Introduction

This Coconut Creamed Spinach with Chicken Thighs is a rich and comforting dish that combines tender, crispy chicken with a creamy coconut-infused spinach sauce. It’s a delightful twist on classic creamed spinach, perfect for a cozy dinner that feels special yet easy to prepare.

Coconut Creamed Spinach With Crispy Chicken Thighs Recipe - Recipe Image

Ingredients

4 to 6 bone-in, skin-on chicken thighs (about 2 ½ pounds)
Salt and black pepper
Coconut oil or olive oil, as needed
1 medium shallot, finely chopped
6 garlic cloves, thinly sliced
¼ cup all-purpose flour
2 (14-ounce) cans coconut milk
¼ teaspoon ground or freshly grated nutmeg
1 pound frozen chopped spinach, thawed then squeezed dry
½ cup unsweetened coconut flakes

Instructions

Step 1: Pat the chicken thighs dry with paper towels and season generously with salt and black pepper on all sides.
Step 2: Heat a dry 12-inch cast-iron skillet over medium heat. Arrange the chicken thighs skin-side down in a single layer. Cook until the skin is golden and crispy, about 10 to 12 minutes. Flip the chicken and cook for another 3 minutes. Remove the chicken to a baking sheet, keeping the fat in the pan.
Step 3: If needed, add 1 to 2 tablespoons of oil to the skillet. Add the shallot and garlic and cook until translucent, about 2 minutes, lowering the heat if they start to brown too quickly.
Step 4: Stir in the flour and toast it while stirring frequently until it turns golden, about 2 minutes. Gradually whisk in the coconut milk, followed by 1 cup of water, nutmeg, and a pinch of salt. Bring the mixture to a simmer.
Step 5: Mix in the spinach and season with salt and pepper to taste. Return the chicken thighs to the skillet, skin-side up, along with any juices on the baking sheet. Simmer over medium heat until the spinach is tender, the chicken is cooked through, and the sauce thickens, about 15 minutes.
Step 6: Preheat the broiler. Adjust the chicken thighs so the skin is exposed above the sauce. Broil for 3 minutes until the skin develops crispy edges.
Step 7: Sprinkle the coconut flakes evenly over the chicken and broil carefully for another 1 minute or until the flakes turn golden, watching closely to avoid burning.

Tips & Variations

For extra flavor, marinate the chicken thighs in a mix of garlic and lime juice for 30 minutes before cooking.
Use kale instead of spinach for a slightly different texture and nutritional boost.
Swap coconut flakes for toasted breadcrumbs if you prefer a crunch without the coconut flavor.
If you don’t have a cast-iron skillet, use any heavy-bottomed oven-safe pan for even cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. The sauce may thicken when cold; stir in a splash of water or coconut milk to loosen it when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs instead?

Yes, boneless chicken thighs can be used but cook for less time—about 5 to 7 minutes per side—since they cook faster without the bone.

Is it possible to make this dish dairy-free?

Absolutely. This recipe is naturally dairy-free as it uses coconut milk instead of cream. Just be sure to use coconut oil or olive oil instead of butter.