Introduction

This Coconut Creamed Spinach with Chicken Thighs is a flavorful, comforting dish that combines crispy chicken skin with a rich, creamy spinach sauce made from coconut milk. The subtle sweetness of coconut flakes on top adds a delightful texture contrast. It’s an easy one-pan meal perfect for weeknight dinners or a cozy weekend treat.

Coconut Creamed Spinach With 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 a paper towel. 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 the skin is golden and crispy, about 10 to 12 minutes. Flip and cook for an additional 3 minutes. Transfer the chicken to a baking sheet, keeping the rendered fat in the skillet.
Step 3: If the skillet looks dry, add 1 to 2 tablespoons of oil. Sauté the shallot and garlic until translucent, about 2 minutes. Reduce heat to medium-low if they begin to brown too quickly.
Step 4: Add the flour and cook, stirring frequently, until golden, about 2 minutes. Gradually whisk in the coconut milk to prevent lumps. Pour in 1 cup of water, add nutmeg and a pinch of salt, then bring to a simmer.
Step 5: Stir in the drained spinach and season with salt and pepper to taste. Return chicken thighs to the skillet, skin-side up, along with any accumulated juices. 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. Move chicken so the skin is exposed on top, not covered by sauce. Broil for 3 minutes until the skin develops crispy spots on the edges.
Step 7: Sprinkle coconut flakes evenly over the chicken. Broil carefully for about 1 minute more, watching closely to prevent burning, until the coconut flakes turn golden.

Tips & Variations

Using bone-in, skin-on chicken thighs ensures extra flavor and crispy skin; boneless thighs can be used but will yield less crispy results.
For a richer flavor, consider adding a splash of lime juice or a pinch of chili flakes to the sauce.
Fresh spinach can be substituted for frozen—use about 2 pounds fresh, cooked down and squeezed dry before adding.
If you don’t have coconut flakes, toasted breadcrumbs or chopped toasted nuts can add crunch as a topping.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. The sauce may thicken after refrigeration—add a splash of water or coconut milk when reheating to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken breasts tend to dry out faster and won’t develop as crispy a skin. Adjust cooking time accordingly and monitor closely to avoid overcooking.

Is this dish gluten-free?

The recipe as written uses all-purpose flour, which contains gluten. To make it gluten-free, substitute a gluten-free flour blend or cornstarch for the thickener.

Coconut Creamed Spinach With Chicken Thighs Recipe

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4.9 from 141 reviews

This Coconut Creamed Spinach with Chicken Thighs recipe features tender, crispy-skinned chicken thighs simmered in a rich and creamy coconut milk sauce infused with garlic, shallots, and nutmeg. The dish is finished under the broiler with toasted coconut flakes for a delightful crunch and subtle sweetness, combining comforting creamed spinach with exotic tropical flavors for a satisfying one-pan meal.

Author: Ella
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 to 6 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: Fusion (American with Tropical influence)

Ingredients

Scale

Chicken

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 1-2 tablespoons)

Spinach Cream Sauce

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 cup water
1 pound frozen chopped spinach, thawed then squeezed dry

Topping

½ cup unsweetened coconut flakes

Instructions

Prepare and Season Chicken: Pat the bone-in, skin-on chicken thighs dry with paper towels on all sides. Generously season each piece with salt and black pepper to enhance flavor and help achieve crispy skin.
Brown Chicken: Heat a dry 12-inch cast-iron skillet over medium heat. Arrange the chicken thighs in one even layer with the skin side down. Cook undisturbed for 10 to 12 minutes until the skin is golden and crispy. Flip and cook the other side for 3 minutes. Remove the chicken from the skillet and transfer to a baking sheet, reserving the rendered fat in the pan.
Sauté Aromatics and Make Sauce: If the skillet is dry, add 1 to 2 tablespoons of coconut or olive oil. Add finely chopped shallot and sliced garlic; cook until translucent and fragrant, about 2 minutes, lowering heat if browning too fast. Stir in the flour and toast it, stirring regularly until golden, about 2 minutes. Slowly whisk in the coconut milk and 1 cup water, preventing lumps. Add nutmeg and a pinch of salt, then bring the mixture to a gentle simmer.
Add Spinach and Simmer Chicken: Stir in the thawed, squeezed-dry spinach. Season sauce with salt and pepper to taste. Nestle the chicken thighs back into the skillet skin-side up along with any accumulated juices. Simmer gently over medium heat until spinach is tender, chicken is cooked through, and sauce thickens, about 15 minutes.
Broil for Final Crisp: Preheat the broiler. Adjust chicken pieces so the tops are not submerged in sauce. Place skillet under the broiler and cook for 3 minutes until the chicken skin develops crispy golden spots. Sprinkle the coconut flakes evenly over the chicken and broil carefully for an additional 1 minute, watching closely to avoid burning, until the coconut is golden and toasted.

Notes

Patting the chicken dry before seasoning helps achieve crispier skin.
Be attentive while broiling the coconut flakes as they can burn quickly.
If you don’t have a cast-iron skillet, use any oven-safe skillet that can go under the broiler.
Thaw and squeeze spinach thoroughly to avoid watery sauce.
Feel free to use olive oil if coconut oil is unavailable.
This recipe pairs well with steamed rice or crusty bread to soak up the creamy sauce.

Keywords: chicken thighs, creamed spinach, coconut milk, coconut flakes, nutmeg, skillet dinner, one-pan meal, creamy spinach, crispy chicken, easy dinner