Creamy Tuscan Chicken Thighs (Stove Top)
Crispy, seared boneless chicken thighs swimming in a creamy garlic, spinach, and sun-dried tomato sauce. Much juicier than breasts and ready in 30 minutes
Foto: Cafe DelitesIngredients
- 1½ lb boneless and skinless chicken thighs (about 6-8 pieces)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ⅓ tsp paprika
- ¼ tsp cracked black pepper
- 2 tsp reserved sun dried tomato oil (from jar)
- 1 small shallot (brown)
- 4 cloves garlic minced
- ½ cup sun dried tomato strips
- ½ cup dry white wine (or extra chicken broth)
- ½ cup low sodium chicken broth
- ¾ cup heavy cream
- ⅓ cup shredded parmesan cheese (fresh)
- 1 tsp Italian seasoning
- ¾ cup baby spinach leaves packed (fresh)
- ¼ cup basil leaves packed (fresh)
Steps
Season chicken with garlic powder, onion powder, paprika, salt and pepper.
Heat sun dried tomato oil in a large skillet over medium-high heat.
Sear chicken in batches of two or three until golden brown on both sides, about 3-4 minutes each side. Transfer to a plate, keep warm.
Add the shallot and cook until soft, about 3 minutes. Sauté garlic until fragrant, about 30 seconds. Add the sun dried tomato strips and cook to release flavours, about 1 minute.
Pour in wine; bring to a simmer while scraping up the browned bits from the bottom of the skillet.
Let simmer for 2 minutes, then add in the chicken broth, cream, parmesan and Italian seasoning.
Bring to a gentle simmer, then reduce heat to low-medium. Let simmer for 2-3 minutes until thickened. Stir regularly to melt parmesan cheese.
Taste test sauce and season with a pinch of salt and pepper, if needed.
Stir through spinach and basil leaves. Stir through and let leaves wilt through the sauce. Return chicken to the pan; drizzle sauce over chicken and let simmer for a further minute.
Serve immediately over mashed potato, mashed cauliflower, rice, pasta, or fresh bread to mop up the sauce!
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