Treat yourself to this 30-minute, one-pan creamy Tuscan chicken, made with tender chicken thighs, fresh spinach, and sun-dried tomatoes enveloped in a rich, creamy sauce!
This quick and easy dish brings the Tuscan flavors straight to your table. It is one of my favorite choices for a cozy weeknight dinner, but it’s also impressive enough for company. I love serving this dish over pasta, creamy mashed potatoes, or with a side of bread to mop up that flavorful, silky sauce!
For this recipe, I prefer to use boneless, skinless chicken thighs because they are juicy, tender, and offer a rich flavor. However, if you’d prefer, you can use boneless, skinless chicken breasts sliced in half lengthwise. Thin-cut breasts will cook quickly, or at least at the same rate as the chicken thighs. Make sure to check the internal temperature of the chicken using a meat thermometer to ensure that it has cooked to a safe 165 degrees F.
Why this recipe works!
- Quick and Easy: This recipe typically comes together quickly, making it perfect for weeknight dinners.
- Versatility: The dish is easily customized with different vegetables or spices to suit your tastes.
- Gluten-Free: The main ingredients, such as chicken, spinach, sun-dried tomatoes, and cream, are gluten-free. Just be sure to check that the broth and seasonings are also gluten-free.
- Low-Carb: The primary sources of carbs in this dish come from the sun-dried tomatoes, which are relatively low-carb compared to grains. Pair this creamy Tuscan chicken with a side of steamed veggies, zucchini noodles, or cauliflower rice to keep the carb count low.
Ingredients
- 4-6 chicken thighs, boneless skinless (or chicken breasts split in half lengthwise)
- Salt and black pepper
- Onion powder
- Garlic powder
- Black pepper
- Olive oil, plus 1 tablespoon sun-dried tomato oil (from jar)
- Shallot
- Garlic
- Sun-dried tomato strips in oil
- Low-sodium chicken broth
- Heavy cream
- Shredded parmesan cheese
- Italian seasoning
- Fresh baby spinach leaves
- Fresh basil leaves
Preparing the Chicken Thighs
- Season the chicken thighs with onion powder, garlic powder, salt, and pepper.
- In a large skillet, heat the olive oil and reserved sun-dried tomato oil over medium-high heat.
- Sear the chicken thighs for 4 minutes per side, or until golden brown and cooked to an internal temperature of 165 degrees F.
- Once cooked through, transfer the chicken to a plate, cover, and keep warm.
Making the Creamy Tuscan Sauce
- Begin by cooking the shallot in a pan until soft, about 3 minutes.
- Stir in the garlic and sauté for 20-30 seconds, then add sun-dried tomato strips for another minute.
- Pour in the low-sodium chicken broth, making sure to scrape down browned bits. Simmer mixture for 2 minutes.
- Next, stir in the cream, parmesan cheese, Italian seasoning, and a little salt and black pepper to taste.
- Gently simmer over medium-low heat for 2-3 minutes, stirring often. Taste and adjust seasonings as needed.
- Next, stir in spinach and chopped basil until wilted.
- Return the cooked chicken to the pan, spooning the sauce over top. Cook for an additional 1-2 minutes.
- Serve hot over pasta or mashed potatoes, or with a fresh, crusty bread to mop up the sauce!
Storing Leftover Tuscan Chicken
This dish keeps for 3 days in the refrigerator when stored in an airtight container. Freeze in individual portions for up to 8 weeks. Thaw in the refrigerator the night before for easy rewarming in the microwave.
More Recipes to Enjoy!
- Chicken Francese
- Cream of Mushroom Pork Chops
- Apple-Honey Mustard Chicken
- Rotisserie Chicken Fettuccine Alfredo
- Easy Bolognese Sauce (GF and Low Carb)
Creamy Tuscan Chicken (with Spinach and Sun-Dried Tomatoes)
Equipment
- 1 large skillet
Ingredients
- 4-6 chicken thighs boneless, skinless
- 1/2 teaspoon salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- For the Sauce:
- 1 tablespoon olive oil plus 1 tablespoon sun-dried tomato oil (from jar)
- 2 tablespoons finely chopped shallot
- 2 cloves garlic minced
- 1/3 cup sun-dried tomato strips in oil
- 2/3 cup low-sodium chicken broth
- 2/3 cup heavy cream
- 1/3 cup fresh shredded parmesan cheese
- 1/2 teaspoon Italian seasoning
- 1/2 cup fresh baby spinach leaves tightly packed
- 6 fresh basil leaves roughly chopped
- salt and black pepper to taste
Instructions
- Season the chicken thighs with onion powder, garlic powder, salt, and pepper.
- In a large skillet, heat the olive oil and reserved sun-dried tomato oil over medium-high heat.
- Sear the chicken thighs for 4 minutes per side, or until golden brown and cooked to an internal temperature of 165 degrees F.
- Once cooked through, transfer the chicken to a plate, cover, and keep warm.
- Making the Tuscan Sauce:
- Begin by cooking the shallot in a pan until soft, about 3 minutes.
- Stir in the garlic and sauté for 20-30 seconds, then add sun-dried tomato strips for another minute.
- Pour in the low-sodium chicken broth, making sure to scrape down browned bits. Simmer mixture for 2 minutes.
- Next, stir in the cream, parmesan cheese, Italian seasoning, and a little salt and black pepper to taste.
- Gently simmer over medium-low heat for 2-3 minutes, stirring often. Taste and adjust seasonings as needed.
- Next, stir in spinach and chopped basil until wilted.
- Return the cooked chicken to the pan, spooning the sauce over top. Cook for an additional 1-2 minutes.
- Serve hot over pasta or mashed potatoes, or with a fresh, crusty bread to mop up the sauce!
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