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Skillet Chicken Thighs with Bacon and Spinach
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Prep Time:
40 minutes
Total Time:
45 minutes
Ingredients:
  • 8 boneless skinless chicken thighs (3 to 4 oz each)
  • 3 slices bacon, chopped
  • 2 large carrots, chopped (1 1/2 cups)
  • 2 small onions, sliced
  • 3 cloves garlic, chopped
  • 1/2 cup chicken broth
  • 1 bag (8 oz) fresh baby spinach leaves (6 cups)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon chopped fresh or 1/2 teaspoon dried sage leaves
  • 1 tablespoon grated lemon peel
Instructions:
  • In a large skillet, sear chicken and bacon over medium-high heat for 5 minutes, flipping the chicken halfway through.
  • Add the carrots, onions, garlic, and broth to the pot. Cook without a lid for 15 to 20 minutes, making sure to turn the chicken and stir occasionally. The chicken is ready when the juices run clear and the vegetables are tender.
  • Take the pan off the heat, then mix in the spinach, salt, and pepper. Stir for about 3 minutes until the spinach wilts. Add the sage and lemon peel, and blend until fully incorporated.

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