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Merch link
https://broke-gourmet-merch.creator-spring.com
These are items I use often in my kitchen.
DUYIHO Rechargeable Electric Salt & Pepper Grinder Set: https://amzn.to/3XwtWad
All-Clad HA1 Hard Anodized Nonstick Fry Pan Set: https://amzn.to/3Xw4RfC
BLACK + DECKER 3-in-1 8 Cup Food Processor: https://amzn.to/3Mfg1D5
GTKZW 2400W Electric Cooktop 24″: https://amzn.to/48iueI3
Ditto Chef Knife Set 9 Peice:
https://amzn.to/44MhEyi
2Pcs Meat Cleaver & Heavey Duty Bone Chopper knife Set: https://amzn.to/44OQgzN
AIRMSEN COUNTERTOP DISHWASHER: https://amzn.to/48E6HjD
KASTKING Spartacus Fillet Knife: https://amzn.to/4pfyVbr
Elite Gourmet French Door Oven: https://amzn.to/4rCAYb8
Gear list
Rode Wireless Micro – Microphone set: https://amzn.to/4ow2mFe
LISEN Gooseneck phone holder for desk: https://amzn.to/3XzzocA
BZE 62 INCH Extendable selfie stick: https://amzn.to/4rKkHBh
NPTCL Wireless microphone for smartphone: https://amzn.to/4piqjkv
Show Maven Softbox lighting kit: https://amzn.to/3KGf6Lq
Victiv Phone Tripod, 86″ tall with flexible Gooseneck and remote: https://amzn.to/4aw3JQJ
Depstech webcam 4k zoom able with microphone and remote: https://amzn.to/4pT0LdM
Custom Clothing
Custom T-Shirts: https://amzn.to/4iHd61X
Custom Sweatshirts: https://amzn.to/48RqjlD
Creamy Tuscan chicken gets a bad reputation for being bland and one-note.
This version fixes that with a proper white wine reduction, real browning, and a one-pan sauce that actually has depth.
Chicken thighs are seared hard in cast iron, deglazed with white wine, and finished in a creamy Parmesan sauce with spinach. No jar sauces. No shortcuts. Just a method that works.
This is comfort food done right — and it’s cheaper and better than takeout.
INGREDIENTS (Serves 4)
Chicken
2 lb boneless, skinless chicken thighs
1½ tsp kosher salt
1 tsp black pepper
1 tsp paprika
Fat & Aromatics
2 tbsp neutral oil
2 tbsp butter
5 cloves garlic, minced
Sauce
1 tbsp all-purpose flour
½ cup dry white wine (Pinot Grigio or Sauvignon Blanc)
¾ cup chicken stock
¾ cup heavy cream
Finish
½ cup finely grated Parmesan
3 cups fresh spinach
½ tsp Italian seasoning (optional)
Red pepper flakes, optional
Optional add-in (choose ONE):
½ cup sliced mushrooms
or
⅓ cup chopped sun-dried tomatoes
INSTRUCTIONS
1. Sear the Chicken
Pat chicken dry and season with salt, pepper, and paprika.
Heat a cast-iron skillet over medium-high heat for 3–4 minutes. Add oil.
Sear chicken 5–6 minutes per side until deeply browned.
Remove chicken and set aside. Leave the fond in the pan.
2. Build the Base
Lower heat to medium. Add butter.
Add garlic and cook 30 seconds until fragrant.
Sprinkle flour over the fat and stir constantly for 30–45 seconds to cook out the raw flour.
3. White Wine Reduction
Pour in white wine and scrape the pan aggressively.
Let simmer until reduced by about half and the alcohol smell is gone (2–3 minutes).
4. Build the Sauce
Add chicken stock and simmer 2 minutes.
Stir in cream, Italian seasoning, and optional mushrooms or sun-dried tomatoes.
Simmer 3–4 minutes until the sauce thickens slightly.
5. Finish
Lower heat and stir in Parmesan.
Return chicken to the pan and simmer gently 5–7 minutes until cooked through.
Add spinach and stir just until wilted.
Taste and adjust seasoning. Add red pepper flakes if desired.
SERVING
Serve over pasta, rice, or mashed potatoes.
Spoon extra sauce over everything — that’s the point.
NOTES (Optional to Include or Pin)
Chicken thighs work better than breasts here — don’t substitute.
Reduce the wine properly or the sauce will taste sharp.
If the sauce gets too thick, loosen with a splash of stock, not cream.