Chicken,  Main Course,  Recipes

Creamy Sauce makes this Tuscan Chicken Dish

Raw chicken for the Tuscan Chicken in a cream sauceI have known for a long time that dark meat on chicken has more flavor, I just have preferred breast meat from the chicken. However, after making this incredible creamy sauce and nestling chicken thighs in the sauce,  I have started to change my tune. This dish is very good for a weeknight easy meal. I served mine with simple yellow rice, cooked with some banana peppers that I froze back in the spring. After thawing the peppers, between two paper towels, I chopped them up and put them in the rice, at the same time I placed the rice on simmer.

CLICK HERE TO READ MORE ABOUT FREEZING SUMMER PEPPERS

Freezing Summer Vegetables by JoAnn’s Food Bites

Tuscan Chicken in a creamy sauce

Tuscan Chicken in a creamy sauce

Course Main Course
Cuisine American
Keyword chicken, cream sauce
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Author JoAnn

Ingredients

  • 6 chicken thighs boneless and skinless
  • Kosher salt
  • pepper
  • 2 Tablespoons Extra Virgin Olive Oil
  • 4 cloves of garlic finely chopped
  • 1/2 onion chopped
  • 1 to mato chopped
  • 2 cups baby spinach
  • 2 cups heavy cream
  • 1/2 cup grated Parmesan

Instructions

  • Seasoned both sides of chicken thighs with salt and pepper. [mv_img id="5716"]
    Prepping for Tuscan Chicken in a cream sauce
  • While chicken acclimates, prep the other ingredients.
  • Heated EVOO in a cast iron skillet, medium heat, swirling the oil to coat the entire skillet.
  • Once oil was heated up (I tested by dropping in a piece of the chopped onion to make sure it would start cooking immediately),
  • I placed all thighs in the skillet, skin side down (remember mine had no skin), in the skillet, cooking for 13 minutes.
  • Turned the chicken and cooked the other side, 12 minutes.
  • Removed the chicken from the pan and placed on a plate. Put chicken in a preheated 200º oven.
  • Skillet still hot and on medium heat, I dropped in all chopped onion. Stirring occasionally till onions were translucent, approximately 7 minutes.
  • Added chopped garlic. Stirring until I could smell the garlic really well, then I added the tomatoes, stirred the mixture.
  • Finally, adding the spinach. Using tongs, I mixed in the spinach, cooking until the spinach was wilted, approximately 5 minutes.
  • Add the heavy cream, dash of salt and pinch of pepper. Stir the mixture and leave until it reaches a boil, should take approximately 7-8 minutes. [mv_img id="5715"]
    Simmering sauce for a Tuscan Chicken dish
  • Once at a light boil, add the Parmesan cheese, stirring till the sauce has thickened slightly.
  • Add the chicken back to the pan, spooning sauce on top of the chicken.
  • Reduce heat to medium-low and allow chicken to cook in the sauce for 10 minutes.
  • Serve.
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