Creamy Tuscan Chicken Skillet
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 6 bone-in skin-on chicken thighs
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 small onion, sliced
- 2 garlic cloves, minced
- 2 Roma tomatoes, seeded and diced
- 3 cups packed baby spinach
- 2 cups heavy cream
- 1/2 cup Parmesan cheese
- 2 tablespoons fresh chopped parsley plus more for garnish
Preparation
Heat a 12" skillet (preferably cast iron) over medium-low heat. Add 1 tablespoon each of olive oil and butter and melt.
In a small bowl, combine garlic powder, onion powder, salt, pepper, and oregano. Season chicken thighs with the spices and place them skin-side down in the skillet. Cook for 10-13 minutes or until the skin is golden and crispy. Flip the chicken and cook for another 15 minutes or until the internal temp reaches 160° F. Transfer to a plate. (If more time is needed, finish in a 375° oven).
Add onions and garlic to the skillet and cook for several minutes until softened.
Stir in tomatoes and spinach and cook until wilted.
Add the heavy cream and bring to a boil.
Add the Parmesan and 2 tablespoons fresh chopped parsley, stirring frequently until the sauce has thickened. Nestle chicken into the sauce, spooning some of the sauce on top of the chicken. Garnish with more fresh parsley.
Serve immediately.
Notes
Serves 6
