Spoon Simple
Chicken Thighs with Creamy Coconut-Lime Sauce and Spinach
Tender, pan-seared chicken thighs simmered in a luscious, dairy-free coconut milk sauce infused with zesty lime and garlic, wilted spinach adding color and nutrients. A flavorful and protein-rich one-pan meal.
Prep 15 min
Cook 30 min
Total 45 min
Serves 4
Ingredients
Step 1 — For the Chicken
- 4 boneless, skinless chicken thighs (about 1.5 lbs)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Step 2 — For the Sauce
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 (13.5-ounce) can full-fat coconut milk
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
- 4 cups fresh spinach
Instructions
- 1
Season Chicken
Pat chicken thighs dry. In a bowl, toss chicken with 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper.
- 2
Sear Chicken
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken thighs and sear for 4-5 minutes per side, until golden brown. Remove chicken from skillet and set aside.
- 3
Sauté Garlic
Reduce heat to medium. Add the remaining 1 tablespoon olive oil to the skillet if needed. Add minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn.
- 4
Make Sauce
Pour in the coconut milk and lime juice. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan. Stir in cilantro. Return the chicken thighs to the skillet.
- 5
Simmer and Wilt Spinach
Cover the skillet and simmer for 10-15 minutes, or until chicken is cooked through and tender. Stir in the fresh spinach and cook just until wilted, about 1-2 minutes.
- 6
Serve
Serve the chicken and sauce immediately, spooning extra sauce over the top. Pairs well with rice or quinoa.
Nutrition per serving: 580 cal · 40g protein · 10g carbs · 42g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
