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
Tuscan Chicken in a creamy sauce
- 6 chicken thighs boneless and skinless
- Kosher salt
- 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
Seasoned both sides of chicken thighs with salt and pepper.
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.
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.