stir in sage and lemon peel until well blended.

CHICKEN THIGHS WITH SHALLOTS & SPINACH

Steps:

• Sprinkle chicken with seasoned salt and pepper. In a large nonstick skillet, heat oil over medium heat. Add chicken; cook until a thermometer reads 170°, about 6 minutes on each side. Remove from pan; keep warm., In same pan, cook and stir shallots until tender. Add wine; bring to a boil. Cook until wine is reduced by half. Add spinach and salt; cook and stir just until spinach is wilted. Stir in sour cream; serve with chicken. Freeze option: Before adding sour cream, cool chicken and spinach mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally, until a thermometer inserted in chicken reads 170°. Stir in sour cream.