More Great Recipes: Keto Diet


Creamy Tuscan chicken Skillet


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Member since 2022
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Serves 4 | Prep Time 15 | Cook Time 25

Why I Love This Recipe

Decadent keto one pan dinner


Ingredients You'll Need

4 skin-on, bone-in chicken thighs (~14 oz when de-boned)
3 tbsp (39g) ghee, divided
1 cup (240mL) low-sodium chicken broth

1 small onion (~60g), thinly sliced
⅓ cup (65g) jarred sun-dried tomatoes in olive oil, drained and chopped
¼ cup (2 fl oz) white wine (optional)
2 cloves fresh garlic, thinly sliced
1 tbsp Italian seasoning
1 tsp salt, or more, depending on taste preferences
½ tsp pepper, freshly-cracked, or more, depending on taste preferences
⅔ cup (60g) grated Parmesan cheese
½ cup (120mL) heavy whipping cream
2 cups (60g) fresh spinach 4 skin-on, bone-in chicken thighs (~14 oz when de-boned)
3 tbsp (39g) ghee, divided
1 cup (240mL) low-sodium chicken broth

1 small onion (~60g), thinly sliced
⅓ cup (65g) jarred sun-dried tomatoes in olive oil, drained and chopped
¼ cup (2 fl oz) white wine (optional)
2 cloves fresh garlic, thinly sliced
1 tbsp Italian seasoning
1 tsp salt, or more, depending on taste preferences
½ tsp pepper, freshly-cracked, or more, depending on taste preferences
⅔ cup (60g) grated Parmesan cheese
½ cup (120mL) heavy whipping cream
2 cups (60g) fresh spinach


Directions

De-bone chicken thighs (see Note below for video instruction on how to do this). Then, if some of the thighs are quite thick, transfer them to a storage bag, and, using a rolling pin or meat mallet, roll or pound them a few times to flatten so they cook evenly (see Note below for written instruction on how to do this).
In a large cast iron skillet or non-stick pan over medium heat, melt 2 tbsp ghee. Once melted, add chicken thighs skin-side down, increase heat to high, and cook for 2 minutes before reducing heat back to medium and cooking until skin is crisped, about 1-2 minutes.

Flip chicken over and cook until chicken is cooked to an internal temperature of 165 degrees Fahrenheit, about 10-13 minutes. Transfer cooked chicken from skillet to a plate, loosely cover plate with foil, set aside, and allow the chicken to rest. Do not discard cooking fat from the skillet.
To the same skillet with cooking fat in it, over medium heat, add chicken broth, onion, sun-dried tomatoes, white wine (optional), garlic, Italian seasoning, salt, and pepper. Bring the mixture to a slight boil, stir, then reduce heat to low to simmer the mixture. Simmer on low heat for 3 minutes before adding grated Parmesan, heavy cream, and remaining 1 tbsp ghee. Cook for additional 3 minutes on low heat until the mixture thickens. Carefully taste test to check seasoning and, based on taste preferences, add more salt and/or pepper.
Add spinach and gently stir through until almost wilted, about 1 minute, before adding the cooked chicken back to skillet and spooning cream mixture atop chicken. Serve hot.


Pairs Well With

Mashed or riced cauliflower, broccoli, asparagus, zoodles


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