Truffle "Marry Me" Chicken
Tender chicken thighs bathed in a silky sun-dried tomato and Parmesan cream sauce, finished with fresh spinach and a delicate drizzle of truffle oil. Rich, comforting, and perfect for a cozy night in.
Ingredients
Utensils
- Skillet
- Spoon for Stirring and tasting along the way
Instructions
Season the chicken thighs generously with paprika, salt, pepper, garlic powder, and Italian seasoning.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken until golden on both sides, then transfer to a plate.
Lower the heat and add a knob of butter to the skillet. Once melted, stir in minced garlic and shallots, cooking until fragrant and soft.
Add the mushrooms and sauté until tender and lightly caramelized. Stir in the sun-dried tomatoes.
Deglaze the pan with chicken broth, gently scraping up the flavorful browned bits.
Reduce heat to medium-low and pour in the heavy cream. Stir in Parmesan and simmer until the sauce becomes velvety and rich.
Nestle the chicken back into the skillet and simmer gently until cooked through and tender.
Fold in the spinach just until wilted. Season to taste and add red pepper flakes if desired.
Remove from heat and finish with a delicate drizzle of truffle oil, letting its aroma softly perfume the sauce.
Serve warm, spooning the luxurious truffle cream sauce over the chicken. Perfect for candlelight, shared plates, and lingering conversation.