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 plus 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

Jump to Recipe · Leave a Review

One-Pan Creamy Tuscan Chicken Thighs with Spinach & Sun-Dried Tomatoes is a dish that never fails to impress. Each bite reveals succulent chicken thighs bathed in a rich, creamy sauce punctuated by the tangy sweetness of sun-dried tomatoes and the freshness of spinach. The aromatic blend of garlic and shallots wafts through your kitchen, making it feel like you’ve been whisked away to a cozy Italian restaurant, all without the fuss.

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 still remember the first time I made this delightful recipe. Friends were visiting, and I wanted to serve something that felt special but didn’t require hours in the kitchen. As I cooked, the sauce reduced beautifully, creating a luscious coat around the chicken, and just like that, I had a gourmet meal ready in under 40 minutes. This One-Pan Creamy Tuscan Chicken is perfect for busy weeknights or impressing guests on special occasions.

Why You’ll Love This Recipe

Simple & Quick: Ready in just 37 minutes, this recipe is a breeze to whip up after a long day.
Irresistible Flavor: The combination of cream, sun-dried tomatoes, and fresh spinach creates a savory experience that’s bursting with flavor.
Eye-Catching Appeal: This dish looks as good as it tastes, making it perfect for any dinner table.
Flexible Serving: Great served over pasta, alongside mashed potatoes, or even with crusty bread for mopping up that delicious sauce.

Ingredients You’ll Need

4-6 boneless, skinless chicken thighs: Tender and juicy, these are perfect for soaking up the creamy sauce. If you prefer, you can use chicken breasts, but thighs are more forgiving and flavorful.
1/2 teaspoon salt: Enhances the dish without overpowering the other flavors.
1/4 teaspoon onion powder: Adds a subtle depth of flavor without needing actual onions.
1/4 teaspoon garlic powder: It adds a little extra garlicky goodness.
1/4 teaspoon black pepper: For a hint of warmth.
1 tablespoon olive oil: This is ideal for searing the chicken and initiating a delicious fond.
1 tablespoon sun-dried tomato oil (from jar): This oil contains concentrated flavors that will enrich the sauce.
2 tablespoons finely chopped shallot: Adds mild yet aromatic flavors reminiscent of onions.
2 cloves minced garlic: Fresh garlic takes the flavor to another level, providing an aromatic quality that’s hard to resist.
1/3 cup sun-dried tomato strips in oil: These are packed with flavor and add a delightful tanginess to the dish.
2/3 cup low-sodium chicken broth: Keeps the sauce flavorful without adding excessive salt.
2/3 cup heavy cream: This is what gives the dish its creamy texture; half-and-half can be used for a lighter version, although it’s less rich.
1/3 cup fresh shredded parmesan cheese: This adds a salty, nutty dimension that’s essential for Italian flavors.
1/2 teaspoon Italian seasoning: A blend of herbs like oregano and basil that rounds out the flavor perfectly.
1/2 cup fresh baby spinach leaves, tightly packed: Fresh spinach offers vibrant color and texture, adding a nutritional punch.
6 fresh basil leaves, roughly chopped: Brightens the dish and brings in fresh aroma.
Salt and black pepper to taste: Always taste as you go and adjust seasoning to your liking.

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

Season the Chicken: Start 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 initial seasoning step is crucial in infusing the chicken with flavor before it hits the skillet.

Sear the Chicken: In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon sun-dried tomato oil over medium-high heat. Once hot, add the chicken thighs. Cook for about 4 minutes on each side, or until they turn golden brown and reach an internal temperature of 165°F. The nice char will create deeper flavors, adding visual appeal and taste.

Transfer & Keep Warm: Once the chicken is cooked through, transfer the thighs to a plate and cover them to stay warm. This short resting period helps the juices redistribute, keeping the chicken tender and juicy.

Cook the Shallots: In the same skillet, toss in the 2 tablespoons finely chopped shallot. Sauté for about 3 minutes until softened and fragrant. This step will pick up any browned bits from the chicken, adding extra flavor to the sauce.

Add Garlic & Tomatoes: Stir in the 2 cloves minced garlic and sauté for an additional 20-30 seconds until fragrant. Then, add the 1/3 cup sun-dried tomato strips and stir for another minute to allow those flavors to meld.

Incorporate Chicken Broth: Pour in 2/3 cup low-sodium chicken broth, making sure to scrape up any delicious bits stuck to the bottom of the skillet. Let the mixture simmer for about 2 minutes. This will help concentrate the flavors and thicken the sauce slightly.

