Creamy Tuscan Chicken Thighs
One‑skillet chicken thighs simmered in a creamy spinach and tomato sauce with Italian herbs.
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.
- Use bone‑in thighs; extend cook time 5 min.
- Store leftovers 3 days; reheat gently.
