Creamy Tuscan Alfredo Chicken
Servings: 4 -6
Calories: 416kcal
Ingredients
- 1 tbsp sunflower oil garlic infused
- 4-6 chicken thighs, skin on (around 1lb, depending on size of thighs)
- 8 oz mushrooms sliced (I prefer button or cremini mushrooms)
- 8 sundried tomatoes sliced into small bites
- ½ cup spinach frozen
- ½ cup beef stock or chicken
- 1 tbsp garlic powder
- 2 tsp oregano
- 1 tsp thyme
- 1 tsp parsley
- ½ tsp white pepper optional
- 8 oz cream cheese
- ½ cup heavy cream
- ½ cup parmesan cheese
- red pepper flakes to garnish
Instructions
- Add oil to pan on medium high heat, until it is thin and shimmery (with no smoke).
- Add chicken thighs to pan, flipping every five minutes, until 145 degrees internally (chicken thighs will be firm and should look browned and crispy.)
- Add mushrooms, sundried tomatoes, and spinach to pan and cook until lightly browned.
- Add herbs and spices, stir.
- Slowly add in stock, scrape up any browned bits from the bottom of the pan.
- Add in cream cheese, and let it slowly melt, stirring to help mix it around the pan.
- Slowly add in cream and parmesan, stirring well.
- Let sauce thicken and reduce slightly, about five minutes, until it is smooth and creamy instead of runny.
- Remove from pan and pour over pasta or zucchini noodles, or even rice.
- Top with red pepper flakes or cilantro, if desired.
Nutrition
Calories: 416kcal | Carbohydrates: 10g | Protein: 12g | Fat: 37g | Saturated Fat: 20g | Cholesterol: 112mg | Sodium: 470mg | Potassium: 534mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1685IU | Vitamin C: 4.1mg | Calcium: 239mg | Iron: 1.5mg