Crockpot Creamy Tuscan Chicken Thighs

Crock Pot  Creamy Tuscan Chicken Thighs

Crockpot Creamy Tuscan Chicken Thighs are rich and creamy that you will not believe how easy it is to prepare.

Let your slow cooker or crockpot do all the cooking to have a delicious dinner ready and waiting.

Italian Cuisine

Italian cuisine is much like their spoken language. How so?

Well, there is a national language that every region speaks but every region has their own dialect that they speak between one another.

And you can see this same phenomenon in Italian cooking.

Each region has their own style of preparing food – specific dishes and ingredients that they are best known for, yet there are basic ingredients such as pasta, cheese and olive oil that all of Italy uses.

Tucson Region Cooking

The Tuscan Region prepares typical dishes that are based upon what Tuscans find fresh and local at the farmers market that week, making them often very easy to prepare and involving few ingredients.

Tuscan cuisine is famous and appreciated all over the world because of its use of fresh, natural and genuine ingredients.

And that’s what you’ll find here with our Crockpot Creamy Tuscan Chicken Thighs.

Get Your Crockpot Ready

Pan butter seared chicken thighs in a garlic parmesan cream sauce or Alfredo sauce mixed with sun dried tomatoes and spinach.

This dish is made in a crock pot or slow cooker in under 4 hours on low. It’s full of Flavor, flavor, flavor!

Unlike the usual Tuscan chicken recipes, there’s no need to coat chicken thighs in flour.

Creamy Tuscan Chicken Thighs

Instead, you’ll season them with Italian seasoning. A mix of oregano, marjoram, basil, thyme, rosemary and sage.

You could add some smoky, sweet, mild or spicy paprika. Or a pinch of cayenne for some heat if you like.

Crockpot Creamy Tucson Chicken Thighs

2 Tablespoon butter

4 boneless, skinless chicken thighs

1/2 cup sun dried tomato strips, cut into thin strips

1/4 cup Parmesan Cheese, grated

2 Teaspoon Italian Seasoning, divided

1 cup fresh spinach, chopped

Homemade Alfredo Sauce

1 stick butter

2 cups Parmesan Cheese, grated

1 cup heavy cream

Trim any fat from thighs. Season on both sides with 1 teaspoon of the Italian seasoning.

Place a 12 inch skillet over medium heat. Add the butter to the skillet and let it melt.

Next add the seasoned chicken thighs. Cook each side about 3 – 5 minutes until browned, turning only once during cooking time. Place the thighs in a 4 quart crockpot.

Make the Alfredo sauce in a medium sauce pan. Melt the butter in the saucepan.

Next add the cream and simmer about 5 minutes until it begins to thicken. 

Add the Parmesan Cheese, stir until it’s melted, remove from the heat and set aside.


To the Alfredo Sauce, add the sun dried tomatoes, Parmesan Cheese and 1 teaspoon of Italian seasoning until thoroughly combined.

Pour the mixture over the chicken thighs in the crockpot. Cover and cook on low heat 4 hours or until chicken is no longer pink in the middle.

Stir in the fresh chopped spinach, 1/4 cup Parmesan cheese and cook another five more minutes.

Remove from the crockpot and serve with a dish of orzo pasta or Italian style vegetables.

Chicken and Pumpkin Orzotto

Chicken and Pumpkin Orzotto

Orzo pasta takes the place of Arborio rice in this quick and creamy chicken and pumpkin orzotto.

If your looking for a Risotto recipe, try our tasty Pumpkin Pecan Risotto with Dried Cranberries and Goat Cheese or the Bacon and Sweet Pea Risotto.

What Is Orzo

Orzo, also known as risoni, is a short-cut pasta, shaped like a large grain of rice. It is traditionally made from white flour, but it can also be made of whole grain.

Whole Grain Orzo Pasta

In Italy, where orzo originates, is classified as pastina or “little pasta,” which is a category of small, shaped pastas.

Orzo is typically used in many Italian dishes, including soups, pasta salads, grain bowls, and other dishes where a petite pasta is needed.

