Creamy Tuscan Chicken Recipe
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.
Servings: 6 servings
Calories: 575kcal
Ingredients
For the Chicken
- 6 bone-in skin-on chicken thighs - (see notes)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoon olive oil
For the Cream Sauce
- ½ onion - minced
- 5 cloves garlic - minced
- 1 teaspoon fresh thyme
- 1 cup chicken broth - low-sodium
- 3 tablespoon sundried tomato pesto
- 1 cup heavy cream
- ½ cup sundried tomatoes - roughly chopped
- 1 large bunch fresh baby spinach - or kale
- ¼ cup Parmesan cheese - plus more for serving
Instructions
- 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 crushed red pepper, if desired.
Notes
- This recipe is also fantastic with boneless skinless chicken thighs, chicken breast cutlets, or shrimp.
- For best results use full-fat heavy cream.
- Leftovers: 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
Calories: 575kcal | Carbohydrates: 12g | Protein: 30g | Fat: 46g | Saturated Fat: 17g | Cholesterol: 199mg | Sodium: 730mg | Potassium: 1014mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6170IU | Vitamin C: 22mg | Calcium: 172mg | Iron: 4mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.
Copyright © 2024 The Forked Spoon