Description
A cozy and flavorful dish of chicken thighs cooked in a rich and creamy Tuscan sauce, featuring cherry tomatoes, sun-dried tomatoes, and spinach.
Ingredients
- 1 lb. chicken thighs (4 boneless skinless Smart Chicken thighs)
- 1.5 tablespoons avocado oil (for searing the chicken)
- Kosher salt (to season chicken)
- Cracked black pepper (to season chicken)
- 1-2 tablespoons butter (to sauté onions and garlic)
- 1 cup yellow onion (diced small)
- 1 tablespoon garlic (minced)
- 1 cup cherry tomatoes
- 1 cup chicken bone broth (or chicken broth)
- ¼ cup sun-dried tomatoes (roughly chopped, drained)
- 2-3 ounces baby spinach (heaping handful)
- ½ cup heavy cream (or half and half)
- ¼ cup parmesan cheese (grated)
Instructions
- Pat the chicken thighs dry with a paper towel, then season them with kosher salt and cracked black pepper.
- Heat a skillet over medium-high heat and add the avocado oil. Once the oil is hot but not smoking, add the chicken thighs smooth side down.
- Reduce the heat to medium and cook for 5-6 minutes until the thighs easily release from the pan. Flip and cook for another 5-6 minutes on the other side.
- Remove the thighs from the pan and place them on a plate.
- Add the butter, diced onion, and minced garlic to the same pan. Sauté for 2-3 minutes or until fragrant.
- Add the cherry tomatoes and season with kosher salt and cracked black pepper. Once the tomatoes begin to blister, deglaze the pan with the chicken bone broth.
- Let the sauce reduce by ¼, then add the roughly chopped sun-dried tomatoes and baby spinach. Sauté until the spinach begins to wilt.
- Stir in the heavy cream and grated parmesan cheese until well combined.
- Nestle the chicken thighs and any accumulated juices back into the pan. Simmer until the chicken is warmed through.
- Serve hot and enjoy.
Notes
Use quality ingredients for the best flavor. Don’t rush the sauté process to enhance the melding of flavors.
