How to Prepare Perfect Bruschetta and Spinach Chicken Thighs

Bruschetta and Spinach Chicken Thighs. Chicken thighs are pounded, rolled with spinach and cheese, pan-fried, then baked to create a juicy, quick and easy stuffed chicken entree. Combine the warm spinach, mozzarella cheese, Parmesan cheese, sun-dried tomatoes, garlic powder, salt, and pepper in a bowl and mix until cheeses melt. Keywords: Pan roasted chicken thighs, roasted chicken thighs, keto chicken thighs, garlic chicken thighs, creamed spinach.

Let's get right down to it. I adore this meal for many reasons, one of them being that you actually make your own spicy spice-rub, and you get to control the heat. This stuffed chicken thigh recipe utilizes frozen spinach in a delicious way, resulting in a simple yet impressive weeknight dinner. You can cook Bruschetta and Spinach Chicken Thighs using 7 ingredients and 4 steps. Here is how you cook that.

Ingredients of Bruschetta and Spinach Chicken Thighs

It's 6 of boneless and skinless chicken thighs (trim extra fat).
You need 1 tbsp of olive oil, extra virgin.
You need 2 tbsp of Italian seasoning of choice(I used Tuscan Italian perfect pinch by McCormick).
You need 1 of salt and pepper to taste.
Prepare 1 1/2 cup of store bought bruschetta (or be fancy shmancy and make your own).
You need 2 tbsp of balsamic vinegar.
Prepare 4 cup of fresh baby spinach.

If you need to, you can thaw frozen spinach by leaving it in the fridge overnight; another way to thaw frozen spinach is to put it in a strainer and run it under warm water. Войти. When we roast a chicken at my house, we typically eat the breasts on the first night and save the thighs and the drumsticks for the next. So I save my favorite pieces — the thighs — for the next night's dinner, where I warm them up with some hot oil in a skillet. This easy Bruschetta Chicken Recipe is made with tender, juicy chicken breasts seasoned with Italian herbs and spices and topped with a fresh tomato In this bruschetta chicken recipe, I've borrowed my favorite parts of this classic Italian appetizer and turned it into a delicious, low-carb, and easy.

Bruschetta and Spinach Chicken Thighs step by step

In a large sautee pan, heat oil and add chicken that has been coated with the seasoning, salt and pepper. Make sure both sides are cooked to a nice golden brown. I cooked mine for roughly 5 minutes on each side..
Add bruschetta, balsamic and Spinach. Continue to cook for 5 minutes on medium. Spinach will wilt..
Remove chicken to a serving platter and with a slotted spoon, remove bruschetta and Spinach and place on chicken. I served mine over barley but rice or pasta would pair well too!!.
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Chicken - Boneless skinless chicken thighs. You can use thighs with skin, but don't grab anything with bones. Salt & pepper - Season to taste. Olive oil - Canola, vegetable, safflower, sunflower, and avocado oils can be used instead. Onion - Any type will work.