One-pot creamy Tuscan chicken is the kind of dish that tastes like you spent hours in the kitchen but actually comes together in about 30 minutes. Juicy chicken thighs swim in a rich, garlicky cream sauce studded with sun-dried tomatoes, wilted spinach, and parmesan cheese. It is comfort food at its finest, and it is almost embarrassingly easy to make.
The secret to this dish is building layers of flavor in a single pan. You sear the chicken to develop a golden crust, toast the garlic and sun-dried tomatoes to concentrate their flavors, then bring everything together in a luxurious cream sauce. The chicken finishes cooking right in that sauce, absorbing all those incredible flavors.
Why This Recipe Works
Several techniques combine to make this dish exceptional:
Bone-In, Skin-On Chicken Thighs
Thighs are more forgiving than breasts because their higher fat content keeps them juicy even if slightly overcooked. The bone adds flavor to the sauce as the chicken simmers, and the crispy skin adds texture. If you prefer boneless skinless thighs, they work too but will cook faster and you will miss that crispy skin.
The Fond
When you sear the chicken, those golden-brown bits stuck to the bottom of the pan are called fond. They are concentrated flavor bombs. Deglazing the pan with broth or wine lifts them up and incorporates them into your sauce.
Sun-Dried Tomatoes
These add concentrated tomato flavor, sweetness, and a slightly chewy texture. Use the kind packed in oil because they are more flavorful and tender. You can even use some of that oil for cooking if it has good herbs in it.
A Little Goes a Long Way
This sauce is rich, so you do not need a lot of it. The small amount of cream concentrates as it simmers, becoming thick and coating rather than soupy.
Essential Tuscan Chicken Ingredients
- Chicken thighs: 6 bone-in, skin-on thighs are ideal. They have the best flavor and stay juicy.
- Sun-dried tomatoes: About 1/2 cup, roughly chopped. Oil-packed are best.
- Fresh spinach: 4 to 5 cups of baby spinach. It wilts down to almost nothing so use plenty.
- Heavy cream: 1 cup. Do not substitute milk because it will curdle.
- Chicken broth: 1/2 cup for deglazing and thinning the sauce.
- Parmesan cheese: 1/2 cup freshly grated. It adds richness and helps thicken the sauce.
- Garlic: 4 to 6 cloves, minced. This dish should taste garlicky.
- Italian seasoning: 1 tablespoon. Or use fresh herbs like thyme, rosemary, and oregano.
- Olive oil: For searing the chicken.
- Salt and pepper: Generously season the chicken before searing.
Step-by-Step Instructions
Step 1: Sear the Chicken
Pat the chicken thighs dry with paper towels and season generously with salt and pepper on both sides. Heat a large skillet over medium-high heat with a tablespoon of olive oil. When the oil shimmers, add the chicken thighs skin-side down.
Let them cook undisturbed for 5 to 7 minutes until the skin is deeply golden and crispy. The chicken will release from the pan naturally when it is ready to flip. Flip and sear the other side for 3 minutes. The chicken does not need to be cooked through at this point because it will finish in the sauce. Transfer to a plate.
Step 2: Build the Flavor Base
Reduce the heat to medium. If there is a lot of fat in the pan, pour off all but about 2 tablespoons. Add the minced garlic and sun-dried tomatoes. Cook for 1 to 2 minutes, stirring constantly, until the garlic is fragrant but not browned. Add the Italian seasoning and stir for 30 seconds.
Step 3: Deglaze the Pan
Pour in the chicken broth and use a wooden spoon to scrape up all those golden-brown bits from the bottom of the pan. Let the broth simmer for 1 to 2 minutes to reduce slightly and concentrate the flavors.
Step 4: Add the Cream
Pour in the heavy cream and stir to combine. Bring to a simmer and let it cook for 2 to 3 minutes until it starts to thicken slightly. Add the parmesan cheese and stir until melted and incorporated.
Step 5: Return the Chicken
Nestle the chicken thighs back into the pan, skin-side up to keep the skin crispy. Spoon some sauce over the tops. Reduce heat to medium-low and simmer for 10 to 15 minutes until the chicken is cooked through and reaches an internal temperature of 165F.
Step 6: Wilt the Spinach
Add the spinach in batches, stirring until each batch wilts before adding more. Once all the spinach is wilted and incorporated into the sauce, taste and adjust seasoning with salt and pepper.
