Description
This Skillet Chicken Thighs with Creamy Tomato Basil Spinach Sauce is a quick and flavorful one-pan meal perfect for weeknight dinners. Juicy boneless, skinless chicken thighs are seared to a golden brown before being simmered in a rich and creamy tomato sauce infused with garlic, fresh spinach, and fragrant basil. Finished with a sprinkle of Parmesan cheese, this dish offers comforting flavors and a satisfying creamy texture in just 30 minutes.
Ingredients
Chicken & Seasoning
- 1 tablespoon olive oil
- 1.5 lb boneless, skinless chicken thighs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Sauce & Garnish
- 8 oz tomato sauce
- 2 garlic cloves, minced
- 1/2 cup heavy cream
- 4 oz fresh spinach
- 4 leaves fresh basil (or 1/4 teaspoon dried basil)
- 1/4 cup grated Parmesan cheese
Instructions
- Heat the Skillet: Place a large skillet over medium heat and add 1 tablespoon of olive oil, allowing it to warm up before cooking.
- Season and Sear Chicken: Season the boneless, skinless chicken thighs evenly with salt and pepper. Add them to the skillet top side down and cook for 5 minutes until the chicken is nicely seared and golden brown.
- Flip and Sear Other Side: Turn the chicken thighs over and sear the other side for an additional 5 minutes on medium heat to achieve a firm, browned exterior.
- Remove Chicken from Skillet: Transfer the seared chicken thighs onto a plate to rest while you prepare the sauce in the same skillet.
- Prepare the Sauce Base: To the now empty skillet, add 8 oz tomato sauce, minced garlic, and 1/2 cup heavy cream. Bring the mixture to a boil, stirring occasionally to combine all ingredients thoroughly.
- Simmer with Greens and Herbs: Reduce the heat to low to create a gentle simmer. Add fresh spinach and basil leaves to the sauce and stir until the spinach wilts and reduces in volume, infusing the sauce with fresh flavor.
- Season the Sauce: Taste the sauce and adjust seasoning by adding more salt and pepper if desired to balance flavors.
- Return Chicken to Skillet: Place the cooked chicken thighs back into the skillet with the sauce. Increase the heat to medium and cook until the chicken is fully cooked through, no longer pink in the center, and the sauce is heated.
- Serve: Spoon the creamy tomato basil spinach sauce generously over the chicken thighs, then top each serving with grated Parmesan cheese for added richness and flavor.
Notes
- You can substitute fresh basil with dried if fresh is unavailable, but fresh basil imparts a brighter flavor.
- Use bone-in thighs if preferred, but adjust cooking time to ensure thorough cooking.
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative.
- Serve with crusty bread or over pasta/rice to soak up the delicious sauce.
- Make sure not to overcrowd the skillet when searing chicken to get a nice crust.
