Creamy Skillet Tuscan Chicken - Sardo Foods


Creamy Skillet Tuscan Chicken

Can you ever have enough chicken recipes? I would argue the limit does not exist. Get ready to add this creamy skillet tuscan chicken recipe to your arsenal of weeknight recipes, if you too could use yet another way to have a winner winner chicken dinner.
Prep Time15 minsCook Time45 minsTotal Time1 hr

What you need

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
 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

Let's get Started


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


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


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.


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


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


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.


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!