Creamy Tuscan Chicken Thighs Recipe

If your weeknight dinner rotation needs a little Italian sunshine, let me introduce you to Creamy Tuscan Chicken Thighs—a skillet full of silky spinach, sweet tomatoes, and herb‑kissed chicken that feels like it simmered all Sunday, yet lands on the table in about half an hour.

This dish was born out of a fridge raid: a pack of chicken thighs, half a bag of baby spinach, and that little carton of heavy cream begging not to expire. One sizzling skillet session later, my husband was swirling his fork through the sauce and declaring it “restaurant quality!”—music to any home cook’s ears.

Why you’ll love it:

• One‑Pan Wonder: Minimal cleanup, maximum flavor.
• Budget‑Friendly Thighs: Juicier (and cheaper) than breasts.
• Tuscan Flair: Garlic, Italian herbs, fire‑roasted tomatoes—chef’s kiss.
• Versatile Sauce: Ladle it over pasta, rice, or a hunk of Cast Iron Cheesy Beer Bread.

Craving an all‑out comfort spread? Pair these thighs with a scoop of creamy Macaroni & Cheese with Bacon and watch plates come back sparkling clean.

Let’s get that skillet hot!

Ingredients

Pro Tip: Swap shallots for ½ cup diced onion if that’s what you have.

Step‑by‑Step Instructions

1. Season & Sear the Chicken

1. Pat thighs dry; sprinkle both sides with Italian seasoning, garlic powder, smoked paprika, salt, and pepper.
2. Heat olive oil in a large cast‑iron skillet over medium‑high. Add thighs; sear 7 minutes per side until browned (they won’t be cooked through). Transfer to a plate.

2. Build the Sauce Base

1. Melt butter in same skillet; add shallots and sauté 2 minutes, scraping up those golden chicken bits.
2. Pour in chicken broth and bring to a gentle boil, stirring to deglaze.
3. Whisk in sour cream and heavy cream until smooth.

3. Tomato & Spinach Swirl

1. Stir in fire‑roasted tomatoes (if using) and simmer 2 minutes.
2. Fold in spinach; it will wilt quickly.

4. Nestle & Finish

1. Return chicken (and any juices) to skillet; spoon sauce over tops.
2. Reduce heat to low, cover partially, and simmer 8–10 minutes until chicken reaches 165 °F.
3. Taste sauce; add salt or a pinch of red‑pepper flakes if desired.

Serving Suggestions

• Spoon over al dente fettuccine or fluffy white rice.
• For keto nights, pair with roasted cauliflower.
• Mop up extra sauce with Cast Iron Cheesy Beer Bread (internal link above).

Variations & Tips

• Add Bacon: Sauté 3 diced bacon strips first; cook chicken in bacon fat for smoky depth.
• Sun‑Dried Tomatoes: Swap canned tomatoes for ½ cup julienned sun‑dried tomatoes packed in oil.
• Dairy‑Light: Replace heavy cream with evaporated milk; sauce will be thinner but still tasty.
• Herb Upgrade: Finish with fresh basil ribbons for color.

Fun Dinner Table Question 🍅

Do you call this style “Tuscan chicken” or “Italian chicken” at home? Tell me in the comments—and vote which name sounds tastier!

FAQ

Q1: Can I use bone‑in thighs?
Yes—add 5 extra simmer minutes, or bake the skillet at 375 °F for 15 minutes to finish cooking.

Q2: Will this sauce curdle if reheated?
Reheat low and slow on the stovetop; add a splash of broth to loosen before simmering.

Q3: Can I freeze leftovers?
Cream sauces can separate after thawing. For best results, refrigerate up to 3 days and enjoy fresh.


Buon appetito and happy skillet‑simmering!

Creamy Tuscan Chicken Thighs

One‑skillet chicken thighs simmered in a creamy spinach and tomato sauce with Italian herbs.

Print Recipe Pin Recipe

Ingredients

  

• - 5–6 boneless skinless chicken thighs (about 2 lb)
• - 1 tsp dried Italian seasoning
• - ½ tsp garlic powder
• - ½ tsp smoked paprika
• - ½ tsp sea salt
• - ½ tsp cracked black pepper
• - 1 Tbsp olive oil
• - 3 shallots thinly sliced
• - 1 Tbsp butter
• - 1 cup chicken broth
• - ¼ cup sour cream
• - ¼ cup heavy cream
• - 1 14‑oz can fire‑roasted diced tomatoes, drained (optional)
• - 6 oz fresh baby spinach

Instructions

 

• Season chicken with Italian seasoning, garlic powder, paprika, salt & pepper.
• Heat olive oil in cast‑iron skillet over medium‑high; sear chicken 7 min per side. Remove.
• Melt butter; cook shallots 2 min. Deglaze with broth.
• Whisk in sour cream & heavy cream until smooth.
• Add tomatoes; simmer 2 min. Fold in spinach.
• Return chicken; simmer 8–10 min until 165 °F.
• Serve over pasta or rice, spooning sauce on top.

Notes

- Swap tomatoes for sun‑dried tomatoes for richer flavor.
- Use bone‑in thighs; extend cook time 5 min.
- Store leftovers 3 days; reheat gently.