Preparation Time: None |
Cook Time: 25 minutes |
| Ingredients: |
| Chicken thighs, baby spinach, zucchini, squash, lemon, thyme, rosemary, garlic, butter, cream, chicken broth, parmesan cheese and seasoning |
| Cooking Instructions: |
| Preheat oven to 400 F. Heat a sauce pan with 2 tablespoons of oil on high heat. Remove chicken thighs from marinade and discard marinade. Sear chicken 2 minutes per side, in batches if necessary, then place in provided pan. In the same sauce pan, saute the spinach for 1 minute, add sauce and bring to a boil. Pour spinach & sauce into the pan together with the chicken making sure spinach is around the chicken and not over or under. Bake for 15 to 20 minutes or until temperature of chicken reaches 165 F. Serve with roasted zucchini and squash. |
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This meal required minimal effort, yet tasted as though I worked hours in the kitchen. As soon as I began to bake the chicken and vegetables, my home had the aroma of a French bistro. Before subscribing to MGK's weekly service, I had not cooked with boneless chicken thighs. I now know how much more flavorful and tender thigh meat is in comparison to chicken breasts. The seasoned squash and zucchini mixture was perfectly paired with this meal, and the spinach cheese sauce was out of this world.
We have been more appreciative then ever to be a MGK customer during the current global pandemic. It is truly a privilege to enjoy such wonderful meals when there are shortages or limited items available in the grocery store. |
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Reviewed by: Rene from Cypress.
on 4/11/2020 |
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tasted great, easy to make |
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Reviewed by: Eric from Missouri City.
on 9/21/2019 |
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Very good chicken. Veggies were tasty, although the vinaigrette was a little on the salty side. |
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Reviewed by: HLN from Houston.
on 10/16/2016 |
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