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Creamy Tuscan Chicken Thighs on a plate
Andrew Fowler

Creamy Tuscan Chicken Thighs

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken thighs about 4 large pieces
  • 3/4 tsp fine salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 3 garlic cloves minced
  • 1/3 cup oil-packed sun-dried tomatoes drained and sliced
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup finely grated Parmesan
  • 4 oz baby spinach
  • 1/2 tsp dried oregano

Method
 

  1. Pat thighs dry; add salt and pepper. Heat oil in large skillet over medium-high; brown chicken 5 minutes per side. Plate.
  2. Reduce to medium; cook garlic, tomatoes, and oregano 1 minute, stirring. Add broth; scrape browned bits.
  3. Add cream; return chicken and juices. Gently simmer 6 to 10 minutes until thickest meat at least 165°F.
  4. Stir Parmesan into sauce around chicken. Add spinach in two handfuls; cook 1 to 2 minutes until just wilted.
  5. Rest off heat 3 minutes; serve with sauce spooned around thighs.