One Pan Tuscan Chicken Thighs
A delightful dish featuring tender chicken thighs in a creamy sauce with sun-dried tomatoes and spinach, all cooked in one pan.
Ingredients
For the Base
- 1 pound Boneless skinless chicken thighs Can substitute with chicken breast, but cooking time may be shorter.
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Italian seasoning
For the Sauce
- 3 cloves Garlic Minced.
- 1 cup Chicken broth Low-sodium option can be used.
- 1 cup Heavy cream For a lighter version, use half-and-half or a plant-based cream alternative.
- 2 cups Spinach Fresh spinach preferred; can use thawed frozen spinach.
- 1/2 cup Sun-dried tomatoes
To Serve
- 1/2 cup Parmesan cheese For topping.
Instructions
Preparation
- Season the chicken thighs with salt, pepper, and Italian seasoning before cooking.
Cooking
- Heat olive oil in a large skillet over medium heat. Add the seasoned chicken thighs and cook until browned on both sides, about 3-4 minutes per side.
- Remove the chicken and set aside. In the same skillet, add minced garlic and sauté until fragrant.
- Pour in chicken broth and stir to combine. Then, add heavy cream, spinach, and sun-dried tomatoes, mixing everything thoroughly.
- Return the chicken to the skillet and let it simmer until fully cooked, about 5-7 minutes, until the sauce thickens slightly.
- Sprinkle with parmesan cheese before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. For freezing, allow to cool completely and store for up to a month. The sauce may separate when reheated but can still be stirred and enjoyed.