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Skillet Chicken Thighs with Bacon and Spinach

Betty Crocker Kitchens
Updated Mar 10, 2015
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Skillet Chicken Thighs with Bacon and Spinach

  • Prep Time 40 min
  • Total 45 min
  • Servings 4
  • Ingredients 11
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Ingredients

  • 8 boneless skinless chicken thighs (3 to 4 oz each)
  • 3 slices bacon, chopped
  • 2 large carrots, chopped (1 1/2 cups)
  • 2 small onions, sliced
  • 3 cloves garlic, chopped
  • 1/2 cup chicken broth
  • 1 bag (8 oz) fresh baby spinach leaves (6 cups)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon chopped fresh or 1/2 teaspoon dried sage leaves
  • 1 tablespoon grated lemon peel

Instructions

  • Step 
    1
    In 12-inch skillet, cook chicken and bacon over medium-high heat 5 minutes, turning chicken once.
  • Step 
    2
    Stir in carrots, onions, garlic and broth. Cook uncovered 15 to 20 minutes, turning chicken and stirring frequently, until juice of chicken is clear when thickest part is cut (at least 165°F) and vegetables are tender.
  • Step 
    3
    Remove pan from heat; add spinach, salt and pepper. Stir mixture about 3 minutes or until spinach wilts. Stir in sage and lemon peel until well blended.

Nutrition

350 Calories
16g Total Fat
40g Protein
11g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
150
Total Fat
16g
25%
Saturated Fat
5g
26%
Trans Fat
0g
Cholesterol
110mg
37%
Sodium
720mg
30%
Potassium
890mg
25%
Total Carbohydrate
11g
4%
Dietary Fiber
3g
12%
Sugars
4g
Protein
40g
% Daily Value*:
Vitamin A
250%
250%
Vitamin C
15%
15%
Calcium
10%
10%
Iron
25%
25%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 5 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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