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ONE-PAN, 30-MINUTE Skinless, Boneless Chicken Thighs with Creamy Tomato Basil Spinach Sauce and grated Parmesan

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★★★★

4 from 1 reviews

Boneless skinless chicken thighs seared to perfection and served in a creamy tomato basil spinach sauce, sprinkled with grated Parmesan cheese. This low-carb, high-protein, gluten-free one-pan recipe is ready in 30 minutes.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1.5 lb boneless skinless chicken thighs
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 8 oz tomato sauce (1 can)
  • 2 garlic cloves, minced
  • ½ cup heavy cream
  • 4 oz fresh spinach
  • 4 leaves fresh basil (or ¼ teaspoon dried basil)
  • ¼ cup Parmesan cheese, grated, for serving

Instructions

  1. Season chicken thighs with ½ teaspoon salt and ¼ teaspoon pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken thighs and cook until browned on both sides and cooked through (internal temperature 165°F), about 8-10 minutes total. Remove to a plate.
  2. To the same skillet, add 8 oz tomato sauce, 2 minced garlic cloves, and ½ cup heavy cream. Bring to a boil and stir to combine. Reduce heat to low simmer.
  3. Add 4 oz fresh spinach and 4 fresh basil leaves. Stir until spinach wilts and reduces in volume, about 2 minutes. Taste and adjust salt and pepper if needed.
  4. Return cooked chicken thighs to the skillet. Reheat over medium heat until chicken is completely cooked through and no longer pink in the center, spooning sauce over chicken, about 3-5 minutes.
  5. Serve immediately, sprinkled with ¼ cup grated Parmesan cheese.

Notes

This recipe is naturally low-carb, high-protein, and gluten-free. For extra flavor, add a squeeze of lemon juice before serving. Pairs well with zucchini noodles or cauliflower rice to keep it low-carb.

Nutrition

Find it online: https://www.rapidrecipes.blog/creamy-tomato-chicken-thighs-recipe/