Creamy Tuscan Boneless Skinless Chicken Thighs with Spinach
Enjoy a comforting dish of succulent chicken thighs in a rich, creamy sauce balanced by fresh spinach and sweet cherry tomatoes, perfect for busy weeknights or leisurely weekends.
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken thighs
- 1.5 tablespoons avocado oil
- to taste Kosher salt
- to taste Cracked black pepper
- 1-2 tablespoons butter for sautéing
- 1 cup yellow onion, diced small
- 1 tablespoon garlic, minced
- 1 cup cherry tomatoes halved
- 1 cup chicken bone broth for additional flavor
- ¼ cup sun-dried tomatoes, chopped
- 2-3 ounces baby spinach
- ½ cup heavy cream
- ¼ cup grated parmesan cheese
Instructions
Preparation
- Season the chicken thighs with kosher salt and cracked black pepper on both sides.
- Heat the avocado oil in a large skillet over medium heat and add the seasoned chicken thighs, cooking until golden brown and they release easily from the pan.
- Flip the chicken thighs to sear the other side until slightly golden and then remove from skillet, setting aside.
Cooking
- In the same skillet, add the butter and diced onion, sautéing until soft and translucent.
- Stir in the minced garlic and cook until fragrant, avoiding burning.
- Add cherry tomatoes and chopped sun-dried tomatoes, stirring to soften and release their juices.
- Pour in the chicken bone broth, scraping up browned bits at the skillet's bottom.
- Once simmering, mix in heavy cream and grated parmesan cheese, stirring until melted and the sauce thickens slightly.
- Return chicken thighs to the skillet, allowing them to soak in the sauce and add baby spinach until wilted. Simmer briefly before serving.
Notes
Serve over rice, mashed potatoes, or pasta. Adjust cream amount for desired richness. For storage, refrigerate after cooling; lasts up to four days.