Dinner will be ready in under 30 minutes with this simple recipe. I use a split ratio of cream and milk to reduce the amount of fat/calories slightly. This is not necessary. Serve with the sides of your choice. I enjoy zoodles made from zucchini or pasta.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¼ cup tapioca flour
- 2 tablespoons all purpose flour
- 2 teaspoons garlic salt
- 1 teaspoon Italian herbs
- 1 ½ pounds boneless skinless chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 (8 ounce) can tomato sauce
- ¼ cup heavy cream
- ¼ cup milk
- 1 teaspoon red pepper flakes
- 1 (16 ounce) bag fresh spinach
- 2 ounces shaved Pecorino Romano cheese
Instructions
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 596 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 158 mg |
| Dietary Fiber | 4 g |
| Protein | 39 g |
| Saturated Fat | 16 g |
| Sodium | 1609 mg |
| Sugars | 4 g |
| Fat | 41 g |
| Unsaturated Fat | 0 g |
Reviews
I was surprised by how delicious this was since the ingredients are pretty simple. I did not have tapioca flour but internet said corn starch was a good substitute. Also, I didn’t have fresh spinach so used frozen which was ok, but fresh would be a lot better. Looking forward to making again, but will double the milk and cream next time.
A fantastic recipe! I doubled the sauce portion to serve over spaghetti, but honestly next time I’d make it exactly as listed and just serve it with a vegetable on the side. Highly recommended, easy and super cheap to make!
Awesome! Used 1/4 C 1/2 and 1/2 and a 1/4 C 2%.
Loved it! Whole family wishes I had made more. Followed the recipe exactly and it was wonderful. I might increase the garlic a little next time just because our family likes things really garlicky. But I think it is fine as is, too.
As is, this is a really easy and tasty dish. I’m not sure the need for the tapioca flour. I think you could use all purpose flour for all of it. The family loved it. Can’t wait to make it again.
Easy, fast and good. Perfect weeknight dinner. Thanks for posting.
The family all thought it was very tasty. I made it as is. No need to alter the recipe. I’ll make it again and keep it in my favourites list.
We loved the flavours