One Pan Tuscan Chicken Thighs: My Go-To Weeknight Magic! (Print Version)

One Pan Tuscan Chicken Thighs recipe delivers creamy, sun-dried tomato flavor with minimal cleanup. Your ideal easy weeknight dinner!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 50 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Italian-American
Dietary: Gluten-Free (check broth)

# Ingredients:

→ Main Players

01 - 4 bone-in, skin-on chicken thighs
02 - 5 oz fresh baby spinach
03 - 1/2 cup sun-dried tomatoes, oil-packed and roughly chopped

→ Flavor Powerhouses

04 - 2 tbsp olive oil (or oil from sun-dried tomatoes)
05 - 4-5 cloves garlic, minced
06 - 1 tsp Italian seasoning
07 - 1/2 cup chicken broth

→ Creamy Dream Team

08 - 1 cup heavy cream
09 - 1/2 cup freshly grated Parmesan cheese, plus more for garnish

→ Fresh Finishing Touches

10 - Salt and freshly ground black pepper to taste
11 - Fresh basil, for garnish (optional)

# Instructions:

01 - First things first, get your big, oven-safe skillet nice and hot over medium-high heat. Add a tiny splash of olive oil, then place your chicken thighs skin-side down. You want to hear that sizzle! Let them sear for about 6-8 minutes, undisturbed, until the skin is beautifully golden and crispy. This is where the magic starts, creating so much flavor in the pan. I always get impatient here, but trust me, resist the urge to peek or move them! Flip 'em over and sear for another 3-4 minutes on the other side. Transfer them to a plate for now; they'll finish cooking later.
02 - Reduce the heat to medium. Into that glorious pan, with all those browned bits (that's flavor, baby!), add your chopped garlic. Sauté it for about a minute, just until it's fragrant – don't let it burn, or it'll get bitter, and we don't want that! Stir in your sun-dried tomatoes, letting them warm up and release their oils a bit. Oh, the smell at this point is just incredible; it makes my kitchen feel like a fancy Italian trattoria, even with my messy counters. This step is key for a truly amazing One Pan Tuscan Chicken Thighs.
03 - Pour in your chicken broth and scrape up all those delicious browned bits from the bottom of the pan with a wooden spoon. This is called deglazing, and it's a game-changer! Let it simmer for a couple of minutes to reduce slightly, then stir in the Italian seasoning. Next, pour in your heavy cream. Give it a good whisk and let it come to a gentle simmer. You'll see it start to thicken slightly, becoming this luscious, inviting sauce. I always taste it here, adding a pinch more salt or pepper if it feels like it needs a little something extra.
04 - Now for the spinach! Add it to the simmering sauce in batches if your pan is overflowing. It'll look like a mountain, but it'll quickly wilt down to almost nothing, I promise. Once the spinach has mostly wilted, stir in about half of your freshly grated Parmesan cheese. The sauce will get even creamier and more amazing. This is where the One Pan Tuscan Chicken Thighs really start to come together visually, transforming into that vibrant, comforting dish we adore.
05 - Nestle those seared chicken thighs back into the sauce, skin-side up. Make sure they're partially submerged but the crispy skin stays above the sauce. Transfer the whole skillet to your preheated oven (I usually preheat to 375°F or 190°C). Bake for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). This oven time lets the chicken cook through gently in the flavorful sauce, and the skin gets even crisper. Don't forget your oven mitts, like I almost did last week!
06 - Carefully remove the skillet from the oven. Sprinkle the remaining Parmesan cheese over the chicken and sauce. If you have some fresh basil, tear a few leaves over the top – it adds such a beautiful pop of color and freshness. Let it rest for a few minutes; this lets the juices redistribute and the sauce settle. The aroma filling your kitchen right now? That's the smell of success, my friend! Serve it hot, and get ready for some serious compliments. It looks, smells, and tastes like pure comfort.

# Notes:

01 - Don't overcrowd the pan, hon! I learned that the hard way when my chicken just steamed instead of getting that gorgeous crispy skin.
02 - You can totally chop your veggies the night before. It makes dinner feel like a breeze, even when the day's been a whirlwind.
03 - No heavy cream? Milk and a tablespoon of cornstarch works in a pinch, but the texture is, well, *different*. Tried it once, it was okay!
04 - A sprinkle of fresh basil at the end? It just elevates everything, makes it feel fancy without any extra fuss, you know?

# Equipment Needed:

01 - Large oven-safe skillet (cast iron works great)
02 - tongs
03 - wooden spoon
04 - cutting board
05 - sharp knife
06 - meat thermometer

# Nutrition (Per Serving):

Calories: 650-750
Total Fat: 50-60g
Total Carbohydrate: 10-15g
Protein: 40-45g

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