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Home Recipes Creamy Tuscan Chicken

Creamy Tuscan Chicken

Net Carbs:4.2g
Published:06/02/23Updated:06/02/23
19 Comments This post contains affiliate links.
Jump to Recipe·★★★★★4.9 from 9 reviews
Pinterest graphic for creamy Tuscan chicken recipe.
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This Creamy Tuscan Chicken is a one-pan dish packed with flavor and can be made and served in just 40 minutes. This meal is delicious, impressive, and filling, featuring chicken thighs with perfectly crisped skin, sun-dried tomatoes, and spinach in a creamy sauce.

You’ll love this dish if you enjoy chicken recipes featuring chicken thighs like this Chicken With Creamy Mushroom Sauce and this Chicken Thighs With Artichoke Hearts.

Creamy Tuscan chicken in an iron skillet.

Tuscan chicken is a delicious and rustic dish originating from the Tuscany region in Italy. It includes chicken cooked in a flavorful sauce made with garlic, sun-dried tomatoes, spinach, and cream, resulting in a savory and comforting meal.

This impressive one-skillet dish is perfect for a restaurant-worthy meal.

Serve on its own or with a side dish. Either way, you’ll have a flavorful and filling dish ready and on the table in less than an hour.

Creamy Tuscan chicken in a cast iron skillet ready to be served.

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💛 Why you’ll love this recipe
➡️ Ingredients
⏲ How to make this creamy Tuscan chicken recipe
👉 Ingredient substitution suggestions
✨ Variations
〰️ How to serve
💬 FAQs
📚 More dinner recipes
🍽 Recipe

💛 Why you’ll love this recipe

  • A one-pan recipe, which means less clean-up after cooking.
  • Can be made and served in 40 minutes.
  • Low-carb, keto-friendly, and gluten-free.

➡️ Ingredients

  • Skin-on, bone-in chicken thighs
  • Ghee or unsalted butter
  • Low-sodium chicken broth
  • Onion
  • Jarred sun-dried tomatoes in olive oil
  • White wine (optional)
  • Fresh garlic
  • Italian seasoning
  • Salt
  • Pepper
  • Grated Parmesan cheese
  • Heavy whipping cream
  • Fresh baby spinach

(Need ingredient substitution suggestions? See that section below for my recommendations.)

⏲ How to make this creamy Tuscan chicken recipe

This is an overview of the recipe’s instructions. The full instructions can be found in the recipe card at the bottom of this post.

  • De-Bone Chicken Thighs: Start by de-boning your chicken thighs. If some of the thighs are quite thick, transfer them to a storage bag, and, using a rolling pin or a meat mallet, roll or pound them a few times to flatten them so they cook evenly.

Recipe Tip: Follow this method to de-bone your chicken thighs. You can use boneless chicken thighs to avoid the hassle of de-boning your chicken. I’ve often found that bone-in thighs are the more affordable option, so keep that in mind when you’re shopping.

  • Crisp Chicken Skin: In a large skillet over medium heat, melt 2 Tablespoons of ghee or unsalted butter. Once melted, add the chicken thighs skin-side down, increase heat to high, and cook for 2 minutes before reducing heat back to medium and cooking until the skin has crisped up, about 1-2 minutes.

Recipe Tip: Grease may splatter while you’re cooking the chicken. I use a splatter guard to avoid a mess on my stovetop while they cook.

  • Cook Chicken: Flip the chicken over and cook until the chicken is cooked to an internal temperature of 165 degrees F, about 10-13 minutes. Transfer cooked chicken from the skillet to a plate, loosely cover the plate with foil, set aside, and allow the chicken to rest. Do not discard cooking fat from the skillet.

Recipe Tip: Use a meat thermometer to check the temperature of the chicken as it cooks. Once it reaches 165 degrees F, remove the chicken from the pan to ensure it is juicy, tender, and not overcooked.

  • Start Making Sauce: To the same skillet with cooking fat in it, over medium heat, add chicken broth, onion, sun-dried tomatoes, white wine (optional), garlic, Italian seasoning, salt, and pepper. Bring the mixture to a slight boil, stir, then reduce heat to low to simmer the mixture. Simmer on low heat for 3 minutes before adding grated Parmesan, heavy cream, and the remaining 1 Tablespoon of ghee or unsalted butter.
  • Finish Making Sauce: Cook for an additional 3 minutes on low heat until the mixture thickens. Carefully taste test to check seasoning and, based on taste preferences, add more salt and/or pepper.
Initial process steps to make creamy Tuscan chicken.
  • Final Steps: Add spinach and gently stir through until almost wilted, about 1 minute, before adding the cooked chicken back to the skillet and spooning the cream mixture atop the chicken.
Final process steps to make creamy Tuscan chicken.

