Easy Creamy Tuscan Chicken Recipe
I make this recipe pretty often in our family as it has such a wonderful flavors and almost tastes like restaurant quality. Please enjoy. You can use any type of chicken but I think Skin on - bone-in is the best. Adds a lot of depth.
Ingredients
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Large cast iron skillet
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4-6 Bone-in chicken thighs skin on (or breasts)
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2 cups Cherry tomatoes (halved)
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4 cups Baby Spinach leaves
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1/2 cup Romano cheese (finely grated)
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3 TBSP Butter
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1 TBSP Minced garlic (3 cloves minced)
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1/2 cup Heavy cream
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1 TBSP Cooking oil
Cooking Instructions
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1
Prepare your chicken. Make sure the chicken is room temperature. Add Oregano, Salt and Pepper to both sides of the chicken thighs. Now set aside.
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2
Now prepare the cherry tomatoes by cutting them in half until you have about 2 cups worth and set aside. Next grate your Romano cheese and set aside.
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3
Turn on your burner to medium heat and add 1 TBSP oil to the pan. When the pan and oil is hot add in the chicken skin side down. Let it cook for 8 minutes on each side. (Make sure the skin is crispy before flipping over) Once all the chicken is cooked and is no longer pink remove from the pan and set aside on a plate.
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4
Once the chicken is removed leave all the cooking juices in the pan and add in 3 TBSP butter and 1 TBSP Garlic. Mix well for about 1 minute or so. Now add in the Cherry tomatoes. (Optional you can add other veggies like mushrooms or carrots) Add salt and pepper. Cook for about 3-4 minutes until tomatoes are beginning to burst. Next add in the 4 cups spinach and mix well until all the leaves are beginning to wilt.
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5
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6
Now add in heavy cream and Romano cheese. Mix well and reduce the heat to low a bring to a simmer and let mixture reduce for about 3 minutes. Now add the chicken back to the pan and coat with the sauce and allow it to cook for another 5-7 minutes. Remove from heat and serve. Please enjoy :)
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