Sautéed Chicken Thighs With Spinach and Cheese
Sautéed Chicken Thighs With Spinach and Cheese

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a special dish, sautéed chicken thighs with spinach and cheese. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Unroll chicken thighs, season both sides with remaining salt, stuff each chicken thigh with cream cheese spinach stuffing, roll up, and secure with toothpick. While your chicken thighs are baking, you can start the creamy garlic spinach sauce. After you've sautéed the garlic, bring your chicken stock and cream to a boil. And while that's happening, melt the butter in a small skillet, then add the flour.

Sautéed Chicken Thighs With Spinach and Cheese is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Sautéed Chicken Thighs With Spinach and Cheese is something that I have loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can have sautéed chicken thighs with spinach and cheese using 6 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Sautéed Chicken Thighs With Spinach and Cheese:
  1. Make ready 1/3 of a thigh Chicken thigh meat
  2. Get 2 Spinach
  3. Get 1 tbsp Corn kernels if you have them
  4. Prepare 1 pinch of each Salt and pepper
  5. Make ready 1 slice Sliced cheese
  6. Prepare 2 tsp Vegetable oil (olive oil)

You can leave out the corn if you like. In same pan, cook and stir shallots until tender. Add wine; bring to a boil. Cook until wine is reduced by half.

Steps to make Sautéed Chicken Thighs With Spinach and Cheese:
  1. Cut the chicken into bite-sized pieces. Chop the spinach into 3 cm long pieces and soak in water.
  2. Put the vegetable oil or olive oil in a frying pan and heat. Pan fry the chicken meat until browned on both sides.
  3. When the pieces are browned put a lid on the pan and steam-fry for 2 to 3 minutes over low heat to cook through.
  4. Add the drained spinach and corn to the pan, season with salt and pepper and sauté.
  5. When the spinach is limp, add the ripped up sliced cheese and mix.

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. Spinach Mushroom and Cheese Stuffed Chicken Thighs.

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