Creamy Tuscan Chicken Thighs

Name: Creamy Tuscan Chicken Thighs
Total time: 30 min
Yield: 4 serving
Ingredients: 8 chicken thighs; 1 tablespoon sweet paprika; 1 tablespoon garlic powder; ½ teaspoon onion powder; salt and pepper; 2 tablespoon olive oil; 1 rasher of bacon; 2 fresh garlic cloves; 300 ml cream; 1½ tablespoon Dijon mustard; 60 g baby spinach; ⅓ cup semi dried tomatoes; ⅓ cup grated fresh parmesan

User Reviews

5.0

9 reviews

Excellent

Total Time
30 mins
Servings
4
Calories
525 kcal
Course
Main Course
Cuisine
Australian

Creamy Tuscan Chicken Thighs

Zara Shaw

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Tuscan Chicken Thighs - tender chicken thighs smothered in a parmesan cream sauce packed with semi dried tomatoes, spinach, garlic and bacon.

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Ingredients

Servings

8 chicken thighs skinless and boneless
1 tablespoon sweet paprika
1 tablespoon garlic powder
½ teaspoon onion powder
salt and pepper to taste
2 tablespoon olive oil
1 rasher of bacon chopped
2 fresh garlic cloves crushed
300 ml cream pure cream - 35% milk fat with no thickeners
1½ tablespoon Dijon mustard
60 g baby spinach roughly chopped
⅓ cup semi dried tomatoes chopped
⅓ cup grated fresh parmesan

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Instructions

Combine the sweet paprika, garlic powder and onion powder, along with the salt and pepper. Sprinkle combined spices over both sides of the chicken thighs.
Heat the olive oil in a frypan over medium-high heat, and fry the chicken thighs on both sides until browned (they don't need to be cooked through - they will finish cooking in the sauce) and then remove to a plate.
Turn the heat down to medium-low then add bacon to the pan and fry until starting to brown, then add garlic and continue to fry for 30 seconds.
Add cream to the pan, along with the baby spinach, semi-dried tomatoes, dijon mustard and grated fresh parmesan, then mix to combine.
Add chicken thighs back to sauce mixture, and simmer over low heat until sauce is thickened and chicken is cooked through.

Notes

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
I use semi dried tomatoes in this tuscan sauce rather than the usual sun dried tomatoes. I think they balance well with the other ingredients in the sauce. Feel free to substitute sun dried tomatoes if you enjoy them more, or if that's what you have on hand.
You are going to get lots of flavour from the seasoning on the chicken. When you remove the chicken after frying it there should be some nice flavour spots in the bottom of the pan, these will get a little darker too when we fry the bacon. That's good! That's where the flavour's at! Make sure to scrape up these flavour spots when mixing the ingredients in the pan for the cream sauce.