Orzo can be made like rice with a two-to-one ratio of water to dried pasta and will offer a creamier texture. The best part? Your cooking time will be about half of what it takes to make a pot of white rice.

Chicken and Pumpkin Orzotto

Orzo is a fun, versatile pasta that can not only be served as a side dish in place of rice, but can also be prepared as a risotto dish.

Risotto is a dish that requires a specific type of rice — arborio — as well as plenty of patience and continual stirring to get the texture just right.

However, using orzo can be more forgiving and takes less time. Plus, the starch from the pasta will give a nice creamy texture to your meal.

1 pound chicken thighs, skinless, boneless, diced, seasoned with salt and pepper

2 tbsp olive oil

6 tbsp butter unsalted, divided

1 small onion chopped

4 cloves garlic minced

2 cups orzo dry

4 cups chicken broth

2 cups cream

1 1/2 cup Parmesan cheese

2 tbsp fresh parsley chopped

Stir 4 cups of the chicken broth with pumpkin puree in large sauce pot over medium-high heat. Bring to a bowl. Turn heat to low.

In a large skillet over medium heat add 2 tablespoons of butter and melt. Next add diced chicken and cook until chicken is oblique. Remove chicken from pan and set aside in a small bowl.

In the same large skillet, add the olive oil, 4 tablespoons of butter and allow butter to melt, about 30 seconds.

Next, stir in the onion and garlic and sauté until the onion softens and the garlic becomes aromatic, about 2 minutes.

Add the orzo to the skillet and stir until orzo starts to toast lightly, about 2 minutes. This will give it a nutty flavor.

Add one cup of the broth mixture to orzo and stir until liquid is absorbed. Continue adding a half cup of the mixture at a time, stirring often between additions, until liquid is absorbed.

Cook until orzo is tender and mixture is creamy.

If orzotto is too thick, stir in an additional ½ cup broth until loosened but not soupy. 

Next stir in the Parmesan cheese and fresh parsley. Add the chicken and vegetables and mix until combined.

Plate and serve immediately.

Chicken and Pumpkin Orzotto

Coconut Green Curry with Chicken and Vegetables

There of 3 colors of curry, which are red, yellow and green.

The color of a curry dish is determined by the color of the chiles and other main ingredients or spices used.

Traditional red curry sauce uses dried red hot peppers.

Yellow curry gets it color from yellow curry, turmeric, fresh red peppers are used along with other dried spices.

Green curry gets its vibrant color from green jalapeños, with cilantro. Some cooks will even include fresh Basil and/or baby spinach.

Green Jalapeño and cilantro curry sauce

Other ingredients in Coconut Green Curry includes ginger, lime, and of course coconut milk. All which are traditional ingredients used in Asian food.

Green curry tends to be less spicy than its red counter part.

Texture wise though, curry sauces, no matter what the color, are creamy and slightly thick.

Curry Powder, A Traditional Asian Spice Mix?

Curry powder is actually a British culinary invention.

According to author Alan Davidson in his book – The Oxford Companion To Food, he writes,

“The curry spice sold commercially represents an attempt by the British manufactures to provide in ready-made form a spice mixture corresponding to those uses in South India.”

Read more about the curry invention HERE and try our (yellow curry) Coconut Basil Chicken Curry with Vegetables.

Coconut Basil Chicken Curry with Vegetables

The Spruce Eats also writes in respects to curry powder, saying that the spice powder is not an ingredient used in Indian cooking and doesn’t even represent any spice mixture typically found in a Southeast Asian kitchen.

Curry powder is a mix of cumin, coriander, and turmeric, which gives it its signature color.

Other common ingredients include black pepper, mustard, ginger, clove, cardamom, bay leaf, and fenugreek.

Curry powder doesn’t contain or include the curry leaf.

