Introduction

This Coconut Creamed Spinach with Chicken Thighs is a delicious twist on a classic comfort dish. Tender, crispy chicken thighs are paired with a rich, creamy spinach sauce made from coconut milk and aromatic spices. It’s hearty, flavorful, and perfect for a satisfying weeknight dinner.

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 on all sides with paper towels. Season generously with salt and black pepper.
Step 2: Heat a dry 12-inch cast-iron skillet over medium heat. Arrange the chicken thighs skin-side down in an even layer. Cook until golden and crispy underneath, about 10 to 12 minutes. Flip and cook for another 3 minutes. Remove the chicken to a baking sheet, keeping the rendered fat in the pan.
Step 3: If the skillet is dry, add 1 to 2 tablespoons of oil. Stir in the shallot and garlic, cooking until translucent, about 2 minutes. Reduce heat to medium-low if they brown too quickly.
Step 4: Add the flour to the skillet and toast, stirring frequently, until golden, about 2 minutes. Gradually whisk in the coconut milk to prevent lumps. Add 1 cup of water, the nutmeg, and a big pinch of salt. Bring to a simmer.
Step 5: Stir in the squeezed spinach and season again with salt and pepper to taste. Return the chicken thighs, skin-side up, along with any accumulated juices to the skillet. 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 so the tops are exposed above the sauce. Broil for 3 minutes until the skin develops crispy spots.
Step 7: Sprinkle the coconut flakes over the chicken. Broil carefully for about 1 minute more until the flakes turn golden. Watch closely to prevent burning.

Tips & Variations

For extra flavor, marinate the chicken thighs in salt, pepper, and a bit of garlic powder before cooking.
You can substitute fresh spinach for frozen; just increase the quantity to about 1½ pounds and sauté until wilted before adding.
If you prefer less coconut flavor, use light coconut milk or combine it with some chicken broth.
To make the dish spicier, add a pinch of red pepper flakes when cooking the shallots and garlic.

Storage

Store any 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. To maintain the crispiness of the chicken skin, reheat uncovered in a hot oven for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs instead?

Yes, but cooking times will be shorter. Adjust accordingly and watch for doneness to prevent drying out.

Is this dish dairy-free?

Yes, it uses coconut milk instead of cream, making it a great dairy-free alternative to traditional creamed spinach.

Coconut Creamed Spinach with Crispy Chicken Thighs Recipe

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This Coconut Creamed Spinach with Chicken Thighs recipe combines tender, crispy skin-on chicken thighs with a creamy coconut milk and spinach sauce, topped with toasted coconut flakes for an extra layer of flavor and texture. The dish is simmered on the stovetop and finished under the broiler for perfectly crispy skin and golden coconut topping, making for a comforting yet exotic meal.

Author: Lena
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 4 to 6 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: Fusion (Southeast Asian/Western)
Diet: Gluten Free

Ingredients

Scale

Chicken and Seasoning

4 to 6 bone-in, skin-on chicken thighs (about 2 ½ pounds)
Salt and black pepper, to taste
Coconut oil or olive oil, as needed (about 1-3 tablespoons)

Sauce and Spinach

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
1 cup water

Instructions

Prepare the Chicken: Pat the chicken thighs dry on all sides using paper towels, then season generously with salt and black pepper all over for enhanced flavor and crispiness during cooking.
Sear the Chicken: Heat a dry 12-inch cast-iron skillet over medium heat. Arrange the chicken thighs skin-side down in an even layer, cooking without moving for 10 to 12 minutes until the skin turns golden and crispy. Flip the chicken and cook for an additional 3 minutes on the other side. Transfer the chicken to a baking sheet, reserving the rendered fat in the skillet.
Make the Sauce Base: If the skillet looks dry, add 1 or 2 tablespoons of coconut or olive oil. Add the chopped shallot and sliced garlic, cooking until translucent, about 2 minutes, and reduce heat to medium-low if they begin to brown. Stir in the flour and continue to cook, stirring frequently, until the mixture turns golden, about 2 minutes.
Add Liquids and Seasonings: Gradually whisk in the coconut milk, ensuring no lumps form, then add 1 cup of water, ground nutmeg, and a big pinch of salt. Bring the mixture to a gentle simmer.
Incorporate Spinach and Chicken: Stir in the squeezed dry spinach and adjust seasoning with salt and pepper. Return the chicken thighs to the skillet, placing them skin-side up with any juices from the baking sheet, and simmer over medium heat for about 15 minutes until the spinach is tender, the chicken is cooked through, and the sauce has thickened.
Broil for Crispiness: Meanwhile, preheat the broiler. Adjust the chicken thighs so their tops are exposed above the sauce. Broil for 3 minutes until the skin develops crispy edges. Sprinkle the unsweetened coconut flakes evenly on top, then broil attentively for an additional 1 minute until golden, watching closely to prevent burning.

Notes

Ensure the chicken skin is very dry before seasoning and searing to achieve maximum crispiness.
When adding coconut milk, whisk constantly to avoid lumps in the sauce.
Use a cast-iron skillet for even heat distribution and better searing.
Freeze leftover coconut flakes for future use or as a garnish for other dishes.
Adjust broiling times based on your oven’s intensity to avoid burning the coconut flakes.

Keywords: Coconut creamed spinach, chicken thighs recipe, creamy chicken with spinach, coconut milk chicken, easy stovetop chicken dinner, crispy chicken thighs, gluten free dinner