Rosemary-Garlic Chicken With Creamed Spinach

Make the most of chicken breasts or thighs in this flavourful dish, infused with the aromatics of rosemary and garlic


Time 45 minutes
Servings 4
Difficulty Easy





  • 2 lbs Chicken thigh , bone-in, skin-on
  • 1 tsp Salt
  • ½ tsp Black pepper , freshly ground
  • 1 tbsp Olive oil, extra virgin
  • 8 Shallot , peeled and halved
  • 1 tbsp Rosemary , chopped
  • 2 cloves Garlic, minced
  • ¾ cup Stock, chicken or vegetable


  • 2 lbs Spinach, cleaned and trimmed
  • 2 tbsp Butter
  • 1 medium Yellow onion , minced
  • 4 cloves Garlic , minced
  • ½ cup Cream cheese, cut into cubes
  • ½ cup Milk, whole
  • To taste Nutmeg, ground
  • To taste Salt
  • To taste Black pepper , freshly ground


  • Preheat oven to 245°C / 475°F. Season chicken with salt and black pepper. 
  • In a large skillet, heat olive oil over medium-high. Add chicken, skin side down, and cook, turning once, until golden brown on both sides (10-12 minutes total). Transfer to a plate and set aside.
  • In the same skillet, cook shallots over medium heat, until browned, about 5 minutes. 
  • Add rosemary, garlic, and stock and bring to a boil. Return chicken to skillet, skin side up. Transfer to oven and roast until chicken reaches an internal temperature of 75°C / 165°F, about 15 to 20 minutes.
  • Bring a large pot of salted water to a boil. Add spinach and cook just until wilted, about 1 minute. Drain and rinse with cold water until cool. Squeeze spinach to remove as much liquid as possible. Chop and set aside.
  • In a saucepan, heat butter over medium. Add onion, garlic, salt and black pepper. Cook, stirring, until onion softens, about 4 minutes.
  • Add cream cheese and milk. Cook, stirring, until cream cheese is melted. Stir in spinach. Simmer over medium heat until mixture thickens, about 8-10 minutes. Season with nutmeg, salt and black pepper.
  • Serve chicken with sauce and spinach. 


  • If you can find pre-peeled shallots, you’ll save quite a bit of extra prep time
  • Alternatively, you can use chicken breasts but they will take longer to cook. Use a thermometer to ensure internal temperature of 75°C / 165°F is reached
  • Depending on the size of your skillet, you may need to cook your chicken in batches
  • Grating fresh nutmeg will add more flavor