This easy Tuscan Chicken Thighs recipe is a perfect addition to your dinner rotation. Made with bone-in, skin-on chicken thighs that get beautifully crisped up, and a creamy garlic sauce with tender spinach and sun-dried tomatoes. It is a comforting dish with simple ingredients that doesn't require much effort.
The key step to this recipe is searing the chicken in a skillet until it's golden and crispy. Once the chicken has that perfect texture, it simmers in a rich sauce made with chicken stock, heavy cream and sun-dried tomatoes. Toss in some spinach at the end and you've got a dish that's both satisfying and impressive.
You will definitely appreciate how easy this recipe is to prepare. After the initial sear, you let the skillet do the work while you focus on preparing the rest of your meal. Serve this chicken with freshly grated Parmesan cheese and a sprinkle of basil. This is a meal that's sure to please anyone at your table.
If you are looking for more chicken recipes, check out our: Dutch Oven Chicken Thighs, Garlic Parmesan Chicken Skewers, Creamy Lemon Chicken Pasta, Chicken Orzo Bake, or Easy White Chicken Chili.
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Why You Will Love This Recipe
- Flavorful - This recipe is bursting with flavor thanks to the creamy sauce made with chicken stock, heavy cream, and sun-dried tomatoes. The seared chicken thighs add a crispy texture while the garlic and fresh spinach give it a fresh and tasty kick.
- Versatile - These chicken thighs pair well with a variety of side dishes, like rice, pasta or roasted veggies. You can also easily adjust the ingredients by adding different vegetables or by using a different type of cheese to suit your taste preferences.
- Impressive - The crispy chicken thighs with the rich and creamy sauce is not only flavorful but it's visually appealing as well. Topped with Parmesan cheese and fresh basil, it looks and tastes like a dish you'd get at a restaurant. This is perfect for special occasions or a standout weeknight dinner.
Ingredients
Here are the ingredients you will need for these creamy tuscan chicken thighs:
- Chicken thighs: You will need about 2 pounds of bone-in, skin-on chicken thighs. We don't recommend using boneless skinless chicken thighs because they will likely stick to the pan and cook too quickly.
- Butter: Use unsalted butter for this.
- Olive oil: Regular olive oil, not extra virgin olive oil. You can also use canola oil or vegetable oil.
- Fresh Garlic: Use two freshly minced garlic cloves for the best flavor. I recommend using real garlic and not garlic powder in this recipe.
- Chicken stock: You can also use chicken broth, vegetable stock, or vegetable broth. I also love using chicken bone broth to add more nutrition to the recipe.
- Heavy cream: If you're looking to make this recipe dairy free, you can use coconut milk or dairy free whole milk.
- Sun-dried tomatoes: You will be able to buy sundried tomatoes at most grocery stores, or in specialty Italian grocery stores.
- Spinach: Use fresh spinach. You could also use baby kale instead of you have some on hand.
- Basil: Fresh basil for serving.
How to Make Tuscan Chicken Thighs
Let's make this creamy tuscan chicken recipe together!
Step 1
Pat the chicken dry with paper towels and season both sides with salt and pepper. Lightly coat the chicken thighs with flour.
Step 2
Heat a cast iron skillet oven over medium heat. Add the butter and olive oil and heat until the butter is melted. Add the chicken thighs and cook for 3-4 minutes per side or until golden brown. Remove the chicken from the skillet and set aside.
Step 3
Add the garlic to the skillet and sauté for 3 minutes. Add chicken stock and heavy cream, stir and bring to a simmer.
Step 4
Add the sun-dried tomatoes and chicken. Simmer for 8-10 minutes, or until the internal temperature of the chicken reaches 165°F and the sauce is thickened.
Step 5
Add the spinach and stir until wilted. Serve with grated parmesan cheese and fresh basil.
Expert Tips and Tricks
Here are some expert tips to make this easy dinner:
- Use a thermometer - Use a meat thermometer to confirm the chicken has reached an internal temperature of 165°F. Insert an instant-read thermometer into the thickest part of the thigh to ensure it's fully cooked.
- Complete the meal - Serve with crusty bread a side salad and rice, pasta or roasted vegetables.