Curry Leaves Used In Authentic Indian Curries

Read more here about curry leaves and try some curry in an untraditional way: Curried Chicken With Dried Cherries

Coconut Green Curry with Chicken and Vegetables

16 ounces of boneless, skinless, chicken thighs

1 13.5 oz. can of coconut milk

½ cup chicken stock

3 tbsp. green curry paste

1 tbsp. sugar

2 tbsp. fish sauce

3 garlic gloves, minced

½ cup chopped Thai basil

3/4 cup mixed peas and carrots

Add coconut milk, chicken stock, green curry paste, sugar, fish sauce, basil, and garlic into a large saucepan. Cook over medium-low heat for 10 minutes.

Add sauce to a large frying pan over medium heat. Next, add chicken and cook 15 minutes more.

Next add the vegetables with lime juice and cook 5 more minutes.

Plate and serve. Top with basil or try something different, such as shredded root vegetables.

Orange Sauce Vegetable and Cashew Stir Fry with BBQ Sesame Ginger Chicken Thighs

The flavors of the orange and ginger complement each other in this vegetable stir-fry with orange sauce and BBQ sesame ginger chicken thighs.

Chicken thighs are a favorite cut of dark meat for those who love to cook, due to the thighs flavor and tenderness.

Because dark meat contains more tendons, chicken thighs are a tough cut, but because they contain more fat than white meat, they are more tender and juicy.

Read more here about chicken thighs here in our article: Cooking With Chicken Thighs

Preparing The Marinated Chicken Thighs

Marinate the thighs in sesame ginger sauce for about 30 minutes.


Read more here about marinating meat: What are the Benefits of Marinating Meat


Prepare your bbq grill and place thighs on the cool grill. Close lid and allow to cook on one side for about 10 minutes, than flip and cook another 6 minutes or so.

After flipping the thighs, by this time the grill will be hot.

After chicken is done, dip thighs in sauce and return to grill to cook about 2-3 minutes more on each side. The meat should have shinny glaze appearance.

Sprinkle thighs after second flip with sesame seeds. Remove from grill and place in pan with prepare vegetables, cashews and orange sauce.

Preparing The Orange Sauce Vegetable and Cashew Stir Fry

If you have a side burner, start cooking the orange sauce, vegetables and cashews in a large pan over a medium-high flame when chicken thighs are about three fourths way done.

4 boneless, skinless chicken thighs marinated in sesame ginger sauce

Orange Sauce

1 cup of Orange Juice

1 tbsp White Vinegar

1 tbsp Sugar

1 tbsp Honey

¼ tsp Salt

½ tsp Dark Soy Sauce

3 pcs Shallot

1 tsp Minced Garlic

½ tsp Minced Ginger

1 tbsp Corn Starch

2 tbsp Barbeque Sauce

2 tsp Sukiyaki Sauce

2 tsp Orange Marmalade

Place all ingredients in a large pan over medium high heat.

1 16 ounce bag frozen vegetables, your choice

1/3 cup cashews

Add partially thawed vegetables to orange sauce and sauté. Do not over cook the vegetables.

Add cashews and stir in. Turn off heat and top stir-fry with bbq chicken thighs.

Plate and serve.

Coconut Basil Chicken Curry with Vegetables

Coconut Chicken Curry with Vegetables

There is a variety of dishes or plated food that is prepared with curry originating in the Indian subcontinent.

Though curry dishes make up a significant part of India’s food culture, there is vastly more to Indian cuisine than curry.

Curry powder though is not used in India, as authentic curry dishes from India use the leaves of the curry tree, which is related to the citrus family.

Curry leaves of the curry tree

The powder is a blend of different spices which may or may not include curry leaves.

The spices usually include ground turmeric, cumin, coriander, ginger, and fresh or dried chilies among others.

Bowl of curry powder on a wood deck

Who Invented The Curry Powder

If curry powder is not a spice mix in authentic Indian cuisine, who then coined the term curry powder?

The term curry powder was coined by the British according to the author of the book, “The Oxford Companion to Food.”

The Oxford Companion to Food

The author Alan Davidson writes, “the kind sold commercially represents an attempt by the British manufactures to provide in ready-made form a spice mixture corresponding to those uses in South India.”

You will not find a dish in India prepared with the spice mix called curry powder, but rather only with curry leaves.

In other parts of the world, when you here the word curry, it invokes an image of warm, spicy, delicious food. Such as our Coconut Basil Chicken Curry.

