Coconut Creamed Spinach With Chicken Thighs

By Carolina Gelen

Published Sept. 18, 2025

Coconut Creamed Spinach With Chicken Thighs
Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.
Total Time
40 minutes
Prep Time
5 minutes
Cook Time
35 minutes
Rating
3(9)
Comments
Read comments

In this creamed spinach skillet dinner, the nostalgic steakhouse side takes center stage. For a lighter, streamlined version, canned coconut milk replaces the rich dairy elements like cream cheese, milk or heavy cream. The sauce follows in the footsteps of a classic béchamel sauce, with some ingredient changes made along the way, like using schmaltz instead of butter for the roux and replacing the whole milk with creamy coconut milk. Enriched with shallots and garlic, and spiced with a dash of nutmeg, the sauce is then mixed with thawed frozen spinach. After simmering the seared chicken thighs in the coconut creamed spinach, they get broiled with a sprinkle of coconut flakes, which bring a boost of texture and cohesiveness to the dish. Serve with toasted bread for a comforting weeknight meal.

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Ingredients

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

1054 calories; 91 grams fat; 60 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 8 grams polyunsaturated fat; 24 grams carbohydrates; 6 grams dietary fiber; 3 grams sugars; 42 grams protein; 1497 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Set the chicken pieces on a baking sheet or plate. Using a paper towel, pat the chicken dry on all sides. Season generously with salt and pepper on all sides.

  2. Step 2

    In a dry 12-inch cast-iron skillet, arrange the chicken thighs in an even layer, skin-side down. Place the skillet over medium heat and cook until the chicken is golden and crispy underneath, 10 to 12 minutes. Flip and cook for 3 minutes on the other side. Transfer the chicken to the baking sheet, reserving the fat in the pan.

  3. Step 3

    If your skillet is a bit dry, add 1 or 2 tablespoons oil. Stir in the shallot and garlic until translucent, about 2 minutes, reducing the heat to medium-low if browning too quickly. Add the flour and toast, stirring frequently, until golden, about 2 minutes. Gradually pour in the coconut milk while constantly whisking to prevent lumps. Add 1 cup of water, the nutmeg and a big pinch of salt, and bring the liquid to a simmer.

  4. Step 4

    Stir in the spinach, then season again to taste with salt and pepper. Add the chicken thighs, skin-side up, along with the accumulated juices, and simmer over medium until the spinach is tender, the chicken is cooked through and the liquid has thickened, about 15 minutes.

  5. Step 5

    Meanwhile, turn on the broiler. Adjust the chicken thighs so the tops aren’t covered by the sauce and broil for 3 minutes, until the skin develops crispy spots on the edges. Sprinkle the coconut flakes on top and broil attentively until golden, about 1 minute more, keeping an eye on the flakes, which can burn very quickly.

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Ratings

3 out of 5
9 user ratings
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Comments

Becky R

This was WAY too rich with 2 cans of coconut milk. I am not likely to make it again, but if I did, I would use one can of coconut milk and 1 cup of chicken broth. As written, it lacks a depth of flavor.

Stephanie

With some small tweaks, we enjoyed this and will add it to our fall lower carb rotation. I only had 1 can of coconut milk and I found it more than enough to add creaminess. The rest of the liquid was some chicken broth with a healthy glug of white wine vinegar. A couple pinches of sugar rounded it all out. Very tasty!

Becky R

This was WAY too rich with 2 cans of coconut milk. I am not likely to make it again, but if I did, I would use one can of coconut milk and 1 cup of chicken broth. As written, it lacks a depth of flavor.

Amy L

Very bland

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