This Creamy Tuscan Chicken is a one-pan dish packed with flavor and can be made and served in just 40 minutes . This meal is delicious, impressive, and filling, featuring chicken thighs with perfectly crisped skin, sun-dried tomatoes, and spinach in a creamy sauce.
You’ll love this dish if you enjoy chicken recipes featuring chicken thighs like this Chicken With Creamy Mushroom Sauce and this Chicken Thighs With Artichoke Hearts .
Tuscan chicken is a delicious and rustic dish originating from the Tuscany region in Italy. It includes chicken cooked in a flavorful sauce made with garlic, sun-dried tomatoes, spinach, and cream, resulting in a savory and comforting meal.
This impressive one-skillet dish is perfect for a restaurant-worthy meal.
Serve on its own or with a side dish. Either way, you’ll have a flavorful and filling dish ready and on the table in less than an hour.
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Why you’ll love this recipe
A one-pan recipe, which means less clean-up after cooking.
Can be made and served in 40 minutes .
Low-carb , keto-friendly , and gluten-free .
Ingredients
Skin-on, bone-in chicken thighs
Ghee or unsalted butter
Low-sodium chicken broth
Onion
Jarred sun-dried tomatoes in olive oil
White wine (optional)
Fresh garlic
Italian seasoning
Salt
Pepper
Grated Parmesan cheese
Heavy whipping cream
Fresh baby spinach
(Need ingredient substitution suggestions? See that section below for my recommendations. )
How to make this creamy Tuscan chicken recipe
This is an overview of the recipe’s instructions. The full instructions can be found in the recipe card at the bottom of this post.
De-Bone Chicken Thighs: Start by de-boning your chicken thighs. If some of the thighs are quite thick, transfer them to a storage bag, and, using a rolling pin or a meat mallet, roll or pound them a few times to flatten them so they cook evenly.
Recipe Tip: Follow this method to de-bone your chicken thighs . You can use boneless chicken thighs to avoid the hassle of de-boning your chicken. I’ve often found that bone-in thighs are the more affordable option, so keep that in mind when you’re shopping.
Crisp Chicken Skin: In a large skillet over medium heat, melt 2 Tablespoons of ghee or unsalted butter. Once melted, add the chicken thighs skin-side down, increase heat to high, and cook for 2 minutes before reducing heat back to medium and cooking until the skin has crisped up, about 1-2 minutes.
Recipe Tip: Grease may splatter while you’re cooking the chicken. I use a splatter guard to avoid a mess on my stovetop while they cook.
Cook Chicken: Flip the chicken over and cook until the chicken is cooked to an internal temperature of 165 degrees F, about 10-13 minutes. Transfer cooked chicken from the skillet to a plate, loosely cover the plate with foil, set aside, and allow the chicken to rest. Do not discard cooking fat from the skillet.
Recipe Tip: Use a meat thermometer to check the temperature of the chicken as it cooks. Once it reaches 165 degrees F, remove the chicken from the pan to ensure it is juicy, tender, and not overcooked.
Start Making Sauce: To the same skillet with cooking fat in it, over medium heat, add chicken broth, onion, sun-dried tomatoes, white wine (optional) , garlic, Italian seasoning, salt, and pepper. Bring the mixture to a slight boil, stir, then reduce heat to low to simmer the mixture. Simmer on low heat for 3 minutes before adding grated Parmesan, heavy cream, and the remaining 1 Tablespoon of ghee or unsalted butter.
Finish Making Sauce: Cook for an additional 3 minutes on low heat until the mixture thickens. Carefully taste test to check seasoning and, based on taste preferences, add more salt and/or pepper.
Final Steps: Add spinach and gently stir through until almost wilted, about 1 minute, before adding the cooked chicken back to the skillet and spooning the cream mixture atop the chicken.
Ingredient substitution suggestions
Skin-On, Bone-In Chicken Thighs: Chicken breasts will work just fine here, but the resulting dish will have less flavor as breasts are a leaner cut of meat. You can also use skinless and boneless chicken thighs.
Ghee: Unsalted butter can be substituted for ghee at a 1:1 ratio. I prefer ghee here because it leaves no milk solid sediment in the pan.
Low-Sodium Chicken Broth: Regular chicken broth will work, but you may need to lessen the amount of added salt, so keep that in mind when cooking.
Fresh Garlic: Use 2 teaspoons of jarred minced garlic instead.
Italian Seasoning: Make your own Italian seasoning by combining ~½ teaspoon each of dried basil, dried marjoram, dried oregano, dried rosemary, and dried thyme.
