Creamy Tuscan Chicken Thighs Recipes

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CREAMY TUSCAN CHICKEN RECIPE BY TASTY



Creamy Tuscan Chicken Recipe by Tasty image

Picture yourself on the coast of Tuscany, Italy. Flowy clothes, a beautiful breeze, and a view of the Tuscan Sea: you're ready to book your next vacation, aren't you? Well, we're here to bring Tuscany to you. How, you may ask? Well, that's what our easy Tuscan chicken is here for. Loaded with fresh veggies, herbs, and rich Parmesan cheese, it'll have you saying 'That's amore!'

Provided by Alvin Zhou

Categories     Dinner

Time 55m

Yield 4 servings

Number Of Ingredients 13

4 bone-in, skin-on chicken thighs
2 teaspoons salt, for the chicken
1 teaspoon pepper, for the chicken
1 tablespoon oil
3 cloves garlic, chopped
½ onion, diced
1 tomato, diced
2 cups spinach
2 cups heavy cream
1 teaspoon salt
1 teaspoon pepper
½ cup grated parmesan cheese
2 tablespoons fresh flat-leaf parsley, chopped

Steps:

  • Season the chicken all over with salt and pepper.
  • Heat the oil in a skillet over medium-low heat.
  • Place the chicken thighs skin side down in the skillet and cook for about 13 minutes to crisp up the skin. Move the chicken around from time to time to ensure it cooks evenly. The skin should be hard to the touch.
  • Flip the chicken, then cook for about another 15 minutes, until the chicken is cooked through. Remove from pan.
  • Add the garlic and onion, stirring until onions are translucent. Stir in the tomatoes and spinach until the spinach is wilted.
  • Add the heavy cream, salt, and pepper, bringing to a boil.
  • Add the Parmesan cheese and parsley, stirring until the sauce has thickened slightly.
  • Place the chicken back in the pan, spooning the sauce on top of the chicken.
  • Enjoy!

Nutrition Facts : Calories 714 calories, Carbohydrate 9 grams, Fat 64 grams, Fiber 1 gram, Protein 40 grams, Sugar 6 grams

CREAMY TUSCAN CHICKEN THIGHS



Creamy Tuscan Chicken Thighs image

Golden, seared boneless chicken thighs in a silky garlic cream sauce packed with spinach, fresh basil and sun dried tomatoes. Creamy Tuscan Chicken Thighs are quick and easy to make... the perfect dinner recipe for tonight!

Provided by Admin

Categories     Dinner

Time 30m

Number Of Ingredients 16

6-8 boneless and skinless chicken thighs, ((about 1 1/2 pounds))
1/2 teaspoon each garlic powder and onion powder
1/2 teaspoon salt
1/3 teaspoon paprika
1/4 teaspoon cracked black pepper
2 tablespoons reserved sun dried tomato oil, (from jar)
1 small brown shallot
4 cloves garlic (minced)
1/2 cup (4 oz | 120g) sun dried tomato strips
1/2 cup (4 fl. oz | 120ml) dry white wine, ((or chicken broth))
1/2 cup (4 fl. oz | 120ml) low sodium chicken broth
3/4 cup (6 fl. oz | 185ml) heavy cream
1/3 cup (1 oz. | 30g) fresh shredded parmesan cheese
1 teaspoon Italian seasoning
3/4 cup fresh baby spinach leaves (packed)
1/4 cup fresh basil leaves (packed)

Steps:

  • Season chicken with garlic powder, onion powder, paprika, salt and pepper.
  • Heat sun dried tomato oil in a large skillet over medium-high heat.
  • Sear chicken in batches of two or three until golden brown on both sides, about 3-4 minutes each side. Transfer to a plate, keep warm.
  • Add the shallot and cook until soft, about 3 minutes. Sauté garlic until fragrant, about 30 seconds. Add the sun dried tomato strips and cook to release flavours, about 1 minute.
  • Pour in wine; bring to a simmer while scraping up the browned bits from the bottom of the skillet.
  • Let simmer for 2 minutes, then add in the chicken broth, cream, parmesan and Italian seasoning.
  • Bring to a gentle simmer, then reduce heat to low-medium. Let simmer for 2-3 minutes until thickened. Stir regularly to melt parmesan cheese.
  • Taste test sauce and season with a pinch of salt and pepper, if needed.
  • Stir through spinach and basil leaves. Stir through and let leaves wilt through the sauce. Return chicken to the pan; drizzle sauce over chicken and let simmer for a further minute.
  • Serve immediately over mashed potato, mashed cauliflower, rice, pasta, or fresh bread to mop up the sauce!

