Italian Pan-Fried Chicken Thighs with Creamy Tomato Sauce by thedailygourmet

This is a quick dinner that is ready in under 30 minutes. To save a little bit on the fat/calories I use a split ratio of cream and milk. This is not a requirement. Serve with your choice of sides. I like spaghetti noodles, or zucchini zoodles.

Italian Pan-Fried Chicken Thighs with Creamy Tomato Sauce Ingredients

¼ cup tapioca flour
2 tablespoons all purpose flour
2 teaspoons garlic salt
1 teaspoon Italian herbs
1 ½ pounds boneless skinless chicken thighs
2 tablespoons olive oil
2 tablespoons butter
2 cloves garlic, minced
1 (8 ounce) can tomato sauce
¼ cup heavy cream
¼ cup milk
1 teaspoon red pepper flakes
1 (16 ounce) bag fresh spinach
2 ounces shaved Pecorino Romano cheese

Italian Pan-Fried Chicken Thighs with Creamy Tomato Sauce Cook Instructions

Prep5m

Cook20m

Ready In25m

Servings4 servings

Combine tapioca flour, all purpose flour, garlic salt, and Italian herbs in a small bowl. Dredge chicken thighs through the mixture and shake off excess flour.
Heat olive oil and butter in a large skillet over medium heat. Add chicken thighs and cook until golden brown, about 5 minutes on each side. Remove chicken from skillet.
Wipe out skillet, leaving just a little bit of the fond. Add minced garlic and cook until fragrant, about 1 minute. Pour in tomato sauce, cream, and milk; stir to combine. Season with red pepper flakes and mix in spinach. Allow spinach to wilt, about 3 minutes. Return chicken thighs to the skillet and heat until warmed through. Serve topped with freshly shaved Pecorino Romano cheese.

Italian Pan-Fried Chicken Thighs with Creamy Tomato Sauce Nutritions

Calories: 596 calories
Carbohydrate: 20.4 g
Cholesterol: 157.6 mg
Fat: 40.6 g
Fiber: 3.8 g
Protein: 38.7 g
SaturatedFat: 15.7 g
Sodium: 1609 mg
Sugar: 3.7 g

Italian Pan-Fried Chicken Thighs with Creamy Tomato Sauce Ingredients

Italian Pan-Fried Chicken Thighs with Creamy Tomato Sauce Cook Instructions

Italian Pan-Fried Chicken Thighs with Creamy Tomato Sauce Nutritions

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