Creamy Tuscan Chicken Thighs (An Easy One-Pan Dinner)
Servings 4 servings
Calories 527kcal
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.
- In a 12 inch cast iron skillet (or large pan), heat olive oil over medium heat.
- 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.
- Pour in the heavy cream. Then stir in sun-dried tomatoes and parmesan cheese. Simmer, stirring occasionally, until slightly thickened.
- Add the fresh spinach and cook for a few minutes until wilted.
- 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.
Nutrition
Serving: 1 serving | Calories: 527kcal | Carbohydrates: 11g | Protein: 41g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 237mg | Sodium: 685mg | Potassium: 1051mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2541IU | Vitamin C: 11mg | Calcium: 238mg | Iron: 3mg