Tuscan Style Chicken
Tuscan Chicken is an Italian-American inspired dish which consists of creamy sauce, parmesan cheese, sun-dried tomatoes and spinach–we’ve just tweaked it, that’s all!
This is a winner in our household because it’s a great weekday dish and a dinner-guest worthy dish.
Chicken dishes always work well with any side dish, like rice, potatoes, roast vegetables, pasta, pearl barley, couscous, gnocchi or crusty bread. Now I’m getting hungry!
TIP
You can use any Salty Greek blend or even a mix of both! This lets you have this recipe on repeat without getting bored.
Ingredients
4 Chicken Thighs, boneless
3 Tbsp, Olive Oil
1 Tbsp, Garlic minced or chopped
1 Onion, diced
3/4 cup, sundried tomatoes
3 cup, baby Spinach
250-300g, Cooking Cream
3 Tbsp, The Salty Greek
1/4 cup, Parmesan Cheese, grated
Prepare in Advance:
You can make this a few hours earlier and then transfer to a baking dish, or even 1 day earlier.
Closer to serving time, heat covered with foil/lid in the oven for about 20 minutes until it’s cooked through.
Recipe Steps
Season/dry rub your chicken thighs with 2 tablespoons of The Salty Greek.
Heat olive oil in a large frying pan. Sear the chicken thighs until golden brown, about 3 minutes each side on high heat, then transfer to a plate.
In the same pan, add onion and saute for about 3 minutes, medium heat.
Stir in garlic and sun-dried tomatoes and cook for about 2 minutes.
Add just over half of the baby spinach and saute until it just starts to wilt down.
Add the cooking cream, parmesan cheese, the remaining baby spinach and the 1 tablespoon of The Salty Greek and simmer for about 2 minutes.
Now place the chicken into the sauce and bring to a simmer on medium-low. If you have a lid, cover the pan. Cook for about 5 minutes or until the chicken is cooked through.
Serve hot and top your side dishes with the delicious sauce from the pan.
Optional:
You can add a spritz of lemon or lime juice just before serving or add some freshness sprinkle fresh chopped herbs like mint, dill or parsley.
Tips: Keeps well in the fridge for 2 days. Freeze in an airtight container. Once defrosted you can add some stock, or milk/cream when reheating to get the creamy sauce, stirring often until warmed through.
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