Calling this creamy Tuscan chicken delicious is an understatement, it is easy to make a meal, ready in just 30 minutes and it will leave people with their nose high to know where that smell is coming from.! The first thing is to get the olive oil in our skillet then add the chicken thighs and begin to cook them in the olive oil. Season the chicken with pepper, salt, and Italian seasoning then just cook the chicken until it is golden brown and chicken thighs hook up nicely, turn the chicken and season the other side too and let it cook. Once your chicken has cooked and has that golden color over them, remove from the skillet and set it aside.
Take your garlic cloves and just mince it into the pan, basically, the garlic is the key to any Italian recipe. Add about a cup of dried white wine in the pan, if you dine want to use wine, you can always use chicken broth. Stir all that in together then add one cup of whipped cream, half a cup of parmesan depending on how cheesy you want it, I like it nice and rich and cheesy. Stir that until the cheese melts, once the cheese is almost melted, add some spinach, you can freeze the spinach and break them at this point or just use fresh spinach from the store, add sun-dried tomatoes, however many you want and the stir all your ingredients together.
Once everything is well combined, add the chicken thighs back into the sauce and stir it a little bit making sure the sauce gets all over the chicken. Cook it for about 5 minutes just to really soak the juice into the chicken. Once the chicken has heated all the way through and the sauce has thickened, your creamy Tuscan chicken thighs are ready to serve.!
- 2 packages of bone in/skin on chicken thighs (about 6)
- salt and fresh cracked black pepper
- 1 large shallot, peeled and minced
- 3 cloves garlic, minced
- 1/4 cup any dry white wine
- 1/4 cup chicken broth
- 1 and 1/2 cups heavy cream
- 1/2 cup chopped sun-dried tomatoes
- 1/2 cup good shredded Parmesan cheese
- large handful (2 cups) fresh spinach, rough chopped
- 1/2 cup chopped cherry tomatoes or any good red tomatoes
- parsley or fresh thyme for garnish
- Coat the bottom of a large shallow cast iron skillet or braising pan with olive oil and heat on medium heat until hot.
- Season the chicken on both sides with salt and pepper and then brown, skin side down for about 15 minutes, until the skin is nice and crisp.
- Flip the chicken and cook for another 15 minutes, or until done. The meat should read 160F on an instant-read thermometer.
- Set aside on a plate and cover with foil, or put in a warm oven while you make the sauce.
- Add the shallot and garlic to the pan and saute, stirring constantly, for a couple of minutes.
- Then add the wine and let it bubble down while you scrape up the browned bits from the bottom of the pan.
- Add the chicken stock, heavy cream, and sun-dried tomatoes, and cook the sauce for a few minutes until it starts to thicken, stirring frequently.
- Scrape up everything from the bottom and sides of the pan into the sauce.
- Add the cheese and stir until incorporated. Add the chopped spinach and fresh tomatoes to the pan, and cook until the spinach has wilted.
- Add the chicken back into the pan and heat through before serving, garnished with fresh parsley or thyme.