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!
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
- 1½ 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.