Creamy Tuscan-Style Chicken Thighs
Tuscan-Style Chicken Thighs with a creamy sun-dried tomato sauce is a quick and flavorful dish made in one skillet, ideal for weeknights.
Equipment
- skillet
- plate
- paper towels
Ingredients
For the Chicken
- 1½ lb boneless and skinless chicken thighs about 6–8 pieces
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ⅓ tsp paprika
- ¼ tsp cracked black pepper
- 2 tsp reserved sun-dried tomato oil from jar
For the Creamy Tuscan Sauce
- 1 small shallot brown, finely diced
- 4 cloves garlic minced
- ½ cup sun-dried tomato strips
- ½ cup dry white wine or extra chicken broth
- ½ cup low sodium chicken broth
- ¾ cup heavy cream
- ⅓ cup shredded parmesan cheese fresh
- 1 tsp Italian seasoning
- ¾ cup baby spinach leaves packed, fresh
- ¼ cup basil leaves packed, fresh
Instructions
Preparation
- Pat the chicken thighs dry and season with garlic powder, onion powder, paprika, salt, and pepper.
- Add sun-dried tomato oil to a skillet over medium-high heat.
Cooking
- Sear the chicken in batches for 3-4 minutes per side until golden brown. Transfer to a plate.
- In the same pan, reduce heat to medium and cook shallot till softened. Add garlic then sun-dried tomatoes.
- Pour in wine, simmer to reduce for 2 minutes while scraping the pan.
- Add chicken broth, cream, parmesan, and seasoning. Simmer until thickened.
- Stir in spinach and basil until wilted.
- Return chicken to skillet, simmer for 1 minute to combine flavors.
Serving
- Serve immediately over mashed potatoes, pasta, or with bread.
Notes
Use freshly shredded parmesan for best results. Adjust sauce thickness with broth if needed.