Create Creamy Sauce: Next, stir in 2/3 cup heavy cream, 1/3 cup fresh shredded parmesan cheese, and 1/2 teaspoon Italian seasoning. Season with a little more salt and pepper to taste. Let it gently simmer over medium-low heat for 2-3 minutes, stirring often until creamy and luscious. Be careful not to boil vigorously, as it may cause the cream to separate.

Add Fresh Greens: Toss in 1/2 cup fresh baby spinach leaves and 6 roughly chopped basil leaves. Stir them into the sauce until the spinach wilts. This step adds freshness and color to the plate, enhancing both flavor and nutrition.

Return Chicken to Sauce: Finally, return the cooked chicken thighs to the pan, spooning sauce over the top. Cook for an additional 1-2 minutes just to reheat the chicken through. This ensures every bite has the sauce clinging beautifully to the chicken.

Serve & Enjoy: Serve your One-Pan Creamy Tuscan Chicken Thighs hot over a bed of pasta, mashed potatoes, or alongside crusty bread ready to soak up that vibrant sauce. The satisfaction of a simple, flavorful one-pan meal awaits.

Storing & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze it in a suitable container for up to three months. When reheating, simply thaw in the fridge overnight and warm gently on the stovetop over low heat for about 5-10 minutes until heated through. Keep in mind, the creaminess may slightly change, so stirring in a splash of chicken broth while reheating can help refresh the sauce.

Chef’s Helpful Tips

Avoid overcrowding the skillet. If your pan isn’t large enough, sear the chicken in batches to ensure even cooking.
Make sure to use a thermometer when cooking chicken to avoid over- or under-cooking.
For a touch of heat, consider adding a pinch of red pepper flakes into the sauce.
Herbs can make a world of difference, so don’t skimp on fresh basil or feel free to mix in your favorites.
Leftovers are fabulous in salads or sandwiches; get creative!

One-Pan Creamy Tuscan Chicken Thighs with Spinach & Sun-Dried Tomatoes is a glorious way to bring the charm of Italian cuisine to your dinner table. With its enticing combination of creamy sauce, tender chicken, and fresh greens, it’s bound to become a favorite in your home. Don’t hesitate to play with different ingredients, perhaps adding some mushrooms or bell peppers, to make it suit your taste. Cooking should always be enjoyable, and this dish really invites you to have fun. So gather your ingredients, roll up your sleeves, and let’s create something delicious!

Recipe FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts for thighs. Just be cautious, as breasts can dry out more easily. Cooking times may vary slightly, so use a meat thermometer to ensure doneness.

Is there a dairy-free option for this dish?

Absolutely! You can swap the heavy cream for coconut cream or any plant-based cream alternative. Additionally, skip the cheese and add nutritional yeast for a cheesy flavor.

Can I make this dish in advance?

Yes, this dish can be made ahead of time. Follow the recipe, then store it in the fridge once cooled. Just reheat gently before serving to avoid overcooking the chicken.

What’s the best way to serve this?

This dish pairs beautifully over pasta, mashed potatoes, or even with a crusty bread that’s perfect for soaking up that velvety sauce. You can also serve it on a bed of steamed vegetables for a lighter option.

More One Pot Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

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

Print Recipe

Description

This One-Pan Creamy Tuscan Chicken Thighs with Spinach & Sun-Dried Tomatoes dish offers a rich flavor profile and easy preparation, making it an ideal choice for healthy meals or quick dinners.

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 plus 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

Cook Mode Prevent your screen from going dark

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 per side, or until golden brown and cooked to an internal temperature of 165 degrees F.
Once cooked through, transfer the chicken to a plate, cover, and keep warm.
Start making the Tuscan Sauce by cooking the shallot in a pan until soft, about 3 minutes.
Stir in the garlic and sauté for 20-30 seconds, then add sun-dried tomato strips for another minute.
Pour in the low-sodium chicken broth, scraping down browned bits. Simmer the mixture for 2 minutes.
Next, stir in the cream, parmesan cheese, Italian seasoning, and a little salt and black pepper to taste.
Gently simmer over medium-low heat for 2-3 minutes, stirring often. Taste and adjust seasonings as needed.
Stir in the spinach and chopped basil until wilted.
Return the cooked chicken to the pan, spooning the sauce over top. Cook for an additional 1-2 minutes.
Serve hot over pasta or mashed potatoes, or with a fresh, crusty bread to mop up the sauce!

Notes

This dish pairs wonderfully with pasta or mashed potatoes.
Adjust the level of seasoning according to your taste preferences.
Feel free to substitute chicken thighs with chicken breast for a leaner option.