Recently, I’ve been experimenting with one-pot meals and this One-Pot Creamy Garlic Tuscan Chicken is one recipe you’ll want to save. This super flavorful dish is packed with sun-dried tomatoes, which gives the sauce a knockout taste.
I’m using legs and thighs as we are a big fan of these parts but feel free to swap to boneless chicken breasts if you’d like.
You could serve with rice, pasta or a hunky piece of bread to soak up that delicious creamy tangy sauce.
Ingredients:
3 chicken legs – thigh and legs separated
Salt and black pepper
1 tbsp dried oregano
1 tbsp garlic powder
2 tbsp unsalted butter
2 tbsp olive oil
Sauce –
1 large onion – sliced
4 to 5 cloves garlic – minced
100 g (5 to 6) pieces sun-dried tomatoes – chopped
1 cup baby tomatoes
2 tsp paprika
½ tsp dried oregano
1 tbsp tomato paste
¼ cup white wine (replace with water if not available)
1 cup (240 ml) chicken stock
120ml cooking / whipping cream
Two handful of fresh spinach (or 1 cup of frozen spinach, thawed and drained)
½ cup grated parmesan cheese
Few sprigs of Italian basil leaves – roughly chopped
Salt and black pepper to taste
Chopped parsley for garnishing
Serves 3 to 4
Recipe adapted from Chef Jack Ovens
Season both sides of the chicken parts with salt, black pepper, dried oregano and garlic powder.
In a large skillet or deep dish pan, melt the butter together with the olive oil over medium heat and place the chicken, skin side down and brown the skin.
Flip over and repeat the same with the other side.
Remove from pan and repeat with the rest of the chicken.
Without cleaning the pan, add in chopped onion and garlic and sauté for until softened.
Add in sundried tomatoes and cook for another 30 seconds.
Deglaze the pan by adding in the white wine and stir.
Pour in chicken stock, fresh tomatoes and bring to boil.
Turn down heat and add in whipping cream and let it simmer for 5 minutes.
Add in parmesan cheese, chopped basil, spinach and give it a quick mix.
Place seared chicken parts into the sauce and bring up the heat to medium high.
When it is boiling, turn down heat to medium low and cook for another 15 to 20 minutes until the inside of the chicken is cooked through.
Taste and adjust with more salt or pepper if needed.
Sprinkle with chopped parsley and serve warm.
- 3 chicken legs – thigh and legs separated
- Salt and black pepper
- 1 tbsp dried oregano
- 1 tbsp garlic powder
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- Sauce –
- 1 large onion – sliced
- 4 to 5 cloves garlic – minced
- 100 g (5 to 6) pieces sun-dried tomatoes – chopped
- 1 cup baby tomatoes
- 2 tsp paprika
- ½ tsp dried oregano
- 1 tbsp tomato paste
- ¼ cup white wine (replace with water if not available)
- 1 cup (240 ml) chicken stock
- 120ml cooking / whipping cream
- Two handful of fresh spinach (or 1 cup of frozen spinach, thawed and drained)
- ½ cup grated parmesan cheese
- Few sprigs of Italian basil leaves – roughly chopped
- Salt and black pepper to taste
- Chopped parsley for garnishing
- Season both sides of the chicken parts with salt, black pepper, dried oregano and garlic powder.
- In a large skillet or deep dish pan, melt the butter together with the olive oil over medium heat and place the chicken, skin side down and brown the skin.
- Flip over and repeat the same with the other side.
- Remove from pan and repeat with the rest of the chicken.
- Without cleaning the pan, add in chopped onion and garlic and sauté for until softened.
- Add in sundried tomatoes and cook for another 30 seconds.
- Deglaze the pan by adding in the white wine and stir.
- Pour in chicken stock, fresh tomatoes and bring to boil.
- Turn down heat and add in whipping cream and let it simmer for 5 minutes.
- Add in parmesan cheese, chopped basil, spinach and give it a quick mix.
- Place seared chicken parts into the sauce and bring up the heat to medium high.
- When it is boiling, turn down heat to medium low and cook for another 10 to 15 minutes until the inside of the chicken is cooked through.
- Taste and adjust with more salt or pepper if needed.
- Sprinkle with chopped parsley and serve warm.
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