Crispy Mustardy Chicken Thighs with Spinach Recipe | Yummly
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Crispy Mustardy Chicken Thighs with Spinach

Lina R.: "really good I'll definitely be making this again" Read More
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You must follow this recipe to-a-tee for it to be edible by humans. Not! On a busy weeknight, when the world is beating you up, get in your kitchen and roll with the punches. Be inspired by a recipe but make substitutions, use what’s in your freezer, fridge, and pantry. In this instance, we lean on the often neglected chicken thigh and the picked-at-peak-freshness frozen spinach. Go forage through your pantry for some interesting additions and necessary staples. Before you know it, you will have summoned the makings of a stellar weeknight meal, like this one.


  • 3 skin-on chicken thighs
  • 20 ounces frozen spinach (2 packages, like Cascadian Farms)
  • 5 cloves garlic
  • 1 teaspoon chili flakes
  • nutmeg
  • 1 red onion
  • mustard dregs (you know you have ‘em)
  • 1/2 cup heavy cream
  • 1 lemon (zest and juice)
  • salt
  • cracked pepper
  • soy oil (a.k.a. veg oil)
  • canola oil
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    1. Equipment: skinny tongs for handling chicken, minimizing trips to the sink, big pan (for chicken), big high-sided pan (for spinach), microplane or box grater
    2. Grab a large pan for your chicken thighs and coat the bottom lightly with soy oil. We don’t need too much oil because the fat from the chicken skin will render down during cooking, resulting in some delightfully crispy skin. Add a generous amount of salt and cracked pepper to both sides of the chicken thighs. Add the chicken thighs to the pan, skin side down. Don’t burn yourself!
    3. Now grab a high sided pan for your spinach. Coat the pan with canola oil and place over heat. Smash and chop garlic cloves, adding a little salt, as the hot tip below explains. Add garlic to the heating oil and toss in a few chili flakes. Now we want to cut your onion into even slices. If onions make you cry, check out the hot tip below. Add the sliced onion to the pan with garlic and chili flakes. Now add your frozen spinach to the pan along with 1 cup boiling water, great tip when working with frozen veg. Now grab your mustard dregs and pour heavy cream straight into the bottle. Give it a good shake and pour right into the spinach.
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    NutritionView More

    Unlock full nutritional details with subscription

    Calories250Calories from Fat190
    Total Fat21g32%
    Saturated Fat9g45%
    Trans Fat
    Calories from Fat190
    Total Carbohydrate15g5%
    Dietary Fiber7g28%
    Vitamin A350%
    Vitamin C60%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Lina R. 3 months ago
    really good I'll definitely be making this again
    Lee Worsham 5 months ago
    So good! Didn't have cream so I used a little cream cheese.
    Stru 8 months ago
    Substituted evaporated milk for the cream. Worked very well
    Julienne Kawai 8 months ago
    Yum! Used fresh kale and it came out nicely- soooo easy
    Cdog 10 months ago
    Turned out very yummy . I did less water and more cream and air fried my thighs instead of pan fried . Served with a corn bread muffin -great dinner I wouldn’t normally have made .
    McRoberts a year ago
    The spinach is a whole new experience for me! Love how simple and elegant it is. Perfect with the crispy chicken and would be good with another protein like flank steak or lamb chops.
    William Ford a year ago
    chicken tasted great. i used broccoli instead of spinach. probably used to much mustard.
    FlowReen a year ago
    this recipe is delicious
    perfect! it was delicious, I will do it again