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Homemade Tuscan Chicken Thigh Skillet photo

Tuscan Chicken Thigh Skillet

This Tuscan Chicken Thigh Skillet is quick and flavorful! Enjoy tender chicken in a luscious balsamic garlic sauce with fresh tomatoes and spinach.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 3 tablespoons flour for coating the chicken and thickening the sauce
  • 1 teaspoon salt enhances the flavors
  • 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)
  • 2 tablespoons olive oil for sautéing the chicken
  • 6 cloves garlic pressed
  • 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
  • 3 cups fresh baby spinach for a nutritious boost
  • shaved parmesan cheese for garnish

Equipment

  • Large skillet
  • Measuring Spoons
  • Spatula or tongs
  • Knife and cutting board

Method
 

Preparation Steps:
  1. 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.
  2. 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.
  3. In the same skillet, add the pressed garlic and sauté for about 30 seconds, until fragrant. Be careful not to burn it!
  4. 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.
  5. 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.
  6. 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.