Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, bruschetta and spinach chicken thighs. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Bruschetta and Spinach Chicken Thighs is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Bruschetta and Spinach Chicken Thighs is something that I’ve loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can cook bruschetta and spinach chicken thighs using 7 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Bruschetta and Spinach Chicken Thighs:

1. Make ready boneless and skinless chicken thighs (trim extra fat)
2. Make ready olive oil, extra virgin
3. Prepare Italian seasoning of choice(I used Tuscan Italian perfect pinch by McCormick)
4. Take salt and pepper to taste
5. Get store bought bruschetta (or be fancy shmancy and make your own)
6. Prepare balsamic vinegar
7. Take fresh baby spinach

Instructions to make Bruschetta and Spinach Chicken Thighs:

1. In a large sautee pan, heat oil and add chicken that has been coated with the seasoning, salt and pepper. Make sure both sides are cooked to a nice golden brown. I cooked mine for roughly 5 minutes on each side.
2. Add bruschetta, balsamic and Spinach. Continue to cook for 5 minutes on medium. Spinach will wilt.
3. Remove chicken to a serving platter and with a slotted spoon, remove bruschetta and Spinach and place on chicken. I served mine over barley but rice or pasta would pair well too!!

So that’s going to wrap it up with this special food bruschetta and spinach chicken thighs recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!