I love the combination of spinach and garlic! They are not only both super healthy for you but they also can make anything taste even better. These Tuscan Garlic Chicken Thighs are loaded with amazing flavor and are easy to make so it’s a perfect weeknight dinner for when you are super busy. I used boneless thighs for this recipe as I think it helped the chicken cook more thoroughly, but if you only have bone-in, just make sure they get cooked through before removing from the pan. 

Ingredients: 

1.5 lbs chicken thighs

2 tablespoons olive oil

Salt and pepper

1 cup whole milk

1/2 cup chicken broth

3 cloves garlic, minced

1 tablespoon basil, chopped

1 tablespoon oregano

1/2 cup grated parmesan cheese

1 cup spinach, fresh or frozen

1/2 cup sun dried tomatoes

Instructions: 

1) In a large skillet, add olive oil and heat to medium high heat. Season the chicken thighs on both sides with salt and pepper. Cook the thighs on both sides for 5-7 minutes until browned and cooked throughly. Remove and set aside.

2) Add the garlic to skillet and sauté for 1-2 minutes until fragrant. Add milk, broth, basil, oregano and parmesan. Whisk until sauce starts to thicken. Add spinach and tomatoes and cook for a few more minutes. Return chicken to pan and spoon sauce over the top. Serve.

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Tuscan Garlic Chicken Thighs

Ingredients

• 1.5 lbs chicken thighs
• 2 tablespoons olive oil
• Salt and pepper
• 1 cup whole milk
• 1/2 cup chicken broth
• 3 cloves garlic, minced
• 1 tablespoon basil, chopped
• 1 tablespoon oregano
• 1/2 cup grated parmesan cheese
• 1 cup spinach, fresh or frozen
• 1/2 cup sun dried tomatoes

Method

1. In a large skillet, add olive oil and heat to medium high heat. Season the chicken thighs on both sides with salt and pepper. Cook the thighs on both sides for 5-7 minutes until browned and cooked throughly. Remove and set aside. 
2. Add the garlic to skillet and sauté for 1-2 minutes until fragrant. Add milk, broth, basil, oregano and parmesan. Whisk until sauce starts to thicken. Add spinach and tomatoes and cook for a few more minutes. Return chicken to pan and spoon sauce over the top. Serve. 

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