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Close-up of creamy tuscan chicken thigh with spinach and sun-dried tomato sauce on white plate

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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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.