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Grid Iron Meat

Creamy Tuscan Chicken Thighs (Ready Meal)

Tender chicken thighs cooked in a creamy garlic and sun-dried tomato sauce, finished with parmesan and spinach. Rich in Italian flavour and perfect for portioning into foil dishes to reheat later in the oven as a ready meal.

INGREDIENTS
  • 4 boneless chicken thighs
  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 small onion, finely chopped
  • 6–8 sun-dried tomatoes, sliced
  • 100ml dry white wine (optional, or use chicken stock)
  • 200ml double cream
  • 100ml chicken stock
  • 50g grated parmesan
  • 75g baby spinach
  • 1 tsp dried oregano
  • ½ tsp chilli flakes (optional)
  • Salt and black pepper to taste
METHOD

  1. Brown the chicken – Heat olive oil in a frying pan. Season the chicken thighs with salt and pepper, then sear until golden on both sides. Remove and set aside.
  2. Build the base – In the same pan, cook onion and garlic until soft. Add sun-dried tomatoes and oregano. Deglaze with white wine (or a splash of stock).
  3. Make the sauce – Pour in cream and chicken stock. Simmer gently for 5 minutes until slightly thickened. Stir in parmesan until smooth.
  4. Add spinach & chicken – Fold in the spinach until just wilted, then return chicken thighs to the pan. Simmer for 10 minutes until cooked through.
  5. Finish & portion – Adjust seasoning. Spoon chicken and sauce into foil containers, allow to cool, then cover with lids or foil.

Reheating Instructions

  • From chilled: Reheat in the oven at 180°C fan for 20–25 minutes until piping hot.
  • From frozen: Defrost overnight in the fridge, then reheat as above.

Shop for Ingredients

Yorkshire Free Range Chicken Thighs 4 x 150g

Yorkshire free range boneless chicken thighs, all grain-fed, hand prepared to order, then air chilled to give you the freshest chicken possible.

£9.90

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Sides

  • Buttered tagliatelle or pappardelle pasta
  • Creamy polenta with parmesan
  • Garlic bread for mopping up the sauce
  • Roasted courgettes with olive oil and herbs
  • A simple green salad with balsamic dressing

Matches

  • Flavours: Garlic, parmesan, basil, oregano, sun-dried tomato
  • Ingredients: Pasta, spinach, polenta, mushrooms
  • Sauces: Pesto drizzle, tomato sugo, or a balsamic glaze

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Preparation Time: 10 minutes
Cooking Time: 25-30 minutes

Hot Tips

  • For extra indulgence, stir a spoonful of mascarpone into the sauce before serving.
  • Add sliced mushrooms along with the onions for a deeper flavour.
  • Reheats beautifully — just ensure the foil dishes are sealed well to avoid drying.

Pairings

  • Red Wine: Chianti, Montepulciano, or Barbera d’Asti
  • White Wine: Pinot Grigio, Verdicchio, or Gavi
  • Beer & Cider: Italian lager, golden ale, or a crisp dry cider
  • Non-Alcoholic: Sparkling San Pellegrino with lemon, iced tea, or apple juice

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