Introduction
Delicious and hearty, this dish featuring tender chicken thighs is sure to impress. With a creamy sauce enriched by sun-dried tomatoes, garlic, and spinach, every bite is bursting with flavor. This recipe is perfect for a family dinner or a cozy gathering with friends.
Detailed Ingredients with measures
1½ pounds boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper, to taste
5½ tablespoons all-purpose flour, divided
1 tablespoon canola oil
1 tablespoon unsalted butter
3 cloves garlic, minced
1 small shallot, diced
1 cup chicken stock
½ cup half and half
½ cup sun-dried tomato halves
2 cups baby spinach
3 tablespoons freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: Serves 4
Detailed Directions and Instructions
Step 1: Season and Dredge Chicken
Season the chicken thighs with 1 teaspoon of kosher salt and ½ teaspoon of freshly ground black pepper. Dredge the seasoned chicken in 4 tablespoons of flour until evenly coated, ensuring each piece is well covered.
Step 2: Heat Oil and Butter
In a large cast iron skillet, heat 1 tablespoon of canola oil and 1 tablespoon of unsalted butter over medium heat until the butter is melted and begins to foam.
Step 3: Cook Chicken
Working in batches, add the coated chicken to the skillet in a single layer. Cook the chicken for about 4-5 minutes per side, or until it is golden brown and cooked through, reaching an internal temperature of 165°F. Once cooked, set the chicken aside on a plate and reduce the heat to medium-low.
Step 4: Sauté Garlic and Shallot
Add the minced garlic and diced shallot to the skillet. Cook, stirring frequently, for about 2 minutes until fragrant. Season the mixture with kosher salt and freshly ground black pepper to taste.
Step 5: Create the Roux
Whisk in the remaining 1½ tablespoons of flour into the garlic and shallot mixture. Continue cooking for about 1 minute until the flour is lightly browned.
Step 6: Add Liquids and Tomatoes
Gradually whisk in 1 cup of chicken stock, ½ cup of half and half, and ½ cup of sun-dried tomato halves. Bring the mixture to a boil, then reduce the heat to a simmer. Stir occasionally until the sauce is reduced and slightly thickened, which should take about 3 minutes.
Step 7: Stir in Final Ingredients
Add 2 cups of baby spinach, 3 tablespoons of freshly grated Parmesan cheese, and 2 tablespoons of chopped fresh parsley leaves to the sauce. Season with salt and pepper to taste. Return the cooked chicken to the skillet, allowing it to heat through in the sauce.
Step 8: Serve
Serve the dish immediately, ensuring that each portion has a generous amount of sauce and garnish.
Notes
Storage Suggestion
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave before serving.
Ingredient Substitutions
For a healthier option, you can use olive oil instead of canola oil, and for a lighter version, use low-fat half and half or milk.
Vegetarian Variation
To make this dish vegetarian, substitute the chicken thighs with firm tofu or a hearty vegetable like eggplant, and use vegetable stock instead of chicken stock.
Serving Suggestions
This dish pairs beautifully with rice, pasta, or crusty bread to soak up the flavorful sauce.
Cook Techniques
Seasoning
Seasoning the chicken thighs with salt and pepper enhances their flavor. It’s important to apply the seasoning evenly to ensure every bite is tasty.
Dredging
Dredging the seasoned chicken in flour before cooking creates a crispy coating. This helps in browning the chicken and adds texture to the dish.
Pan-frying
Using a cast iron skillet for pan-frying allows for even heat distribution, resulting in a golden-brown crust on the chicken thighs. Allowing space in the skillet prevents steaming and promotes browning.
Sauteing
Sautéing garlic and shallots in the skillet releases their aromas, adding depth to the dish. Regular stirring prevents burning and ensures even cooking.
Creating a Roux
Whisking in flour to the sautéed mixture creates a roux, which helps in thickening the sauce. This technique adds richness and depth to the final sauce.
Deglazing
Gradually adding chicken stock and half-and-half deglazes the skillet, incorporating the browned bits from cooking the chicken for added flavor.
Sautéing Greens
Stirring in spinach at the end of cooking wilts the greens quickly while retaining their vibrant color and nutrients, enhancing the dish’s visual appeal and health benefits.
Finishing with Cheese and Herbs
Adding freshly grated Parmesan and parsley at the end elevates the dish with savory flavor and freshness, complementing the creaminess of the sauce.
FAQ
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used, but they may require a different cooking time to ensure they don’t dry out.
What can I substitute for half-and-half?
You can substitute half-and-half with a mixture of whole milk and heavy cream for a similar richness, or use non-dairy alternatives if needed.
Can I use fresh tomatoes instead of sun-dried tomatoes?
Yes, fresh tomatoes can be used, but they will offer a different flavor profile and may require additional cooking time to break down.
How do I store leftovers?
Leftovers should be stored in an airtight container in the refrigerator and can be reheated on the stove or in the microwave.
Can I add other vegetables to this dish?
Absolutely! Feel free to add vegetables like bell peppers, zucchini, or mushrooms for added flavor and nutrition.
Conclusion
This creamy chicken dish featuring sun-dried tomatoes and spinach is not only flavorful but also easy to prepare. With the tender chicken thighs and rich sauce, it makes for a comforting meal perfect for any occasion. The addition of Parmesan and fresh herbs elevates the dish, bringing together all the ingredients for a delightful culinary experience.
Chicken and Mushroom Risotto
Combine the chicken with arborio rice, sautéed mushrooms, garlic, and chicken stock to create a creamy risotto that takes advantage of the chicken’s rich flavor.
Sun-Dried Tomato Chicken Pasta
Toss cooked pasta with the chicken, sun-dried tomato sauce, spinach, and a sprinkle of Parmesan for a delicious pasta dish that is both satisfying and easy to make.
Chicken and Spinach Stuffed Peppers
Mix shredded chicken with spinach, sun-dried tomatoes, and cheese, then stuff into bell peppers and bake until tender for a nutritious and colorful dinner option.
Creamy Chicken and Vegetable Soup
Transform the chicken into a hearty soup with added vegetables like carrots and peas, using the same sauce base for a warming bowl of goodness.
Chicken Salad with Spinach and Parmesan
Create a fresh salad by combining shredded chicken, baby spinach, sun-dried tomatoes, and a light dressing, garnished with freshly grated Parmesan for added flavor.
