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Some dinners feel just a little bit fancy, even when they come together with very little effort. This creamy Tuscan chicken is exactly that kind of meal. Juicy, tender chicken thighs simmer in a rich garlic cream sauce with sun-dried tomatoes, spinach, and parmesan, all in one pan and on the table in about 30 minutes.
It’s the kind of dinner that quietly makes its way into the weekly rotation—the one everyone asks for again—and you won’t mind one bit because it’s simple, reliable, and made with ingredients you probably already have on hand.
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Why You’ll Love This Creamy Tuscan Chicken
It’s rich, comforting, and super simple to prepare. It uses all pantry staple ingredients and can be made with chicken thighs or chicken breasts (use whatever you have). It’s a great option for weeknight dinners or even casual entertaining (because it looks fancy, haha).
Step-By-Step Instructions
- Pat the chicken thighs dry and trim any excess fat. Season both sides of the thighs with salt and pepper.
- Heat the olive oil in a 12″ cast iron skillet (or large pan) over medium heat. Add the chicken thighs and cook for 5–7 minutes per side, until golden and cooked through. Remove from the pan and set aside.
- In the same skillet, add the garlic and cook for about 30 seconds or so, just until fragrant.
- Pour in the heavy cream. Then stir in the sun-dried tomatoes and parmesan cheese. Let the sauce simmer for 2–3 minutes until it begins to thicken slightly.
- Stir in the fresh spinach and cook for a few minutes, until wilted.
- Add the chicken thighs back to the skillet and spoon the sauce over them. Let everything simmer together for 3–4 minutes so the flavors come together.
- Serve warm with pasta, rice, mashed potatoes, fresh green salad, or crusty bread.
12″ Cast Iron Skillet
This cast iron skillet with dual handles heats evenly and goes from stove to oven with ease. Perfect for everyday cooking and baking.
Recipe Tips & Notes
- Don’t overcrowd the pan. I like to use a large 12″ skillet to give the thighs a little space so they sear properly. You can cook them in batches if needed.
- Let the chicken rest briefly. After searing, letting the chicken sit for a few minutes helps keep it juicy when returned to the sauce.
- Use the browned bits (don’t wipe the pan). Those golden bits left in the skillet add a lot of flavor to the sauce—this is where the richness comes from.
- Adjust the sauce as needed. If the sauce feels too thick, add a splash of chicken broth or cream. If it’s too thin, let it simmer a minute longer.
- Taste before serving. Parmesan adds saltiness, so always taste the sauce before adding extra salt.
Storage & Reheating Instructions
Store leftover Tuscan chicken in an airtight container for 3–4 days. To reheat, warm it gently on the stovetop or microwave until heated through. You may need to add a splash of cream or broth to loosen the sauce.
Creamy Tuscan Chicken Thighs (An Easy One-Pan Dinner)
Equipment
Ingredients
- 6 chicken thighs (may substitute 4 chicken breasts, pounded thin)
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 1 TBS olive oil
- 3 tsp garlic (minced or 3 cloves of garlic, chopped)
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes (chopped)
- 1/2 cup parmesan cheese (grated)
- 2 cups fresh spinach
Instructions
- Pat the chicken thighs dry and season with salt and pepper.6 chicken thighs, 1/2 tsp sea salt, 1/2 tsp pepper
- In a 12 inch cast iron skillet (or large pan), heat olive oil over medium heat.1 TBS olive oil
- Once hot, add the chicken thighs and cook for 5–7 minutes per side, until golden and cooked through. Then remove them from the skillet.
- Add the garlic to the pan and cook for 30 seconds.3 tsp garlic
- Pour in the heavy cream. Then stir in sun-dried tomatoes and parmesan cheese. Simmer, stirring occasionally, until slightly thickened.1 cup heavy cream, 1/2 cup sun-dried tomatoes, 1/2 cup parmesan cheese
- Add the fresh spinach and cook for a few minutes until wilted.2 cups fresh spinach
- Return chicken to the skillet and spoon sauce over the top. Simmer the whole dish for a few minutes. Serve with pasta, rice, mashed potatoes, fresh green salad, or crusty bread.
- Store creamy Tuscan chicken in an airtight container for 3-4 days. Reheat on the stovetop or in the microwave, adding a little chicken broth or heavy cream to loosen up the sauce if needed.
Notes
- Chicken thighs stay more tender and flavorful than chicken breasts, but you can use 4 chicken breasts, pounded thin if you prefer.
- If the sauce becomes too thick, add a splash of chicken broth or cream to loosen it back up.
- Use freshly grated parmesan, so it melts smoothly into the sauce.