One Skillet Chicken Thighs in T & S Sauce

Men Can Cook Chef Level: Featherweight

Yields 3

Intro

I’m a huge fan of cooking in one skillet. Especially a cast iron skillet! Cast iron skillets just hold heat better and add flavor to your meal. This One Skillet Chicken Thighs with T&S Sauce shows off how great it is to cook with a single skillet. Added bonus you don’t have much to clean up guys! Check out a good cast iron skillet here in the shop.

Enough BS here on to the recipe. One-Skillet Chicken Thighs is a great recipe you get the flavor from cooking the thighs and then use that flavor to produce your sauce. The sauce is simple to do and really only requires a watchful eye and good stirring! In cooking the Chicken it will help to have an instant-read thermometer. It just helps in taking the guesswork out of it. You hit the temperature you have chicken cooked to perfection.

Side note here I made the sauce and only had 3 chicken thighs when I made this…your thinking so what. Well, this recipe could easily cover 6 thighs, 2 per serving. I used the leftover sauce since I only had 3 as a soup later in the week. Sopped it up with bread. It was magnificent!

Great Recipe all done in one skillet and super flavorful!

Beer pairing

This particular night I paired this meal with a newer beer…Budweiser Nitro. It’s a golden lager infused with Nitro. Have you ever shaken a beer up? No of course not that would be a recipe for disaster. Well with this one they actually tell you to turn it upside down 3 times before opening. Have you ever poured a beer down the middle of a glass…no way right? It would create too much foam. Well, this one they actually tell you too! Click the link and read more about it.

I enjoy this beer, but it has some big flavor! I thought went well with the chicken and sauce in this recipe. It was smooth and almost seem to clean my palate with every sip bringing the flavor of this meal back with each bite. Weird, but it did and I was happy about it. Give it a shot!

Men you can do this!

Ingredients

3 Garlic Cloves
2 Tsp of Butter
1 Cup of Heavy Cream
6 Chicken Thighs
½ cup of Sun-dried tomatoes in olive oil
½ cup of parmesan cheese
1 15.5oz Can of Diced tomatoes (I used fire-roasted)
2 Cups at least of Spinach
Salt & Pepper
A small amount of olive oil

Directions

Heat your skillet to a medium-high heat.
Season your chicken thighs with the salt & pepper.
Cook the chicken thighs in the skillet with a small amount of olive oil.
Flip the chicken thighs as needed and take a reading every once in a while with an instant-read thermometer. Cook the chicken to 165 degrees.
Once cooked remove the chicken and place them on a plate.
Mince the 3 garlic cloves.
Reduce the heat on the skillet to a medium to medium-low even.
Leave all of the juices in the skillet and add in the butter & garlic.
Once most of the butter is melted and the garlic is starting to produce a wonderful aroma add in the heavy cream, sun-dried tomatoes, & can of diced tomatoes.
Mix this all together and let it simmer for a while.
Add in the parmesan cheese. Let it mix in.
Add the spinach and let it wilt into the sauce.
Once the spinach is wilted into the sauce add back in the chicken thighs.
Reduce the heat and give it a few minutes to have all the flavors mix together.
Plate a couple of pieces of chicken and spoon the sauce over them. Shake on some extra parmesan, grab some bread if you desire, and finally enjoy!