Name: One-Pan Creamy Tuscan Chicken Thighs with Spinach & Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 27 min
Total time: 37 min
Cuisine: Italian
Ingredients: 4-6 chicken thighs boneless, skinless; 1/2 teaspoon salt; 1/4 teaspoon onion powder; 1/4 teaspoon garlic powder; 1/4 teaspoon black pepper; 1 tablespoon olive oil; 1 tablespoon sun-dried tomato oil (from jar); 2 tablespoons finely chopped shallot; 2 cloves garlic minced; 1/3 cup sun-dried tomato strips in oil; 2/3 cup low-sodium chicken broth; 2/3 cup heavy cream; 1/3 cup fresh shredded parmesan cheese; 1/2 teaspoon italian seasoning; 1/2 cup fresh baby spinach leaves tightly packed; 6 fresh basil leaves roughly chopped; salt and black pepper to taste

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One-Pan Creamy Tuscan Chicken Thighs with Spinach & Sun-Dried Tomatoes is an inviting and hearty dish that brings the warm flavors of Italy straight to your kitchen. This delectable recipe features tender chicken thighs seared to a golden perfection, then bathed in a luxurious creamy sauce bursting with vibrant sun-dried tomatoes and fresh spinach. Each bite is a harmonious balance of rich flavors and comforting textures, making it an instant favorite for any dinner table.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make One-Pan Creamy Tuscan Chicken Thighs with Spinach & Sun-Dried Tomatoes
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
One-Pan Creamy Tuscan Chicken Thighs with Spinach & Sun-Dried Tomatoes

One-Pan Creamy Tuscan Chicken Thighs with Spinach & Sun-Dried Tomatoes

I first discovered this delightful recipe during a chilly evening craving something comforting yet special. The combination of silky cream, robust chicken, and the zing of sun-dried tomatoes struck a perfect chord. Not only is this meal a cinch to prepare, but it also goes easy on the budget, making it a fantastic option for busy weeknights or cozy gatherings. I encourage you to give it a try—it’s a dish that will warm your heart and impress your loved ones!

Why You’ll Love This Recipe

Simple & Quick: In just about 37 minutes from prep to plate, you can enjoy a delicious dish.
Irresistible Flavor: The marriage of creamy sauce with sun-dried tomatoes creates a flavor profile that’s rich and satisfying.
Eye-Catching Appeal: The vibrant colors of spinach and sun-dried tomatoes make this dish truly Instagram-worthy!
Flexible Serving: Serve it over pasta, mashed potatoes, or with a fresh loaf of bread for a perfect meal any night of the week.
Diet-Friendly Options: Easily adaptable for gluten-free diets with the right pasta choice.

Ingredients You’ll Need

4-6 boneless, skinless chicken thighs: These are juicy and flavorful, creating a satisfying main dish that cooks evenly.
1/2 teaspoon salt: Enhances the natural flavor of the chicken. Feel free to adjust to your taste.
1/4 teaspoon onion powder: Adds subtle sweetness and depth to the seasoning.
1/4 teaspoon garlic powder: Provides an aromatic experience that pairs wonderfully with the dish.
1/4 teaspoon black pepper: For a slight kick that balances the creaminess of the sauce.
1 tablespoon olive oil: A healthy fat for cooking that adds flavor; you can substitute with avocado oil if needed.
1 tablespoon sun-dried tomato oil (from jar): This oil infuses the dish with a rich, tangy essence reminiscent of Mediterranean cuisine.
2 tablespoons finely chopped shallot: Offers a sweeter onion flavor that enhances the overall depth of the sauce.
2 cloves garlic, minced: Fresh garlic lends a robust flavor that is a key component in many Italian dishes.
1/3 cup sun-dried tomato strips in oil: These add concentrated tomato flavor, texture, and a slight chewiness perfect for the sauce.
2/3 cup low-sodium chicken broth: Creates the base of your sauce and keeps it from being overly salty; homemade or store-bought works well here.
2/3 cup heavy cream: This is what gives the sauce its luscious, creamy texture; you can swap it with coconut cream for a dairy-free option.
1/3 cup fresh shredded parmesan cheese: Adds richness and depth; freshly grated is best for melting.
1/2 teaspoon Italian seasoning: A blend of herbs that embodies the flavors of classic Italian cooking.
1/2 cup fresh baby spinach leaves, tightly packed: For a pop of green and nourishment, spinach ensures the dish feels balanced.
6 fresh basil leaves, roughly chopped: The bright, aromatic touch of fresh basil elevates the dish, making it feel extra special.
Salt and black pepper to taste: Essential for final adjustments, ensuring a well-rounded flavor.

How to Make One-Pan Creamy Tuscan Chicken Thighs with Spinach & Sun-Dried Tomatoes

Season the chicken: Start by seasoning your chicken thighs with onion powder, garlic powder, salt, and black pepper. Ensure each piece is evenly coated for maximum flavor.

Sear the chicken: In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of the sun-dried tomato oil over medium-high heat. Then, add the seasoned chicken thighs, searing for approximately 4 minutes on each side until they are golden brown and reach an internal temperature of 165 degrees F. This step locks in flavor and ensures crispy skin.

Cook the chicken: Once the chicken is fully cooked, transfer it to a plate and cover it to keep warm. This resting period allows the juices to redistribute, keeping the chicken moist.

Cook the shallot: In the same pan, add the finely chopped shallot. Cook until it’s soft, around 3 minutes, stirring occasionally to prevent burning.

Add garlic and tomatoes: Stir in the minced garlic and sauté for an additional 20-30 seconds until fragrant. Then add the sun-dried tomato strips, cooking for another minute to enrich the flavor.

