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Recipe 8 min read

Baked chicken thighs with creamy spinach sauce

Skin-on chicken thighs baked and finished in a creamy coconut spinach sauce. High-protein, low-carb, and the kind of meal that makes a winter evening better.

Baked chicken thighs with creamy spinach sauce

One my clients and their families rave about. Super easy, packed with protein and good fats, exactly what you want on a chilly winter night. Serve over zoodles or cauliflower rice for a low-carb finish, or basmati if you’ve earned the carbs.

Ingredients

  • 4 chicken thighs, skin on
  • 2 tablespoons coconut oil, melted
  • 4 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup coconut cream
  • 2 tablespoons ground chia seeds (or cornflour)
  • 2 cups baby spinach
  • Sun-dried tomatoes (optional)
  • Salt and pepper, to taste

Method

  1. Preheat oven to 180°C.
  2. Season the chicken thighs with salt and pepper.
  3. Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat.
  4. Cook the chicken thighs skin-side down for 3 minutes, then flip and cook for another 2–3 minutes.
  5. Transfer the chicken to a baking dish lined with baking paper. Bake for 25 minutes.
  6. To make the sauce, add the remaining oil to the skillet. Cook the garlic for 1 minute.
  7. Pour in the chicken stock and coconut cream. Bring to a boil.
  8. Stir in the ground chia seeds and simmer until the sauce reduces by half.
  9. Stir in the baby spinach and remove from heat. Cover and let rest for 10 minutes.
  10. Serve the chicken with the sauce over the top, alongside a salad, greens, basmati rice, zoodles, or cauliflower rice.
Written by
Steph Pearce
Women's health, nutrition & performance coach
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