One of my favorite kitchen gadgets is my silver fish.
No, not the bug you find under boxes in your garage. I literally have a silver fish that sits on my sink. What’s it used for?
Getting terrible smells off your fingers.
I’m talking garlic and onion smells. It sticks to your fingers, especially if you’re mincing garlic or rubbing it into meat. The best way to get that smell of is by rubbing your fingers on some silver, like the back of a spoon (my grandma taught me that!). The next best thing is to get yourself a silver fish to keep near your sink to wipe away all of those terrible smells.
You don’t want to go around all day with garlic-smell oozing off your fingertips.
I had to use my silver fish constantly while making this dish. I needed a ton of garlic to flavor some pan-fried chicken thighs and spinach. This dish is simple yet flavorful. I didn’t want to flavor it with anything other than garlic and a bit of bacon. That combination reigns supreme in my book.
I’ve been loving boneless, skinless chicken thighs, but if you want a crispier skin on your chicken you’ll want to get some with skin on it. I don’t like eating around a bone if I don’t have to, that’s why I go for the boneless version.
Everything else in this dish is spot on perfect. I’ve had an overflowing crisper of spinach and this is a good way to use up a bunch of it. Spinach, bacon, garlic and chicken—what could be better than that combo?
Garlic Chicken & Spinach
Pan fried chicken thighs with garlic, bacon and spinach.
- 4 boneless, skinless chicken thighs
- 1 tsp. paprika
- 1 tsp. garlic powder
- salt & pepper
- 4 sliced thick-cut bacon
- 1/2 cup chicken broth
- 1/2 red onion, sliced
- 3 cloves garlic, minced
- 3 cups baby spinach, fresh
- Fry bacon in a large skillet until browned and crispy. Transfer bacon to a paper-towel lined plate to let cool.
- Season chicken with salt, garlic powder, pepper and paprika. Fry in pan with bacon grease until browned, about 3-4 minutes per side.
- Stir in garlic and onion. Continue frying for 2-3 minutes and then add chicken broth. Let mixture simmer for 4-5 minutes before adding spinach. Sitr until spinach is wilted.
- Remove pan from heat and crumble bacon on top.
Fry bacon in a large skillet until browned and crispy. Transfer bacon to a paper-towel lined plate to let cool.
Season chicken with salt, garlic powder, pepper and paprika. Fry in pan with bacon grease until browned, about 3-4 minutes per side.
Stir in garlic and red onion and continue frying for 2-3 minutes and then add chicken broth.
Let mixture simmer for 4-5 minutes before adding spinach. Sitr until spinach is wilted.
Remove pan from heat and crumble bacon on top.
4 thoughts on “Garlic Chicken & Spinach”
Oh my gosh does that look good!!! It’s on my list and pinned! I’ve used boneless a lot, especially when the kids were small; they’re just so much faster.
Boneless is the way to go! Hope you give it a try!
Looks so good!
Brianna | http://briannamarielifestyle.com