Pour in the chicken broth: Carefully pour in 2/3 cup of low-sodium chicken broth, scraping the browned bits off the bottom of the pan. Let the broth simmer for about 2 minutes to deepen the flavor.

Incorporate the cream and cheese: Next, stir in 2/3 cup of heavy cream, 1/3 cup of fresh shredded parmesan cheese, 1/2 teaspoon of Italian seasoning, and a pinch of salt and black pepper to taste. Gently simmer the mixture over medium-low heat for 2-3 minutes while stirring often, adjusting seasonings as needed. The sauce should be thickening and creamy.

Add the spinach and basil: Stir in the baby spinach and chopped basil leaves until they wilt just slightly. This vibrant addition brings freshness and color to your sauce.

Return the chicken: Place the golden chicken back into the skillet, spooning the sauce generously over the top. Allow it to cook for an additional 1-2 minutes to meld flavors together.

Serve and enjoy: Serve your One-Pan Creamy Tuscan Chicken Thighs hot, over al dente pasta, fluffy mashed potatoes, or with crusty bread to soak up that incredible sauce.

Storing & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. This dish can also be frozen for up to 3 months—just be sure to let it cool completely before transferring it to a freezer-safe container. When you’re ready to enjoy it again, reheat gently in a skillet over medium heat until warmed through, or in the microwave at medium power. Just a heads-up, the texture may change slightly upon reheating, so stirring in a splash of cream or broth can help refresh the sauce.

Chef’s Helpful Tips

Avoid overcooking the chicken; using a meat thermometer for an internal temperature of 165 degrees F ensures juiciness.
For an extra depth of flavor, consider marinating the chicken thighs in olive oil, garlic, and herbs for a few hours before cooking.
Use fresh herbs rather than dried ones whenever possible; they pack a stronger flavor and aroma.
If the sauce gets too thick, simply thin it with a bit of chicken broth or cream to reach your desired consistency.
Consider making a double batch. It’s just as delightful the next day, making your meal prep a breeze!

One-Pan Creamy Tuscan Chicken Thighs with Spinach & Sun-Dried Tomatoes is a comforting meal that is both uncomplicated and spectacular. Its creamy, rich sauce combined with the bright flavors of fresh herbs and vegetables transforms simple chicken thighs into a delightful feast. You can play around with different herbs or even add other veggies for a personal touch. I hope you enjoy every warm, savory bite!

Recipe FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts can be used in place of thighs. They will cook a bit faster, so keep an eye on them and check for that internal temperature of 165 degrees F to avoid dryness.

Can I make this dish dairy-free?

Yes! Substitute the heavy cream with coconut cream or cashew cream, and use dairy-free cheese instead of parmesan to make it fully dairy-free.

What should I serve with this chicken?

This dish pairs beautifully with pasta, mashed potatoes, or even a light salad. You can also serve it with crusty bread for soaking up the sauce.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for 3-4 days. For freezing, allow it to cool completely before placing it in a freezer-safe container where it can stay up to 3 months.

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One-Pan Creamy Tuscan Chicken Thighs with Spinach & Sun-Dried Tomatoes

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Author: Peter
Prep Time: 10 minutes
Cook Time: 27 minutes
Total Time: 37 minutes
Yield: 4 servings 1x
Category: One Pot
Method: Stovetop
Cuisine: Italian

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Description

One-Pan Creamy Tuscan Chicken Thighs with Spinach & Sun-Dried Tomatoes offers a delightful blend of flavors in an easy, comforting meal. With tender chicken, rich cream, and zesty sun-dried tomatoes, this dish is perfect for a quick weeknight dinner or a cozy meal with loved ones.

Ingredients

Scale

4–6 chicken thighs boneless, skinless
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 tablespoon olive oil
1 tablespoon sun-dried tomato oil (from jar)
2 tablespoons finely chopped shallot
2 cloves garlic minced
1/3 cup sun-dried tomato strips in oil
2/3 cup low-sodium chicken broth
2/3 cup heavy cream
1/3 cup fresh shredded parmesan cheese
1/2 teaspoon italian seasoning
1/2 cup fresh baby spinach leaves tightly packed
6 fresh basil leaves roughly chopped
salt and black pepper to taste

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Instructions

Season the chicken thighs with onion powder, garlic powder, salt, and pepper.
In a large skillet, heat the olive oil and reserved sun-dried tomato oil over medium-high heat.
Sear the chicken thighs for 4 minutes on each side until golden brown and cooked to an internal temperature of 165°F.
Once fully cooked, transfer the chicken to a plate and cover to keep warm.
To make the Tuscan sauce, cook the shallot in the pan until soft for about 3 minutes.
Stir in the garlic and sauté for 20-30 seconds, then add the sun-dried tomato strips for another minute.
Pour in the low-sodium chicken broth, scraping down the browned bits, and let it simmer for 2 minutes.
Next, stir in the cream, parmesan cheese, Italian seasoning, and a little salt and pepper to taste.
Gently simmer on medium-low heat for 2-3 minutes while stirring often. Taste and adjust seasonings if necessary.
Add the spinach and chopped basil until wilted.
Return the cooked chicken to the pan, spooning the sauce over top, and cook for an additional 1-2 minutes.
Serve hot over pasta, mashed potatoes, or with crusty bread to enjoy the sauce!

Notes

For a lighter dish, substitute heavy cream with half-and-half or a plant-based alternative.
Feel free to adjust the amount of garlic or add more herbs to personalize the flavor.
This dish pairs wonderfully with a side of roasted vegetables or a simple salad.