Succulent chicken smothered in a creamy sun-dried tomato and spinach sauce.
Ingredients
For the creamy Tuscan chicken
- 600–700g skinless, boneless chicken thighs — halved
- Garlic salt and ground black pepper, to taste
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 onion — diced
- ½ teaspoon dried thyme
- 2 cloves garlic — crushed
- ½ cup sliced sun-dried tomatoes
- ⅓ cup white wine
- 1 cup cream
- ½ cup chicken stock
- ½ cup grated parmesan
- 2 cups baby spinach
Method
For the creamy Tuscan chicken
- Season the chicken with the garlic salt and pepper.
- Heat the butter and oil in a large pan. Add the chicken and cook for 5 minutes each side or until just cooked through. Transfer to a plate and set aside.
- Add the onion and thyme to the same pan and cook for a few minutes. Add the garlic and cook for 1 minute until aromatic.
- Add the sun-dried tomatoes then the wine and cook for 1 minute until reduced.
- Add the cream, stock and parmesan and stir for 2 minutes while the sauce begins to thicken.
- Return the chicken to the pan and add the spinach. Cook for a few minutes until the spinach has wilted.