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

Creamy Tuscan Chicken

  • 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


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.


  • 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


  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

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