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

Italian Pan-Fried Chicken Thighs with Creamy Tomato Sauce

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

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.