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Creamy Tuscan Chicken Thighs (Restaurant-Quality)

Four crispy-skinned Creamy Tuscan Chicken Thighs simmering in a rich, creamy sauce with spinach and sun-dried tomatoes.
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Make restaurant-quality Creamy Tuscan Chicken Thighs at home. This recipe features crispy skin chicken thighs simmered in a rich cream sauce with sun-dried tomatoes, spinach, and Parmesan cheese.

Ingredients

Scale
  • 6 bone in/skin on chicken thighs
  • olive oil
  • salt and fresh cracked black pepper
  • 1 large shallot, peeled and minced
  • 3 cloves garlic, minced
  • 1/4 cup Marsala wine (or Vermouth, or dry white wine)
  • 1/4 cup chicken broth
  • 1 1/2 cups heavy cream
  • 1/2 cup chopped sun-dried tomatoes, jarred, in olive oil
  • 1/2 cup shredded Parmesan cheese
  • 2 cups fresh spinach, roughly chopped
  • 1/2 cup chopped cherry tomatoes
  • parsley or fresh thyme for garnish

Instructions

  1. Coat the bottom of a large shallow cast iron skillet or braising pan with olive oil and heat on medium heat until hot.
  2. Season the chicken on both sides with salt and pepper.
  3. Brown the chicken skin side down for about 15 minutes until the skin is crisp.
  4. Flip the chicken and cook for another 15 minutes, or until the internal temperature reaches 160F.
  5. Set the chicken aside on a plate and cover with foil or keep warm in an oven.
  6. Add the shallot and garlic to the pan and saute, stirring constantly, for a couple of minutes.
  7. Add the Marsala wine and let it bubble down while you scrape up the browned bits from the bottom of the pan.
  8. Add the chicken stock, heavy cream, and sun-dried tomatoes, and cook the sauce for a few minutes, stirring frequently, until it starts to thicken.
  9. Scrape everything from the bottom and sides of the pan into the sauce.
  10. Add the cheese and stir until incorporated.
  11. Add the chopped spinach and fresh tomatoes to the pan, and cook until the spinach has wilted.
  12. Add the chicken back into the pan and heat through before serving.
  13. Garnish with fresh parsley or thyme.

Notes

  • You can use any chicken parts instead of thighs; chicken cutlets cook quickly.
  • Serve this over pasta to absorb the sauce.
  • Reduce calories and fat by using more chicken stock and less cream, and thicken with a little Wondra flour if needed.
  • If using dry sun-dried tomatoes, re-hydrate them in warm water first.
  • For a non-alcoholic version, replace wine with chicken stock; even a small amount adds flavor.

Nutrition

Keywords: Creamy Tuscan Chicken, Tuscan Chicken, Creamy Sauce, Spinach, Sun Dried Tomatoes, Comfort Dinner, chicken, chicken thighs, dinner, one pot

Find it online: https://www.meltitclean.com/creamy-tuscan-chicken-thighs-restaurant/