Italian Pan-Fried Chicken Thighs with Creamy Tomato Sauce
Description
This Italian pan-fried chicken thighs with creamy tomato sauce recipe browns chicken thighs and serves them in a spinach-tomato sauce. It's quick to make.
Ingredients
•
1/4 cup tapioca flour
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2 tablespoons all purpose flour
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2 teaspoons garlic salt
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1 teaspoon Italian herbs
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1 1/2 pounds boneless skinless chicken thighs
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2 tablespoons olive oil
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2 tablespoons butter
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2 cloves garlic, minced
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1 (8 ounce) can tomato sauce
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1/4 cup heavy cream
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1/4 cup milk
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1 teaspoon red pepper flakes
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1 (16 ounce) bag fresh spinach
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2 ounces shaved Pecorino Romano cheese
Directions
1
Combine tapioca flour, all-purpose flour, garlic salt, and Italian herbs in a small bowl. Dredge chicken thighs in tapioca flour mixture; shake off excess.
2
Heat olive oil and butter in a large skillet over medium heat. Add chicken thighs; cook until golden brown, about 5 minutes on each side. Transfer chicken thighs to a plate.
3
Wipe out skillet, leaving just a little bit of fond. Add minced garlic; cook until fragrant, about 1 minute. Stir in tomato sauce, cream, and milk until combined; season with red pepper flakes. Stir in spinach until wilted, about 3 minutes. Return chicken thighs to the skillet; heat until warmed through. Top servings with Pecorino Romano cheese.