Description
This Saucy Calabrian Chili Chicken is an easy gluten-free dinner made with juicy chicken thighs, spinach, cherry tomatoes, coconut milk, and Calabrian chili paste. Creamy, comforting, and ready in just 30 minutes.
Ingredients
Units
Scale
- 2 teaspoons olive oil, divided in half
- 4 boneless-skinless chicken thighs
- 1/4 teaspoon salt and black pepper
- 2 garlic clove, minced
- 1 tablespoom calabrain chili peppers
- 1 teaspoon dried oregano
- 1/4 cup shallots, minced (around 2 heaping tablespoons)
- 1 cup cherry tomatoes, sliced in half
- 3/4 cup unsweetened coconut milk (or 1/2 and 1/2 or cream work great)
- 1/2 cup chicken stock
- 1 1/2 cups spinach, roughly chopped
- 1 tablespoon fresh parsley or basil, roughly chopped
Instructions
- Heat up a skillet over medium high heat. Drizzle in 1 teaspoon of olive oil.
- Sprinkle the chicken with salt and pepper on both sides. When the pan is hot, add the chicken to the pan (leave about 1 inch of space between them). Let them cook – don’t try to flip them for at least 4-6 minutes. Flip them when they easily come off the pan and are browned. Cook for 2 minutes and remove from the skillet – set aside on a plate.
- Turn the heat down to medium low and add in the remaining 1 teaspoon olive oil, garlic, calabrain chili peppers, oregano, shallots, and cherry tomatoes. Saute for 3 minutes or until the garlic smells amazing.
- Pour in the coconut milk, chicken stock and spinach and stir to combine. Nestle the chicken thighs back into the sauce. Bring up to a light simmer and cook for 4 minutes. Garnish with fresh parsley or basil.
Notes
If you like more heat, add in another teaspoon of the calabrain chili peppers.
Want to swap out the coconut milk? Yes, cream or 1/2 and 1/2 can be used instead.
Serve with egg noodles, rice or roasted veggies.
- Prep Time: 5
- Cook Time: 20
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian