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 boneless, skinless chicken thighs; 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 a dish that beautifully combines succulent chicken thighs with the robust flavors of a creamy Tuscan sauce. This delightful recipe features vibrant sun-dried tomatoes and fresh spinach, bringing an Italian twist that feels both warm and inviting. The charm of this recipe lies not just in its creamy texture but also in the rich, harmonious flavors that meld together in one pan, making it a cooking dream for both novice and seasoned chefs alike.

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 stumbled upon this recipe during a cozy dinner gathering with friends. The ease of preparation and the delightful aroma as it cooked filled my kitchen with warmth, sparking a moment of nostalgia. Each bite was a journey through the Mediterranean, thanks to a few simple ingredients that transform into a restaurant-quality dish. Whether you’re hosting a dinner party or simply craving comfort food on a weeknight, this dish is a crowd-pleaser that never disappoints.

Why You’ll Love This Recipe

Simple & Quick: Ready in under 40 minutes, it’s perfect for a weeknight meal.
Irresistible Flavor: Creamy, savory, and slightly tangy, it bursts with Italian flair.
Eye-Catching Appeal: The vibrant colors make it a stunning centerpiece for any table.
Flexible Serving: Enjoy it with pasta, rice, or even crusty bread for mopping up that delicious sauce.
Diet-Friendly Options: Easily adaptable for gluten-free diets with simple substitutions.

Ingredients You’ll Need

4-6 boneless, skinless chicken thighs: Tender and juicy, they cook quickly and absorb flavors beautifully.
1/2 teaspoon salt: Enhances flavor; you can adjust to taste based on your dietary needs.
1/4 teaspoon onion powder: Adds a subtle sweetness and depth.
1/4 teaspoon garlic powder: Offers a savory, aromatic element.
1/4 teaspoon black pepper: For a touch of warmth and spice.
1 tablespoon olive oil + 1 tablespoon sun-dried tomato oil: The combination provides a rich base and enhances the overall flavor.
2 tablespoons finely chopped shallot: Offers a mild onion flavor, perfect for the sauce.
2 cloves garlic, minced: Fresh garlic delivers aromatic complexity.
1/3 cup sun-dried tomato strips in oil: Packed with concentrated flavor; substitute with fresh tomatoes if necessary but adjust cooking time.
2/3 cup low-sodium chicken broth: Keeps the dish moist and enhances the sauce’s depth.
2/3 cup heavy cream: Adds richness and creaminess; for a lighter version, use half-and-half.
1/3 cup fresh shredded Parmesan cheese: Melts beautifully and adds a nutty flavor; substitute with nutritional yeast for a dairy-free option.
1/2 teaspoon Italian seasoning: A fragrant blend of herbs that complements the dish.
1/2 cup fresh baby spinach leaves, tightly packed: Adds nutritional value and color; can be replaced with kale or Swiss chard.
6 fresh basil leaves, roughly chopped: Fresh basil elevates the dish with its sweet, aromatic flavor.
Salt and black pepper, to taste: Always adjust seasonings according to your taste preference.

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

Season the Chicken: Begin by seasoning the chicken thighs with 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. This step ensures the chicken is flavorful from the inside out.

Sear the Chicken: Heat 1 tablespoon olive oil and 1 tablespoon sun-dried tomato oil in a large skillet over medium-high heat. Once hot, carefully place the seasoned chicken thighs in the pan. Sear for about 4 minutes on each side until they’re golden brown and reach an internal temperature of 165 degrees F. This browning adds rich flavor and builds a delicious crust.

Keep Warm: Once cooked, transfer the chicken to a plate and cover it lightly with foil to keep warm. This resting period allows the juices to redistribute, making the chicken even juicier.

Cook the Shallot: In the same skillet, reduce the heat to medium and add the chopped shallot. Sauté for about 3 minutes until it becomes soft and translucent. The shallot’s sweetness will intensify and add depth to the sauce.

Sauté the Garlic and Tomatoes: Stir in 2 minced garlic cloves and cook for another 20-30 seconds until fragrant. Then, add the sun-dried tomato strips, stirring for an additional minute to release their flavors.

Deglaze with Broth: Pour in 2/3 cup of low-sodium chicken broth, scraping up any brown bits from the bottom of the skillet. This is where much of the flavor lies! Let the mixture simmer for 2 minutes, allowing the broth to reduce slightly.

