Italian Pan-Fried Chicken Thighs with Creamy Tomato Sauce

This is a quick dinner that is ready in under 30 minutes. To save a little bit on the fat/calories I use a split ratio of cream and milk. This is not a requirement. Serve with your choice of sides. I like spaghetti noodles, or zucchini zoodles.

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

Ingredients

• ¼ cup milk
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 (8 ounce) can tomato sauce
• ¼ cup tapioca flour
• 2 teaspoons garlic salt
• 2 cloves garlic, minced
• ¼ cup heavy cream
• 1 teaspoon red pepper flakes
• 1 (16 ounce) bag fresh spinach
• 1 ½ pounds boneless skinless chicken thighs
• 2 tablespoons all purpose flour
• 1 teaspoon Italian herbs
• 2 ounces shaved Pecorino Romano cheese

Recipe Instructions

Step 1

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

Step 2

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

Step 3

Wipe out skillet, leaving just a little bit of the fond. Add minced garlic and cook until fragrant, about 1 minute. Pour in tomato sauce, cream, and milk; stir to combine. Season with red pepper flakes and mix in spinach. Allow spinach to wilt, about 3 minutes. Return chicken thighs to the skillet and heat until warmed through. Serve topped with freshly shaved Pecorino Romano cheese.