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One Pan Tuscan Chicken Thighs

A cozy and creamy dish featuring chicken thighs, sun-dried tomatoes, and spinach, perfect for weeknight dinners or gatherings.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 pieces bone-in, skin-on chicken thighs (about 2 to 2 1/2 pounds) Skin crisps best; use boneless for a faster, leaner option.
  • Salt and freshly ground black pepper To taste.
  • 1 tablespoon olive oil Or avocado oil for a higher smoke point.
  • 3 cloves garlic, minced Fresh garlic for depth.
  • 1 small onion, finely chopped Swaps: shallot for a milder sweetness.
  • 1/2 cup sun-dried tomatoes, sliced (packed in oil preferred) If using dry-packed, rehydrate in warm water.
  • 1 cup chicken broth For a richer sauce, substitute half with dry white wine.
  • 1 cup heavy cream or half-and-half For a lighter option, use half Greek yogurt stirred in off the heat.
  • 1/2 cup grated Parmesan cheese Adds umami; Pecorino Romano works well for sharper flavor.
  • 3 cups baby spinach Wilted into the sauce for color and nutrition.
  • 1 teaspoon dried oregano For flavor.
  • 1/2 teaspoon crushed red pepper flakes (optional) For warmth.
  • Fresh basil and parsley for finishing Fresh herbs at the end brighten the dish.

Method
 

Preparation
  1. Pat the chicken thighs dry and season generously with salt and pepper.
  2. Heat the olive oil in a large ovenproof skillet over medium-high heat until shimmering.
  3. Sear the thighs skin-side down for 6 to 8 minutes until the skin is deep golden and crisp; flip and brown the other side briefly.
  4. Transfer to a plate.
Cooking
  1. Reduce heat to medium. In the same pan, add the onion and cook for 3 minutes until translucent.
  2. Add the garlic and sun-dried tomatoes and stir for 30 seconds until fragrant.
  3. Pour in the chicken broth, scraping up brown bits from the bottom of the pan.
  4. Let the broth reduce for 2 to 3 minutes to concentrate flavor.
  5. Stir in the cream and Parmesan, then return the chicken to the skillet, skin-side up.
  6. Simmer gently for 10 minutes, spooning sauce over the chicken now and then so the meat stays tender and the sauce thickens.
  7. Add the spinach in the last 2 minutes and cover until it wilts.
  8. Finish with torn basil and parsley for freshness.
  9. If the thighs are larger or slightly underdone, place the skillet in a preheated 375°F oven for 5 to 7 minutes, until the internal temperature reaches 165°F.
  10. Rest for 5 minutes before serving.

Notes

For a healthy option, swap heavy cream for half Greek yogurt. For gluten-free, use cornstarch slurry if you prefer a thicker sauce instead of flour. Consider adding mushrooms or roasted bell peppers for extra texture. For a festive touch, finish with a squeeze of lemon and extra grated Parmesan.