This dish is incredibly fragrant with coconut milk as its base.

After the curry is finished, you add fresh lemon juice, lemon zest, chopped cilantro and basil then stir in, and wait for the herbs aromatic fresh smells to get your taste buds going.

Lemon zest basil and cilantro over a pot of curry

Coconut Basil Chicken Curry with Vegetables

1 pound boneless skinless chicken thighs or breasts, thinly sliced

1 1/2 tablespoons yellow curry powder

1 teaspoon ground turmeric

1/4-1/2 teaspoon cayenne pepper using more or less to your taste

kosher salt and black pepper

3 tablespoons sesame oil or extra virgin olive oil

2 zucchini or summer squash, diced

2 ears sweet corn, kernels removed from the cob

2-3 medium shallots, chopped

2 cloves garlic, minced or grated

1 inch fresh ginger, grated

1 pinch crushed red pepper flakes

1 can (14 ounce) coconut milk

juice and zest from 1/2 a lemon

1/4 cup fresh cilantro, chopped

1/4 cup fresh basil, roughly torn

2 cups cooked basmati rice

toasted sesame seeds for serving (optional)

In a medium bowl, toss together the chicken, curry powder, turmeric, cayenne, 1 tablespoon oil, and a pinch each of salt and pepper.

Heat the remaining 2 tablespoons of oil in a large skillet over medium heat. When the oil shimmers, add the chicken and brown all over, about 5 minutes.

Skillet of curry chicken

Next add the zucchini, corn, shallots, garlic, and ginger. Season with crushed red pepper flakes, salt, and pepper. Cook the veggies another 5-10 minutes or until they just begin to soften.

Stir in the coconut milk and 1/3-1/2 cup water. Stir to combine, bring the mixture to a simmer over medium heat, cook 5-10 minutes or until the sauce thickens slightly. If the sauce thickens too much, add additional water to thin.

Remove from the heat and stir in the zest, lemon juice, cilantro, and basil.

Serve along side or top over rice.

Coconut Basil Chicken Curry with Vegetables

Goan Coconut Chicken Curry with Spiraled Sweet Potato

The Indian region of Goa is known for its tropical beaches and rich seafood curries.

This region of India is known for their Goan simmer sauces. They can be medium spiced to very spicy.

The flavors in this sauce include coconut, ginger, and tangy tamarind. Together they taste incredible when simmered with meat and vegetables.

The meats can include, lamb, goat and chicken. The vegetables can be an endless choice, such as broccoli, peas, carrots, onions, and cabbage.

Goan Coconut Chicken Curry with Spiraled Sweet Potato

1 lbs. boneless chicken thighs, cut into cubes

1/2 cup coconut milk

Salt to taste

1/4 tsp. turmeric powder

1 tbsp. lemon juice

2 tbsp. oil

1 1/2 tbsp. ginger-garlic paste finely chopped

1 medium yellow onion

1 tsp. Garam masala powder

1/2 tsp. red chili Red chilli powder

1 tsp. cumin powder

2-3 cups chicken stock

In a medium bowl add chicken, salt, turmeric powder and lemon juice and mix well. Set aside for 10 minutes.

Heat oil in a pan over medium heat. Add ginger-garlic paste, stir and sauté well. Add onion, mix and sauté on high heat till translucent.

Add chicken mix and stir in and cook for 1 minute. Add garam masala powder, chilli powder and cumin powder, stir in and cook till the oil separates.

Add chicken stock, stir to mix, cover and bring to a boil. Lower heat and simmer for 10 minutes.

Add coconut milk, mix well and simmer for 3-4 minutes.

In another pan over medium heat add 1 tbsp. oil. Next add spiraled sweet potatoes and cook just to warm spirals.

Next add warmed spirals to Goan sauce and mix in.

Plate and top with chopped spring onions, chopped cilantro and goat cheese.

Look how mouth watering delicious it is.

Hyderabadi Chicken Korma

Hyderabadi Chicken Korma

This delicious and flavorful chicken korma is everything you need to lift up your mood!

