Seared chicken thighs smothered in a super easy, creamy, and delicious tomato basil spinach sauce. Throw this together using pantry essentials in under thirty minutes. Before serving, top every serving with some grated Parmesan cheese.
1.5-pound chicken thighs, boneless skinless
1 tbsp olive oil
8 ounces tomato sauce
½ c. heavy cream
½ tsp salt
2 garlic cloves, minced
¼ tsp pepper
4 leaves fresh basil (or use ¼ tsp dried basil)
4 ounces of fresh spinach
¼ c. Parmesan cheese, grated
How to make Skillet Chicken Thighs with Creamy Tomato Basil Spinach Sauce
To cook boneless skinless chicken thighs in a skillet:
Step 1: Heat the olive oil in a large skillet over medium heat. While the oil is heating, season the boneless skinless chicken thighs with salt and pepper.
Step 2: To the hot skillet, add the chicken thighs, top-side down, and sear for about 5 minutes until the top side is nicely seared.
Step 3: Turn the chicken thighs on the other side and continue to cook for additional 5 minutes.
Step 4: To a plate, transfer the chicken when done.
Creamy tomato basil sauce:
Step 5: Add the tomato sauce to the now-empty skillet, along with the minced garlic and heavy cream. Bring everything to a boil and stir well.
Step 6: Adjust the heat to a low simmer, then add the fresh spinach and basil. Mix well until the spinach has wilted and reduced in volume. Season with more salt and pepper to taste.
Step 7: Return the chicken thighs to the skillet and adjust the heat to medium. Cook until the chicken is completely cooked and no longer pink in the middle.
Step 8: Remove from the oven when done and serve the boneless skinless chicken thighs right away. Make sure to spoon the sauce over the chicken and garnish it with grated Parmesan cheese. Enjoy!
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%