Introduction
If you’re looking for a comforting and flavorful chicken dish that is easy to prepare, this recipe is for you. Featuring tender chicken thighs, vibrant spinach, and a creamy sun-dried tomato sauce, this meal is perfect for a weeknight dinner or a special occasion. The combination of ingredients creates a rich and delicious flavor profile that will impress your family and 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: 20 minutes
Total Time: 35 minutes
Yield: 4 servings
Follow these simple instructions to create a savory dish that brings together the flavors of garlic, sun-dried tomatoes, and creamy goodness, all complemented by fresh spinach and Parmesan cheese. Enjoy every bite!
Detailed Directions and Instructions
Step 1: Season and Dredge the 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 all-purpose flour until evenly coated on all sides.
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 bubbling.
Step 3: Cook the Chicken
Working in batches, add the dredged chicken thighs to the skillet in a single layer. Cook each piece until it is golden brown and cooked through, reaching an internal temperature of 165°F, about 4-5 minutes per side. Once cooked, set the chicken aside and reduce the heat to medium-low.
Step 4: Sauté Garlic and Shallot
Add 3 cloves of minced garlic and 1 small diced shallot to the skillet. Cook, stirring frequently, until fragrant, about 2 minutes. Season with salt and pepper to taste.
Step 5: Incorporate Flour
Whisk in the remaining 1½ tablespoons of all-purpose flour to the skillet. Allow it to cook until lightly browned, about 1 minute.
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 and let it simmer while stirring occasionally until the sauce is reduced and slightly thickened, about 3 minutes.
Step 7: Add Spinach and Cheese
Stir in 2 cups of baby spinach, 3 tablespoons of freshly grated Parmesan cheese, and 2 tablespoons of chopped fresh parsley. Season with salt and pepper to taste. Return the chicken to the skillet and nestle it into the sauce.
Step 8: Serve
Serve the chicken immediately, ensuring each portion has ample sauce and garnished with extra parsley if desired.
Notes
Storage
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Substitutions
Feel free to substitute olive oil for canola oil, or use different greens such as kale or arugula instead of spinach.
Serving Suggestions
This dish pairs well with pasta, rice, or a fresh salad.
Cook techniques
Seasoning Chicken
Properly seasoning chicken is crucial for enhancing its flavor. Use kosher salt and freshly ground black pepper to season both sides of the chicken evenly before cooking.
Dredging Chicken
Dredging the chicken in all-purpose flour helps create a golden-brown crust when cooking. Ensure each piece is evenly coated for the best texture.
Pan-Searing
Searing the chicken in a hot skillet with oil and butter creates a crispy exterior. Cook until golden brown and ensure the internal temperature reaches 165°F for safety.
Sautéing Aromatics
After removing the chicken, sautéing garlic and shallots in the same skillet allows the flavors to meld into the base of your sauce. Cook until fragrant, which takes about 2 minutes.
Creating the Sauce
Whisking in flour after the aromatics will prepare a roux, thickening the sauce. Gradually add chicken stock and half-and-half, bringing the mixture to a boil before simmering.
Incorporating Spinach and Cheese
Adding spinach and Parmesan at the end enriches the sauce with flavor and nutrition. Stir until the spinach is wilted and the cheese is melted, ensuring a well-combined dish.
Returning Chicken to the Skillet
After the sauce is ready, return the chicken to the skillet to coat it in the rich sauce, allowing it to absorb more flavor before serving.
FAQ
Can I use chicken breast instead of thighs?
Yes, chicken breast can be used, but cooking time may vary. Thighs are more forgiving and tend to remain juicier.
What can I substitute for half and half?
You can use a mix of milk and heavy cream or just milk for a lighter version, though the sauce may not be as rich.
Can I add other vegetables?
Absolutely! Feel free to include vegetables such as bell peppers, zucchini, or mushrooms for added flavor and nutrition.
How do I know when the chicken is fully cooked?
Using a meat thermometer, ensure the internal temperature of the chicken reaches 165°F for safe consumption.
What can I serve with this dish?
This dish pairs well with pasta, rice, or a fresh salad for a complete meal. Enjoy it with crusty bread to soak up the sauce.
Conclusion
This savory dish brings together tender chicken thighs, a rich sauce with garlic, sun-dried tomatoes, and fresh spinach, all enhanced by the creaminess of half and half and the nutty flavor of Parmesan. It’s a delightful meal that is easy to prepare and sure to impress.
More recipes suggestions and combination
Chicken with Lemon and Capers
Substitute sun-dried tomatoes with fresh lemon juice and capers for a bright, zesty flavor.
Mushroom and Spinach Risotto
Pair chicken with creamy mushroom risotto, using the same garlic and shallot base, for a comforting dish.
Pasta Primavera
Serve the chicken and sauce over your favorite pasta, incorporating seasonal vegetables for added color and nutrition.
Chicken and Broccoli Bake
Combine the chicken with steamed broccoli and top with breadcrumbs and cheese for a bubbly, baked dish.
Stuffed Peppers
Use the chicken mixture as a filling for bell peppers, adding quinoa or rice for a hearty meal.
