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#chicken #tomato #spinach

Skillet Chicken Thighs with Creamy Tomato Basil Spinach Sauce






ingredients

  • 1 tablespoon olive oil
  • 1.5 lbs boneless, skinless chicken thighs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 oz tomato sauce
  • 2 garlic cloves, minced
  • 1/2 cup heavy cream
  • 4 oz fresh spinach
  • 4 fresh basil leaves (or use 1/4 teaspoon dried basil)
  • To serve:
  • 1/4 cup grated Parmesan cheese









Instructions

  • How to cook boneless, skinless chicken thighs in a pan:
  • In a large skillet, heat the olive oil over medium heat. Season boneless, skinless chicken thighs with salt and pepper. Add them from top to bottom in the hot pan. Cook for 5 minutes over medium heat until the top is nicely seared.
  • Return to the other side and sear for another 5 minutes over medium heat.
  • Remove the chicken from the pan on a plate.
  • How to make a creamy tomato and basil sauce:
  • In the same pan, now empty, add the tomato sauce, chopped garlic, heavy cream. Bring to a boil and stir.
  • Reduce the heat to a low boil. Add the fresh spinach and fresh basil. Stir until the spinach wilts and decreases in volume.
  • Taste the sauce and add more salt and pepper, if necessary.
  • Add cooked boneless, skinless chicken thighs, increase heat to medium. Reheat the chicken thighs in the pan with the sauce and cook until the chicken is completely cooked and no longer pink in the center.
  • To serve, place the sauce on the boneless, skinless chicken thighs and garnish with grated Parmesan cheese.