Emile Henry Tuscan Chicken
Creamy, comforting, and full of rich Mediterranean flavor, this one-dish wonder is perfect for a cozy night in. Tender chicken thighs are seasoned and nestled into baby spinach, then smothered in a garlic cream sauce with sun-dried tomatoes and Parmesan. Baked to perfection in the Emile Henry Modern Classics Rectangular Baking Dish, it’s a simple yet stunning meal that pairs beautifully with pasta, rice, or warm crusty bread.
Serves 4-6
Ingredients
- 6 boneless skinless chicken thighs
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon Italian seasoning
- ¼ teaspoon paprika
- ⅛ teaspoon black pepper
- Cream Sauce
- 1 ½ cups heavy cream
- 2-3 cloves garlic, minced
- 1 teaspoon corn starch
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ⅓ cup sundried tomatoes (chopped)
- ¼ - ½ cup shredded Parmesan cheese
- 1 ½ cups baby spinach
Directions
- Preheat oven to 425 degrees F.
- Place chicken breasts in the Emile Henry 11x8" Modern Classics Rectangular Baking Dish.
- Season with salt, paprika, Italian seasoning, and black pepper. Drizzle olive oil over chicken. Rub the seasoning into the chicken and add spinach on top, set aside.
- Whisk together cream, garlic, corn starch, and salt until combined. Stir in sundried tomatoes and Parmesan cheese and pour around the chicken.
- Bake at 425 degrees F for 16-20 minutes. Remove from the oven and cover with foil. Put the chicken back in the oven for 5 -10 minutes.
- Uncover and serve.
Delicious over pasta, rice, or as is!