Tuscan Chicken Thighs
Take your taste buds on a trip to Tuscany—no passport required. These golden-seared chicken thighs are smothered in a velvety sauce with sun-dried tomatoes, parmesan, and baby spinach. And with a little help from Cuca Salts for Poultry, it’s bursting with bold, herby flavor. One pan, no stress, all the comfort.
Ingredients
| 900 grams | chicken thighs, bone-in, skin on |
| 3 tbsp | Cuca Salts for Poultry |
| 2 tbsp | salad oil |
| 3 cloves | garlic, minced |
| ½ cup | sun-dried tomatoes, chopped |
| 2 cups | baby spinach |
| 1 cup | heavy cream |
| ½ cup | grated parmesan cheese |
| 1 tsp | Italian seasoning |
| 1 bunch | fresh basil, chopped (for garnish) |
Method
- Season chicken thighs generously with Cuca Salts for Poultry.
- Heat salad oil in a large skillet over medium-high heat.
- Sear chicken thighs slowly skin-side down until golden and crispy, about 5–7 minutes per side. Remove and set aside.
- In the same pan, sauté garlic until fragrant.
- Add sun-dried tomatoes and cook for 1–2 minutes.
- Stir in heavy cream, parmesan, Italian seasoning and add the seared chicken thighs and bring to a boil. Simmer for 5 min slowly until the sauce is slightly thickened.
- Add spinach and stir until wilted.
- Garnish with fresh basil before serving. Serve with crusty bread or over pasta to soak up every drop.
