This one-pan Tuscan chicken is perfect for an easy weeknight meal! Crispy chicken thighs in a creamy sauce with marinated tomatoes, spinach, and garlic. This recipe requires only a handful of ingredients and is full of flavor. One-pan means clean up is easy, and this makes great leftovers!
Serve this Tuscan chicken with…
Perfect Steamed Rice (without a rice cooker)
Crispy chicken thighs, marinated tomatoes, spinach, and garlic in a cream sauce.
If you like this one-pan Tuscan chicken, you’ll love…
Red Wine Braised Short Ribs with Cauliflower Mash
One-Pan Butternut Squash Risotto
Grocery List:
- Chicken thighs
- Garlic
- Butter
- Olive oil
- Marinated tomatoes
- Basil
- Spinach
- Seasoning
- Cream
- Parmesan cheese
Instructions
Preheat oven to 350 degrees F. Season chicken thighs with salt and pepper.
In an oven safe pan, heat olive oil and butter over medium-high heat. Add seasoned chicken thighs, skin side down. Sear for 4-5 minutes until skin start to crispy and chicken releases from pan. Flip and sear for another 4-5 minutes.
Remove chicken from pan. Reduce heat to medium, add in garlic and red pepper flakes, sauté until fragrant, 2-3 minutes. Add in the marinated sun dried tomatoes and spinach, cook for another 2-3 minutes until spinach starts to wilt.
Add in heavy cream, stir well to combine. Mix in the shredded parmesan cheese. Add the chicken thighs back into the pan. Place in the preheated oven to finish cooking 5-8 minute or until the chicken thighs reach an internal temperature of 165 degrees F.
Serve the chicken thighs with extra sauce spooned over top, garnish with fresh basil and extra parmesan.
One Pan Tuscan Chicken
Ingredients:
- 6 Chicken thighs, skin-on, bone-in
- 2 tsp Salt
- 2 tsp Black pepper
- 2 tbsp Unsalted butter
- 2 tbsp Olive oil
- 1 tsp Red pepper flakes
- 4-5 Cloves garlic, minced or sliced finely
- 4 oz. Marinated, sun dried tomatoes, chopped
- 2 cups Spinach, chopped
- 1 cup Heavy cream
- 1/2 cup Shredded parmesan
- Basil, for garnish
Instructions:
- Preheat oven to 350 degrees F. Season chicken thighs with salt and pepper.
- In an oven safe pan, heat olive oil and butter over medium-high heat. Add seasoned chicken thighs, skin side down. Sear for 4-5 minutes until skin start to crispy and chicken releases from pan. Flip and sear for another 4-5 minutes.
- Remove chicken from pan. Reduce heat to medium, add in garlic and red pepper flakes, sauté until fragrant, 2-3 minutes. Add in the marinated sun dried tomatoes and spinach, cook for another 2-3 minutes until spinach starts to wilt.
- Add in heavy cream, stir well to combine. Mix in the shredded parmesan cheese. Add the chicken thighs back into the pan. Place in the preheated oven to finish cooking 5-8 minute or until the chicken thighs reach an internal temperature of 165 degrees F.
- Serve the chicken thighs with extra sauce spooned over top, garnish with fresh basil and extra parmesan.
Nutrition:
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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