Tuscan Chicken Thighs
Tuscan Chicken Thighs feature tender chicken thighs smothered in a creamy parmesan sauce with semi-dried tomatoes, spinach, garlic, and bacon.
Equipment
- frypan
Ingredients
Chicken Ingredients
- 8 pieces chicken thighs skinless and boneless
- 1 tablespoon sweet paprika
- 1 tablespoon garlic powder
- ½ teaspoon onion powder
- salt to taste
- pepper to taste
- 2 tablespoon olive oil
- 1 rasher bacon chopped
- 2 cloves fresh garlic crushed
- 300 ml cream pure cream - 35% milk fat with no thickeners
- 1½ tablespoon dijon mustard
- 60 g baby spinach roughly chopped
- ⅓ cup semi-dried tomatoes chopped
- ⅓ cup fresh parmesan grated
Instructions
Cooking Instructions
- Combine the sweet paprika, garlic powder, onion powder, along with salt and pepper. Sprinkle combined spices over both sides of the chicken thighs.
- Heat the olive oil in a frypan over medium-high heat, and fry the chicken thighs on both sides until browned, then remove to a plate.
- Lower the heat to medium-low, add bacon to the pan, and fry until starting to brown. Then add garlic and continue to fry for 30 seconds.
- Add cream, baby spinach, semi-dried tomatoes, dijon mustard, and grated parmesan to the pan, then mix to combine.
- Add chicken thighs back to sauce mixture, and simmer over low heat until sauce is thickened and chicken is cooked through.
Notes
Use semi-dried tomatoes for a balanced flavor in the sauce, and scrape up flavor spots in the pan for enhanced taste.
Nutrition
Serving: 1servingCalories: 525kcal
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