Creamy Tuscan Chicken Thighs

Golden, crispy-skinned chicken thighs swimming in the creamiest garlic parmesan sauce loaded with sun-dried tomatoes and wilted spinach. ♡

This recipe works because you sear the chicken thighs first to build a deeply golden crust, then use those same pan drippings to create a rich, garlicky cream sauce. The sun-dried tomatoes add a sweet-tangy punch that cuts through the richness, while the spinach wilts in at the very end for color and freshness.

Grab your favorite cast iron or oven-safe skillet and let the pan do the heavy lifting. Everything cooks in one pan, so cleanup is a breeze. Let’s make it together.

Ingredients

Creamy Tuscan Chicken Thighs

• 6 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, drained and chopped
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup freshly grated parmesan cheese
• 3 cups fresh baby spinach
• 1 teaspoon Italian seasoning
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste

Optional add-ins:

• Artichoke hearts
• Fresh basil leaves
• Kalamata olives
• Roasted red peppers

How to Make Creamy Tuscan Chicken Thighs

1. Season. Pat the chicken thighs dry with paper towels. Season generously on both sides with salt, pepper, and Italian seasoning. Dry skin is the secret to a crispy sear.
2. Sear. Heat olive oil in a large cast iron skillet over medium-high heat. Place chicken thighs skin-side down and cook without moving for 6 to 8 minutes, until the skin is deeply golden and crispy. Flip and cook 3 more minutes. Remove and set aside.
3. Build. In the same skillet, reduce heat to medium. Add garlic and cook 30 seconds until fragrant (don’t let it burn). Stir in sun-dried tomatoes and cook 1 minute to release their oils.
4. Simmer. Pour in the heavy cream and chicken broth. Stir in the parmesan cheese until melted and smooth. Let the sauce gently bubble for 2 to 3 minutes until it starts to thicken.
5. Finish. Add the spinach in handfuls, stirring until just wilted, about 1 minute. Place the chicken thighs back into the sauce skin-side up. Spoon some sauce over the chicken and let everything simmer together for 3 to 4 minutes until the chicken is cooked through (165F internal).
6. Serve. Spoon the creamy sauce generously over each chicken thigh. Top with fresh basil and extra parmesan if you like. Serve straight from the skillet.

Tips

• Always pat your chicken thighs completely dry before seasoning. Moisture is the enemy of crispy skin.
• Do not move the chicken while it sears. Let the skin release naturally from the pan when it is ready.
• Use full-fat heavy cream for the best sauce. Half-and-half or milk will thin out and won’t get that silky richness.
• Add the spinach right at the end so it stays bright green and doesn’t turn army-green and mushy.
• This recipe works with boneless skinless thighs too. Reduce the sear time to 4 minutes per side.

Variations

• Tuscan Salmon: Swap the chicken for skin-on salmon fillets and reduce the sear time to 3 minutes per side.
• Spicy Tuscan: Add 1 diced calabrian chili pepper to the garlic step for a smoky kick.
• Lighter Version: Replace heavy cream with half coconut milk, half chicken broth for a dairy-lighter sauce.
• Tuscan Chicken Pasta: Toss the finished sauce with cooked penne or rigatoni and slice the chicken on top.
• Keto Tuscan Chicken: Serve over cauliflower rice or zucchini noodles instead of pasta or bread.

FAQ

Creamy Tuscan Chicken Thighs

Golden seared chicken thighs in a creamy garlic parmesan sauce with sun-dried tomatoes and fresh spinach, all made in one skillet.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Ingredients Method Notes

Ingredients

  

• 6 bone-in skin-on chicken thighs
• 1 tablespoon olive oil
• 4 cloves garlic minced
• 1/2 cup sun-dried tomatoes drained and chopped
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup freshly grated parmesan cheese
• 3 cups fresh baby spinach
• 1 teaspoon Italian seasoning
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste

Method

 

1. Season. Pat chicken thighs dry and season both sides with salt, pepper, and Italian seasoning.
2. Sear. Heat olive oil in a cast iron skillet over medium-high. Cook chicken skin-side down 6 to 8 minutes until golden. Flip, cook 3 more minutes. Remove.
3. Build. Reduce heat to medium. Cook garlic 30 seconds, add sun-dried tomatoes for 1 minute.
4. Simmer. Add cream, broth, and parmesan. Stir until smooth. Let bubble 2 to 3 minutes.
5. Finish. Stir in spinach until wilted. Return chicken skin-side up. Simmer 3 to 4 minutes until cooked through (165F).
6. Serve. Spoon sauce over chicken. Top with fresh basil and extra parmesan.

Notes

Pat chicken very dry for the crispiest skin.
Grate parmesan fresh from a block to prevent a grainy sauce.
Add spinach last to keep it bright green.
Stores in the fridge for up to 3 days. Reheat gently with a splash of cream.

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