One-Pan Creamy Tuscan Chicken Thighs with Spinach & Sun-Dried Tomatoes
One-Pan Creamy Tuscan Chicken Thighs with Spinach & Sun-Dried Tomatoes is a delightful dish that brings the vibrant flavors of Italy right to your kitchen. Picture juicy, seared chicken thighs nestled in a luscious creamy sauce brimming with the tangy essence of sun-dried tomatoes. This dish doesn’t just look beautiful on the plate; it also promises heartwarming comfort and a symphony of flavors that will have everyone raving about dinner tonight.
Table of Contents
I first stumbled upon this recipe after a long week when all I craved was something easy yet filled with rich flavors. The magic happens in just one pan, making cleanup a breeze—a true lifesaver during busy weeknights! You can’t go wrong with this scrumptious dish, which is budget-friendly and a guaranteed crowd-pleaser. I wholeheartedly invite you to try this One-Pan Creamy Tuscan Chicken Thighs with Spinach & Sun-Dried Tomatoes; your taste buds will thank you!
Why You’ll Love This Recipe
- Simple & Quick: Ready in just 37 minutes, it’s ideal for busy weeknights.
- Irresistible Flavor: The combination of creamy sauce, sun-dried tomatoes, and fresh herbs is simply divine.
- Eye-Catching Appeal: Colorful ingredients make it a feast for the eyes as well as the palate.
- Flexible Serving: Great over pasta, mashed potatoes, or crusty bread for that perfect comfort meal.
- Diet-Friendly Options: Customize to be gluten-free or make it a lighter dish by using chicken breast instead!
Ingredients You’ll Need
- 4-6 boneless, skinless chicken thighs: Juicy and tender, these are perfect for searing and absorbing flavors.
- ½ teaspoon salt: Enhances the natural flavors of the chicken and the sauce.
- ¼ teaspoon onion powder: Adds depth and a subtle sweetness.
- ¼ teaspoon garlic powder: Complements the fresh garlic and enriches the flavor.
- ¼ teaspoon black pepper: A dash of spice that brings it all together.
- 1 tablespoon olive oil: For sautéing and creating a rich base flavor.
- 1 tablespoon sun-dried tomato oil (reserve from jar): Adds distinct flavor; don’t waste that delicious oil!
- 2 tablespoons finely chopped shallot: Sweet and mild, it adds fantastic flavor.
- 2 cloves minced garlic: Fresh garlic is crucial for a bold flavor punch.
- ⅓ cup sun-dried tomato strips in oil: These deliciously tangy tomatoes provide a wonderful taste and texture.
- ⅔ cup low-sodium chicken broth: Keeps things juicy without overwhelming saltiness.
- ⅔ cup heavy cream: Creates the creamy texture for the sauce.
- ⅓ cup fresh shredded Parmesan cheese: Cheesy goodness that elevates the sauce.
- ½ teaspoon Italian seasoning: A delightful blend of herbs that brings an authentic Tuscan touch.
- ½ cup fresh baby spinach leaves: A pop of greens adds freshness and color.
- 6 fresh basil leaves, roughly chopped: The aroma and flavor of basil are unmatched.
- Salt and black pepper to taste: Essential for perfect seasoning at the end.
How to Make One-Pan Creamy Tuscan Chicken Thighs with Spinach & Sun-Dried Tomatoes
Season the chicken: Start by generously sprinkling ½ teaspoon salt, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, and ¼ teaspoon black pepper all over 4-6 boneless, skinless chicken thighs. This simple seasoning creates a solid foundation for your dish.
Sear the chicken: Heat 1 tablespoon olive oil and 1 tablespoon sun-dried tomato oil in a large skillet over medium-high heat. Once hot, place the seasoned chicken thighs into the pan. Give them about 4 minutes on each side, cooking until they’re golden brown and reach an internal temperature of 165 degrees F. Pay attention to that gorgeous golden crust—it adds incredible flavor!
Transfer the chicken: Once cooked, carefully transfer the chicken to a plate, cover it to keep warm, and set it aside.
Cook the shallot: In the same pan, reduce the heat to medium and toss in 2 tablespoons of finely chopped shallot. Sauté for roughly 3 minutes until they’re softened and fragrant, which will start to build flavor in your sauce.
Sauté the garlic and sun-dried tomatoes: Next, stir in 2 minced garlic cloves and cook for an additional 20-30 seconds. Follow this with ⅓ cup of sun-dried tomato strips, cooking them together for about a minute until everything is well combined and aromatic.
Add the broth: Pour in ⅔ cup of low-sodium chicken broth, using a spatula to scrape up any delicious browned bits stuck to the bottom of the pan. Let this simmer for 2 minutes to allow the flavors to meld.
Make it creamy: Now, stir in ⅔ cup of heavy cream, followed by ⅓ cup of fresh shredded Parmesan cheese. Add ½ teaspoon Italian seasoning, a little salt, and black pepper to taste. Stir gently as the sauce simmers for an additional 2-3 minutes, becoming thick and delicious.
Incorporate the greens: Once your sauce is looking exceptional, toss in ½ cup of fresh baby spinach leaves and 6 roughly chopped basil leaves. Stir until the greens are wilted and integrated into the creamy sauce. The fresh herbs will contribute an invigorating aroma!