👉 Ingredient substitution suggestions

  • Skin-On, Bone-In Chicken Thighs: Chicken breasts will work just fine here, but the resulting dish will have less flavor as breasts are a leaner cut of meat. You can also use skinless and boneless chicken thighs.
  • Ghee: Unsalted butter can be substituted for ghee at a 1:1 ratio. I prefer ghee here because it leaves no milk solid sediment in the pan.
  • Low-Sodium Chicken Broth: Regular chicken broth will work, but you may need to lessen the amount of added salt, so keep that in mind when cooking.
  • Fresh Garlic: Use 2 teaspoons of jarred minced garlic instead.
  • Italian Seasoning: Make your own Italian seasoning by combining ~½ teaspoon each of dried basil, dried marjoram, dried oregano, dried rosemary, and dried thyme.
  • Grated Parmesan Cheese: Substitute shredded Parmesan cheese or shredded or grated Asiago cheese.
  • Fresh Baby Spinach: Use thawed and drained frozen spinach instead. Fresh arugula will also work.

✨ Variations

  • Add in a handful of mushrooms and/or artichoke hearts for flavor, texture, and nutrient density. Start cooking these after you cook the chicken in the same pan. You can keep them in the pan as you make the sauce.
  • Sprinkle in some red pepper flakes for some added heat and flavor. Add these in when you add in the other seasonings to make the sauce and/or at the end to garnish the dish.

〰️ How to serve

  • Vegetables – Serve on top of cauliflower rice, mashed cauliflower, zucchini noodles, mashed potatoes, or spaghetti squash. Or, serve alongside broccoli or asparagus.
  • Rice – Serve atop or alongside white rice or jasmine rice.
  • Pasta – Serve atop or alongside penne pasta or egg noodles.
  • Bread – Pair with a slice of crusty bread.

💬 FAQs

How should this creamy Tuscan chicken be stored?

Store in an airtight container in the refrigerator for up to 3 days. I would not suggest freezing this dish after cooking as thawing the cream sauce will yield a different texture than the recipe intended.

📚 More dinner recipes

  • Chicken With Creamy Mushroom Sauce
  • Shawarma Kebabs
  • Keto Thai Meatballs
  • Instant Pot Chicken Adobo
  • Instant Pot Keto Beef and Broccoli
  • Carnivore Meatballs
  • Smoked Spatchcock Chicken

🍽 Recipe

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Close-up of creamy Tuscan chicken in an iron skillet.

Creamy Tuscan Chicken


★★★★★

4.9 from 9 reviews

  • Author: Sara Nelson
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free
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Description

This Creamy Tuscan Chicken is a one-pan dish packed with flavor and can be made and served in just 40 minutes. This meal is delicious, impressive, and filling, featuring chicken thighs with perfectly crisped skin, sun-dried tomatoes, and spinach in a creamy sauce.


Ingredients

  • 4 skin-on, bone-in chicken thighs (~14 oz once de-boned)
  • 3 Tablespoons (39g) ghee or unsalted butter, divided
  • 1 cup (240 milliliters) low-sodium chicken broth
  • 1 small onion (~60 grams), thinly sliced
  • 1/3 cup (65 grams) jarred sun-dried tomatoes in olive oil, drained and chopped
  • 1/4 cup (2 fluid ounces) white wine (optional)
  • 2 cloves fresh garlic, thinly sliced
  • 1 Tablespoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2/3 cup (60 grams) grated Parmesan cheese
  • 1/2 cup (120 milliliters) heavy whipping cream
  • 2 cups (60 grams) fresh baby spinach


Instructions

  1. De-Bone Chicken Thighs: De-bone chicken thighs (see Note below for video instruction on how to do this). Then, if some of the thighs are quite thick, transfer them to a storage bag, and, using a rolling pin or meat mallet, roll or pound them a few times to flatten so they cook evenly (see Note below for written instructions on how to do this).
  2. Crisp Chicken Skin: In a large skillet over medium heat, melt 2 Tablespoons of ghee or unsalted butter. Once melted, add chicken thighs skin-side down, increase heat to high, and cook for 2 minutes before reducing heat back to medium and cooking until skin is crisped, about 1-2 minutes.
  3. Cook Chicken: Flip chicken over and cook until chicken is cooked to an internal temperature of 165 degrees F, about 10-13 minutes. Transfer cooked chicken from skillet to a plate, loosely cover plate with foil, set aside, and allow chicken to rest. Do not discard cooking fat from the skillet.
  4. Start Making Sauce: To the same skillet with cooking fat in it, over medium heat, add chicken broth, onion, sun-dried tomatoes, white wine (optional), garlic, Italian seasoning, salt, and pepper. Bring the mixture to a slight boil, stir, then reduce heat to low to simmer the mixture. Simmer on low heat for 3 minutes before adding grated Parmesan, heavy cream, and remaining 1 Tablespoon of ghee or unsalted butter.
  5. Finish Making Sauce: Cook for additional 3 minutes on low heat until mixture thickens. Carefully taste test to check seasoning and, based on taste preferences, add more salt and/or pepper.
  6. Final Steps: Add spinach and gently stir through until almost wilted, about 1 minute, before adding the cooked chicken back to the skillet and spooning the cream mixture atop the chicken.

