Creamy Tuscan Chicken

This is the kind of dinner that looks like you spent hours in the kitchen but takes about 35 minutes. Golden chicken thighs swimming in a garlicky parmesan cream sauce loaded with sun-dried tomatoes and wilted spinach. It’s absurdly good.

Ingredients

  • 4 boneless, skinless chicken thighs
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated parmesan cheese
  • 1/2 cup sun-dried tomatoes, chopped
  • 2 cups fresh spinach
  • 1 tsp Italian seasoning
  • Salt and pepper to taste

Step-by-Step Instructions

Step 1: Season and Sear the Chicken

Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and Italian seasoning. Heat olive oil in a large cast iron skillet over medium-high heat. Sear the chicken for 5-6 minutes per side until deeply golden and cooked through (165F internal). Remove to a plate.

Step 2: Build the Cream Sauce

Drop the heat to medium. Add the minced garlic to the same skillet and cook for about 30 seconds, just until fragrant. Pour in the heavy cream and chicken broth. Stir in the grated parmesan and keep stirring until it melts into a smooth, silky sauce.

Step 3: Add the Vegetables

Toss in the chopped sun-dried tomatoes and fresh spinach. Stir gently until the spinach wilts down, about 2 minutes. The tomatoes will add a sweet, tangy punch to the sauce.

Step 4: Bring It Together

Nestle the chicken back into the skillet. Spoon the sauce over the top and let everything simmer together for 3-4 minutes. The sauce will thicken slightly as it reduces.

Serving Suggestions

  • Over pasta, fettuccine or penne both work great
  • With crusty bread to soak up every drop of that sauce
  • On a bed of mashed potatoes for maximum comfort
  • Alongside roasted broccoli or green beans for something lighter

Tips

  • Chicken thighs are non-negotiable here. Breasts dry out too fast in this kind of dish.
  • If the sauce gets too thick, splash in a bit more broth to loosen it up.
  • Use an instant-read thermometer to nail the doneness on the chicken every time.
  • Leftovers reheat well. Add a splash of cream when warming up so the sauce stays creamy.