Italian Pan-Fried Chicken Thighs with Creamy Tomato Sauce

Rating: 4.67 stars
9 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

By thedailygourmet

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Recipe Summary

prep:
5 mins
cook:
20 mins
total:
25 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

  • 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.

Nutrition Facts

Per Serving:
596 calories; protein 38.7g; carbohydrates 20.4g; fat 40.6g; cholesterol 157.6mg; sodium 1609mg. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

Jenny Roberson
Rating: 5 stars
01/03/2020
Awesome! Used 1/4 C 1/2 and 1/2 and a 1/4 C 2%. Read More
9 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Sharon S
Rating: 5 stars
06/02/2019
The family all thought it was very tasty. I made it as is. No need to alter the recipe. I ll make it again and keep it in my favourites list. Read More
Cooking Daddy
Allstar
Rating: 5 stars
06/20/2019
As is this is a really easy and tasty dish. I'm not sure the need for the tapioca flour. I think you could use all purpose flour for all of it. The family loved it. Can't wait to make it again. Read More
Jenny Roberson
Rating: 5 stars
01/03/2020
Awesome! Used 1/4 C 1/2 and 1/2 and a 1/4 C 2%. Read More
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aputler
Rating: 4 stars
06/18/2019
Easy fast and good. Perfect weeknight dinner. Thanks for posting. Read More
WGChsv
Rating: 5 stars
07/22/2020
A fantastic recipe! I doubled the sauce portion to serve over spaghetti, but honestly next time I’d make it exactly as listed and just serve it with a vegetable on the side. Highly recommended, easy and super cheap to make! Read More
pierredro
Rating: 5 stars
07/26/2019
Loved it! Whole family wishes I had made more. Followed the recipe exactly and it was wonderful. I might increase the garlic a little next time just because our family likes things really garlicky. But I think it is fine as is too. Read More
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Karen Fredericos
Rating: 5 stars
05/30/2019
We loved the flavours Read More
Lisa in Phoenix
Rating: 5 stars
08/23/2020
I was surprised by how delicious this was since the ingredients are pretty simple. I did not have tapioca flour but internet said corn starch was a good substitute. Also, I didn’t have fresh spinach so used frozen which was ok, but fresh would be a lot better. Looking forward to making again, but will double the milk and cream next time. Read More
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