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Oven-roasted chicken thighs in a garlic, spinach cream sauce

Keyword chicken thighs, cream sauce, garlic, spinach
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author natasha


  • For Chicken Thighs
  • 4 large organic bone-in chicken thighs
  • 1 tsp of chicken bouillon powder
  • Salt and Pepper to taste
  • 1 tsp onion powder
  • 1 tsp roasted garlic powder
  • 1 tsp herbs de provence
  • A drizzle of olive oil
  • For Sauce
  • 4 cloves of garlic minced
  • 1 small onion chopped
  • 1 cup of heavy cream
  • 1 tsp of better than bouillon roasted chicken flavor
  • ½ cup of frozen or fresh spinach


  • Heat oven 375 degrees.
  • In a medium bowl, season chicken with bouillon powder, salt, pepper, onion powder, roasted garlic powder, and herbs de Provence, drizzling with olive oil ensuring the seasoning sticks.
  • Heat a medium cast-iron pan, adding coconut oil and butter to coat the bottom of the pan.
  • Sear the chicken thighs, skin side first for 5-7 minutes until golden brown.
  • Flip over and do the same to the other side.
  • Remove chicken from pan and set aside on a plate to rest.
  • In the same pan, add onions and sweat for 5 minutes or until caramelized.
  • Add garlic and saute for 30 seconds.
  • Add spinach and allow it to defrost or if using fresh, until it’s wilted.
  • Add heavy cream and better than bouillon chicken flavor, stirring until dissolved.
  • Allow the sauce to come to a simmer for 10 minutes or until thick.
  • Add chicken back to the sauce and spoon the sauce over the top of the chicken.
  • Turn off the flame and add skillet to the oven, uncovered for 20 minutes. 
  • Remove from oven and serve hot.


When browning chicken, don't touch it, allow it to build a beautiful crust before attempting to flip. Chicken is ready to flip when it can easily be moved and does not stick to the pan.