Tuscan Chicken

Creamy

Ingredients

Chicken Thighs Ghee or Unsalted Butter Low-Sodium Chicken Broth Onion Sun-Dried Tomatoes White Wine (optional) Garlic Italian Seasoning Salt Pepper Grated Parmesan Cheese Heavy Whipping Cream Spinach

If using bone-in chicken thighs, de-bone them. If some of the thighs are quite thick, transfer them to a storage bag, and, using a rolling pin or a meat mallet, roll or pound them a few times to flatten them so they cook evenly.

In a skillet, melt ghee or butter. Add the chicken thighs skin-side down, increase stovetop heat, and cook for 2 minutes before reducing heat back to medium and cooking until the skin has crisped up. Flip the chicken over and cook until the chicken is cooked through. Transfer the cooked chicken to a plate, loosely cover the plate with foil and set aside. Do not discard the cooking fat from the skillet.

To the same skillet, add chicken broth, onion, sun-dried tomatoes, white wine (optionally), garlic, Italian seasoning, salt, and pepper. Bring the mixture to a slight boil, stir, then reduce the heat to simmer. Simmer on low for 3 minutes before adding Parmesan, heavy cream, and remaining ghee or butter.

Cook for an additional 3 minutes on low heat until the mixture thickens. Carefully taste test to check seasoning and, based on taste preferences, add more salt and/or pepper.

Add spinach and gently stir through until almost wilted before adding the cooked chicken back to the skillet and spooning the cream mixture atop the chicken.

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