Tuscan Chicken Thigh Skillet
Looking for a quick, flavorful dinner that transports your taste buds straight to the sun-soaked hills of Tuscany? This Tuscan Chicken Thigh Skillet recipe is just the ticket! Loaded with vibrant ingredients and rich flavors, it’s a dish that comes together in under 30 minutes yet feels fancy enough to serve at a dinner party. Tender chicken thighs simmer in a luscious balsamic garlic sauce, complemented perfectly by fresh tomatoes and spinach. Let’s dive into how to make this delightful dish!
Why This Recipe Is Reliable
This Tuscan Chicken Thigh Skillet stands out because it balances flavor and ease. Chicken thighs are known for their juiciness, making them less likely to dry out than chicken breasts. The combination of balsamic vinegar and honey creates an irresistible glaze that’s both sweet and tangy. Plus, with just one skillet required, cleanup is a breeze! Whether you’re a seasoned cook or a kitchen newbie, this recipe ensures delicious results every time.
Gather These Ingredients
To whip up this Tuscan Chicken Thigh Skillet, you’ll need the following ingredients:
- 3 tablespoons flour – for coating the chicken and thickening the sauce.
- 1 teaspoon salt – enhances the flavors of the dish.
- 1/2 teaspoon pepper – adds a bit of heat.
- 1/2 teaspoon garlic powder – for an extra garlic kick.
- 2 pounds boneless skinless chicken thighs (about 6-8 chicken thighs) – the star of the dish.
- 2 tablespoons olive oil – for sautéing the chicken.
- 6 garlic cloves, pressed – fresh garlic adds depth and flavor.
- 1/3 cup balsamic vinegar – provides a rich, tangy flavor.
- 1/4 cup chicken broth – for added moisture and flavor.
- 3 tablespoons honey – balances the acidity of the vinegar.
- 2 Roma tomatoes, diced – adds freshness and color.
- 3 cups fresh baby spinach – for a nutritious boost.
- Shaved parmesan cheese – for garnish and an extra layer of flavor.
Must-Have Equipment
Before you start cooking, gather these essential tools:
- Large skillet – for searing the chicken and cooking the sauce.
- Measuring spoons – for precise ingredient measurements.
- Spatula or tongs – to flip the chicken and stir the ingredients.
- Knife and cutting board – for chopping garlic and tomatoes.
Make Tuscan Chicken Thigh Skillet: A Simple Method
Step 1: Prepare the Chicken
Start by patting the chicken thighs dry with paper towels. In a bowl, mix together the flour, salt, pepper, and garlic powder. Dredge each chicken thigh in the flour mixture, shaking off any excess.
Step 2: Sear the Chicken
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs in a single layer. Cook for about 5-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Step 3: Sauté the Garlic
In the same skillet, add the pressed garlic and sauté for about 30 seconds, until fragrant. Be careful not to burn it!
Step 4: Create the Sauce
Pour in the balsamic vinegar, chicken broth, and honey. Stir well, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer.
Step 5: Add the Tomatoes and Spinach
Add the diced Roma tomatoes and bring the sauce back to a simmer. Stir in the fresh baby spinach until wilted, about 2-3 minutes.
Step 6: Combine and Serve
Return the seared chicken thighs to the skillet, spooning the sauce over them. Cook for an additional 2-3 minutes to heat through. Serve hot, garnished with shaved parmesan cheese.
Smart Substitutions
If you’re looking to customize this recipe, here are some great substitutions:
- Chicken thighs – You can substitute with chicken breasts, but remember they may require less cooking time.
- Balsamic vinegar – If you prefer a fruitier flavor, try using apple cider vinegar.
- Honey – Maple syrup can be used as a vegan alternative for sweetness.
- Spinach – Kale or Swiss chard can be swapped in for a different leafy green experience.
Testing Timeline
Wondering how long this dish takes to prepare? Here’s a quick breakdown:
- Prep Time: 10 minutes – for gathering and prepping ingredients.
- Cook Time: 20 minutes – to sear the chicken and create the sauce.
- Total Time: 30 minutes – perfect for a quick weeknight dinner!
Storage & Reheat Guide
If you have leftovers (which is unlikely!), here’s how to store and reheat your Tuscan Chicken Thigh Skillet:
- Refrigerate: Place leftovers in an airtight container and store in the fridge for up to 3 days.
- Freeze: You can freeze the cooked chicken in a freezer-safe container for up to 3 months.
- Reheat: To reheat, warm in a skillet over low heat until heated through, or microwave in short intervals, stirring in between.
Tuscan Chicken Thigh Skillet FAQs
Can I use skin-on chicken thighs instead?
Yes, skin-on chicken thighs can add extra flavor and richness. Just be sure to adjust the cooking time slightly, as they may take a bit longer to cook through.
What can I serve with this dish?
This Tuscan Chicken Thigh Skillet pairs beautifully with creamy mashed potatoes, a side of Homestyle Chicken Noodle Soup, or a light salad. Crusty bread is also great for soaking up the delicious sauce!
Is it possible to make this dish in advance?
Absolutely! You can prepare the chicken and sauce ahead of time. Just store them separately in the refrigerator, then combine and heat before serving for the best results.
Can I add other vegetables?
Definitely! Feel free to toss in other vegetables like bell peppers, zucchini, or mushrooms for added nutrition and flavor.
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Before You Go
This Tuscan Chicken Thigh Skillet is perfect for busy weeknights or a cozy dinner with friends. It’s a well-balanced meal, packed with flavor and nutrients that will leave everyone at the table satisfied. So gather your ingredients, fire up that skillet, and enjoy a taste of Tuscany right in your own kitchen!
Tuscan Chicken Thigh Skillet
Ingredients
Equipment
Method
- Start by patting the chicken thighs dry with paper towels. In a bowl, mix together the flour, salt, pepper, and garlic powder. Dredge each chicken thigh in the flour mixture, shaking off any excess.
- Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs in a single layer. Cook for about 5-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the pressed garlic and sauté for about 30 seconds, until fragrant. Be careful not to burn it!
- Pour in the balsamic vinegar, chicken broth, and honey. Stir well, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer.
- Add the diced Roma tomatoes and bring the sauce back to a simmer. Stir in the fresh baby spinach until wilted, about 2-3 minutes.
- Return the seared chicken thighs to the skillet, spooning the sauce over them. Cook for an additional 2-3 minutes to heat through. Serve hot, garnished with shaved parmesan cheese.
Notes
- For a spicy kick, add red pepper flakes to the sauce.
- Substitute chicken thighs with breasts, but adjust cooking time.
- This dish can be made in advance and reheated for convenience.
