Tuscan Chicken
Tender chicken in a creamy, herb-infused sauce with rustic Italian flavors, perfect for any occasion.
Equipment
- Large Cast Iron Skillet
- Mixing Bowl
- Whisk
Ingredients
- 1 Tbsp. olive oil
- 600 g chicken thighs
- 3 cloves garlic crushed
- 1/4 cup sun-dried tomatoes finely sliced
- 1 Tbsp. Italian herbs
- 1 cup chicken stock
- 1 cup baby spinach
- 1/2 cup cream
- 1/2 cup parmesan cheese grated
Instructions
- Heat a large cast iron skillet over medium heat. Add olive oil and warm it up.
- Add chicken thighs to the skillet and brown for about 5-7 minutes on each side until golden.
- Create a gap in the center of the skillet and add garlic, sun-dried tomatoes, and Italian herbs. Cook for 1-2 minutes until fragrant.
- Pour in chicken stock, scraping up any brown bits from the bottom of the skillet.
- Add baby spinach and simmer on low heat for about 10 minutes, stirring occasionally.
- Check the chicken is cooked through, then stir in cream and sprinkle grated parmesan on top.
- Allow to simmer for a few more minutes until the sauce thickens.
- Serve immediately, ladling plenty of sauce over the chicken.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.