Italian Pan-Fried Chicken Thighs with Creamy Tomato Sauce

This Italian pan-fried chicken thighs with creamy tomato sauce recipe browns chicken thighs and serves them in a spinach-tomato sauce. It's quick to make.

• Preparation Time: 5 mins
• Cooking Time: 20 mins
• Total Time: 25 mins
• Calories: 596 Calories

Ingredients

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

Recipe Instructions

Step 1

Combine tapioca flour, all-purpose flour, garlic salt, and Italian herbs in a small bowl. Dredge chicken thighs in tapioca flour mixture; shake off excess.

Step 2

Wipe out skillet, leaving just a little bit of fond. Add minced garlic; cook until fragrant, about 1 minute. Stir in tomato sauce, cream, and milk until combined; season with red pepper flakes. Stir in spinach until wilted, about 3 minutes. Return chicken thighs to the skillet; heat until warmed through. Top servings with Pecorino Romano cheese.

Step 3

Heat olive oil and butter in a large skillet over medium heat. Add chicken thighs; cook until golden brown, about 5 minutes on each side. Transfer chicken thighs to a plate.