Tuscan Chicken Thighs
These Tuscan chicken thighs are juicy and tender, with a seasoned sun-dried tomato sauce full of classic Italian flavor and fresh baby spinach.
Servings: 4
Calories: 781kcal
Ingredients
Chicken Thighs
- 4 chicken thighs boneless, skinless
- ½ tablespoon paprika
- ½ tablespoon garlic powder
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 tbps olive oil
Sauce
- 2 tablespoon minced onion
- ½ cup sun dried tomatoes
- ½ cup grape tomatoes halved
- 2 tbps tomato paste
- 1 tablespoon Italian seasoning
- ½ teaspoon sweet paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 1 teaspoon dried basil
- 13.5 oz coconut cream
- ½ cup chicken broth
- 3 tablespoon nutritional yeast
- ½ cup vegan Parmesan
- 1 cup spinach chopped
- 2 tbsp cornstarch
- 4 tablespoon cold water
Instructions
Chicken
- Wash the chicken and pat it dry with paper towels. This ensures your spices will adhere to your chicken.
- Add the chicken to a medium bowl and sprinkle with the paprika, garlic powder, Italian seasoning, salt, and pepper. Mix until the thighs are evenly coated.
- Preheat the olive oil in a large pan on medium heat. Then, place the chicken thighs smooth side down in the pan. Sear for 4 to 5 minutes per side until golden. Then, transfer the thighs to a plate.
Sauce
- Add the sun dried tomatoes, fresh tomatoes, minced onion, Italian seasoning, paprika, garlic powder, salt, and dried basil to the same pan. Stir and reduce the heat to medium-low.
- Add the chicken broth, coconut cream, nutritional yeast, tomato paste, and Parmesan. Then, stir.
- Add the chicken thighs and spinach and simmer, stirring occasionally, for 5 minutes.
- Mix the cornstarch and water, and add it to the pan. Mix and simmer, stirring occasionally, until the thighs reach an internal temperature of 165 degrees. Enjoy!
Video
Notes
Stoage
- Refrigerate for up to 3 days in an airtight container.
- Microwave individual portions at 1-minute intervals.
- When rinsing your chicken thighs, place them in a strainer and place it in your sink. Then, run a gentle stream of water over the chicken to avoid as much splashing and bacterial spread as possible. Thoroughly wash the sink and counters after rinsing the chicken.
- It's important to pat the chicken dry before adding the seasonings. This ensures that the seasonings adhere to the chicken and reduces spattering as the chicken is seared in the hot oil.
- I always like to begin searing my chicken thighs with the smooth side down. Starting with an even base helps ensure even cooking and color on the meat.
- Sear the chicken until it has a nice, golden color. At this point, the goal isn't to cook the chicken through. You just want to get a good color and deepen the flavor of the seasonings before continuing with the dish.
- I highly recommend using full-fat coconut cream for this dish. Low-fat cream won't give you the same luxurious texture.
- Use high-quality vegan Parmesan for this recipe. When it comes to vegan alternatives, you absolutely get what you pay for.
Nutrition
Calories: 781kcal | Carbohydrates: 28g | Protein: 33g | Fat: 64g | Saturated Fat: 38g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 120mg | Sodium: 1355mg | Potassium: 1398mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1877IU | Vitamin C: 15mg | Calcium: 248mg | Iron: 7mg
