Creamy Tuscan Chicken

There is something I love about trying new recipes. I love finding new recipes that my family loves. It takes a lot for a recipe to make it into the full time rotation, but this recipe was a huge hit with the family. My husband just kept repeating "This chicken is really good." So just like that we have a new recipe added to the family favourites. I didn't originally have a plan for sides so I just made some pan fried potatoes. Now I think this chicken would go perfectly with some fettuccine pasta. The sauce is so delicious and creamy and would be so yummy over pasta. I hope your family loves this recipe as much as mine did. If you give it a try let me know what you think.

Creamy Tuscan Chicken

  • 4 - skinless chicken thighs

  • 2 tbsp olive oil

  • 1/2 cup chicken stock

  • 1 cup heavy cream

  • 1 - 15oz can fire roasted tomatoes, drained

  • 1 tsp garlic, minced

  • 1/2 cup parmesan cheese, shredded

  • 2 cups spinach

  • 1/2 tsp salt

  • 1/4 tsp pepper

Heat olive oil in pan in medium high heat. Season chicken thighs with salt and pepper. Add chicken thighs to pan and sear on both side until brown. Remove chicken thighs and set aside. Add minced garlic to pan and sautee for a minute or until fragrant. Add chicken stock, cream, tomatoes, and parmesan cheese. Stir until cheese is melted. Add spinach and stir in until wilted. Once spinach is cooked add chicken back into pan and coat with sauce. Turn heat to low and cover pan with lid and cook for 15 to 20 minutes or until chicken is cooked through or internal temperature is 165°F.

*Serves 4