Recipe Notes:

How To De-Bone Chicken Thighs: Follow this method to de-bone your chicken thighs. You can use boneless chicken thighs to avoid the hassle of de-boning your chicken. I’ve often found that bone-in thighs are the more affordable option, so keep that in mind when you’re shopping.

How To Flatten Chicken Thighs Into An Even Layer: Follow this method to pound chicken into an even layer properly.

Refrigerator Storage: Store in an airtight container in the refrigerator for up to 3 days. I would not suggest freezing this dish after cooking as thawing the cream sauce will yield a different texture than the recipe intended.

Keywords: creamy Tuscan chicken, Tuscan chicken thighs, bone-in chicken thighs, sun-dried tomatoes

Did you make this recipe?

Tag me on Instagram at @realbalanced or leave me a comment & rating below.

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19 Comments

  1. Lisa says

    June 9, 2023 at 7:53 am

    After moving to a low-carb plan, I’ve been learning how to cook. This came out tasting amazing.

    ★★★★★

    Reply
  2. Gina says

    June 9, 2023 at 6:26 am

    This recipe was a total hit! Delicious and easy. I added some extra greens to bulk it up a little and it came out perfect!

    ★★★★★

    Reply
  3. Jessica says

    June 8, 2023 at 8:54 pm

    My daughter is a picky eater, but loves anything with chicken and tomatoes so we gave this recipe a try. I love it as much as she does!

    ★★★★★

    Reply
  4. Jane says

    June 8, 2023 at 4:46 pm

    I just tried this recipe and it was delicious! I used frozen spinach instead of fresh, but it still turned out great.

    ★★★★★

    Reply
  5. Sara says

    June 2, 2023 at 2:00 pm

    Hi. I love how the recipe sounds and looks, but my hubby is lactose intolerant. Any suggestions to adapt your recipe to our needs?

    Reply
    • Sara Nelson says

      June 8, 2023 at 1:25 pm

      Hi! Sub in coconut oil for butter. Then, you should be able to use nutritional yeast for the Parmesan cheese – I would just use a little less nutritional yeast than the amount of Parmesan that the recipe calls for, taste test, and then add more from there. Use canned coconut cream for the heavy whipping cream.

      Reply
  6. Sandra says

    September 28, 2021 at 8:35 pm

    Wow! The sauce and the crisp chicken was absolutely delicious. Everyone loved it. Thanks!

    ★★★★★

    Reply
  7. Rosa says

    July 15, 2021 at 12:16 pm

    I really want to make this but don’t want to go through the trouble of de-boning the thighs. Can they remain?

    Reply
    • Sara Nelson says

      July 17, 2021 at 3:33 pm

      Yes, that will work!

      Reply
  8. Sandi Warner says

    May 23, 2021 at 4:56 pm

    This was wonderful! I had too much cooking fat which didn’t let the sauce thicken. Might be due to pasture raised chicken. I would remove some next time. Also, where are the nutrition info?

    Reply
    • Sara Nelson says

      May 23, 2021 at 8:23 pm

      I’m so glad you enjoyed, Sandi! Thanks for your feedback. The nutrition info for the recipe is in the recipe card, below the Notes section.

      Reply
  9. Jeanette Duarte says

    January 18, 2021 at 11:41 am

    This was delicious! However I had to make some slight changes owing to missing ingredients; I only had cherry tomatoes and not sundriesd. I didn’t have white wine so I put vodka in. I added tiny button mushrooms because I had some and wanted to use them up. And, because it would have been missing the oil from the sundried tomatoes that I didn’t have, I poured in a swirl of virgin olive oil. I haven’t a clue what this did to the macro count, but it couldn’t hurt my carb count for today. Thankyou so much – I’ll do this again with beef and fish too.

    ★★★★★

    Reply
  10. Ryan says

    January 14, 2021 at 7:05 pm

    Easily my favorite new dinner meal!

    ★★★★★

    Reply
    • Sara Nelson says

      January 14, 2021 at 7:05 pm

      It’s SO GOOD, isn’t it?! Glad you enjoy!

      Reply
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My name is Sara Nelson, and I am the face behind Real Balanced. I am a Mom to two and a proud Wisconsinite. Here, you will find easy and delicious tried-and-true recipes that can often be made in minimal time. Read More
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