This recipe is perfect for a weeknight dinner and fancy enough for a weekend dinner with friends. Crispy seared chicken thighs bathed in a creamy tuscan sauce of sun-dried tomatoes and mushrooms, then finished off with bursting cherry tomatoes and spinach. I love one-skillet cooking and I love sopping up this scrumptous sauce with my crusty bread. Your guests will too!

Notes: You can substitute boneless skinless chicken breasts if you prefer.

Skillet Dinner–Creamy Tuscan Chicken Thighs with Mushrooms, Spinach, and Tomatoes

Author: Tonja

Scale

Ingredients

2 packages of bone in/skin on chicken thighs about (6 total)
2 Tbls. olive oil
salt and fresh cracked black pepper
1 Tbls. butter
8 oz. mushrooms, sliced
1 large shallot, peeled and minced
3 cloves garlic, minced
1/2 cup dry white wine
1 cup chicken broth
1 cup heavy cream
1/2 cup chopped sun-dried tomatoes in olive oil
1 cup shredded Parmesan cheese
2 cups fresh spinach
1/2 cup cherry tomatoes, sliced in half
2 Tbls. parsley, chopped

Instructions

Heat a large skillet or cast iron pan with olive oil over medium heat until hot. Season the chicken on both sides with salt and pepper and then brown, skin side down for about 15 minutes, until the skin is nice and crisp. Flip the chicken and cook for another 15 minutes, or until done. The meat should read 160F on an instant read thermometer. Set aside on a plate and cover with foil while you make the sauce.

Add the mushrooms, shallot, and garlic to the pan and saute, stirring occasionally until mushrooms start to brown, 8-10 minutes. Then add the white wine and deglaze for 1 minute.

Add the chicken stock, heavy cream, and sun dried tomatoes, and cook the sauce until it starts to thicken, 5-7 minutes, stirring frequently.

Add the cheese and stir until incorporated. Add the chopped spinach and fresh tomatoes to the pan, and cook until the spinach has wilted, approximately 2 minutes.. Add the chicken back into the pan and heat through. Garnish with fresh parsley and serve immediately.