Creamy Tuscan Chicken Thighs

Tuscan Chicken Thighs - tender chicken thighs smothered in a parmesan cream sauce packed with semi dried tomatoes, spinach, garlic and bacon.

Course Main Course

Cuisine Modern Australian

Total Time 30

Servings

Calories 741kcal

Combine the sweet paprika, garlic powder and onion powder, along with the salt and pepper. Sprinkle combined spices over both sides of the chicken thighs.
500 g chicken thighs, 1 teaspoon sweet paprika, 1 teaspoon garlic powder, ½ teaspoon onion powder, salt and pepper
Heat the olive oil in a frypan over medium-high heat, and fry the chicken thighs on both sides until browned (they don't need to be cooked through - they will finish cooking in the sauce) and then remove to a plate.
2 tablespoon olive oil
Turn the heat down to medium-low then add bacon to the pan and fry until starting to brown, then add garlic and continue to fry for 30 seconds.
50 g bacon, 2 fresh garlic cloves
Add cream to the pan, along with the baby spinach, semi-dried tomatoes, dijon mustard and grated fresh parmesan, then mix to combine.
300 ml cream, 1½ tablespoon dijon mustard, 60 g baby spinach, ⅓ cup semi dried tomatoes, ⅓ cup grated fresh parmesan
Add chicken thighs back to sauce mixture, and simmer over low heat until sauce is thickened and chicken is cooked through.

I use semi dried tomatoes in this tuscan sauce rather than the usual sun dried tomatoes. I think they balance well with the other ingredients in the sauce. Feel free to substitute sun dried tomatoes if you enjoy them more, or if that's what you have on hand.
You are going to get lots of flavour from the seasoning on the chicken. When you remove the chicken after frying it there should be some nice flavour spots in the bottom of the pan, these will get a little darker too when we fry the bacon. That's good! That's where the flavour's at! Make sure to scrape up these flavour spots when mixing the ingredients in the pan for the cream sauce.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*