Red Meat Allergy Friendly Chicken and Spinach Skillet
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 1 tsp sea salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp smoked paprika
- 2 tbsp olive oil
- 1 small yellow onion, thinly sliced
- 3 cloves garlic, minced
- ½ tsp dried thyme
- 1 tbsp apple cider vinegar
- ½ cup chicken broth
- ½ cup full-fat coconut milk
- 5 oz baby spinach
For serving
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Pat the chicken thighs dry with paper towels. In a small bowl, combine the salt, black pepper, garlic powder, and smoked paprika, then rub the mixture evenly over both sides of each thigh.
- 2
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 6–7 minutes, until the skin is deep golden and releases easily from the pan. Flip and sear the second side for 4 minutes, then transfer the chicken to a plate.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!