Roasted Chicken w/ Creamy Garlic Spinach Sauce




1 Sheet Blue Ribbon Foods Chicken Thighs

2 TBSP Olive Oil

Salt & Pepper (for taste)



1 Blue Ribbon Foods Spinach

1 TBSP Olive Oil

2 TBSP Unsalted Butter

1 Cup Heavy Cream

¼ tsp Salt & Pepper

2 tsp Minced Garlic

1 Cup Chicken Stock

2 TBSP All Purpose Flour


  1. Thaw Blue Ribbon Foods Chicken in warm water for 5 minutes.
  2. Pre-heat Oven to 375°.
  3. Salt & Pepper chicken thighs to liking, in a skillet on medium heat add 2 TBSP olive oil.
  4. Brown chicken thighs lightly before placing thighs on a non-stick pan and bake for 20-25 minutes.
  5. In the same skillet add 2 tsp minced garlic and sauté for 30-45 seconds before adding 1 TBSP olive oil and ¼ tsp salt & pepper.
  6. Slowly add 1 cup of chicken stock, stirring consistently before adding 1 cup of heavy cream.
  7. Bring mix to a rolling boil.
  8. In another smaller sauce pan melt 2 TBSP butter and on low add 2 TBSP flour-mix until thoroughly blended.
  9. Add melted butter and flour to boiling mix and stir thoroughly.
  10. After 2 minutes of consistently stirring to thicken your mix add Spinach and lower the heat while stirring to desired thickness.

Pour sauce over cooked chicken thighs, ENJOY!

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