Make Skillet Chicken Thighs with Creamy Tomato Sauce Tonight

Kitchn’s Delicious Links column highlights recipes we’re excited about from the bloggers we love. Follow along every weekday as we post our favorites.

Boneless skinless chicken thighs are infinitely better than boneless skinless chicken breasts. They’re much juicier, harder to overcook, and full of flavor — all things the most basic cut of chicken is not. We’ve talked about our love for chicken thighs a lot on Kitchn, including here, and here, and here. Pinterest also loves a good chicken thigh recipe, as indicated here.

And now we have our eyes on this recipe for skillet chicken thighs with creamy tomato basil spinach sauce from Julia’s Album. You need to put this on your weekly meal plan ASAP.

To cook these BSCTs, sear them for five minutes on one side, and then flip to cook for five more minutes. Briefly remove the chicken thighs and add in a can of tomato sauce, minced garlic and a half of a cup of heavy cream. Stir to incorporate browned bits left behind from the chicken and add in spinach and basil until the spinach wilts. Season the sauce, add back in the thighs, and then cook everything in the skillet for five to 10 more minutes, making sure the chicken is entirely cooked through.

This super low-maintenance meal is made in one pan, requires very minimal cleanup and takes only 30 minutes to make— a weeknight win! Now if you’ll excuse me, I’m going to go brainstorm side dishes to serve with this meal.

→ Get the Recipe: Skillet Chicken Thighs With Creamy Tomato Sauce from Julia’s Album

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What would you serve this skillet chicken with?