Cheesy Chicken Thighs with Spinach and Mushrooms is an easy, low carb, & gluten free one-skillet meal that’s perfect for a busy weeknight! Make it look like you went to a lot more effort than you actually did. 😉
Behold: Cheesy Chicken Thighs with Spinach and Mushrooms! And yes, there is actually chicken under there, believe it or not…
Just a few simple ingredients pack a lot of flavor here, and both mushrooms and spinach have even been on sale lately to help out with this week’s Sunday Scratchups, your weekly recipe from scratch around grocery sales and affordable ingredients.
I’m still clearing out some of the clearance chicken in my freezer from when I hit the jackpot at ALDI a while back, so pulled out a pack of boneless skinless thighs earlier this week with the thought of doing a rolled up stuffed chicken oven baked kind of a thing. I’m also loving this nutty, mild Havarti from ALDI, and had a bag of spinach that needed using up, so it seemed to make sense at the time.
But it’s been really hot here, see…
So, that initial oven-baked thought kind of morphed into this cheesy chicken skillet in order to keep it all cooking on the stove top. Then the mushrooms jumped on in there, because, well, they’ll do that — and if you have spinach & mushrooms, you have to throw in a little garlic & onion, right? Rosemary sounded tasty today, too, and before you know it, this cheesy chicken skillet recipe was born.
Cheesy Chicken Thighs with Spinach and Mushrooms
Ingredients
– for the chicken
1 Tbsp olive oil
2 lbs boneless skinless chicken thighs, trimmed
1 tsp rosemary, crushed between your fingers
Sea salt, to taste
Black pepper, to taste
– for the veggies
1/4 of a medium yellow onion, diced
8 oz mushrooms, sliced
8 oz fresh spinach, chopped
1 tsp minced garlic (about 2 cloves)
Sea salt, to taste
1/4 tsp crushed red pepper
– to top
4 pieces deli sliced Havarti
Directions
Heat olive oil in a large skillet over medium-high heat for one minute. Trim chicken, then season one side of the chicken with half of the sea salt, pepper, and rosemary. Add chicken thighs to the pan seasoned side down, and season the second side while they’re in the pan.
Cook chicken for about six minutes per side, or until browned and cooked through.
While the chicken is cooking, chop your veggies.
Once the chicken is cooked through, remove it to a separate plate. Add the onion to the same skillet, reduce heat to medium, and saute for a minute, scraping up the browned bits from the bottom of the pan. Add mushrooms and continue to saute for about seven minutes, stirring occasionally, or until mushrooms are browned and softened.
Stir in the chopped spinach, garlic, sea salt, and crushed red pepper, and continue to saute over medium heat until spinach is wilted, stirring it into the mushrooms as it cooks down.
Remove the spinach-mushroom mixture from the pan into a separate bowl, and add the chicken back in. Reduce heat to medium-low. Top each piece of chicken with Havarti (cutting the slices to fit) and cook for just a couple of minutes until the cheese is just melted and chicken is warmed through.
Serve the cheesy chicken thighs topped with the mushroom-spinach mixture.
That was an easy one skillet meal…
In case you hadn’t noticed by now, I’m a big fan of all-in-one meals over here. Today’s chicken, veggie, and cheese concoction fits the bill nicely, and the recipe is low carb, gluten free, and all good. Havarti pairs surprisingly well with rosemary, while the mushrooms and spinach help keep everything juicy and provide some nice contrasting flavors and textures.
You can have this entire meal on your table in 45 minutes start to finish, making it simple enough for a weeknight — but pretty enough for a date night.
Cheesy Chicken Thighs with Spinach and Mushrooms, printable recipe
Cheesy Chicken Thighs with Spinach and Mushrooms
Ingredients
- for the chicken
- 1 Tbsp olive oil
- 2 lbs boneless skinless chicken thighs trimmed
- 1 tsp rosemary crushed between your fingers
- Sea salt to taste
- Black pepper to taste
- for the veggies
- 1/4 of a medium yellow onion diced
- 8 oz mushrooms sliced
- 8 oz fresh spinach chopped
- 1 tsp minced garlic about 2 cloves
- Sea salt to taste
- 1/4 tsp crushed red pepper
- to top
- 4 pieces deli sliced Havarti
Instructions
- Heat olive oil in a large skillet over medium-high heat for one minute. Trim chicken, then season one side of the chicken with half of the sea salt, pepper, and rosemary.
- Add chicken thighs to the pan seasoned side down, and season the second side while they're in the pan.
- Cook chicken for about six minutes per side, or until browned and cooked through.
- While the chicken is cooking, chop your veggies.
- Once the chicken is cooked through, remove it to a separate plate. Add the onion to the same skillet, reduce heat to medium, and saute for a minute, scraping up the browned bits from the bottom of the pan.
- Add mushrooms and continue to saute for about seven minutes, stirring occasionally, or until mushrooms are browned and softened.
- Stir in the chopped spinach, garlic, sea salt, and crushed red pepper, and continue to saute over medium heat until spinach is wilted, stirring it into the mushrooms as it cooks down.
- Remove the spinach-mushroom mixture from the pan into a separate bowl, and add the chicken back in.
- Reduce heat to medium-low. Top each piece of chicken with Havarti (cutting the slices to fit) and cook for just a couple of minutes until the cheese is just melted and chicken is warmed through.
- Serve the cheesy chicken thighs topped with the mushroom-spinach mixture.
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Russ
Wednesday 30th of October 2019
Made it tonight. The only change i made was i left off the havarti cheese and sprinkled it with grated parmesan. It was a great combo of flavor. I highly recommend giving it a try.
Lori
Tuesday 14th of August 2018
where do you buy your olive oil? I am using quite a bit and the Aldi brand seems to run out fast since it's not in such a big container, but I think the Costco version would be too much. Thank you!
rachel
Tuesday 14th of August 2018
I usually get it on Amazon: https://amzn.to/2KUyZtd (if you watch it, sometimes the price drops a bit, too).
Also try the produce or ethnic stores if you have one near you, mine have a lot more choices and sizes than ALDI or even a conventional grocery store.