Chicken Thighs with Creamy Tomato Basil Spinach Sauce

Chicken Thighs with Creamy Tomato Basil Spinach Sauce

Skillet Chicken Thighs with Creamy Tomato Basil Spinach Sauce – extraordinary thought for a brisk weeknight feast! Boneless skinless chicken thighs are burned to flawlessness and served in a velvety tomato basil sauce with spinach, sprinkled with ground Parmesan cheddar. Simple supper that an entire family will cherish!  #chicken #chickenthighs #foodrecipes #easyrecipes

As I've been shopping at my nearby supermarket, I understood that I scarcely have any plans with boneless skinless chicken thighs. Rather, I do have loads of plans with bone-in skin-on chicken thighs. I chose to fix that little issue quickly, so I got them immediately and made these flavorful skillet chicken thighs the following day. So happy I did! It's such an incredible cut of chicken meat and it cooks so rapidly, this chicken dish took me just 30 minutes to make. Everything is cooked in a skillet on the burner – no additional dish, only one skillet. So natural to make, insignificant tidy up!

Ingredients

1.5 lb chicken thighs , boneless skinless

1 tablespoon olive oil

1/2 teaspoon salt

8 oz tomato sauce

1/4 teaspoon pepper

2 garlic cloves , minced

4 oz fresh spinach

1/2 cup heavy cream

4 leaves fresh basil (or use 1/4 teaspoon dried basil)

For serving:

1/4 cup Parmesan cheese , grated

Instructions

How to cook boneless skinless chicken thighs in a skillet:

1. In a large skillet heat olive oil on medium heat.  Season boneless skinless chicken thighs with salt and pepper.  Add them top side down to the hot skillet.  Cook for 5 minutes on medium heat, until the top side is nicely seared.  
2. Flip over to the other side and sear for 5 more minutes on medium heat.
3. Remove the chicken from the skillet to a plate.

How to make creamy tomato basil sauce:

1. To the same, now empty skillet, add tomato sauce, minced garlic, heavy cream.  Bring to boil and stir. 
2. Reduce heat to low simmer.  Add fresh spinach and fresh basil.  Stir until spinach wilts and reduces in volume.  
3. Taste the sauce and add more salt and pepper, if needed.
4. Add back cooked boneless skinless chicken thighs, increase heat to medium.  Reheat the chicken thighs in the skillet with the sauce and cook until the chicken is completely cooked through and no longer pink in the center.  
5. To serve, spoon the sauce over the boneless skinless chicken thighs and top with grated Parmesan cheese. 

This article is adapted from this site.