Empty My Fridge
Creamy Tuscan Chicken Thighs
Ingredients
- Chicken thigh · boneless skinless1 ½ lb
- Garlic powder½ tsp
- Onion powder½ tsp
- Salt½ tsp
- Paprika⅓ tsp
- Black pepper · cracked¼ tsp
- Sun dried tomato2 tsp + ½ cups
- Shallot1
- Garlic · minced4 cloves
- White wine½ cups
- Chicken broth½ cups
- Heavy cream¾ cups
- Parmesan cheese · shredded⅓ cups
- Italian seasoning1 tsp
- Spinach¾ cups
- Basil¼ cups
Instructions
- Season the chicken thighs with garlic powder, onion powder, paprika, salt and pepper.
- Heat the sun dried tomato oil in a large skillet over medium-high heat.
- Sear the chicken in batches of two or three until golden on both sides, about 3-4 minutes per side. Move to a plate and keep warm.
- Add the shallot and cook until soft, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the sun dried tomato strips and cook for about 1 minute.
- Pour in the wine and bring to a simmer, scraping up the browned bits from the bottom of the pan.
- Simmer for 2 minutes, then add the chicken broth, cream, parmesan and Italian seasoning.
- Bring to a gentle simmer, then reduce to low-medium heat and simmer 2-3 minutes until thickened, stirring often to melt the parmesan.
- Taste the sauce and add a pinch of salt and pepper if needed.
- Stir in the spinach and basil and let them wilt into the sauce. Return the chicken to the pan, spoon the sauce over it and simmer for one more minute.
Summarized from Cafe Delites's video. Watch it for the details.
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GarlicCheeseCreamParmesan cheeseHeavy creamShallotChicken thighSpinach
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