Creamy Tuscan Garlic Chicken
Creamy Tuscan Garlic Chicken Thighs - tender chicken smothered in a parmesan cream sauce packed with semi dried tomatoes, spinach, garlic and bacon.
- 8 chicken thighs skinless and boneless
- 1 tbsp sweet paprika
- 1 tbsp garlic powder
- ½ tsp onion powder
- salt and pepper to taste
- 2 tbsp olive oil
- 1 rasher of bacon chopped
- 2 fresh garlic cloves crushed
- 300 ml cream pure cream - 35% milk fat with no thickeners
- 1½ tbsp dijon mustard
- 60 g baby spinach roughly chopped
- ⅓ cup semi dried tomatoes chopped
- ⅓ cup grated fresh parmesan 20g
Combine the sweet paprika (1 tbsp), garlic powder (1 tbsp) and onion powder (½ tsp) along with the salt and pepper. Sprinkle combined spices over both sides of the chicken thighs.
Heat the olive oil (2 tbsp) 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.
Turn the heat down to medium low then add bacon (1 rasher - chopped) to the pan and fry until starting to brown, then add garlic (2 cloves - crushed) and continue to fry for 30 seconds.
Add cream (300ml) to the pan, along with the baby spinach (60g - roughly chopped), semi dried tomatoes (⅓ cup - chopped), dijon mustard (1½ tbsp) and grated fresh parmesan (⅓ cup/20g) then mix to combine.
Add chicken thighs back to sauce mixture, and simmer over low heat until sauce is thickened and chicken is cooked through.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
- 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.