Creamy Tuscan Chicken with Sun-Dried Tomato and Spinach
A quick, family-friendly dish featuring seared chicken thighs in a rich, garlicky sun-dried tomato cream sauce with wilted spinach and Parmesan. Ready in 35 minutes for busy weeknights.
Ingredients
- Bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- Salt and fresh cracked black pepper
- 1 large shallot, peeled and minced
- 3 garlic cloves, minced
- 1/4 cup non-alcoholic alternative (1/4 cup low-sodium chicken stock + 1 tsp white grape juice + 1 tsp white vinegar)
- 1/4 cup chicken broth
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup sun-dried tomatoes, rehydrated and chopped
- 2 cups fresh spinach leaves
- 1/4 cup unsalted butter
- Fresh basil leaves, chopped (optional)
Instructions
- Pat chicken thighs dry and season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken until skin is crispy and golden (about 5-6 per side). Remove and set aside.
- Add shallot and garlic to the skillet; sauté until fragrant. Deglaze with the non-alcoholic alternative, scraping up browned bits.
- Stir in chicken broth, heavy cream, Parmesan, and sun-dried tomatoes. Simmer until slightly thickened (5-7 minutes).
- Return chicken to the skillet and cook through (~3-4 minutes). Add spinach and butter, wilting until tender.
- Season to taste and sprinkle with fresh basil before serving.
Notes
Use a meat thermometer to ensure chicken reaches 165°F (74°C)
Substitute spinach with kale or fresh basil for a different flavor
Leftovers store well in an airtight container for 3-4 days
For lower fat, use half-and-half with 1 tbsp butter instead of heavy cream
Substitute spinach with kale or fresh basil for a different flavor
Leftovers store well in an airtight container for 3-4 days
For lower fat, use half-and-half with 1 tbsp butter instead of heavy cream
Nutrition
Serving: 1gCalories: 420kcalCarbohydrates: 6gProtein: 34gFat: 32gSaturated Fat: 18gCholesterol: 180mgSodium: 900mgFiber: 2gSugar: 5g
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