This recipe is OMG to die for. I made it last night and I can’t wait to warm up some leftovers again for dinner. The frying of the chicken is a little messy so I may try it in the air fryer next time but I love the crispiness of the chicken in the pan. The creamy spinach (aka spinach dip) is so delicious I could just eat that as a dip with crackers or tortilla chips. This is hands down one of my favorite recipes I’ve made this year. The picture doesn't do it justice at all.
INGREDIENTS
2 tablespoons oil
Seasonings: salt, pepper, paprika,
garlic and onion powder
5-6 bone in, skin on chicken
thighs
8 ounce package cream cheese
1/2 cup mayonnaise
1/2 cup sour cream
2 large handfuls of fresh spinach
1/2 cup shredded parmesan cheese
1/2 cup shredded asiago cheese
1 can mild Rotel
DIRECTIONS
Add oil to a large skillet over medium-high heat. Season both sides of the chicken thighs with salt, pepper, paprika, garlic and onion powder. Add the chicken thighs to the skillet skin side down, and cover with a splatter guard, if desired.
When the chicken skin is crispy and releases from the pan (about 15 minutes), flip them to the other side. Let cook until an internal temperature thermometer reads 165F. Remove from pan onto a plate and set aside. Pour out any grease that is left in the pan.
In the same skillet add the cream cheese, mayonnaise, sour cream, and stir to combine. Add the spinach. Once this mixture is getting melty, add the can of rotel and parmesan/asiago cheese blend. Stir until creamy.
Notes:
The original recipe called for 12
oz frozen chopped spinach, but I used fresh baby spinach. It also said 1 cup of
parmesan, but I mixed it up with the asiago. If you’re not a chicken on the
bone person use chicken breasts or tenderloin strips. You won’t have the crisp skin
but it will still be a magical combination.
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