Hyderabadi Chicken Korma is an ultimate delight for chicken lovers!

The first korma recipe originated from the Indian Subcontinent back in the 16th century.

The word korma is derived from an Urdu word with the meaning “braise.”

Braising of meat is often referred to as pot roasting though some cooks make a distinction between the two methods, based on whether additional liquid is added.

Typically, the chicken korma recipe is known as a dish in which meat and veggies are braised with stock, water, and yogurt or cream.

The korma can be mildly spiced or fiery and can be made with chicken, meat, veal and beef.

Making Hyderabadi Chicken Korma

This Korma has tender chicken thigh meat pieces cooked in butter and is made using a melody of spices.

First we made the sauce, then we cooked the thigh meat pieces in butter then added the sauce and vegetables.

16 ounces chicken thigh pieces

2 onions, chopped

2 tomatoes, chopped

1 tbsp ginger-garlic paste

1 Bay leaf

3 Cardamom pods

1 inch cinnamon stick

2-3 Cloves

1/2 curd

15 cashews (soaked in warm water)

to taste salt

to taste red chilli powder

Grind tomatoes and cashews to make a paste, set aside.

In a medium fry pan over medium heat, sauté onions and ginger-garlic paste, about 1 minute.

Next add tomato-cashew paste, salt to taste and about 1/8 to 1/4 tap. red chilli powder

Mix until combined. Pour into a large measuring cup and set aside.

In medium fry pan over medium heat add butter until melted.

Next add chicken pieces and cook until chicken is oblique.

Next add the Hyderabadi Korma sauce and mix in. Then add 1cup peas and carrots and mix in.

Let cook for about 5 minutes. Remove from heat and allow to continue cooking another 5 minutes.

Close  up of Chicken  Korma

Plate server over rice. Here is plated the Chicken Korma over a Ginger Turmeric Rice.

Plated Chicken Korma over rice

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Sesame Blood Orange Chicken

If you like crispy chicken and love the flavor of blood oranges, than you should give this chicken thigh recipe a try.

It’s coated in sesame seeds and baked until crispy then drenched in a sweet Asian inspired orange sauce.

And because blood oranges are in season, they were used in place of navel oranges.

As the name suggests, blood oranges are red in color, sometimes in splotches on the outside but definitely on the inside.

The concentration of the red inside depends on the particular type of orange and growing conditions.

Squeezing them is when you truly understand where the “blood” reference comes from, as the juice resembles the ruby red of a cranberry as opposed to the yellowish tone of regular orange juice.

The blood orange taste a lot like ordinary oranges only they’re slightly more bitter but less acidic.

Some types are actually sweeter than the average Navel or Valencia orange.

Blood oranges originated in Sicily and Spain and varieties include: Maltese, Moro, Sanguinelli, Scarlet Navel and Tarocco.

Nutritional Value Of Blood Oranges

Blood oranges contain a long list of antioxidants, including polyphenols, flavanones, anthocyanins, and ascorbic acid, which help in reducing oxidative stress in the body, according to a published study in the Journal of Agriculture and Food Chemistry .

Consuming these varieties of oranges increases vitamin C and zeaxanthin content in the body, helping to fight infections and improving overall health.

Blood oranges contain high amounts of Vitamin C. Up to 130% of the recommended daily amount.

The presence of vitamin C in blood oranges helps to prevent the risk of developing scurvy and reduce any other inflammation caused by oxidative stress, as published in the Pharmacognosy Magazine.

They also contain potassium, Vitamin A, iron, calcium, and fiber.

With their antioxidant properties, in particular one called anthocyanins, the oranges are said to be beneficial in lowering the risk of heart disease and certain types of cancer.

Sesame Blood Orange Chicken

8 boneless, skinless chicken thighs

1/2 cup tapioca or cornstarch

1/4 cup sesame seeds

2 tablespoons oil

ORANGE SAUCE

1/4 cup honey

Juice and zest from 2 oranges

2 tablespoons soy sauce

2 teaspoons sesame oil

1 -inch piece of ginger, grated with a Microplane or very finely minced

1 garlic clove, grated with a Microplane or very finely minced

Preheat your oven to 425 degrees. Line a baking sheet with parchment paper.

