SKILLET CHICKEN THIGHS WITH CREAMY TOMATO BASIL SPINACH SAUCE

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Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 4 Servings

This will be the best thing you will ever try today! Oh, man, lunch or dinner will be awesome again with this dish! I have listed all the things you will need, so all you have to do is follow them for they will guide you to perfection! Have a blessed day, friends, and I hope you are all well today. Enjoy!

Ingredients:

1 tbsp olive oil

1.5 pounds chicken thighs, boneless skinless

1/2 tsp salt

1/4 tsp pepper

8 ounces tomato sauce

2 garlic cloves, minced

1/2 c heavy cream

4 ounces fresh spinach

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

For serving:

1/4 c Parmesan cheese, grated

Directions:

To Cook the Chicken Thighs:

Place a large skillet on the stove and turn the heat to medium.

Add olive oil and allow it to become hot.

Season with salt and pepper on the chicken thighs.

Add the chicken thighs into the skillet and sear each side for about 5 minutes or until they turn brown.

Remove the chicken thighs from the skillet onto a clean plate.

To Make the Creamy Tomato Basil Sauce:

In the same skillet, add the minced garlic, heavy cream, and tomato sauce. Stir until well mixed, then allow the mixture to boil.

Turn the heat down to low and simmer for a few minutes.

Add the fresh basil and spinach. Stir until well mixed and wilted.

Season with salt and pepper to taste.

Put the seared chicken thighs back to the skillet and toss until well coated with the sauce.

Turn the heat up to medium and simmer for a few minutes until hot.

Garnish each serving with grated Parmesan cheese.\

Serve and enjoy!

Nutrition Facts:

Calories 553 | Calories from Fat 396 | Fat 44g 68% | Saturated Fat 16g 100% | Cholesterol 211mg 70% | Sodium 852mg 37% | Potassium 716mg 20% | Carbohydrates 6g 2% | Fiber 1g 4% | Sugar 2g 2% | Protein 32g 64% | Vitamin A 3550IU 71% | Vitamin C 12.4mg 15% | Calcium 145mg 15% | Iron 2.5mg 14%

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PIN THIS RECIPE to any of your relevant boards if you want to make it later...