Creamy Tomato & Mascarpone Chicken Thighs with Spinach
Ingredients
- 700 g boneless chicken thighs
- 150 g mascarpone cheese
- 400 g tinned chopped tomatoes
- 100 g baby spinach
- 3 garlic cloves
- 2 tbsp sun-dried tomato paste
- 1 tsp dried basil
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 494 kcal
- Protein
- 36.5 g
- Carbohydrate
- 6.9 g
- of which sugars
- 5.2 g
- Fat
- 35.3 g
- of which saturates
- 15.7 g
- Fibre
- 1.9 g
- Salt
- 0.63 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat oven to 190°C/170°C fan. Heat the olive oil in a large ovenproof pan over a high heat. Season the chicken thighs and brown skin-side down for 3–4 minutes until golden. Remove and set aside.
- 2
Reduce the heat, add the crushed garlic, and cook for 1 minute. Stir in the tomatoes, sun-dried tomato paste, and dried basil. Season.
- 3
Dollop in the mascarpone and stir until melted into the sauce. Bring to a gentle simmer.
- 4
Return the chicken thighs to the pan, skin-side up. Transfer to the oven and bake for 30 minutes until cooked through.
- 5
Stir the spinach through the sauce until just wilted and serve with pasta or garlic bread.
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