Name: Italian Pan-Fried Chicken Thighs with Creamy Tomato Sauce
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: Tapioca flour - ¼ cup; All purpose flour - 2 tablespoons; Garlic salt - 2 teaspoons; Italian herbs - 1 teaspoon; Boneless skinless chicken thighs - 1 ½ pounds; Olive oil - 2 tablespoons; Butter - 2 tablespoons; Garlic, minced - 2 cloves; Tomato sauce - 1 (8 ounce) can; Heavy cream - ¼ cup; Milk - ¼ cup; Red pepper flakes - 1 teaspoon; Fresh spinach - 1 (16 ounce) bag; Shaved Pecorino Romano cheese - 2 ounces

Ingredients for - Italian Pan-Fried Chicken Thighs with Creamy Tomato Sauce

1. Tapioca flour ¼ cup

2. All purpose flour 2 tablespoons

3. Garlic salt 2 teaspoons

4. Italian herbs 1 teaspoon

5. Boneless skinless chicken thighs 1 ½ pounds

6. Olive oil 2 tablespoons

7. Butter 2 tablespoons

8. Garlic, minced 2 cloves

9. Tomato sauce 1 (8 ounce) can

10. Heavy cream ¼ cup

11. Milk ¼ cup

12. Red pepper flakes 1 teaspoon

13. Fresh spinach 1 (16 ounce) bag

14. Shaved Pecorino Romano cheese 2 ounces

How to cook deliciously - Italian Pan-Fried Chicken Thighs with Creamy Tomato Sauce

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.