Untested recipe: quantities, servings and timings are suggested adaptations of the original meal idea and have not been kitchen-tested. Use the doneness checks below and adjust as needed.
Servings: 4 | Suggested prep time: 10 minutes | Estimated cooking time: 30 minutes
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 3/4 cup chicken broth
- 1/2 cup heavy cream
- 3 cups washed baby spinach
- 1/4 teaspoon salt, optional
- Pinch of black pepper
Instructions
- Pat chicken dry and season with garlic powder, pepper and optional salt.
- Heat oil in a large skillet over medium heat. Sear chicken 4–5 minutes per side; it need not be cooked through yet.
- Add broth and cream carefully. Bring to a gentle simmer, cover, and cook 10–15 minutes more, until every thigh reaches 165°F.
- Stir spinach into the sauce and cook 1–2 minutes until wilted. Serve chicken with the sauce.
Low-energy prep tip
Use washed baby spinach and boneless thighs to reduce preparation.
Recipe notes
Do not stop after searing. Coconut cream can replace heavy cream for a dairy-free variation.
Dietary labels apply only when all packaged ingredients meet those requirements. Check labels and cross-contact guidance for your needs. Salt is optional where listed; follow your own care plan rather than using a recipe to set sodium intake.
Image is an AI-generated illustration of the dish, not a photograph of a tested recipe.