This Creamy Tuscan Chicken Recipe has been sponsored by Safeway. All thoughts and opinions are my own.
This one-pan Creamy Tuscan Chicken is made with tender, juicy chicken thighs simmered in a mouthwatering sun-dried tomato and spinach cream sauce. On the table in just 30 minutes, the whole family will love this easy and delicious weeknight dinner recipe.
Easy Chicken Dinner Idea
This delicious Tuscan chicken is, hands down, one of the most incredible chicken recipes you’ll ever make! It’s made with seasoned chicken thighs smothered in a luscious cream sauce and cooks in just 30 minutes.
What is Tuscan chicken? Well, original versions of this creamy, delicious recipe were originally inspired by the Olive Garden (an American restaurant chain).
After Safeway sent me a box filled with yummy O Organics® pantry-essentials, Lipton Tea, and Best Foods Mayonnaise, I felt inspired to make my own version of this popular chicken recipe.
The secret, stand-out ingredient? O Organics® Sun-Dried Tomato Pesto
Anyway, you are going to love this recipe! It’s,
- super easy
- filled with simple ingredients
- extra flavorful
- and cooks up in one pan!
Let’s make it!
- salt and black pepper
- Italian seasoning
- olive oil
- fresh thyme
- low-sodium chicken broth
- O Organics® Sun-Dried Tomato Pesto
- heavy cream
- sun-dried tomatoes
- fresh spinach
- parmesan cheese
You can find all of these ingredients (and everything in the box pictured above, including yummy Lipton tea and everyone’s favorite Bestfoods Mayonnaise) at your local Safeway Store. Shop in-store or online, for pick-up or delivery!
- O Organics® is sold exclusively at Safeway and is perfect for anyone trying to eat and shop organic. With purity you can trust, O Organics® products are delicious, 100% USDA-certified organic products all sold at a great value.
How to Make Creamy Tuscan Chicken
(Full ingredients and instructions are in the recipe card below)
1. Prepare the chicken.
Transfer the chicken thighs to a clean plate and pat dry with paper towels. Generously season both sides with salt, black pepper, and Italian seasoning.
- TIP: You may also season your chicken with a little paprika, garlic powder, or onion powder.
2. Sear and cook the chicken.
Heat the olive oil in a large skillet set over medium-high heat. Add the chicken thighs, skin-side down, and sear until golden brown, approximately 3 minutes.
Flip each chicken thigh over and sear the other side for 3 minutes or so.
Reduce heat to medium/medium-low and cover the pan with a tight-fitting lid.
Continue to cook the chicken until the internal temperature registers 160°F as measured with a digital meat thermometer, approximately 15 minutes.
- NOTE: if you prefer crispy chicken skin, see the section below.
3. Remove chicken.
Remove chicken to a clean plate and set aside.
4. Prepare the sun-dried tomato cream sauce.
Return the skillet to medium heat. Add the onion and cook, stirring occasionally, for 2-3 minutes or until just starting to soften. Add the garlic and fresh thyme. Continue to cook for 1 minute more.
- TIP: If there are leftover charred bits stuck to your pan, deglaze with a tablespoon or two of water, chicken broth, or dry white wine. But don’t toss out those charred bits! They add loads of yummy flavor to your sauce.
Add in the chicken broth, sundried tomato pesto, roughly chopped sundried tomatoes, and spinach to the onions. Mix well to combine and cook until the spinach has wilted (approximately 1 minute).
Stir in the heavy cream and bring to a gentle simmer. Sprinkle with parmesan cheese and additional salt, to taste.
5. Return the chicken.
Nestle the cooked chicken thighs into the simmering cream sauce. Cook everything, all together, for 2 minutes, or until the chicken is heated through.
Recipe Notes & Tips
- Bone-in, skin-on chicken thighs will require the longest cooking time (when compared to boneless chicken). Save time by cooking boneless skinless chicken thighs, chicken tenders, or large chicken breasts that have been sliced in half lengthwise (to create cutlets).
- Always use an instant-read thermometer to ensure that your chicken is fully cooked to 165F.
- If you don’t care for whole sun-dried tomatoes, swap them for fresh grape or cherry tomatoes. You’ll want to add about 1 cup.
- Can you swap the heavy cream for something lighter like whole milk or half-and-half? Yes, however, I do not recommend it. Using milk or cream that is lower in fat is more likely to separate or curdle when exposed to high heat (or acidic foods) and ultimately doesn’t taste as good.
How to get crispy chicken skin?
- Preheat oven to 400F.
- Pat your chicken thighs dry with a paper towel and season with salt, pepper, and Italian seasoning.
- Sear both sides of your chicken thighs in a large oven-safe skillet (cast-iron skillets are great for this sort of thing) until golden brown. Transfer skillet to the oven.
- Bake until the internal temperature of your chicken registers 160°F.
You may prepare the sun-dried tomato cream sauce as the chicken cooks, or wait until the chicken is removed from the oven, set aside to a clean plate, and continue with the instructions as written.
How to Serve Creamy Tuscan Chicken
Anything that absorbs or you can dip into the delicious, creamy sauce is a guaranteed winner. My personal favorites include fluffy quinoa, nutty farro, mashed potatoes, garlic bread, or cooked pasta. It’s also great with a side of fresh greens or roasted veggies.
More Easy Chicken Recipes,
If you try making this Creamy Tuscan Chicken Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
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Creamy Tuscan Chicken Recipe
For the Chicken
For the Cream Sauce
- 1/2 onion (minced)
- 5 cloves garlic (minced)
- 1 tsp fresh thyme
- 1 cup low-sodium chicken broth
- 3 tbsp O Organics® sundried tomato pesto
- 1 cup heavy cream
- 1/2 cup sundried tomatoes (roughly chopped)
- 1 large bunch fresh spinach
- 1/4 cup Parmesan cheese (shredded)
- O Organics® quick-cook quinoa (for serving)
- Transfer chicken thighs to a clean plate and pat dry with a paper towel. Generously season both sides with salt, black pepper, and Italian seasoning.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs, skin-side down, and sear until golden brown, approximately 3 minutes. Turn over and sear the other side for 3 minutes. Reduce heat to medium and cover the pan with a tight-fitting lid.
- Continue to cook the chicken until the internal temperature registers 160°F as measured with a digital meat thermometer, approximately 15 minutes.
- Remove chicken to a clean plate and set aside.
- Return the skillet to medium heat. Add the onion and cook, stirring occasionally, for 2-3 minutes or until just starting to soften. Add the garlic and fresh thyme. Continue to cook for 1 minute more.
- Add the chicken broth, sundried tomato pesto, roughly chopped sundried tomatoes, and fresh spinach. Mix well to combine with the minced onions. Add the heavy cream and bring to a simmer. Sprinkle with parmesan cheese and salt, to taste.
- Nestle the cooked chicken thighs into the simmering cream sauce. Cook everything, all together, for 2 minutes, or until chicken is heated through.
- Serve with your favorite sides (like quinoa, cooked pasta, or farro) and garnish with fresh thyme and red chili flakes, if desired.
- For a faster cook time, use boneless, skinless chicken thighs, boneless skinless chicken breasts that have been cut in half lengthwise, or chicken cutlets. Always check to make sure your chicken is fully cooked by using a digital meat thermometer.
- Keep leftovers stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for approximately 1 minute, or until reheated.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)