Tuscan Chicken Thighs
This recipe captures the essence of Italian cooking with tender, juicy chicken thighs infused with aromatic herbs, sun-dried tomatoes, and a luscious cream sauce, perfect for family dinners or special occasions.
Ingredients
Main Ingredients
- 4 pieces bone-in, skin-on chicken thighs (about 2 pounds) Retains moisture and flavor, ensuring juicy chicken.
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 cup chicken broth Use low sodium to control saltiness.
- 1 cup heavy cream Can be substituted with half-and-half or plant-based cream.
- ½ cup sun-dried tomatoes, chopped
- 1 cup baby spinach
- 1 teaspoon dried oregano Use fresh herbs for a burst of flavor if possible.
- 1 teaspoon dried basil Use fresh herbs for a burst of flavor if possible.
- ½ teaspoon red pepper flakes Optional, for heat.
- ¼ cup grated Parmesan cheese Can be substituted with dairy-free cheese.
- to taste Salt and freshly ground black pepper
- for garnish Fresh basil leaves
Instructions
Preparation
- Begin by patting the chicken thighs dry with paper towels to ensure a crispy skin when sautéed.
- Season both sides of the chicken thighs generously with salt and freshly ground black pepper.
Searing
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
- Once the oil is hot, carefully place the chicken thighs skin-side down in the skillet.
- Sear for about 5-7 minutes until the skin is golden brown and crispy.
- Flip the chicken and sear the other side for another 5 minutes.
- Remove the chicken from the skillet and set it aside on a plate.
Sautéing Aromatics
- In the same skillet, add the chopped onion and sauté for about 3-4 minutes until softened.
- Add the minced garlic and cook for an additional minute until fragrant.
Creating the Sauce
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.
- Allow it to simmer for about 2 minutes to reduce slightly.
- Then, stir in the heavy cream, chopped sun-dried tomatoes, dried oregano, dried basil, and red pepper flakes (if using).
- Bring the mixture to a gentle simmer.
Combining Chicken and Sauce
- Return the seared chicken thighs to the skillet, skin-side up.
- Spoon some of the sauce over the chicken.
- Cover the skillet and let it simmer for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
Finishing Touches
- In the last 5 minutes of cooking, stir in the baby spinach and grated Parmesan cheese.
- Allow the spinach to wilt and the cheese to melt into the sauce.
- Adjust seasoning with more salt and pepper if needed.
Serving
- Once cooked, serve the Tuscan Chicken Thighs hot, garnished with fresh basil leaves.
- Enjoy with a side of crusty bread, pasta, or a fresh green salad to soak up the delicious sauce.
Notes
This dish stores well and can be prepared ahead of time. The flavors meld beautifully as it sits. For best results, don't rush the searing process.