Garlic Butter Chicken with Spinach and Bacon
6 chicken thighs, boneless and skin off (or chicken breast)
2 teaspoons olive oil
2 tablespoons butter
6 cloves garlic, finely diced
1 small yellow onion, diced
1/3 cup chicken broth (or dry white wine)
1/2 cup crispy bacon, chopped
1 3/4 cups half and half
3 cups baby spinach leaves
Salt and fresh cracked pepper
1 teaspoon Italian seasoning
1/2 cup fresh grated Parmesan cheese
Crushed chili pepper flakes, optional
1 teaspoon cornstarch (cornflour) mixed with 1 tablespoon of water (optional, if you like a thicker sauce)
- To make the garlic butter chicken thighs with creamy spinach and bacon: Heat the oil in a large skillet over medium heat. Season the chicken thighs on both sides with salt and pepper, and sear in the pan for 5-8 minutes on each side, or until cooked through. Once cooked, remove chicken from the pan and set aside.
- Melt the butter in the remaining cooking juices leftover in the pan. Add in the onion and garlic and fry until fragrant (about one minute). Pour in the chicken stock (or white wine, if using), and allow to reduce down slightly. Add the crispy bacon and fry for 1-2 minutes to release the flavors.
- Reduce heat to low heat, add the half and half (or heavy cream), and bring to a gentle simmer, while stirring occasionally. Make sure to lower the heat to avoid the sauce to separate. Add Italian seasoning and season with salt and pepper to your taste.
- Add in the spinach leaves and allow to wilt in the sauce, and add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. For a thicker sauce, add the cornstarch mixture (1 teaspoon cornstarch + 1 tablespoon water, see the ingredients list) to the skillet, and continue to simmer while quickly stirring the mixture through until the sauce thickens.
- Add the cooked chicken back into the pan; sprinkle with chili pepper flakes (if using), and spoon the sauce over each chicken thigh. Serve the Garlic Butter Chicken with Spinach and Bacon over pasta, rice or a low-carb favorite like zoodles, cauliflower rice, or steamed veggies. Enjoy!
CHICKEN RECIPES NOTES:
You can sub bacon with chopped sundried tomatoes for a nice flavor.
Remove chicken thighs from the refrigerator about 15 minutes before cooking to bring them close to room temperature.
Season chicken just before cooking to prevent drawing out moisture and drying out the meat.
If using chicken breasts instead of chicken thighs, pound them or slice horizontally to make the thickness even. The chicken will cook faster this way.