Return the chicken: Now, it’s time to reintroduce the chicken into the pan. Nestle the chicken thighs back in the sauce, spooning some of that delightful sauce over the top. Cook for an additional 1-2 minutes to ensure everything is heated through.
Serve hot: As a final touch, serve your One-Pan Creamy Tuscan Chicken Thighs with Spinach & Sun-Dried Tomatoes over a bed of pasta, fluffy mashed potatoes, or with crusty bread to soak up every drop of that creamy goodness. Trust me; you’ll want every bit of it!
Storing & Reheating
For any leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to maintain the sauce’s creaminess. If freezing, pack the chicken and sauce in a freezer-safe container, but do avoid keeping it for more than 3 months. When you’re ready to enjoy it, simply thaw overnight in the fridge and reheat until warmed through. You may find the texture of the cream sauce changes slightly, but a splash of chicken broth can refresh it beautifully!
Chef’s Helpful Tips
- Avoid overcrowding the pan during searing; this allows for an even golden crust.
- Always make sure your chicken is at room temperature before cooking—it helps ensure even cooking.
- Timing is key—use a meat thermometer to check chicken doneness for the best results.
- Adjust the cream quantity for desired sauce thickness; adding a splash more is perfectly acceptable!
- Fresh herbs are best added towards the end to preserve their vibrant flavor and color.
- For a lighter version, substitute chicken thighs for chicken breasts and reduce heavy cream by a little.
Your kitchen is about to experience the warmth of Italy with this rich and flavorful One-Pan Creamy Tuscan Chicken Thighs with Spinach & Sun-Dried Tomatoes. Not only is it easy to whip up, but it brings a beautiful taste that impresses at any dinner table. Cooking this dish can open doors for creativity, so don’t hesitate to experiment with your favorite ingredients or sides!
Recipe FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be a great substitute, just be mindful to adjust the cooking time since they can dry out more quickly. Cooking them until they just reach 165 degrees F will yield the best results.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free, provided the chicken broth you use is labeled as such. Always double-check ingredients to ensure they meet your dietary needs!
Can I prepare this dish in advance?
Certainly! While not recommended for the chicken, you can prepare the sauce in advance and store it in the refrigerator for up to 2 days. Just reheat it when you’re ready, add the chicken, and finish cooking.
What can I serve this dish with?
This creamy Tuscan chicken pairs beautifully with a variety of sides. Consider serving it over pasta, mashed potatoes, or alongside warm crusty bread to soak up all that scrumptious sauce. Enjoy!
More One Pot Recipes
- One-Skillet Garlicky Salmon & Broccoli
- Crockpot 15 Bean Soup
- Dutch Oven No-Knead Crusty Bread (Perfect with Any Stew)
- Creamy Tuscan Gnocchi
- Cheesy Velveeta and Shells
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📖 Recipe Card
One-Pan Creamy Tuscan Chicken Thighs with Spinach & Sun-Dried Tomatoes
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Total Time: 37 minutes
- Yield: 4 servings 1x
- Category: One Pot
- Method: Stovetop
- Cuisine: Italian
Description
Experience the delightful flavors of One-Pan Creamy Tuscan Chicken Thighs with Spinach & Sun-Dried Tomatoes. This dish showcases tender chicken thighs in a rich cream sauce, accompanied by vibrant spinach and tangy sun-dried tomatoes. Perfect for a quick dinner or a satisfying meal, it offers an effortless way to enjoy comfort food in no time.
Ingredients
- 4–6 chicken thighs boneless, skinless
- 1/2 teaspoon salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil plus 1 tablespoon sun-dried tomato oil (from jar)
- 2 tablespoons finely chopped shallot
- 2 cloves garlic minced
- 1/3 cup sun-dried tomato strips in oil
- 2/3 cup low-sodium chicken broth
- 2/3 cup heavy cream
- 1/3 cup fresh shredded parmesan cheese
- 1/2 teaspoon italian seasoning
- 1/2 cup fresh baby spinach leaves tightly packed
- 6 fresh basil leaves roughly chopped
- salt and black pepper to taste
Instructions
- Season the chicken thighs with onion powder, garlic powder, salt, and pepper.
- In a large skillet, heat the olive oil and reserved sun-dried tomato oil over medium-high heat.
- Sear the chicken thighs for 4 minutes per side, or until golden brown and cooked to an internal temperature of 165 degrees F.
- Once cooked through, transfer the chicken to a plate, cover, and keep warm.
- Cook the shallots in the same pan until soft for about 3 minutes.
- Add garlic and sauté for 20-30 seconds, then stir in sun-dried tomato strips and cook for another minute.
- Pour in the low-sodium chicken broth, making sure to scrape down browned bits. Simmer for 2 minutes.
- Stir in the cream, parmesan cheese, Italian seasoning, and adjust the seasoning with salt and black pepper to taste.
- Gently simmer over medium-low heat for 2-3 minutes, stirring frequently and adjusting as needed.
- Add the spinach and chopped basil, cooking until they wilt.
- Return the cooked chicken to the pan, spooning the sauce over the top. Cook for an additional 1-2 minutes.
- Serve hot over pasta or mashed potatoes, or alongside fresh, crusty bread for dipping.
Notes
For added flavor, consider marinating the chicken in the seasoning for an hour before cooking.
Feel free to substitute kale for spinach if desired.
This dish pairs well with a side of steamed vegetables or a simple salad.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 2g
- Sodium: 670mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 140mg
