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Creamy Tuscan Chicken Thighs

Juicy chicken thighs seared to perfection and simmered in a rich, creamy garlic Parmesan sauce with sun-dried tomatoes and spinach. A comforting Tuscan-inspired dinner made in one skillet!
Cook Time 10 minutes
25 minutes
Total Time 35 minutes
Course Dinner, Main Course
Cuisine American, Italian
Servings 4
Calories 460 kcal

Ingredients
  

  • 6 bone-in skin-on chicken thighs
  • Salt and black pepper to taste
  • 1 tsp Italian seasoning
  • 1 tbsp olive oil
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • ½ cup chicken broth
  • ½ cup grated Parmesan cheese
  • ¾ cup sun-dried tomatoes drained and sliced
  • cups fresh spinach
  • 1 tsp cornstarch optional, for thickening
  • 1 tbsp butter optional, for richness

Instructions
 

  • Season chicken thighs with salt, pepper, and Italian seasoning.
  • In a large skillet, heat olive oil over medium-high heat. Sear chicken skin-side down until golden and crispy, about 6–8 minutes. Flip and cook 4–5 more minutes. Remove and set aside.
  • Reduce heat to medium. Add minced garlic and sauté for 1 minute.
  • Pour in chicken broth and stir, scraping up browned bits from the bottom.
  • Stir in heavy cream and Parmesan cheese. Simmer until slightly thickened, about 3–4 minutes.
  • Add sun-dried tomatoes and spinach. Cook until spinach is wilted.
  • Return chicken to the pan. Cover and simmer on low heat for 10–15 minutes, or until chicken reaches 165°F.
  • Serve hot with sauce spooned over top.

Notes

For a thicker sauce, mix 1 tsp cornstarch with 2 tsp water and stir in before simmering.
Boneless thighs can be used for a quicker cook time.
Store leftovers in the fridge for up to 3 days.
Reheat gently on the stovetop with a splash of cream or broth.
Keyword Chicken with Spinach, Creamy Tuscan Chicken Thighs, Garlic Chicken, One Skillet Dinner, Sun-dried Tomato Chicken