- Pat the chicken dry - Don't forget to pat the chicken dry. This helps the skin crisp up nicely during the searing process.
- Adjust the sauce - If the sauce becomes too thick, add a splash of extra chicken stock or cream to loosen it up. Or if you'd like to add some heat, add some red pepper flakes to the sauce.
Kitchen Equipment
Here is some kitchen equipment you will need for these juicy chicken thighs. You can find all of these products on Amazon.
- Cast Iron Skillet - Every home cook needs a good cast iron skillet! We recommend a quality piece like this one that will last for years and years. A large skillet will be helpful in so many recipes!
- Meat Thermometer - A meat thermometer is one of the best ways to ensure perfectly cooked chicken. This one is an instant thermometer that works great!
Recipe Substitutions/Variations
Here are some common recipe substitutions and variations for this chicken thigh recipe.
- Chicken thighs - Swap bone-in, skin-on chicken thighs for boneless, skinless thighs or chicken breasts. The cooking time will be quicker so reduce the searing time to 2-3 minutes and start checking the internal temperature around 10 minutes.
- Heavy cream - Use half-and-half, coconut cream, or a dairy free creamer for a lighter or dairy free option.
- Spinach - If you don't have spinach, kale or arugula make great substitutes and add a slightly different flavor.
- Sun-dried tomatoes - If you're not a fan of sun-dried tomatoes, swap them for roasted red peppers for a similar sweet and smoky taste.
- Parmesan cheese - Try Pecorino Romano or even crumbled feta for a different twist.
- Basil - Swap out the fresh basil for different fresh herbs like rosemary, thyme or sage.
- Additions - Add vegetables like mushrooms, zucchini, or bell peppers for extra texture and flavor.
Frequently Asked Questions
Yes, you can make this recipe ahead of time! Prepare the chicken and sauce as directed, then store them separately in the fridge for up to 2 days. When you're ready to serve, gently reheat the chicken in the sauce on the stovetop over low heat until warmed through. You may need to add a little extra chicken stock or cream to loosen up the sauce as it reheats.
Yes, you can use frozen spinach instead of fresh. Just be sure to thaw and drain it well to remove excess moisture before adding it to the dish. This will prevent the sauce from becoming too watery.
Yes, you can make this dish without sun-dried tomatoes. If you want a similar flavor, you can substitute them with roasted red peppers or even fresh cherry tomatoes for a lighter and fresher taste. The dish will still be delicious without them, but they do add a nice tangy sweetness.
Recipe Storage and Reheating
Here are storage and reheating instructions for this perfect recipe.
- Refrigerator Storage: Store in an airtight container and eat leftovers within 4-5 days.
- Freezer Storage: Freeze in a freezer-safe, airtight container and keep for up to 3 months. When you're ready to use, thaw in the refrigerator and reheat as instructed below.
- Reheating Instructions: The best way to reheat this recipe is to heat in a skillet with a little olive oil over low heat until warm.
Other Recipes to Try
Tuscan Chicken Thighs Recipe
Ingredients
- 2 lbs bone in skin on chicken thighs
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup flour
- 2 tablespoons Unsalted Butter
- 1 tablespoon Olive Oil
- 2 garlic cloves minced
- 1 cup Chicken Stock
- ½ cup Heavy Cream
- ¼ cup chopped sun-dried tomatoes
- 2 cups spinach
- Parmesan cheese for serving
- Fresh basil for serving
Instructions
- Pat chicken thighs dry. Season both sides with salt and pepper, then lightly coat with flour.
- Heat a cast iron skillet over medium heat. Add butter and olive oil to the skillet. Add chicken, and cook 3-4 minutes per side, until golden brown. Remove chicken from skillet and set aside.
- Add garlic to the pan. Sauté for 3 minutes.
- Add chicken stock and heavy cream to the skillet. Stir and bring to a simmer.
- Add sun-dried tomatoes to the skillet. Add chicken and simmer for 8-10 minutes, until the internal temperature of the chicken reaches 165F and the sauce is thickened. Add spinach and stir until wilted.
- Serve with grated parmesan cheese and fresh basil.
Did You Make This Recipe?
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