Chicken Thighs with Onions and Wilted Spinach

3.8
(52)
Chicken Thighs with Onions and Wilted Spinach
Servings:
4
Ready In:
50 minutes
Prep Time:
15 minutes
Cook Time:
35 minutes
Wait Time:
0 minutes
Spiciness:
0/5

Ingredients

  • 2 (teaspoon) olive oil
  • 1 (whole) red onion, halved, sliced
  • 8 (medium) chicken thighs, trimmed
  • 1 (teaspoon) salt
  • 1/2 (teaspoon) freshly ground pepper
  • 1/4 (cup) orange juice
  • 3 (tablespoon) balsamic vinegar
  • 1 (bunch) baby spinach, coarsely chopped

Directions

  1. Heat oil in a large skillet over medium-high heat; add onion slices. Cook until onions begins to soften, about 4 minutes. Remove from skillet; keep warm.
  2. Season chicken with salt and pepper; transfer to skillet. Cook, turning, until brown on both sides, about 4 minutes per side. Pour orange juice and vinegar over chicken. Cover; reduce heat to simmer. Cook until chicken is cooked through, about 20 minutes. Remove chicken from skillet; keep warm.
  3. Increase heat to high; add spinach to skillet. Cook, stirring, until it just begins to wilt; about 2 minutes. Remove from heat. For each serving, place some spinach in a bowl; top with 2 chicken thighs. Top with onions.

Nutrition Information

This nutrition information is an estimate only. We use software to calculate the nutritional analysis from the individual ingredients in each recipe. While we do our best to ensure accuracy, we make no representation or warranty regarding the information, and there can be no assurance that any of the information contained therein has not been, or will not be changed or altered.

amount per serving
Calories
446
Total Fat
28g
Saturated Fat
8g
Cholesterol
154mg
Sodium
1264mg
Carbohydrate
3g
Dietary Fiber
0g
Sugars
3g
Protein
42g
Vitamin A
47%
Vitamin C
27%
Calcium
5%
Iron
16%
Potassium
408mg

Comments

  • Daren
    Daren 627021

    This one was really good. Note it doesn't specify an amount of spinach; we ended up using a whole bag & it cooked down to nearly nothing. The amounts for the sauce (balsamic & OJ) were too small & despite covering cooked down to dry; had to double them. Family really enjoyed the flavors...

    over 2 years ago
  • 907084

    Another surprisingly good recipe. They don't really specify the amount of spinach to use, but don't skimp. The spinach really shrivels up when it wilts, so I'd add the whole bag (if you buy it by the bag).

    over 2 years ago
  • Stephan
    Stephan 931268

    Not a fan of dark meat - not the recipes fault though.The sauce was good however and I would make again - with breast meat instead.

    over 2 years ago
  • Shaela
    Shaela 508653

    This was very very good! My family loved it. I used 2 big bags of spinach and everything came out wonderful.

    over 2 years ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table) 141524

    I recommend buying 2 bunches of spinach for 4 people.

    over 2 years ago
  • Heather
    Heather 950410

    This was good. I too recommend two bunches of spinach and doubling the liquids. I served it with the garlic rice. Will make again. Loved it.

    over 2 years ago
  • Anna
    Anna 363164

    delicious! And super easy. Will be making this more often.

    over 2 years ago
  • B Denise
    B Denise 1590399

    Any ideas for a substitute for the OJ?

    about 2 years ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table) 25081

    Hi B Denise! You could use a number of things as a substitute for the orange juice in this recipe. My top recommendation is chicken broth but you could also try some apple cider or juice, 2-3 tablespoons apple cider vinegar, white grape juice, white wine, or use half chicken broth and one of the other suggestions. Let us know if you have any other questions.

    over 1 year ago
  • Floyd
    Floyd 39840

    I would like to try some of the recipes, they won't print

    over 1 year ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table) 25081

    Hi Floyd! Are you clicking on the print button above? Can you explain a little bit more about what happens when you click that button? Because I am not experiencing any issues with the print button but want to figure out the problem. Thanks! Hopefully we can get you printing soon!

    over 1 year ago
  • Floyd
    Floyd 39840

    I have looked and looked at the recipe pages and have never seen a print button. So I use one on the tool bar and get a blank page where the recipe is suppose to be with various things on the left margin.

    over 1 year ago
  • Anonymous
    Anonymous 1785793

    I just copy and paste the recipe to my MS Word and only save the ones I really want to keep - Hope that this helps - Jim

    over 1 year ago
  • Anonymous
    Anonymous 1813266

    Didn't like the flavor. Maybe it'd be better with chicken breast..?

    over 1 year ago
  • Anonymous
    Anonymous 1785793

    Hum, I liked the flavor but of coarse I really like Thighs and don't really like the breast , I find them to dry for me, I guess we all have our one taste and likes - Ya , I would try again this time using the breast , Hope it works out for you and you enjoy it this time - Jim

    over 1 year ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table) 25081

    @Floyd- Let me see if I can help you out! First, there are two different 'views' of the recipes. If you view recipes from the main dashboard, then they include a print button. If you are viewing the recipe from your email you will see a different view that does not include a print button. Here is the link to this recipe that includes a print button (http://foodonthetable.com/site/app#recipes/229041). Another tip is that Food on the Table works better using Chrome or Firefox, so try using one of these browsers to use the basic ctrl+p function or the print button in the browser's tool bar. And as Jim suggested, you could also just copy and past this and any recipe into a word document and print from there. Hope this helps! Thank you for your patience as we continue working on making this a better experience.

    over 1 year ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table) 25081

    @Anonymous! As Tim stated, chicken breasts vs chicken thighs is really personal preference. Some people only prefer the dark meat of chicken thighs while others prefer only white meat. I would suggest if making these using chicken breasts to cook cook the chicken breasts for 3-4 minutes per side and then reduce the simmering time to about 12 minutes or until the chicken breasts are cooked through.

    over 1 year ago
  • Anonymous
    Anonymous 1807962

    green beans

    over 1 year ago
  • Anonymous
    Anonymous 1939907

    wasn't too sure abt the aeaaoninga

    over 1 year ago
  • Anonymous
    Anonymous 1939907

    wasn't too sure abt the aeaaoninga

    over 1 year ago
  • Anonymous
    Anonymous 1939907

    wasn't too sure abt the aeaaoninga

    over 1 year ago
  • Anonymous
    Anonymous 1939907

    wasn't too sure abt the aeaaoninga

    over 1 year ago
  • Brooke E
    Brooke E 1991897

    This is a GREAT meal. It is healthy and EASY! The second time I made it, I boiled whole wheat noodles and after draining added a bit of olive oil and garlic salt. I made sautéed carrots along with it and we really like mixing the carrots and noodles! Good and pretty meal.

    12 months ago
  • Kathy
    Kathy 1997733

    Did it without orange juice.

    11 months ago
  • Desiree
    Desiree 487232

    Absolutely delicious! I cooked a side of brown rice gluten free penne pasta and served the chicken over the top of it with some fresh grated Parmesan!

    8 months ago
  • Anonymous
    Anonymous 2210673

    acorn squash

    7 months ago
  • Anonymous
    Anonymous 2459135

    was pretty bomb

    2 months ago