Creamy Tuscan Chicken

Method7 steps · about 30 min

1. 1

   Step 1: Pat both boneless skin-on chicken thighs (2) dry. Season with the separate chicken salt and pepper to taste, then lightly coat with cornstarch and shake off excess.

   Uses 2 boneless skin-on chicken thighs · Separate chicken salt, to taste · Separate chicken pepper, to taste · Cornstarch for light coating, as needed

   
2. 2

   Step 2: Heat enough frying oil in a skillet over medium-high heat. Add both earlier coated thighs skin-side down and fry for about 7 minutes on each side, until golden. Check that the thickest part of each reaches 74°C (165°F), continuing as needed for the actual thigh size. Lift the fully cooked chicken and its plate juices aside.

   Fry chicken — repeat for each side · 7 minUses Both earlier coated thighs · Frying oil, as needed

   
3. 3

   Step 3: Peel and mince all 4 garlic cloves, chop the ½ onion and chop the measured ½ cup sun-dried tomatoes as needed. Melt all 2 tbsp butter in the same pan over medium heat. Add these aromatics with the separate measured ½ tsp sauce salt and ½ tsp sauce pepper. Cook for about 2 minutes, until fragrant without scorching.

   Cook Tuscan sauce aromatics · 2 minUses 2 tbsp butter · 4 garlic cloves, minced · 1/2 onion, chopped · 1/2 cup sundried tomato · 1/2 tsp salt · 1/2 tsp pepper

   
4. 4

   Step 4: Stir all 1 tbsp flour into the earlier buttery onion, garlic and tomato base until evenly coated. Cook while stirring until the flour loses its raw smell, then gradually stir in all 1 cup chicken stock so no dry flour lumps remain, followed by all ½ cup heavy cream. Add the measured 1 tsp each Italian seasoning, garlic powder (1 tsp), smoked paprika (1 tsp) and Dijon mustard (1 tsp), plus all ¼ cup freshly grated Parmesan. Bring to a gentle simmer, then reduce the heat and stir until the cheese melts and the sauce is slightly reduced and thickened.

   Uses All earlier fried aromatic and sauce-seasoning base · 1 tbsp flour · 1 cup chicken stock · 1/2 cup heavy cream · 1 tsp italian seasoning · 1 tsp garlic powder · 1 tsp smoked paprika · 1 tsp dijon mustard

   
5. 5

   Step 5: Wash the spinach (1 cup) if it is not prewashed and add all 1 cup to the earlier complete cream sauce. Cook gently, stirring just until the leaves begin to wilt.

   Uses All earlier completed tomato cream sauce · 1 cup spinach, washed if needed

   
6. 6

   Step 6: Return both earlier fully cooked chicken thighs and their plate juices to the finished spinach sauce. Spoon the complete sauce over them and warm gently as needed.

   Uses Both earlier fully cooked thighs and held plate juices · All earlier finished spinach sauce

   
7. 7

   Step 7: Divide both cooked thighs and the complete sauce into 2 servings. If desired, wash and chop the optional chives for garnish. Serve with optional already prepared rice OR already prepared mashed potato.

   Uses Both cooked thighs and all finished sauce · Optional chives, washed and chopped · Optional ready cooked rice, as one side choice · Optional ready mashed potato, as the alternative side