One Pan Tuscan Chicken

40 mins
Serves 1
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Directions

  1. 1In a 12-inch iron skillet, add 1 1/2 cups of heavy cream, 1 1/2 cups of chopped spinach, 1/2 cup of sun-dried tomatoes, 1 cup of diced tomatoes, and 4 cloves of garlic.
  2. 2In a 12-inch iron skillet, add 1 1/2 cups of heavy cream, 1 1/2 cups of chopped spinach, 1/2 cup of sun-dried tomatoes, 1 cup of diced tomatoes, and 4 cloves of garlic.
  3. 3In a 12-inch iron skillet, add 1 1/2 cups of heavy cream, 1 1/2 cups of chopped spinach, 1/2 cup of sun-dried tomatoes, 1 cup of diced tomatoes, and 4 cloves of garlic.
  4. 4Season 1.5 pounds of chicken thighs with salt, pepper, and paprika.
  5. 5Season 1.5 pounds of chicken thighs with salt, pepper, and paprika.
  6. 6Season 1.5 pounds of chicken thighs with salt, pepper, and paprika.
  7. 7Place the seasoned chicken thighs in the skillet on top of the cream and vegetable mixture.
  8. 8Place the seasoned chicken thighs in the skillet on top of the cream and vegetable mixture.
  9. 9Place the seasoned chicken thighs in the skillet on top of the cream and vegetable mixture.
  10. 10Add more garlic and a pat of butter on each piece of chicken.
  11. 11Add more garlic and a pat of butter on each piece of chicken.
  12. 12Add more garlic and a pat of butter on each piece of chicken.
  13. 13Top the chicken with parmesan cheese.
  14. 14Top the chicken with parmesan cheese.
  15. 15Top the chicken with parmesan cheese.
  16. 16Bake in the oven at 375 for about 35 minutes.
  17. 17Bake in the oven at 375 for about 35 minutes.
  18. 18Bake in the oven at 375 for about 35 minutes.
  19. 19Cook some diced pancetta in a separate pan.
  20. 20Cook some diced pancetta in a separate pan.
  21. 21Cook some diced pancetta in a separate pan.
  22. 22Boil water with heavy salt and cook thin spaghetti.
  23. 23Boil water with heavy salt and cook thin spaghetti.
  24. 24Boil water with heavy salt and cook thin spaghetti.
  25. 25Broil the chicken for the last 5 minutes.
  26. 26Broil the chicken for the last 5 minutes.
  27. 27Broil the chicken for the last 5 minutes.
  28. 28Top the finished chicken with the cooked pancetta.
  29. 29Top the finished chicken with the cooked pancetta.
  30. 30Top the finished chicken with the cooked pancetta.
  31. 31Serve the chicken over the pasta with fresh parsley.
  32. 32Serve the chicken over the pasta with fresh parsley.
  33. 33Serve the chicken over the pasta with fresh parsley.

Ingredients

  • 1.5 cups heavy cream
  • 1.5 cups heavy cream
  • 1.5 cups heavy cream
  • 1.5 cups chopped spinach
  • 1.5 cups chopped spinach
  • 1.5 cups chopped spinach
  • 0.5 cup sun-dried tomatoes
  • 0.5 cup sun-dried tomatoes
  • 0.5 cup sun-dried tomatoes
  • 1 cup diced tomatoes
  • 1 cup diced tomatoes
  • 1 cup diced tomatoes
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 1.5 pound chicken thighs
  • 1.5 pound chicken thighs
  • 1.5 pound chicken thighs
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper
  • 0 paprika
  • 0 paprika
  • 0 paprika
  • 6 pats butter
  • 6 pats butter
  • 6 pats butter
  • 0 parmesan cheese
  • 0 parmesan cheese
  • 0 parmesan cheese
  • 0 diced pancetta
  • 0 diced pancetta
  • 0 diced pancetta
  • 0 thin spaghetti
  • 0 thin spaghetti
  • 0 thin spaghetti
  • 0 fresh parsley
  • 0 fresh parsley
  • 0 fresh parsley

Equipment

12-inch iron skilletoven