Creamy Tuscan Chicken Thighs

By Ellie

4 Person

30 Minutes

0 Calories

This creamy Tuscan chicken thighs is the kind of meal that draws people like a magnet…they wander into the kitchen from all directions, noses high in the air, begging to know what smells so delicious. What cook doesn’t live for those moments? And it all comes together in about 30 minutes…check it out!

Ingredients

parsley or fresh thyme for garnish
1/2 cup chopped cherry tomatoes, or any good red tomatos
large handful (2 cups) fresh spinach, rough chopped
1/2 cup good shredded Parmesan cheese
1/2 cup chopped sun-dried tomatoes (jarred, in olive oil)
1 and 1/2 cups heavy cream
1/4 cup chicken broth
1/4 cup Marsala wine (or any dry white wine)
3 cloves garlic, minced
1 large shallot, peeled and minced
salt and fresh cracked black pepper
olive oil
2 packages of bone in/skin on chicken thighs (about 6)

Method

01

Coat the bottom of a large shallow cast iron skillet or braising pan with olive oil and heat on medium heat until hot. Season the chicken on both sides with salt and pepper and then brown, skin side down for about 15 minutes, until the skin is nice and crisp. Flip the chicken and cook for another 15 minutes, or until done. The meat should read 160℉ on an instant read thermometer. Set aside on a plate and cover with foil, or put in a warm oven while you make the sauce.
02

Add the shallot and garlic to the pan and saute, stirring constantly, for a couple of minutes. Then add the Marsala wine and let it bubble down while you scrape up the browned bits from the bottom of the pan.
03

Add the chicken stock, heavy cream, and sun dried tomatoes, and cook the sauce for a few minutes until it starts to thicken, stirring frequently. Scrape up everything from the bottom and sides of the pan into the sauce. NOTE: This isn't a super thick sauce, but it will thicken somewhat as it cooks.
04

Add the cheese and stir until incorporated. Add the chopped spinach and fresh tomatoes to the pan, and cook until the spinach has wilted. Add the chicken back into the pan and heat through before serving, garnished with fresh parsley or thyme.

Related Tags

Chicken Recipes

Chicken Thigh Recipes

Creamy Tuscan Chicken Thighs

4.8

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

parsley or fresh thyme for garnish

1/2 cup chopped cherry tomatoes, or any good red tomatos

large handful (2 cups) fresh spinach, rough chopped

1/2 cup good shredded Parmesan cheese

1/2 cup chopped sun-dried tomatoes (jarred, in olive oil)

1 and 1/2 cups heavy cream

1/4 cup chicken broth

1/4 cup Marsala wine (or any dry white wine)

3 cloves garlic, minced

1 large shallot, peeled and minced

salt and fresh cracked black pepper

olive oil

2 packages of bone in/skin on chicken thighs (about 6)

03 Method

Step 1

Coat the bottom of a large shallow cast iron skillet or braising pan with olive oil and heat on medium heat until hot. Season the chicken on both sides with salt and pepper and then brown, skin side down for about 15 minutes, until the skin is nice and crisp. Flip the chicken and cook for another 15 minutes, or until done. The meat should read 160℉ on an instant read thermometer. Set aside on a plate and cover with foil, or put in a warm oven while you make the sauce.

Step 2

Add the shallot and garlic to the pan and saute, stirring constantly, for a couple of minutes. Then add the Marsala wine and let it bubble down while you scrape up the browned bits from the bottom of the pan.

Step 3

Add the chicken stock, heavy cream, and sun dried tomatoes, and cook the sauce for a few minutes until it starts to thicken, stirring frequently. Scrape up everything from the bottom and sides of the pan into the sauce. NOTE: This isn't a super thick sauce, but it will thicken somewhat as it cooks.

Step 4

Add the cheese and stir until incorporated. Add the chopped spinach and fresh tomatoes to the pan, and cook until the spinach has wilted. Add the chicken back into the pan and heat through before serving, garnished with fresh parsley or thyme.

04 Author