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Chicken with Creamy Tuscan Pan Sauce

Chicken with Creamy Tuscan Pan Sauce

Adapted from Easy Weeknight Recipes

Pan-fry your boneless chicken thighs, then build your creamy flavorful sauce with chicken broth, cream, spinach & sun-dried tomatoes. Add freshly grated Parmigiano Reggiano for that final hit of flavor. All done in one pan - ready to enjoy in 30 minutes.

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Author Rosemary Stelmach

Ingredients

  • 2 tablespoons olive oil
  • 24 ounces boneless skinless chicken thighs
  • salt & freshly ground black pepper (to taste)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 3 garlic cloves, minced or grated
  • 3/4 cup chicken broth or stock
  • 2/3 cup heavy cream
  • 1 cup fresh baby spinach, roughly chopped
  • 1/2 cup sun-dried tomatoes in oil - drained & chopped
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese

Instructions

  1. Heat the olive oil in a large skillet set over medium-high heat. Season the chicken thighs with salt, pepper, oregano, thyme, paprika, and garlic powder.

  2. Add the seasoned chicken thighs to the hot oil. Sauté for 6 minutes until lightly browned. Turn each piece over and sauté for 5 more minutes. Remove the chicken thighs from the skillet and set them aside.

  3. Return the skillet to the burner. Add a bit more oil, if needed. Stir in the minced garlic and cook for 15 seconds. Whisk in the chicken broth while scraping up all the browned bits from the bottom of the skillet.

    Stir in the heavy cream along with the spinach, tomatoes and grated cheese. Continue to cook for 5 minutes, stirring occasionally.

  4. Return the chicken thighs and any rendered juices to the skillet. Cook for 3 to 4 more minutes, until chicken thighs are cooked through and the sauce is thickened.

    Remove from the heat. Serve with lots of crusty bread.