Chicken Thigh Skillet with Mushrooms, Spinach, and Thyme
A quick stovetop chicken and mushroom skillet with wilted spinach, garlic, and thyme. It uses March-friendly mushrooms, spinach, onions, and carrots for a cozy early-spring dinner that still feels fresh.
Back to full listIngredients
- Pine Manor Boneless Skinless Chicken Thighs 1 package $5.99
- Organic Baby Bella Whole Mushrooms, 8 OZ 1 package, sliced $3.49
- 365 by Whole Foods Market Organic Baby Spinach Salad, 5 OZ 1 package $3.69
- Sweet Onion 1/2, sliced $1.43
- Organic Loose Carrots 2 medium, thinly sliced $1.49
- Organic Garlic, 3 CT 2 cloves, minced $2.89
- Organic Thyme 1 tsp chopped $2.99
- Organic Lemon Bag 1/2 lemon $5.54
- Olive oil, salt, black pepper pantry
Instructions
- Slice the mushrooms, onion, and carrots; mince the garlic.
- Season chicken thighs with salt, pepper, and thyme.
- Heat a large skillet over medium-high heat with olive oil and sear chicken 4 to 5 minutes per side until browned and cooked through; remove to a plate.
- In the same skillet, cook onion, carrots, and mushrooms for 6 to 8 minutes until softened and browned.
- Add garlic and cook 30 seconds.
- Add spinach and toss until wilted, then squeeze in lemon juice.
- Return chicken to the skillet and warm through for 1 minute before serving.
Cook time: 35 minutes
Estimated cost: $13-16
Health notes: Lean protein, iron-rich greens, moderate carbs if served alone or with pantry grains
Drink pairing: Chardonnay or Pinot Noir