Description
A comforting weeknight dinner featuring tender chicken thighs in a creamy Parmesan garlic sauce, served over linguine with optional baby spinach.
Ingredients
- 1 lb / 450 g boneless, skinless chicken thighs, cut into bite-sized pieces
- ½ tsp salt
- ¼ tsp pepper
- 2 Tbsp butter
- 1 Tbsp olive oil
- 4 garlic cloves, minced
- 8 oz / 225 g linguine
- 1 ½ cups / 375 ml low-sodium chicken stock
- 1 ½ cups / 375 ml milk
- ¾ cup / 60 g freshly grated Parmesan, plus extra for serving
- 2 cups baby spinach (optional)
- Pinch red-pepper flakes (optional)
Instructions
- Season the chicken chunks with salt and pepper.
- In a large deep skillet, heat the butter and olive oil over medium-high heat. Add the chicken in a single layer and sear for 3–4 minutes until golden brown.
- Flip the chicken pieces and cook for an additional minute. Transfer the chicken to a plate to let it rest.
- Reduce heat to medium and add minced garlic; sauté for about 30 seconds until fragrant.
- Deglaze the pan by adding chicken stock and milk; bring to a gentle simmer.
- Add dry linguine, pressing down to submerge in the liquid. Simmer uncovered for 8–10 minutes, turning occasionally until almost tender.
- Return chicken and juices to the pan; simmer for another 2 minutes.
- Stir in ½ cup of Parmesan until melted. Toss in baby spinach if using, allowing it to wilt for 30 seconds.
- Adjust sauce consistency with milk or stock as desired.
- Serve immediately, topped with remaining Parmesan and red-pepper flakes.
Notes
For added richness, consider mixing whole and skim milk. Use freshly grated Parmesan for the best results.
