Tuscan chicken thighs are a delightful blend of creamy sauces and tender, flavorful thigh meat, making them a standout meal for any occasion. In just minutes, your kitchen transforms into a hub of warmth and comfort as the rich aroma fills the air, drawing noses like a magnet to this delicious recipe.
With bone-in thighs for extra flavor and a sauce packed with baby spinach, tomatoes, and collagen-rich bone broth, this one-pan wonder is both a breeze to make and a joy to serve. Pair it with orzo, mashed potato, or steamed rice for a weeknight dinner your family will love!
How to Make Tuscan Chicken Thighs
Cooking the Chicken
Heat olive oil in a cast iron skillet pan over medium heat. Pat the chicken thighs dry with a paper towel, then season with kosher salt and cracked black pepper. Place the thighs smooth side down and cook for 5-6 minutes on each side until they release easily, then flip.
Making the Sauce
Create a gap in the center of the pan and add garlic, sun-dried tomatoes, and Italian herbs. Pour in chicken stock to deglaze the pan, scraping up flavorful bits. Add spinach and stir, letting it simmer on low heat for about 10 minutes, stirring occasionally.
Finishing Touches
Once the chicken is cooked, pour in cream and sprinkle with parmesan. Allow the sauce to thicken, coating the chicken in the creamy sauce. Remove the Tuscan chicken and serve immediately with a side salad or homemade focaccia. Enjoy this hearty dish with its rich flavors and satisfying textures.
Serving Suggestions
- Serve with mashed potatoes, steamed rice, or orzo pasta to soak up the rich sauce.
- Add a side of roasted vegetables like asparagus, zucchini, or carrots for a lighter option.
- Pair with crusty bread or homemade focaccia to enjoy every bit of the creamy sauce.
- Complement the meal with a refreshing drink like sparkling water with lemon or a fruit-infused mocktail.
Cooking Tips for Perfect Chicken Thighs
- Use a smooth, non-stick, or stainless-steel oven-safe skillet to achieve a proper sear. Avoid a ridged skillet, as it won’t produce the same golden-brown
- Pat the meat dry with a paper towel to remove excess moisture, then season with kosher salt and black pepper for a good sear.
- Heat the skillet to medium-high heat and add avocado oil until hot but not smoking. Place the chicken thighs in the hot pan and reduce heat to medium for even cooking.
- Avoid overcrowding; the pan should fit 4-6 chicken thighs Cook for 5-6 minutes per side, then flip when they easily release and reach an internal temperature of 165 degrees for perfect doneness.
Cooking Mistakes to Avoid
- Overcrowding the skillet leads to steaming instead of achieving a proper sear. Cook the chicken in batches if necessary to ensure even browning.
- Cooking on high heat can cause the sauce to burn. Use medium heat and stir occasionally to maintain the sauce’s creamy consistency.
Storing Tuscan Chicken Thighs
To keep leftovers fresh, store them in an airtight container and place them in the refrigerator for up to three to four days. For longer storage, freeze the chicken thighs in a freezer-safe container for up to three months. When reheating, use the stovetop over low heat to preserve the sauce’s creamy texture, adding a splash of water or stock if needed. This ensures the dish remains as delicious as when freshly made!
FAQS
- What is Tuscan chicken made of?
Tuscan chicken is made with chicken, a creamy sauce, sun-dried tomatoes, spinach, garlic, and Italian herbs. - Why is it called Tuscan chicken?
It’s inspired by the flavors of Tuscany, Italy, featuring simple, fresh ingredients and creamy, savory sauces. - What is the best method of cooking chicken thighs?
Searing in a skillet followed by baking or simmering ensures crispy skin and tender, juicy meat. - Why is it called “Marry Me Chicken”?
The dish is so delicious, it’s said to inspire proposals due to its irresistible flavor!
Tuscan Chicken Thighs
Equipment
- Cast Iron Skillet or Oven-Safe Pan – Ideal for searing and cooking evenly.
- Wooden Spoon or Spatula – For stirring and scraping the pan.
- Meat Thermometer – Ensures the chicken reaches an internal temperature of 165°F for doneness.
- Tongs – Useful for flipping the chicken thighs without breaking the skin.
- Mixing Bowls: – For prepping ingredients like seasoning the chicken or mixing the sauce.
Ingredients
Chicken Thighs
- 1 lb chicken thighs, 4 boneless skinless, Smart Chicken thighs
- 1.5 tablespoons avocado oil, for searing the chicken
- kosher salt, season chicken
- cracked black pepper, season chicken
Sauce and Vegetables
- 1-2 tablespoons butter , to saute the onions and garlic
- 1 cup yellow onion, diced small
- 1 teaspoon garlic, minced, 2-3 cloves depending on size
- 1 cup cherry tomatoes
- kosher salt to taste
- cracked black pepper to taste
- 1 cup chicken bone broth, or chicken broth
- ¼ cup sun-dried tomatoes, roughly chopped, drained
- 2-3 ounces baby spinach, heaping handful
- ½ cup heavy cream, or half and half
- ¼ cup parmesan cheese, grated
Instructions
- Heat olive oil in a cast iron skillet pan over medium heat. Pat the chicken thighs dry with a paper towel and season with kosher salt and cracked black pepper. Place the thighs smooth side down and cook for 5-6 minutes on each side until they release easily, then flip.
- Make a gap in the center of the pan and add garlic, sun-dried tomatoes, and Italian herbs. Pour in the chicken stock to deglaze the pan, scraping up any bits for flavor. Add spinach and stir, letting it simmer on low heat for 10 minutes, stirring occasionally.
- Once the chicken is cooked through, pour in the cream and sprinkle with parmesan. Allow the sauce to thicken slightly, coating the chicken in the creamy
- Remove the Tuscan chicken from the pan and serve immediately with a side salad or homemade focaccia. The rich flavors of the dish pair wonderfully with fresh bread and greens for a satisfying meal.