Skillet Chicken Thighs With Bacon And Spinach
Ingredients
- 8 boneless skinless chicken thighs 3 to 4 oz each
- 3 slices bacon chopped
- 2 large carrots chopped (1½ cups)
- 2 small onions sliced
- 3 cloves garlic chopped
- ½ cup chicken broth
- 1 bag 8 oz fresh baby spinach leaves (6 cups)
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon chopped fresh or ½ teaspoon dried sage leaves
- 1 tablespoon grated lemon peel
Instructions
- In 12-inch skillet, cook chicken and bacon over medium-high heat 5 minutes, turning chicken once.
- Stir in carrots, onions, garlic and broth.
- Cook uncovered 15 to 20 minutes, turning chicken and stirring frequently, until juice of chicken is clear when thickest part is cut (at least 165°F) and vegetables are tender.
- Remove pan from heat; add spinach, salt and pepper.
- Stir mixture about Minutes or until spinach wilts.
- Stir in sage and lemon peel until well blended.
Nutrition values
Calories: 350 kcal