Place the chicken in a resealable plastic bag. Add the tapioca starch and the sesame seeds, seal the bag, and shake to coat the chicken.

Drizzle half the oil on the baking sheet then lay the chicken on top. If there are sesame seeds remaining in the bag, take them out and press them into the tops of the chicken. Drizzle with the remaining oil. Place the chicken into your oven and bake for 35 minutes.

While the chicken is baking, make the sauce. Combine all the sauce ingredients in a small pan over medium-high heat. Boil for 5-7 minutes, or until the sauce thickens enough to coat the back of a spoon.

Remove the chicken from the oven and dip each piece in the sauce then set it back on the baking sheet. Turn your oven to broil and put the chicken back in the oven for 5 minutes.

Keep a close eye to make sure thighs do not burn.

Maple Mustard Chicken Thighs

Marinades are a fantastic way to add delicious flavor to any meat.

And these Maple Mustard Chicken Thighs are coated in a sweet and tangy marinade and then baked.

Marinated chicken thighs

They are super juicy with tons of flavor.

Chicken thighs are easier to cook. Even if they reach an internal temperature of 180 degrees, they’ll still be juicy.

Left over thigh meat when warmed is still juicy and tender as well.

With its unique sweet flavor, pure maple syrup can be used in both sweet and savory culinary applications.

It can be used as a replacement for other sweeteners in a variety of desserts and baked goods, such as pies and cakes.

French Dijon and grainy mustard It can even be used as an ingredient in a sweet and spicy sauce or marinade. Such as, a traditional Dijon and a grainy old style mustard.

About Maple Syrup

Scientists have identified over 67 different polyphenols (plant compounds), at which nine of of them are unique to pure maple syrup.

Polyphenols act as antioxidants, which neutralize harmful free radicals that can damage your body’s healthy cells and increase your risk for disease (Source).

Pure maple syrup Pure maple syrup is an excellent source of manganese, riboflavin, calcium, thiamin, potassium, and copper.

With the beneficial vitamins, minerals and antioxidants, maple syrup is a great sugar substitute when baking.

With the beneficial vitamins, minerals and antioxidants, maple syrup is a great sugar substitute in any recipe.

Though maple syrup matches the sweetness of cane sugar, the out come of your recipe can be affected, as the syrup’s consistency is much thinner than cane syrup.

Read more here: How To Use Maple Syrup in Baking

Facts About Mustard

As members of Brassica or Sinapis genera, mustard plants are a close relative to a variety of common vegetables, including broccoli, cauliflower, turnips, and cabbage.

When the Romans conquered the Gauls, they brought mustard seeds with them, and these seeds took root in the fertile soil of France’s Burgundy region.

By the 13th century, a city named Dijon had emerged and became the hub of mustard production, which laid the foundation for the invention of the region’s signature – Dijon mustard.

Mustard seed colors

Mustard Seed Colors

Crushed mustard seeds vary in color from a pale yellow to a dark brown depending on their variety.

The common and traditional color we see in the mustard we buy at the store is due to the addition of turmeric.

What Makes Mustard Spicy

By nature, mustard seeds are spicy.

When the seeds are crushed, an enzyme called myrosinase is released, creating a mustard oil.

The combination of crushed seeds and cold water results in a mustard oil that accounts for the heat or spiciness.

About 15 minutes of mixing the crushed seed with water, the spicy flavor quickly declines.

So an acidic element is added to the prepared mustard to delay or stop this decline.

Maple Mustard Chicken Thighs

Now that you know about the sweet and spicy in Maple Mustard Chicken – here’s the recipe.

Preheat oven to 375 degrees F.

Rinse chicken and pat dry. Combine mustard, garlic, marjoram and maple syrup in a small bowl.

Spread about 1 1/2 tablespoons mustard mixture evenly on top of each chicken thigh, being careful to cover as much of the surface as possible to form a “crust.”

Maple Mustard Chicken

Arrange chicken in a glass baking dish.

