Creamy Skillet Tuscan Chicken

Prep Time15 minsCook Time45 minsTotal Time1 hr
Recipe created by: The Sassy Foodie  :   
 
 
 
 
 

Chicken Thighs
 6 Chicken thighs, bone-in and skin-on
 1 tsp Smoked paprika
 1 tsp Garlic powder
 1 tsp Onion powder
 1 tsp Salt
 1 tsp Coarse ground pepper
Dressing
 1 Shallot, chopped
 2 Cloves garlic, minced
 ½ cup Grape tomatoes, whole
 1½ cup Chicken broth
 1/4 cup Heavy whipping cream
 ½ cup Tuscan kale, stems removed and chopped
 1 tsp Red Chili Flakes
 Salt and Pepper to Taste

1

Pat the chicken thighs dry with a paper towel, and season with all the spices on both sides of the chicken.

2

Air fry the chicken thighs for 45 minutes at 400 degrees.

3

In a cast iron skillet, brown the shallots and garlic for 5 minutes. Add the grape tomatoes, and let them cook until the skin begins to blister and the tomatoes have softened. This will take approximately 10 minutes or so.

4

Add the sun-dried tomatoes and artichokes, and let the mixture cook together for 5-7 minutes.

5

Add the chicken broth, and let the sauce simmer for 10 minutes.

6

Add the heavy whipping cream, red chilli flakes, and salt and pepper, and reduce the heat to low. Let the sauce simmer for another 10 minutes.

7

Add the kale, and the chicken thighs once done cooking, and cook together for 5-7 minutes. Serve with mashed potatoes, pasta, and your vegetable of choice!

Ingredients

Chicken Thighs
 6 Chicken thighs, bone-in and skin-on
 1 tsp Smoked paprika
 1 tsp Garlic powder
 1 tsp Onion powder
 1 tsp Salt
 1 tsp Coarse ground pepper
Dressing
 1 Shallot, chopped
 2 Cloves garlic, minced
 ½ cup Grape tomatoes, whole
 1½ cup Chicken broth
 1/4 cup Heavy whipping cream
 ½ cup Tuscan kale, stems removed and chopped
 1 tsp Red Chili Flakes
 Salt and Pepper to Taste

Directions

1

Pat the chicken thighs dry with a paper towel, and season with all the spices on both sides of the chicken.

2

Air fry the chicken thighs for 45 minutes at 400 degrees.

3

In a cast iron skillet, brown the shallots and garlic for 5 minutes. Add the grape tomatoes, and let them cook until the skin begins to blister and the tomatoes have softened. This will take approximately 10 minutes or so.

4

Add the sun-dried tomatoes and artichokes, and let the mixture cook together for 5-7 minutes.

5

Add the chicken broth, and let the sauce simmer for 10 minutes.

6

Add the heavy whipping cream, red chilli flakes, and salt and pepper, and reduce the heat to low. Let the sauce simmer for another 10 minutes.

7

Add the kale, and the chicken thighs once done cooking, and cook together for 5-7 minutes. Serve with mashed potatoes, pasta, and your vegetable of choice!

Creamy Skillet Tuscan Chicken