Step 7: Serve
Serve the chicken and sauce immediately over pasta, rice, mashed potatoes, or crusty bread. Garnish with additional parmesan and fresh basil if desired.
Tips for the Best Results
Do Not Skip Drying the Chicken
Wet chicken steams instead of sears. Pat it very dry for the crispiest skin.
Do Not Crowd the Pan
If your pan is not large enough to hold all the thighs with space between them, sear in batches. Crowded chicken steams and the skin will not crisp.
Low and Slow for the Garlic
Burnt garlic is bitter. Keep the heat at medium and stir constantly. It should be golden and fragrant, not dark brown.
Do Not Boil the Cream
Once you add the cream, keep the heat at a simmer. Boiling can cause it to break and become greasy. If this happens, try whisking in a little cold cream or broth.
Let the Cheese Melt Off Heat
If your sauce is very hot when you add the parmesan, it can clump. Reduce heat to low or remove from heat entirely before adding the cheese, then stir until smooth.
Variations and Additions
Add Artichoke Hearts
Canned or jarred artichoke hearts, drained and quartered, are a traditional Tuscan addition. Add them with the sun-dried tomatoes.
Make It Spicy
Add a pinch of red pepper flakes with the garlic or drizzle with chili oil when serving.
Use Chicken Breasts
Boneless skinless chicken breasts work but will cook faster. Pound them to even thickness first so they cook evenly. They may only need 6 to 8 minutes in the sauce.
Add White Wine
Replace half the chicken broth with dry white wine for more complexity. Let it reduce before adding the cream.
Fresh Herbs
Finish with fresh basil, chopped parsley, or a sprinkle of fresh thyme leaves.
What to Serve With It
The creamy sauce begs to be soaked up by something starchy. My favorites are pasta like penne or fettuccine, creamy polenta, mashed potatoes, crusty Italian bread, or rice pilaf. Add a simple green salad or roasted vegetables to round out the meal.
Storing and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce may thicken as it cools because of the cheese. Reheat gently over low heat, adding a splash of broth or cream to loosen the sauce. Do not microwave on high or the cream may separate.
This dish also freezes well for up to 3 months. The spinach will be softer when reheated, but the flavor will still be excellent.
Frequently Asked Questions
Can I use boneless chicken?
Yes. Boneless skinless thighs will work but will cook faster. Check for doneness after 5 to 6 minutes in the sauce. You can also use chicken breast but pound it to even thickness first.
What if I do not have sun-dried tomatoes?
You can use roasted red peppers or omit them entirely. The dish will be less sweet and tangy but still delicious.
Can I use half and half instead of heavy cream?
Half and half has less fat and may curdle when simmered. If you must use it, do not let the sauce boil and consider adding a tablespoon of flour to stabilize it.
Why did my sauce break or look oily?
The cream probably got too hot. Try whisking in a tablespoon of cold cream or broth to bring it back together. Keep the sauce at a gentle simmer, never a boil.
Can I make this ahead?
You can sear the chicken and make the sauce ahead, but wait to add the spinach until reheating. The spinach will become mushy if it sits too long in the sauce.
Final Thoughts
Creamy Tuscan chicken is the perfect weeknight dinner because it looks and tastes impressive but requires minimal effort. The combination of crispy chicken, garlicky cream sauce, tangy sun-dried tomatoes, and healthy spinach hits all the right notes. Once you make it, it will become a regular in your rotation.
The beauty of one-pot cooking like this is that all the flavors meld together as the dish cooks. The chicken absorbs the garlic and tomato flavors, the sauce picks up the richness from the chicken, and everything comes together in delicious harmony. Plus, cleanup is a breeze with only one pan to wash.
Explore more one-pot dinner recipes for easy weeknight meals that do not sacrifice flavor.
Sources & References
Chicken Cooking Tips
Bringing chicken to room temperature before cooking ensures even cooking. Cold chicken straight from the refrigerator cooks unevenly, with overcooked exteriors and undercooked centers.
Pat chicken dry before cooking for better browning. Moisture creates steam that prevents the Maillard reaction responsible for golden, flavorful skin.
Let chicken rest after cooking. Resting allows juices to redistribute throughout the meat, resulting in moister, more flavorful chicken.
