Recipe: Creamy Tuscan Chicken Thighs - JUICY 30 Minute Dinner! Low carb!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds umami flavor.

Season both sides of 1.5 lbs of boneless, skinless chicken thighs with 1/4 teaspoon of cracked black pepper, 1/2 teaspoon of salt, 1/2 teaspoon of garlic powder, 1/3 teaspoon of paprika, and 1/2 teaspoon of onion powder. Massage the seasoning in so every piece is coated.

Heat 2 tablespoons of reserved sundried tomato oil in a large skillet over medium-high heat until hot and shimmering.

Add the seasoned chicken thighs to the skillet and sear for 3 to 4 minutes on each side until golden and crisp around the edges.

Transfer the chicken to a plate and keep warm.

Mince 4 to 5 cloves of garlic finely.

Chop 1 small brown shallot finely.

In the same pan, add the finely chopped shallot and sauté until soft, about 3 minutes.

Add the minced garlic and cook just until fragrant.

Stir in 1/2 cup of sundried tomato strips and let them release their flavor.

Pour in 1/2 cup of chicken broth and 3/4 cup of heavy cream, followed by 1 teaspoon of Italian seasoning and 1/3 cup of grated Parmesan cheese. Stir well as the sauce comes together, thick and creamy.

Season the sauce with a pinch of salt and pepper to balance the flavors.

Fold in 3/4 cup of baby spinach leaves and 1/4 cup of fresh basil, letting them wilt down into the sauce.

Return the chicken to the pan and spoon the creamy sauce over the top. Simmer for one more minute to blend the flavors.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens