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Creamy Chicken Thighs

Prep Time: 10 minutes Cook Time: 30 minutes Total: 40 minutes Total Servings: 6


  • 1 kg boneless, skinless chicken thighs
  • 15 oz. can tomato sauce
  • ½ c. dry white wine
  • ½ c. heavy cream
  • 2-3 cloves garlic, chopped
  • 1 cup fresh spinach, chopped
  • ½ c. fresh basil, julienned 
  • ¼ cup Parmesan cheese, grated
  • 1 tsp garlic powder
  • Salt and pepper 
  • 1 Tbsp olive oil


  1. Heat oil in a heavy bottomed skillet on medium-high heat.  
  2. Season chicken thighs with salt, pepper and garlic powder.
  3. Cook thighs top side down for 5 minutes until they start to brown. 
  4.  Flip and cook for another five minutes.  
  5. Remove chicken from the skillet and set aside.  
  6. Deglaze the pan using the wine.  Add the chopped garlic and cook for 1 minute. 
  7. Add tomato sauce and bring to a boil.  
  8. Reduce the heat to a low simmer.  Add fresh spinach and basil and cook until the greens wilt.  Add salt and pepper to taste.
  9. Return chicken to the skillet and add cream over top.
  10.  Allow the chicken to simmer in the sauce until cooked through.
  11.   Serve and finish with grated parmesan. 

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