Creamy Tuscan Chicken Thighs Dinner
Looking for an inexpensive dinner, consider this chicken recipe. Chicken thighs are less expensive than breasts and are full of flavor. This Tuscan chicken thigh dinner is full of flavor and you could definitely serve it with rice or alfredo. But it’s also good on it’s own.
2 chicken thighs
salt and pepper
1 cup grape or cherry tomatoes, halved
1/4 cup chopped onions
1 garlic clove, minced
1/2 cup white wine
1/2 cup chicken broth
3/4 cup heavy cream
2/3 cup parmesan cheese
1 cup spinach, rough chopped
Preheat oven to 400F
Place the halved cherry tomatoes onto a dish and drizzle olive oil over them along with salt.
Bake for 15 minutes.
While the tomatoes are cooking, in a oven safe pan, add olive oil in the pan over medium heat.
Salt and pepper the chicken thighs, both sides. Place the chicken skin side down in the pan.
Cook on both sides for 15 minutes, temp should get to 160F internal temperature for the chicken, if it doesn’t we’ll be putting it in the oven in a few, so no worries.
Be sure to remove the tomatoes from the oven after 15 minutes! (flipping the chicken over)
Add the onions and garlic into the pan and then add the wine and heavy cream and stir in the cooked tomatoes.
Add the chicken stock and allow the sauce to thicken slightly.
Place the pan into the oven and allow to cook for 15 minutes, 400F.
Remove the pan from the oven and put on the stove on medium heat.
Remove the chicken and add the parmesan cheese and spinach. Stir and allow the spinach to wilt.
Add the chicken back into the pan for 5 minutes.
Serve the chicken with some of the sauce, tomatoes and spinach on the plate.
- You can use grape tomatoes, just cut into 2-3 pieces
- Use an oven safe pan to cook the chicken in the oven, to avoid changing pans
- Cooking chicken skin side down first, allows it to crisp and be flavorful
- You could add rice or noodles into the dish to take it up a notch
- Use the leftovers for soup