Name: Creamy Tuscan Chicken Thighs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 6 bone-in, skin-on chicken thighs (about 1.5-2 pounds total); 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon paprika; 1 teaspoon garlic powder; 2 tablespoons olive oil (or oil from sun-dried tomatoes jar); 4 cloves garlic, minced; 1/2 cup sun-dried tomatoes in oil, drained and chopped; 1 teaspoon Italian seasoning; 1/2 cup chicken broth; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 2 cups baby spinach; Salt and pepper to taste (for sauce)

Description

Crispy chicken thighs simmer in a sun-dried tomato, spinach, and heavy cream sauce with garlic and herbs. Rich, Mediterranean-inspired flavors make this skillet meal feel indulgent yet low-carb. Ready in under 25 minutes.

Cultural Background

This dish draws inspiration from Tuscan and broader Italian culinary traditions that highlight simple, fresh ingredients such as garlic, sun-dried tomatoes, spinach, and olive oil central to the Mediterranean diet. Chicken has been part of Italian cuisine since at least the early centuries BC, with Etruscan influences in the Tuscany region emphasizing hearty, flavorful preparations. The specific creamy Tuscan chicken style is a modern American-Italian creation, popularized by restaurant chains like Olive Garden, blending traditional Italian elements with richer cream-based sauces for contemporary palates.

Recipe Info

PREP TIME: 10 minutes
COOK TIME: 20 minutes
TOTAL TIME: 30 minutes
SERVINGS: 4
DIFFICULTY: Easy

Ingredients

6 bone-in, skin-on chicken thighs (about 1.5-2 pounds total)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 teaspoon garlic powder
2 tablespoons olive oil (or oil from sun-dried tomatoes jar)
4 cloves garlic, minced
1/2 cup sun-dried tomatoes in oil, drained and chopped
1 teaspoon Italian seasoning
1/2 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 cups baby spinach
Salt and pepper to taste (for sauce)

Instructions

Pat the chicken thighs dry with paper towels and season both sides evenly with salt, pepper, paprika, and garlic powder.
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear for 5-7 minutes without moving until the skin is golden brown and crispy. Flip and sear the other side for 3-4 minutes. Remove the thighs to a plate and set aside.
Reduce heat to medium. Add the minced garlic to the skillet and cook for 30-60 seconds until fragrant, scraping up any browned bits from the bottom.
Stir in the chopped sun-dried tomatoes and Italian seasoning, cooking for another 1 minute.
Pour in the chicken broth to deglaze the pan, then add the heavy cream and Parmesan cheese. Stir until the cheese melts and the sauce is smooth and simmering gently.
Add the baby spinach and stir until it wilts, about 1-2 minutes. Season the sauce with additional salt and pepper if needed.
Return the seared chicken thighs to the skillet, nestling them skin-side up into the sauce. Simmer on medium-low for 8-10 minutes until the chicken reaches an internal temperature of 165°F and the sauce has thickened slightly.
Remove from heat and let rest for 2 minutes before serving to allow flavors to meld.

Tips

- Pat the chicken very dry before seasoning to ensure maximum crispiness on the skin during searing.
- Do not let the sauce boil vigorously after adding the cream and cheese, as it can separate; keep it at a gentle simmer.
- For a dairy-free version, substitute full-fat coconut milk for the heavy cream and nutritional yeast for the Parmesan.

Nutrition

Calories: 480
Protein: 29g
Carbs: 7g
Fat: 37g