Nutrition Facts : Calories 472 kcal, Carbohydrate 13 g, Protein 40 g, Fat 27 g, SaturatedFat 14 g, Cholesterol 228 mg, Sodium 705 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

CREAMY TUSCAN CHICKEN



Creamy Tuscan Chicken image

Recipe based off of Buzzfeed (https://www.buzzfeed.com/alvinzhou/3-course-tuscan-chicken-dinner?bffbtasty&ref=bffbtasty&utm_term=.psP44P2XG#.yhWBBxvV3)

Provided by Makayla

Categories     Chicken

Time 1h

Yield 3-4 serving(s)

Number Of Ingredients 12

4 chicken thighs, bone-in & skin-on
2 teaspoons salt (for the chicken)
1 teaspoon pepper (for the chicken)
1 tablespoon oil
1 1/2 garlic cloves, chopped
1 tablespoon minced onion
1 (15 ounce) can tomatoes, diced
2 cups spinach, stemmed
2 cups heavy cream
1 teaspoon salt
1 teaspoon pepper
1 cup grated parmesan cheese

Steps:

  • Season the chicken with the salt & pepper, making sure to mix it in evenly.
  • Heat oil in a skillet over medium-low heat.
  • Place the chicken thighs skin side down in the skillet and cook for about 13 minutes in order to crisp up the skin. Move the chicken around from time to time to ensure it cooks evenly. The skin should be hard to the touch.
  • Flip the chicken, then cook for about another 15 minutes until the chicken is fully cooked. Remove from pan.
  • Add the garlic and onion. Stir in the tomatoes and spinach until the spinach is wilted.
  • Add the heavy cream, salt, and pepper, bringing to a boil.
  • Add the parmesan cheese, stirring until the sauce has thickened slightly.
  • Place the chicken back in the pan, spooning the sauce on top of the chicken.

Nutrition Facts : Calories 1033.3, Fat 92.3, SaturatedFat 48.3, Cholesterol 352, Sodium 3014.3, Carbohydrate 13.8, Fiber 2.6, Sugar 4.5, Protein 39.8

CREAMY TUSCAN GARLIC CHICKEN



Creamy Tuscan Garlic Chicken image

A creamy garlic chicken dish with a Tuscan twist. Enough sauce to serve over noodles; cut the sauce in half for just the chicken dish.

Provided by CAL

Time 30m

Yield 4

Number Of Ingredients 10

12 ounces penne pasta
1 pound skinless, boneless chicken breast
3 teaspoons garlic powder, or to taste, divided
3 teaspoons Italian seasoning, divided
3 tablespoons olive oil
2 cups heavy cream
1 cup chicken broth
1 cup grated Parmesan cheese
2 cups fresh spinach
1 cup chopped sun-dried tomatoes

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm.
  • Season chicken breasts with 1 1/2 teaspoons garlic powder and 1 1/2 teaspoons Italian seasoning, making sure both sides are coated.
  • Heat oil in a large skillet over medium heat. Add chicken and cook until browned and no longer pink in the center, 3 to 5 minutes per side. Remove chicken to a plate and cut into strips or chunks.
  • Add cream, chicken broth, Parmesan cheese, remaining garlic powder, and Italian seasoning to the skillet. Whisk over medium heat until it begins to thicken, about 3 minutes. Add spinach and sun-dried tomatoes; simmer until spinach wilts and sauce reaches desired consistency, about 3 minutes more. Add chicken back to the skillet and cook until heated through.
  • Serve over pasta.

Nutrition Facts : Calories 1065.9 calories, Carbohydrate 75.9 g, Cholesterol 246.7 mg, Fat 65.3 g, Fiber 5.5 g, Protein 48 g, SaturatedFat 33.6 g, Sodium 998.1 mg, Sugar 9.1 g

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