One Pot Bacon Garlic Chicken and Spinach
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
6
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Calories
709 kcal
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Course
Main Course
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Cuisine
American
One Pot Bacon Garlic Chicken and Spinach
Description
The One Pot Bacon Garlic Chicken and Spinach recipe begins by crisping sliced bacon in a heavy pan, leaving the flavorful fat in the pan to cook the chicken thighs. The chicken is browned on both sides to develop a seared crust and to render fat, though it is not fully cooked yet. After removing the chicken, chicken stock is added to deglaze the pan, scraping up browned bits for added flavor.
Butter is melted into the pan fat before diced garlic is cooked gently to a light brown without burning. The chicken is returned along with more chicken stock, then cooked until the sauce reduces and thickens, and the chicken reaches a safe internal temperature. Fresh spinach is added last, tossed in the rich sauce to wilt slightly, contributing moisture and a mild green note.
This dish offers a balance of smoky, savory bacon flavor with tender chicken and fresh greens, all cooked in a single pan for convenience and flavor integration. It can be served as a satisfying main suitable for dinner or lunch.
Ingredients
- 3 lices Bacon
- 4 lbs chicken thighs
- 2 tbsp chicken stock
- ½ cup chicken stock low sodium
- 1 tbsp butter
- 2 tbsp garlic diced
- 1 ½ cup spinach fresh
Instructions
- In a large, heavy pan, cook and crisp bacon until well browned.
- Remove bacon from pan, do not drain grease, and set aside and crumble when cool (while chicken is cooking).
- Add chicken thighs to pan (I like to lay them flat to crisp up more and let the fat render).
- Let brown on each side, about 4-6 minutes.
- Remove from pan when browned and set aside (chicken may not be fully cooked, we're just trying to get it well browned at this point.)
- Add 2 tbsp stock to pan, scrape any bits of chicken that stuck to pan with stock with a rubber spatula (don't scrub with metal on a cast iron pan, if using something else metal is ok)
- Add butter to pan, let melt.
- Add garlic to pan, let brown, about 4 minutes. Make sure garlic does not burn.
- Add stock to pan, and then add chicken thighs back in.
- Cook until stock has reduced into a thicker sauce and chicken has reached internal temperature of 165 degrees - about 5 minutes.
- Add spinach, toss with chicken and sauce, and let reduce.
- Sprinkle crumbled bacon over the top.
- When spinach is soft and reduced, remove from heat and serve!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 709 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 709kcal | 35% |
| Carbohydrates | 3g | 1% |
| Protein | 75g | 150% |
| Fat | 46g | 71% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 31g | 182% |
| Cholesterol | 398mg | 133% |
| Sodium | 724mg | 30% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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