Spinach With Chicken Thighs

If you’re craving a cozy, flavor-packed meal that comes together with simple ingredients, this Spinach With Chicken Thighs recipe will hit the spot. In the first spoonful, you get tender chicken, creamy coconut sauce, and savory spinach—all cooked in one skillet for maximum flavor and minimal cleanup. This dish is perfect when you need a comforting dinner that feels special without requiring complicated steps. It’s rich, fragrant, and satisfying, making it a go-to recipe for both weeknights and lazy weekends.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Easy: Mostly hands-off cooking with simple ingredients you already know.
• Incredible Flavor: Crispy chicken skin, creamy coconut sauce, fragrant garlic and shallots—every bite delivers.
• One-Pan Meal: Everything cooks in the same skillet, minimizing cleanup.
• Comforting & Nourishing: Rich coconut milk and tender spinach make this dish feel both indulgent and wholesome.
• Crowd-Pleaser: Great for family dinners or impressing guests without stress.

What sets this recipe apart is the combination of crispy chicken skin, slow-simmered aromatics, and coconut-rich spinach—a velvety, restaurant-quality result with very little effort.

Ingredients Needed

For the Chicken & Flavor Base

• 4 to 6 bone-in, skin-on chicken thighs (about 2½ pounds)
• Salt & black pepper, to taste
• Coconut oil or olive oil, as needed
• 1 medium shallot, finely chopped (for sweetness and aroma)
• 6 garlic cloves, thinly sliced (for deep flavor)

For the Creamy Spinach Sauce

• ¼ cup all-purpose flour (helps thicken the sauce)
• 2 cans (14 oz each) coconut milk (full-fat recommended for richness)
• ¼ teaspoon nutmeg, ground or freshly grated
• 1 pound frozen chopped spinach, thawed and squeezed dry
• ½ cup unsweetened coconut flakes, for topping

How to Make Spinach With Chicken Thighs

Step 1: Prep the Chicken

Place the chicken thighs on a plate or tray. Pat them dry thoroughly with paper towels—this helps the skin crisp up. Season generously with salt and pepper on all sides.

Step 2: Crisp the Chicken Skin

Heat a large 12-inch cast-iron skillet over medium. Add the chicken thighs skin-side down in a single layer. Cook without moving them until the skin becomes golden and deeply crispy, about 10–12 minutes. Flip, cook for another 3 minutes, then transfer the chicken to a plate. Leave the rendered fat in the skillet—this will flavor the sauce.

Step 3: Build the Flavorful Sauce Base

If the skillet looks dry, add 1–2 tablespoons of oil. Stir in the chopped shallot and garlic. Cook for about 2 minutes, until soft and fragrant—this builds the flavor foundation. Sprinkle the flour over the mixture and cook, stirring constantly, until lightly golden, about 2 minutes.
Slowly pour in the coconut milk while whisking to avoid lumps. Add 1 cup of water, the nutmeg, and a good pinch of salt. Bring everything to a gentle simmer.

Step 4: Add the Spinach & Return the Chicken

Fold in the drained spinach. Taste and season with more salt and pepper if needed. Nestle the chicken thighs back into the sauce, skin-side up, along with any juices. Simmer for about 15 minutes, or until the chicken is fully cooked and the sauce thickens enough to coat a spoon.

Step 5: Broil for a Crispy Finish

Turn on the broiler. Make sure the chicken skin isn’t submerged in the sauce. Broil for 3 minutes to re-crisp the top. Sprinkle the coconut flakes over the chicken and broil for 1 more minute, watching closely—coconut burns fast! Remove from the oven and let rest briefly before serving.

Serving and Storage Tips

Serving Suggestions

• Spoon over rice, mashed potatoes, couscous, or crusty bread.
• Garnish with fresh herbs like parsley or cilantro for brightness.
• Add a squeeze of lemon to lighten the richness.

Storage

• Fridge: Store in an airtight container for up to 3 days.
• Reheat: Warm gently on the stovetop over low heat. Add a splash of water or coconut milk if the sauce thickens too much.
• Freezer: Coconut-based sauces freeze well—store up to 2 months. Thaw in the fridge before reheating.

Helpful Notes

• Make sure the spinach is very well squeezed to avoid thinning the sauce.
• Full-fat coconut milk gives the creamiest result; light coconut milk will make the sauce looser.
• If the sauce feels too thick, add a little water; if too thin, simmer uncovered for 3–5 minutes.
• You can add mushrooms, onions, or chili flakes for extra flavor.

Conclusion

This Spinach With Chicken Thighs recipe brings together crispy chicken, creamy coconut sauce, and tender spinach for a comforting dish that’s incredibly simple yet packed with flavor. Whether you’re feeding your family or hosting friends, this recipe delivers richness, warmth, and satisfaction every single time.
If you try it, be sure to leave a comment and a star rating—I’d love to hear your thoughts!
Don’t forget to share your dish on Pinterest or Facebook.
What twist will you try next time—extra spices, fresh greens, or a squeeze of lemon? Tell me below!

Frequently Asked Questions (FAQ)

Can I use boneless chicken thighs instead?

Yes! Boneless thighs cook faster. Reduce simmering time by 5–7 minutes and keep an eye on doneness.

How do I make this recipe gluten-free?

Swap the all-purpose flour with a gluten-free flour blend or 1 tablespoon cornstarch mixed with cold water.

Why did my sauce turn grainy?

It may have boiled too vigorously. Coconut milk prefers gentle heat—keep it at a low simmer.

Can I use fresh spinach instead of frozen?

Absolutely. Use about 10–12 cups fresh spinach and cook it down before adding the chicken.

Is this recipe freezer-friendly?

Yes. Because the sauce is coconut-based (not dairy), it holds up well in the freezer.

How thick should the sauce be?

It should be creamy enough to coat the back of a spoon but not too thick. Adjust with water or extra simmering as needed.