Tuscan Chicken Thighs
These Tuscan Chicken Thighs are bursting with flavour and destined to become a weeknight favourite! Think juicy, golden-brown chicken thighs simmered in a creamy sauce loaded with sun-dried tomatoes, garlic, spinach, and a sprinkle of parmesan.
servings2
Ingredients
- 4 Large Chicken Thighs
- 1 Medium Brown Onion
- 1 tablespoon Mixed Italian herbs
- 150 grams Sun-dried tomatoes (See FAQs)
- 300 ml Thickened cream
- 120 ml Chicken Stock (See FAQs)
- 1 teaspoon Salt and Pepper
- Grated Parmesan (Optional)
Instructions
- Season chicken thighs with mixed Italian herbs, salt, and pepper in a medium bowl.
- Heat a medium-high pan with sun-dried tomato oil. Sear chicken thighs for 2–3 minutes on each side until golden. Remove and set aside.
- Add diced onion to the same pan with more sun-dried tomato oil. Sauté for 1–2 minutes, then add drained sun-dried tomatoes and cook for another 1–2 minutes.
- Pour in chicken stock and thickened cream, deglazing the pan by scraping the bottom. Simmer for 3–5 minutes until the sauce begins to thicken.
- Return chicken thighs to the pan. Simmer on low heat for 5 minutes, turning halfway through, until fully cooked.
- Serve with a sprinkle of grated parmesan and your favourite side dishes.
All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.