Tuscan Chicken Is Easier With Thighs

The Delish version in my Creamy Tuscan Chicken note uses four chicken breasts, cooked 7–8 minutes per side. The next time I make it, I am using boneless, skinless thighs instead.

Breasts make me watch the clock. Thighs give the pan more room for error, stay tender while the sauce finishes, and fit the rich ingredients better. I would keep the rest of the recipe almost unchanged: three cloves of garlic, 1½ cups of cherry tomatoes, three cups of spinach, ½ cup of heavy cream, and ¼ cup of Parmesan.

The only adjustment is timing. Brown the thighs, remove them, build the sauce in the same pan, then return them until they reach 165°F. If the sauce gets too thick while the chicken finishes, a splash of water is enough.