Create the Creamy Sauce: Lower the heat and stir in 2/3 cup heavy cream, followed by 1/3 cup fresh shredded Parmesan cheese, and 1/2 teaspoon Italian seasoning. Sprinkle a little salt and black pepper to taste. Gently simmer over medium-low heat for 2-3 minutes, stirring often to ensure everything is combined beautifully. Adjust the seasonings based on your preference.

Add Spinach and Basil: Fold in 1/2 cup fresh baby spinach leaves and 6 roughly chopped basil leaves. Watch as the spinach wilts and adds a touch of color and freshness to the sauce.

Return Chicken to the Pan: Nestle the seared chicken thighs back into the skillet, spooning the creamy sauce over the top. Let it cook for an additional 1-2 minutes to warm everything through. The chicken soaks up that luscious sauce, making every bite irresistible.

Serve Hot: Plate it up and enjoy this One-Pan Creamy Tuscan Chicken Thighs with Spinach & Sun-Dried Tomatoes over pasta, mashed potatoes, or crusty bread. You’ll want every last bit of the creamy sauce!

Storing & Reheating

You can store any leftovers in an airtight container in the refrigerator for about 3-4 days. If you need to keep it for longer, consider freezing it in a freezer-safe container for up to 3 months. When reheating, simply warm it gently on the stove over low heat, adding a splash of chicken broth or cream as needed to revive the sauce’s texture. Keep in mind that the spinach may soften, but the flavors will still be delightful!

Chef’s Helpful Tips

Avoid overcrowding the pan when searing the chicken to ensure even cooking and a nice sear.
Always let the cream come to a gentle simmer; boiling can cause it to separate.
If your sauce is too thick, a bit of additional chicken broth can help loosen it up.
For an extra flavor boost, try adding a splash of white wine to deglaze the pan along with the broth.
This dish is a fantastic make-ahead option; just reheat gently before serving.

One-Pan Creamy Tuscan Chicken Thighs with Spinach & Sun-Dried Tomatoes is sure to become a staple in your home. Each bite is a wonderful experience, balancing richness with the freshness of herbs. Don’t hesitate to add your own touches or serve it in new ways. Enjoy the process of cooking and the delightful reward that comes with it!

Recipe FAQs

Can I use chicken breast instead of thighs?

Absolutely! If you prefer chicken breast, just keep in mind that they may cook a bit faster. Ensure they reach an internal temperature of 165 degrees F, just like the thighs.

Is there a vegetarian option for this recipe?

You can easily make a vegetarian version by replacing the chicken with hearty vegetables, such as sliced portobello mushrooms or zucchini, and using vegetable broth instead of chicken broth. The base flavors will still shine through!

How can I make this recipe spicier?

If you love a bit of heat, consider adding red pepper flakes to the sauce while it simmers, or serve the finished dish with sliced fresh chili peppers for a spicy kick.

Can I freeze the sauce?

While it’s best to freeze the chicken separately to maintain the texture, you can freeze the sauce on its own for up to three months. Just make sure to allow it to cool completely before packing it into containers. When thawing, gently reheat and add a splash of cream to refresh the texture.

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

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

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Description

One-Pan Creamy Tuscan Chicken Thighs with Spinach & Sun-Dried Tomatoes offers a rich and satisfying meal filled with robust flavors. This dish combines tender chicken thighs, vibrant spinach, and sun-dried tomatoes in a creamy sauce, making it ideal for a quick weeknight dinner or a cozy weekend feast.

Ingredients

Scale

4–6 boneless, skinless chicken thighs
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 olive oil and sun-dried tomato oil over medium-high heat.
Sear the chicken thighs for 4 minutes per side until golden brown and cooked to an internal temperature of 165°F.
Transfer the chicken to a plate, cover, and keep warm.
In the same pan, cook the shallot for about 3 minutes until soft.
Add garlic and sauté for 20-30 seconds, followed by the sun-dried tomato strips for another minute.
Pour in chicken broth, scraping down any browned bits, and simmer for 2 minutes.
Stir in cream, parmesan cheese, Italian seasoning, and adjust salt and pepper to taste. Simmer over medium-low heat for 2-3 minutes, adjusting seasonings as necessary.
Incorporate spinach and chopped basil until wilted.
Return the chicken to the pan, spooning the sauce over it. Cook for an additional 1-2 minutes.
Serve hot over pasta, mashed potatoes, or with fresh, crusty bread.