Chicken Thighs In Creamy Tomato And Spinach Sauce
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 40 min · Chicken · gluten-free, low-carb, high-protein
930 cal
58g protein
17g carbs
70g fat
per serving · estimated
Ingredients
- 8 thighs, about 3 lb bone-in skin-on chicken thighs
- 1/2 cup, drained and chopped sun-dried tomatoes in oil
- 5 oz baby spinach
- 3/4 cup heavy cream
- 1/2 cup grated parmesan
- 1, diced yellow onion
- 3 cloves, minced garlic
- 1/4 cup chicken broth
- 1 tbsp olive oil
- 1/4 cup, torn fresh basil
- 1/2 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp black pepper
Method (tap to check — screen stays awake)
- Dry the chicken skin well and season the thighs all over. Lay them skin-down in the olive oil in a cold skillet, turn the heat to medium, and cook 12 minutes without moving them, until the skin is deep gold and lifts away from the pan cleanly. Turn them, cook 3 minutes, and set aside.
- Pour off all but 2 tablespoons of the fat, add the onion and cook 4 minutes until soft, then add the garlic, oregano and sun-dried tomatoes for 1 minute.
- Deglaze with the broth, scraping up the browned bits, then add the cream and simmer 4 minutes until it thickens slightly. Whisk in the parmesan.
- Wilt in the spinach a handful at a time, about 2 minutes, until it collapses into the sauce.
- Nestle the thighs back in skin-side up, keeping the skin above the sauce so it stays crisp, and simmer 8 minutes until they read 175F. Finish with the basil.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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