Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4 people
These skillet chicken thighs are so good you would not think that this only takes thirty minutes to make from start to finish! Juicy chicken thighs smothered in a luscious creamy tomato basil and spinach sauce – simply satisfying. Surely, this recipe is a must and to keep!
Ingredients
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1 tbsp olive oil
1.5 pounds chicken thighs, boneless skinless
1/2 tsp salt
1/4 tsp pepper
8 ounces tomato sauce
2 garlic cloves, minced
1/2 c. heavy cream
4 ounces fresh spinach
4 leaves fresh basil (or use 1/4 tsp dried basil)
Serving:
1/4 c. Parmesan cheese, grated
How to make Skillet Chicken Thighs with Creamy Tomato Basil Spinach Sauce
Boneless skinless chicken thighs in a skillet:
Step 1: Heat olive oil in a large skillet over medium heat.
Step 2: With salt and pepper, season the boneless skinless chicken thighs.
Step 3: Once the oil is hot, add the chicken thighs, top side-down to the skillet, and cook for about 5 minutes until the top is nicely seared.
Step 4: Turn the chicken and cook the other side for another 5 minutes.
Step 5: To a plate, transfer the seared chicken.
Creamy tomato basil sauce:
Step 1: Add the tomato sauce, minced garlic, heavy cream to the same skillet, bring to a boil, then stir.
Step 2: Adjust the heat to a low simmer before adding in the fresh spinach and fresh basil. Stir until the spinach has wilted and reduced in volume.
Step 3: If needed, season with more salt and pepper.
Step 4: Place the cooked boneless skinless chicken thighs back to the skillet. Adjust the heat to medium and reheat the chicken thighs until completely cooked through and no longer pink in the middle.
To serve:
Step 1: Over the boneless skinless chicken thighs, spoon the sauce, then sprinkle with grated Parmesan cheese. Enjoy!
Nutrition Facts:
Amount Per Serving: Calories 553 | Fat 44g 68% | Saturated Fat 16g 100% | Cholesterol 211mg 70% | Sodium 852mg 37% | Potassium 716mg 20% | Carbohydrates 6g 2% | Fiber 1g 4% | Sugar 2g 2% | Protein 32g 64% | Vitamin A 3550IU 71% | Vitamin C 12.4mg 15% | Calcium 145mg 15% | Iron 2.5mg 14%
Ingredients
- 1 tbsp olive oil
- 1.5 pounds chicken thighs, boneless skinless
- 1/2 tsp salt
- 1/4 tsp pepper
- 8 ounces tomato sauce
- 2 garlic cloves, minced
- 1/2 c. heavy cream
- 4 ounces fresh spinach
- 4 leaves fresh basil (or use 1/4 tsp dried basil)
- Serving:
- 1/4 c. Parmesan cheese, grated
Instructions
Boneless skinless chicken thighs in a skillet:
Step 1: Heat olive oil in a large skillet over medium heat.
Step 2: With salt and pepper, season the boneless skinless chicken thighs.
Step 3: Once the oil is hot, add the chicken thighs, top side-down to the skillet, and cook for about 5 minutes until the top is nicely seared.
Step 4: Turn the chicken and cook the other side for another 5 minutes.
Step 5: To a plate, transfer the seared chicken.
Creamy tomato basil sauce:
Step 1: Add the tomato sauce, minced garlic, heavy cream to the same skillet, bring to a boil, then stir.
Step 2: Adjust the heat to a low simmer before adding in the fresh spinach and fresh basil. Stir until the spinach has wilted and reduced in volume.
Step 3: If needed, season with more salt and pepper.
Step 4: Place the cooked boneless skinless chicken thighs back to the skillet. Adjust the heat to medium and reheat the chicken thighs until completely cooked through and no longer pink in the middle.
To serve:
Step 1: Over the boneless skinless chicken thighs, spoon the sauce, then sprinkle with grated Parmesan cheese. Enjoy!