Green Banana Blog
Creamy Tuscan Chicken Thighs
This Creamy Tuscan Chicken Thigh Recipe is so full of flavor you will be scraping every last bit off your plate. It is a keto friendly, dairy-free, hearty one pan meal you will find yourself making over and over again.
-6 bone-in, skin on chicken thighs
-½ tsp salt
-½ tsp pepper
-2 Tbsp olive oil
-1 large shallot, diced
-3 cloves garlic, diced
-¼ cup dry white wine
-¼ cup chicken broth
-1 1/2 cups coconut milk
-¼ cup sun dried tomatoes
-¼ cup cherry tomatoes, halved
-2 cups fresh spinach
-2 Tbsp fresh basil, for garnish
–Coat the bottom of a large shallow cast iron skillet or braising pan with olive oil and heat on medium heat until hot. Season the chicken on both sides with salt and pepper and then place the chicken into the hot pain, skin side down and cook for about 7 minutes, flip over and cook for another 7 minutes or until the meat thermometer reads 160F.
-Remove chicken from skillet, place in a shallow plate or bowl and lightly cover with foil.
– Add the garlic and shallots to the pan and allow to cook for about 3 minutes, or until shallots become translucent and fragrant.
-Add the wine, and allow to cook for 1-2 minutes while scraping everything off the bottom of the pan.
-Add the chicken broth and coconut milk, and allow to cook until heated through and well combined.
-Add the sun dried tomatoes, cherry tomatoes, and spinach and cook for another minute until the spinach is wilted.
-Take the chicken breasts and nestle them into the sauce, skin side up, and allow to cook for another 2-3 minutes.
– Remove from heat, garnish with fresh basil, and serve.