Tuscan Chicken Thigh Skillet with Sun-Dried Tomato and Spinach
Seared boneless thigh in a garlicky cream sauce with sun-dried tomatoes, spinach and parmesan. One skillet and 35 minutes.
Raw materials
Thigh stays tender in the sauce and will not dry out if you simmer a few minutes longer.
Ingredients
Method
Use the oil from the sun-dried tomato jar for the first sear. It adds flavour.
- 01Get set
Take the chicken out of the fridge 15 minutes before cooking. Pat it dry with paper towels. Wash your hands, board and knife after handling raw chicken. Season the thigh with the salt, pepper, Italian seasoning and paprika.
- 02Sear
Heat the oil in a wide skillet on medium-high. Sear the thigh for 4 to 5 minutes per side until deep golden. Set aside.
- 03Start the sauce
In the same pan, melt the butter and cook the garlic for 30 seconds. Add the sun-dried tomatoes and stock and scrape up the browned bits.
- 04Add the cream
Pour in the cream and bring to a gentle simmer. Stir in the parmesan until melted.
- 05Return the chicken
Return the chicken to the pan. Simmer for 8 to 10 minutes. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer.
- 06Wilt the spinach
Stir in the spinach for 1 to 2 minutes until just wilted. Serve with pasta, mash or crusty bread.
Questions
Can I use breast?+
Yes. Cut it into cutlets and shorten the simmer to 5 minutes.
Can I use milk instead of cream?+
Use full-fat cream. Milk is more likely to split in the sauce.