Description
Creamy Garlic Tuscan Chicken Thighs
Ingredients
4 bone-in, skin-on chicken thighs
2 tbsp olive oil
3 garlic cloves, minced
1 cup heavy cream
1/2 cup chicken broth
1/3 cup grated Parmesan cheese
2 tsp paprika
1 tsp Italian seasoning
Salt and pepper, to taste
4 cups fresh spinach
Chopped parsley (for garnish)
Directions
Season the chicken: Pat chicken thighs dry and season with paprika, Italian seasoning, salt, and pepper.
Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken thighs skin-side down and cook for 5-6 minutes per side until golden and crispy. Remove from skillet and set aside.
Sauté garlic: In the same skillet, lower the heat and add minced garlic. Sauté for 1 minute until fragrant.
Prepare the sauce: Stir in chicken broth and heavy cream. Bring to a gentle simmer, then add Parmesan cheese. Stir until the sauce is smooth.
Cook the spinach: Add fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
Combine everything: Return the chicken thighs to the skillet, skin-side up. Spoon some sauce over the chicken and simmer on low heat for 10 minutes until the chicken is cooked through.
Garnish and serve: Sprinkle with chopped parsley and serve warm with crusty bread, rice, or pasta.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 450 kcal per serving
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Step-by-Step Guide
1. Prepare the Chicken: Thoroughly pat the chicken thighs dry with paper towels. This is crucial for achieving crispy skin. Season both sides generously with paprika, Italian seasoning, salt, and pepper.
2. Sear to Perfection: In a large, heavy-bottomed skillet, heat the olive oil over medium-high heat. Carefully place the chicken thighs in the skillet skin-side down. Do not move them for 5-6 minutes to allow a deep golden crust to form. Flip and sear the other side for another 5-6 minutes. Remove to a plate.
3. Build the Sauce Base: Reduce the heat to medium-low. Add the minced garlic to the skillet and sauté for about 60 seconds until fragrant. Pour in the chicken broth to deglaze the pan, scraping up any browned bits. Stir in the heavy cream and bring to a gentle simmer.
4. Finish the Sauce: Gradually whisk in the grated Parmesan cheese until the sauce is smooth and slightly thickened. Add the fresh spinach and stir until just wilted.
5. Final Simmer: Return the seared chicken thighs to the skillet, nestling them into the sauce skin-side up. Spoon some sauce over the top. Reduce heat to low, cover, and simmer for 10 minutes, or until the chicken is cooked through (internal temperature of 165°F).
Serving Suggestions
This rich and creamy dish pairs beautifully with sides that can soak up the luxurious sauce. Serve it over a bed of fettuccine, pappardelle, or creamy polenta. For a low-carb option, try cauliflower rice, zucchini noodles, or simply with a slice of crusty artisan bread. A simple side salad with a light vinaigrette helps balance the meal’s richness.
How-to Summary
Sear seasoned chicken thighs until crispy. Sauté garlic, then create a creamy Parmesan sauce with broth and cream. Wilt spinach in the sauce, return the chicken to the skillet, and simmer until cooked through. Garnish with parsley and serve.
Frequently Asked Questions
Can I use chicken breasts instead of thighs? Yes, but breasts cook faster and can dry out. Use boneless, skinless breasts and reduce the initial sear and final simmer time to prevent overcooking.
How can I make this sauce less heavy? Substitute half of the heavy cream with full-fat coconut milk or use whole milk thickened with a cornstarch slurry. The texture will be lighter but still creamy.
What can I use instead of spinach? Kale (stems removed) or chopped sun-dried tomatoes are excellent alternatives. For kale, add it with the sauce to allow more time to soften.
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce.
Is the sauce supposed to be thick? The sauce will thicken as it simmers and cools. It should coat the back of a spoon. If it’s too thin, let it simmer uncovered for a few more minutes.
Common Mistakes to Avoid
- Not Drying the Chicken: Wet skin will steam instead of sear, resulting in rubbery, not crispy, skin.
- Crowding the Skillet: Sear the chicken in batches if necessary. Overcrowding lowers the pan’s temperature and leads to steaming.
- Overcooking the Garlic: Burnt garlic tastes bitter. Sauté just until fragrant, about 60 seconds.
- Adding Cold Cheese Too Fast: Add grated Parmesan gradually off the heat or on very low heat to prevent it from clumping.
Conclusion
Creamy Garlic Tuscan Chicken Thighs is a restaurant-quality dish that is deceptively simple to make at home. By following the key steps of proper searing and building a flavorful sauce in the same pan, you create a deeply satisfying meal packed with creamy texture and robust garlic-Parmesan flavor. It’s a versatile, crowd-pleasing recipe perfect for both weeknight dinners and special occasions.