Creamy Tuscan Chicken Skillet
One pan, restaurant-date-night energy.
$19.35 total
Ingredients & Cost Breakdown
| 1.5 lb chicken thighs | $8.54 |
| 1/2 cup sun-dried tomatoes | $1.72 |
| 2 cups spinach | $1.15 |
| 1/2 cup half-and-half | $0.92 |
| 2 cloves garlic | $0.65 |
| Grated parmesan | $0.69 |
| Chicken broth | $0.34 |
| 2 cups rice | $0.80 |
| Bagged garden salad w/ Italian dressing, side | $4.54 |
| Total | $19.35 |
Shopping List
Exactly what to grab at the store — whole units, no guessing at "half an onion."
- 1.5 lb chicken thighs
- 1/2 cup sun-dried tomatoes
- 2 cups spinach
- 1/2 cup half-and-half
- 1 head garlic
- Grated parmesan
- Chicken broth
- 2 cups rice
- Bagged garden salad w/ Italian dressing, side
How to Make It
- Sear chicken thighs 5 minutes per side; remove.
- Sauté garlic and sun-dried tomatoes in the same pan, 1 minute.
- Add broth and half-and-half, simmer; stir in spinach until wilted and parmesan until melted.
- Return chicken to coat in the sauce; serve over rice.
- Serve with bagged garden salad w/ italian dressing on the side.
No-Time-For-That Tip: This one-pan sauce comes together in the same skillet the chicken cooked in — free flavor.
Swap It: Half-and-half instead of heavy cream keeps it lighter and costs less.
🍽️ Pairs well with Braised Short Rib Ragu over Pappardelle
Gear for this recipe
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