Introduction
This delightful recipe for creamy sun-dried tomato chicken thighs is perfect for a weeknight dinner or a special occasion. The combination of tender chicken thighs, fragrant garlic, rich half-and-half, and the vibrant flavors of spinach and sun-dried tomatoes comes together seamlessly to create a dish that is both satisfying and delicious. With a few simple ingredients and straightforward steps, you’ll have a meal that impresses friends and family alike.
Ingredients
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
25 minutes
Total Time
40 minutes
Yield
Serves 4
This creamy sun-dried tomato chicken is a winner in any kitchen and pairs beautifully with rice, pasta, or a fresh salad, making it a versatile addition to your dinner repertoire. Join us as we walk through the steps to create this comforting dish that is sure to become a family favorite. Enjoy your cooking!
Detailed Directions and Instructions
Step 1: Prepare the Chicken
Season the chicken thighs with 1 teaspoon of kosher salt and ½ teaspoon of freshly ground black pepper. Dredge the seasoned chicken thighs in 4 tablespoons of all-purpose flour until they are evenly coated, shaking off any excess flour.
Step 2: Heat the Skillet
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 bubble.
Step 3: Cook the Chicken
Place the coated chicken thighs in the skillet in a single layer. Cook them for about 4-5 minutes on each side, or until they are golden brown and cooked through. Check that the internal temperature reaches 165°F for food safety. Once done, remove the chicken from the skillet and set it aside on a plate.
Step 4: Sauté Aromatics
Lower the heat to medium-low. Add the minced garlic and diced shallot to the same skillet. Cook, stirring frequently, until they are fragrant, approximately 2 minutes. Season them with salt and pepper to taste.
Step 5: Create the Sauce Base
Whisk in the remaining 1½ tablespoons of all-purpose flour into the skillet. Cook for about 1 minute until lightly browned to create a roux.
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 this mixture to a boil, then reduce the heat and let it simmer. Stir occasionally until the sauce is reduced and slightly thickened, which should take about 3 minutes.
Step 7: Finish the Sauce
Incorporate 2 cups of baby spinach, 3 tablespoons of freshly grated Parmesan cheese, and 2 tablespoons of chopped fresh parsley leaves into the sauce. Season with additional salt and pepper to taste, mixing well to combine.
Step 8: Combine Chicken with Sauce
Return the cooked chicken thighs to the skillet, nestling them into the sauce so they are well-coated.
Step 9: Serve
Serve the dish immediately while hot, garnishing with additional parsley if desired.
Notes
Tip for Flavor Enhancement
For extra depth of flavor, consider adding a splash of white wine after sautéing the garlic and shallot, letting it simmer before adding the chicken stock.
Variations
You can substitute chicken thighs with boneless, skinless chicken breasts or other proteins like shrimp if preferred.
Storing Leftovers
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking.
Serving Suggestions
This dish pairs well with pasta, rice, or a fresh salad for a complete meal.
Cook techniques
Seasoning
Properly season the chicken thighs with kosher salt and freshly ground black pepper before cooking to enhance the flavors.
Dredging
Coat the seasoned chicken thighs in all-purpose flour to create a crispy exterior during cooking.
Searing
Sear the chicken in a hot skillet with canola oil and butter, ensuring it is cooked in a single layer for optimal browning and even cooking.
Sauteing
Sauté minced garlic and diced shallots in the same skillet to build a flavorful base for the sauce, cooking until fragrant.
Creating a Roux
Whisk in flour after sautéing the aromatics to create a roux, which helps thicken the sauce.
Deglazing
Gradually add chicken stock and half and half to the skillet to deglaze and release any browned bits from the bottom, adding depth to the sauce.
Simmering
Allow the sauce to come to a boil, then simmer until it thickens and the flavors meld together.
Incorporating Greens
Stir in baby spinach at the end of cooking to wilt it gently without losing its vibrant color.
Finishing Touches
Add freshly grated Parmesan and chopped parsley to enrich the sauce and finish the dish with fresh flavor.
FAQ
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used, but they may require a different cooking time due to their leaner nature.
Is there a substitute for half and half?
You can substitute half and half with a mixture of equal parts milk and cream or use whole milk for a lighter option.
What should I do if the sauce is too thick?
If the sauce is too thick, gradually whisk in additional chicken stock or half and half until the desired consistency is reached.
Can I add other vegetables?
Absolutely! Vegetables like mushrooms, bell peppers, or zucchini can be added for extra flavor and nutrition.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Conclusion
This creamy sun-dried tomato and spinach chicken dish is a delightful combination of flavors and textures. The tender chicken thighs, accented by the richness of the half-and-half and the distinct flavors of sun-dried tomatoes and spinach, make for a satisfying meal. Topped with freshly grated Parmesan and parsley, this dish is sure to impress at any dinner table.
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