Creamy Tuscan Chicken Thighs (Stove Top)

A side view of the tuscan Chicken on a bed of mashed potatoes on top of a green plate with a gold spoon pouring the sauce on top.

5 from 4 votes

Creamy Tuscan Chicken Thighs (Stove Top)

Crispy, seared boneless chicken thighs swimming in a creamy garlic, spinach, and sun-dried tomato sauce. Much juicier than breasts and ready in 30 minutes

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: American

Keyword: 30 Minute Meals, Boneless Chicken Thighs, Creamy Tuscan Chicken Thighs, Garlic Butter Chicken, Keto Chicken Thighs, Low Carb Dinner, One Pan Chicken, Stove Top Chicken Thighs, Tuscan Chicken Recipe

Servings: People

Author: Karina Carrel

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

For the Sauce

2 tsp reserved sun dried tomato oil from jar
1 small shallot brown
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

US - Metric

Instructions

For the Chicken

Season chicken with garlic powder, onion powder, paprika, salt and pepper.
Heat sun dried tomato oil in a large skillet over medium-high heat.
Sear chicken in batches of two or three until golden brown on both sides, about 3-4 minutes each side. Transfer to a plate, keep warm.

For the Sauce

Add the shallot and cook until soft, about 3 minutes. Sauté garlic until fragrant, about 30 seconds. Add the sun dried tomato strips and cook to release flavours, about 1 minute.
Pour in wine; bring to a simmer while scraping up the browned bits from the bottom of the skillet.
Let simmer for 2 minutes, then add in the chicken broth, cream, parmesan and Italian seasoning.
Bring to a gentle simmer, then reduce heat to low-medium. Let simmer for 2-3 minutes until thickened. Stir regularly to melt parmesan cheese.
Taste test sauce and season with a pinch of salt and pepper, if needed.
Stir through spinach and basil leaves. Stir through and let leaves wilt through the sauce. Return chicken to the pan; drizzle sauce over chicken and let simmer for a further minute.
Serve immediately over mashed potato, mashed cauliflower, rice, pasta, or fresh bread to mop up the sauce!

Video

https://youtu.be/23L9qo_YWuM

Notes

Chicken Thighs I use boneless and skinless chicken thighs for this recipe because they cook quickly and stay juicy. If you prefer to use bone-in thighs, you will need to increase the searing time to ensure they are cooked through to the bone (approx. 6-8 minutes per side depending on size).
Do not discard the oil in your jar of sun dried tomatoes! This recipe specifically uses that reserved oil to sear the chicken. It infuses the meat with a rich tomato flavor right from the start.
Wine Substitute If you do not consume alcohol, you can simply replace the ½ cup of white wine with an equal amount of chicken broth. If using wine, a dry white like Pinot Grigio or Sauvignon Blanc works best.
Heavy Cream The recipe calls for heavy cream (thickened cream) to get that signature silky texture. You can substitute with half-and-half or a light cream (single cream), but be sure to simmer it gently on low heat to prevent the sauce from splitting.
Spinach Substitution If you don't have fresh baby spinach, you can use frozen spinach (thawed and squeezed of excess liquid) or fresh kale. If using kale, add it earlier with the liquids to give it time to soften.

Nutrition