Gluten Free Creamy Tuscan Chicken
This gluten free Creamy Tuscan Chicken is a restaurant-worthy dinner you can pull together in one skillet. Rich, savory, and absolutely comforting.
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Equipment
- large skillet
Ingredients
- 4 Boneless Skinless Chicken Thighs
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 tsp Italian Seasoning
- 2 tbsp Olive Oil
- 3 Cloves Garlic, Minced
- 1/2 cup Sun-Dried Tomatoes (Oil Packed), Drained and Chopped
- 2 cups Fresh Baby Spinach
- 1 cup Heavy Cream
- 1/2 cup Chicken Broth
- 1 tbsp Cornstarch
- 3/4 cup Grated Parmesan Cheese
- 2 tbsp Fresh Basil, Chopped
Instructions
- Season the chicken thighs on both sides with salt, pepper, and Italian seasoning.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5 to 6 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Reduce heat to medium. Add the minced garlic and sun-dried tomatoes to the same skillet. Cook for about 1 minute, stirring frequently, until the garlic is fragrant.
- In a small bowl, whisk the cornstarch into the chicken broth until smooth. Pour into the skillet along with the heavy cream. Stir well and bring to a gentle simmer.
- Cook the sauce for 3 to 4 minutes, stirring often, until it thickens enough to coat the back of a spoon. Stir in the parmesan cheese until melted and smooth.
- Add the baby spinach and stir until it wilts into the sauce, about 1 to 2 minutes.
- Return the chicken to the skillet and spoon the creamy tuscan sauce over the top. Let everything simmer together for 2 minutes to warm through. Garnish with fresh basil and serve over rice, gluten free pasta, or with crusty gluten free bread.
Servings: 4 servings
Nutrition
Serving: 1serving | Calories: 502kcal | Carbohydrates: 8g | Protein: 31g | Fat: 38g
Calories: 502kcal
Cost: $18