Grated Parmesan Cheese: Substitute shredded Parmesan cheese or shredded or grated Asiago cheese.
Fresh Baby Spinach: Use thawed and drained frozen spinach instead. Fresh arugula will also work.
Variations
Add in a handful of mushrooms and/or artichoke hearts for flavor, texture, and nutrient density. Start cooking these after you cook the chicken in the same pan. You can keep them in the pan as you make the sauce.
Sprinkle in some red pepper flakes for some added heat and flavor. Add these in when you add in the other seasonings to make the sauce and/or at the end to garnish the dish.
How to serve
Vegetables – Serve on top of cauliflower rice , mashed cauliflower , zucchini noodles , mashed potatoes , or spaghetti squash . Or, serve alongside broccoli or asparagus .
Rice – Serve atop or alongside white rice or jasmine rice .
Pasta – Serve atop or alongside penne pasta or egg noodles .
Bread – Pair with a slice of crusty bread .
FAQs
How should this creamy Tuscan chicken be stored?
Store in an airtight container in the refrigerator for up to 3 days. I would not suggest freezing this dish after cooking as thawing the cream sauce will yield a different texture than the recipe intended.
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Description
This Creamy Tuscan Chicken is a one-pan dish packed with flavor and can be made and served in just 40 minutes . This meal is delicious, impressive, and filling, featuring chicken thighs with perfectly crisped skin, sun-dried tomatoes, and spinach in a creamy sauce.
Ingredients
4 skin-on, bone-in chicken thighs (~14 oz once de-boned)
3 Tablespoons (39g ) ghee or unsalted butter, divided
1 cup (240 milliliters) low-sodium chicken broth
1 small onion (~60 grams ), thinly sliced
1/3 cup (65 grams) jarred sun-dried tomatoes in olive oil, drained and chopped
1/4 cup (2 fluid ounces) white wine (optional)
2 cloves fresh garlic, thinly sliced
1 Tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
2/3 cup (60 grams) grated Parmesan cheese
1/2 cup (120 milliliters) heavy whipping cream
2 cups (60 grams) fresh baby spinach
Cook Mode
Prevent your screen from going dark
Instructions
De-Bone Chicken Thighs: De-bone chicken thighs (see Note below for video instruction on how to do this) . Then, if some of the thighs are quite thick, transfer them to a storage bag, and, using a rolling pin or meat mallet, roll or pound them a few times to flatten so they cook evenly (see Note below for written instructions on how to do this) .
Crisp Chicken Skin: In a large skillet over medium heat, melt 2 Tablespoons of ghee or unsalted butter. Once melted, add chicken thighs skin-side down, increase heat to high, and cook for 2 minutes before reducing heat back to medium and cooking until skin is crisped, about 1-2 minutes.
Cook Chicken: Flip chicken over and cook until chicken is cooked to an internal temperature of 165 degrees F, about 10-13 minutes. Transfer cooked chicken from skillet to a plate, loosely cover plate with foil, set aside, and allow chicken to rest. Do not discard cooking fat from the skillet.
Start Making Sauce: To the same skillet with cooking fat in it, over medium heat, add chicken broth, onion, sun-dried tomatoes, white wine (optional) , garlic, Italian seasoning, salt, and pepper. Bring the mixture to a slight boil, stir, then reduce heat to low to simmer the mixture. Simmer on low heat for 3 minutes before adding grated Parmesan, heavy cream, and remaining 1 Tablespoon of ghee or unsalted butter.
Finish Making Sauce: Cook for additional 3 minutes on low heat until mixture thickens. Carefully taste test to check seasoning and, based on taste preferences, add more salt and/or pepper.
Final Steps: Add spinach and gently stir through until almost wilted, about 1 minute, before adding the cooked chicken back to the skillet and spooning the cream mixture atop the chicken.
Recipe Notes:
How To De-Bone Chicken Thighs: Follow this method to de-bone your chicken thighs . You can use boneless chicken thighs to avoid the hassle of de-boning your chicken. I’ve often found that bone-in thighs are the more affordable option, so keep that in mind when you’re shopping.
How To Flatten Chicken Thighs Into An Even Layer: Follow this method to pound chicken into an even layer properly .
Refrigerator Storage: Store in an airtight container in the refrigerator for up to 3 days. I would not suggest freezing this dish after cooking as thawing the cream sauce will yield a different texture than the recipe intended.
Keywords: creamy Tuscan chicken, Tuscan chicken thighs, bone-in chicken thighs, sun-dried tomatoes
The post Creamy Tuscan Chicken appeared first on Real Balanced .
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