Bake for 45 to 50 minutes, or until mustard mixture has formed a crust and is slightly hardened, and juices run clear when the chicken is pierced.

Cooking with Chicken Thighs

Chicken is the most popular type of poultry, and it is the second most consumed meat in the world.

Chicken has leaner meat than most other types of poultry, like goose or duck.

Chicken thighs are a favorite cut of dark meat poultry for those who love to cook, due to the thighs flavor and tenderness.

Because dark meat contains more tendons, chicken thighs are a tough cut, but because they contain more fat than white meat, they are more tender and juicy.

The abundance of connective tissue not only makes them flavorful, but also forgiving of longer cooking times unlike breast meat, which tends to dry out quickly.

Is Chicken Thigh Meat Healthy To Eat

Some chicken parts contain fat. The organ meats contain the most fat, followed by the thigh and leg meat, and then the breast meat.

Chicken thighs as we all know is brown meat, and so is the fat.

Brown fat is a type of fat that stores energy in a small space. It creates heat and burns calories.

Most of the fat in chicken thighs are unsaturated, making it a healthier cut of meat over other fatty options.

And your body needs a certain intake of fat every day in order to create energy.

Nutritional Value Of Thigh Meat

Thigh meat contains more vitamins and a full spectrum of minerals. The vitamins include most of the B-vitamins, with vitamin – A and E, and folate as well.

The serving of chicken thigh meat provides you with 30% of the daily value (DV) for niacin, 15% of the DV for phosphorus, vitamin B-6 and zinc and 10% of the DV for riboflavin.

You need niacin, riboflavin and vitamin B-6 for turning the food you eat into energy and phosphorus and zinc for forming DNA.

On average, bone-in chicken thighs are about 6 ounces each, with about 3 to 4 ounces of edible meat.

Chicken thighs are an excellent source of protein. One serving of thigh meat, about 3 to 4 ounces contains around 14 grams of protein.

One medium chicken thigh with skin contains about 140 calories and 9 grams of fat. Where as, a skinless thigh contains 90 calories and 4 grams of fat.

Chicken skin can add delicious flavor and texture, though it can add fat and calories to the otherwise lean meat.

If you prefer your thigh with the bone in, but rather not eat the skin do to your concern about calories and fat, that’s okay.

You can reduce the calories and fat by removing the cooked skin before serving the meat.

A 2014 study by a Canadian research study group found that organic free-range chickens were lower in fat compared to caged chickens.

However, when the skin was removed there was no difference in fat content.

Chicken Skin Contains Large Amounts of Glycine

Collagen is good for the health of our skin. Our body produces collagen through the synthesis of amino acids.

The primary (non-essential) amino acid involved in Collagen synthesis is called glycine.

The most concentrated sources of glycine include meat cuts from near the bone, skin, and connective tissues of chicken meat.

Chicken thighs, including the skin, is one of the very best dietary sources of glycine. Per 100 grams of chicken thigh, there is a supply of approximately 1137 mg of glycine.

How Many Thighs Per Serving

When your cooking dinner, you always hope you make enough.

With chicken thighs, the meat on the bone can vary in weight.

Cooked and Platted Skinless Boneless Chicken Thighs

The average package of four chicken thighs will weigh approximately 1 1/2 pounds .

One chicken thigh will yield about 3 to 4 ounces of meat, without skin or bone. Therefore, count on big eaters having two thighs.

And for lighter meat eaters, including children, usually one chicken thigh per person should be enough.

Chicken thighs are easier to cook. Even if they reach an internal temperature of 180 degrees, they’ll still be juicy.

Left over thigh meat when warmed is still juicy and tender.

According to Taste Asian Food – Asian chef’s prefer chicken thigh over breast meat and they say that chicken thigh meat is the most common cut of chicken used in Asian recipes because the meat is juicier and more tender than chicken breast meat.

So on your next trip to the market, get a package of chicken thighs and give yourself a head start on dinner, as this versatile cut of meat is flavor-packed and delicious.

Read more here about chicken breasts: Enhance Your Chicken Breasts With These Simple Maneuvers