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Italian Pan-Fried Chicken Thighs with Creamy Tomato Sauce
Italian Pan-Fried Chicken Thighs with Creamy Tomato Sauce
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Quick and easy creamy tomato chicken thighs with spinach, ready in under 30 minutes for a delicious midweek dinner.
Ingredients:
  • 0.25 cup tapioca flour
  • 2 tablespoons all purpose flour
  • 2 teaspoons garlic salt
  • 1 teaspoon Italian herbs
  • 1.5 pounds boneless skinless chicken thighs
  • 2 tablespoons butter
  • 1 (8 ounce) can tomato sauce
  • 0.25 cup heavy cream
  • 0.25 cup milk
  • 1 teaspoon red pepper flakes
  • 1 (16 ounce) bag fresh spinach
  • 2 ounces shaved Pecorino Romano cheese
Instructions:
  • Mix tapioca flour, all purpose flour, garlic salt, and Italian herbs in a small bowl. Coat chicken thighs with the mixture, shaking off any extra flour.
  • In a large skillet over medium heat, heat olive oil and butter until sizzling. Add chicken thighs and sear until beautifully golden on both sides, around 5 minutes per side. Transfer the chicken out of the skillet.
  • After cooking the chicken, leave a bit of the flavorful bits in the skillet. Add minced garlic and sauté until fragrant, for about 1 minute. Pour in tomato sauce, cream, and milk, then stir well. Season with red pepper flakes and add spinach, letting it wilt for around 3 minutes. Put the chicken back in the skillet and warm through. Serve, sprinkled with freshly shaved Pecorino Romano cheese.

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