From Chicken Recipes by David Nagy · Food & Beverage

Creamy Tuscan Chicken

Published

Creamy Tuscan Chicken

INGREDIENTS

* 1 lb. chicken thighs, 4 boneless skinless
* 1.5 tablespoons sun dried tomato oil, for searing the chicken
* Cajun seasoning
* Garlic powder
* Onion powder
* Kosher salt
* cracked black pepper, season chicken

SAUCE AND VEGETABLES
* 2 tablespoons butter, to saute the onions and garlic
* 1 cup yellow onion, diced small
* 1 tablespoon garlic, minced, 2-3 cloves depending on size
* Season to taste
* 1 cup chicken broth or stock
* ¼ cup sun-dried tomatoes, roughly chopped, drained
* 2-3 ounces baby spinach, heaping handful
* 2 cup heavy cream
* ¼ cup parmesan cheese, grate
* ¼ cup mozzarella cheese

INSTRUCTIONS
  1. Pat the chicken thighs dry with a paper towel and season them with listed seasonings.
  2. Heat a skillet over medium high heat. Add the sun dried oil & butter Once the oil is hot but not smoking, add the chicken thighs smooth side down. Reduce the heat to medium and cook for 6-7 minutes, once they easily release from the pan you can flip them. 

DO NOT move the thighs around in the pan, they will not sear properly. Cook for another 5-7 minutes on the other side. Remove the thighs from the pan and place them on a plate.

  3. In the same pan, add the butter, diced onion and minced garlic & sun-dried tomatoes & spinach Sauté for 2-3 minutes or until fragrant.

Deglaze the pan with the chicken bone broth & heavy cream. Be sure to scrape up any bits from the bottom of the pan. Stir well.

  4. Let the sauce reduce by ¼, then add the heavy cream and grated parmesan & mozzarella cheese. Stir well. 

Once combined, nestle the chicken thighs and juices back into the pan. Bake on 375 for 20 minutes. Serve and enjoy!