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Best Creamy Tuscan Chicken Thighs One Skillet Recipe

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A rich and velvety cream sauce clings to seared chicken thighs, with sun-dried tomatoes and spinach, all made in one skillet for an easy, cozy weeknight dinner.

Ingredients

Scale
  • 4–6 bone-in, skin-on chicken thighs (about 2 lbs)
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • ½ cup sun-dried tomatoes in oil, drained and chopped
  • 1 cup heavy cream
  • ½ cup low-sodium chicken broth
  • ½ cup freshly grated Parmesan cheese
  • 1 teaspoon dried Italian seasoning
  • ¼ teaspoon red pepper flakes (optional)
  • 3 cups packed fresh spinach
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Pat the chicken thighs dry with paper towels. Season generously on both sides with salt and black pepper. Let sit at room temperature for about 10 minutes.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering. Place chicken thighs skin-side down in the hot oil. Cook undisturbed for 5-6 minutes until skin is deep golden brown and crispy. Flip and cook for another 3-4 minutes. Transfer to a plate and set aside.
  3. Reduce heat to medium. Add butter to the skillet. Once melted, add minced garlic and cook for 30 seconds, stirring constantly, until fragrant. Add chopped sun-dried tomatoes and cook for 1 minute.
  4. Pour in chicken broth, scraping up browned bits from the bottom of the pan. Let simmer for 1 minute. Reduce heat to low, slowly pour in heavy cream, stirring constantly. Add Italian seasoning and red pepper flakes (if using). Let simmer for 2-3 minutes until slightly thickened.
  5. Sprinkle in grated Parmesan cheese and stir until melted and smooth. Add fresh spinach in handfuls, stirring gently until wilted, about 1 minute.
  6. Return seared chicken thighs to the skillet, skin-side up, nestling them into the sauce. Spoon some sauce over the tops. Bring to a gentle simmer, cover, and cook on low for 15-20 minutes until chicken is cooked through (internal temperature 165°F).
  7. Remove from heat and let rest uncovered for 5 minutes. Garnish with fresh parsley and serve hot.

Notes

Pat chicken dry for best sear. Let chicken come to room temperature before cooking. Keep heat low after adding cream to prevent curdling. Grate your own Parmesan for a smooth sauce. Adjust sauce consistency with extra broth or cream if needed.

Nutrition

Keywords: creamy Tuscan chicken, one skillet chicken, chicken thighs, sun-dried tomato, spinach, parmesan, easy dinner, comfort food

Find it online: https://platebelle.com/best-creamy-tuscan-chicken-thighs-one-skillet-recipe/