Sun-dried Tomato & Spinach Chicken Thighs are full of rich tomato flavor from the sun-dried tomatoes. I love serving this dish to guests over Cappello fettuccine. It also pairs great with roasted broccoli and potatoes if you're not in the mood for pasta.
I'm sure you have figured out by now that chicken thighs are my favorite part of the chicken. Chicken thighs are just so juicy and full of flavor. Don't get me wrong, I like a good ol' chicken breast, but thighs have that fall apart texture when they are cooked just right. You just can't beat 'em!
Sun-dried tomatoes are intense and have a rich umami flavor. They have even more of a tomato flavor compared to their fresh counterpart. I always have a little jar of sun-dried tomatoes in the pantry to toss into pasta, add to chicken dishes, or use in salad dressings.
What I love about Sun-dried Tomato & Spinach Chicken Thighs are how easy it is to make. It's a one pan meal- there's no beating that!
-First, chicken thighs are browned until golden brown and crispy.
-Second, minced garlic, dijon mustard and chopped sun-dried tomatoes are added to the chicken and sautéed until the garlic is softened.
-The chicken thighs are then simmered in chicken stock until they are tender and falling apart.
-Lastly, the sauce is finished with some tapioca starch to thicken it and spinach is added until wilted.
How I like to eat Sun-dried Tomato & Spinach Chicken Thighs:
- Cappello's Fettuccine or Gnocchi
- Roasted broccoli and potatoes
- Roasted asparagus and sautéed cauliflower rice
- Pan roasted sweet potatoes and green beans
- The list goes on and on...so be creative! You can't go wrong with any combination of vegetables!
Interested in more chicken thighs recipes? Try this Rosemary and Lemon Chicken Thigh recipe. It's full of lemony flavor and is ready in less than one hour!
Sun-dried Tomato & Spinach Chicken Thighs
Ingredients
- 2 # chicken thighs, skin on or off and no bone
- 1 tbsp olive oil or avocado oil
- 6 halves sundried tomatoes, rough chop
- 3 cloves garlic, minced
- 1 ½ cup chicken stock or broth
- 1 tsp dijon mustard
- ¼ tsp red pepper flakes
- 1 tsp tapioca starch
- 1 tsp water
- ½ tsp salt
- 1 large handful of fresh spinach
Instructions
- In a large skillet, add the avocado oil or the olive oil and heat over medium heat. While the oil is heating, pat the chicken thighs with paper towel to remove any excess liquid. Once the oil is hot, add the chicken thighs to the pan and allow them to get crispy and golden brown, about 4-5 minutes. Once brown, flip the chicken thighs over and brown on the other side.
- Once all the chicken is brown, move the chicken to one side of the pan and add the minced garlic, chopped sundried tomatoes and dijon mustard. Stir the garlic, tomatoes and mustard around in the pan for about 1 minute or until the garlic is very lightly golden brown.
- Once the garlic is done cooking, add the chicken broth or stock, the red pepper flakes and salt. Spread the chicken back out on the pan. Cover and cook on low for 15-20 minutes or until the chicken thighs are falling part.
- In a small dish, combine the tapioca starch and the water and mix. While the sauce is slowly simmering, add the tapioca and water mixture and stir. The sauce will start to thicken. Make sure to stir well throughout the entire chicken dish.
- Right before serving, add the handful of spinach and gently fold into the chicken. Once the spinach is lightly wilted, it's time to serve. Enjoy!
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