Description
Creamy Tuscan Chicken is a flavorful and comforting dish featuring tender chicken thighs cooked in a rich, garlicky cream sauce with sun-dried tomatoes, spinach, and Parmesan cheese. This recipe yields a luscious, restaurant-quality meal that comes together quickly on the stovetop and offers a delightful blend of creamy, savory, and slightly tangy flavors.
Ingredients
Scale
Chicken and Seasoning
- 2 tablespoons coconut oil, avocado oil, or ghee
- 2 pounds boneless/skinless chicken thighs
- ¼ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon smoked paprika
- 1 teaspoon granulated garlic
Sauce
- ¼ cup dry white wine (or chicken broth)
- 4 garlic cloves, minced (about 2 teaspoons)
- ½ cup sun-dried tomatoes in olive oil
- 1 teaspoon Italian seasoning
- 1 cup heavy whipping cream (or substitute canned coconut milk for dairy-free)
- 1 heaping cup fresh spinach
- ¼ cup shredded Parmesan cheese (optional)
Optional Garnishes
- Chopped parsley
- Red pepper flakes
- Fresh basil
Instructions
- Prepare the chicken: Rinse and pat dry the chicken thighs with paper towels. Place them on a plate. Combine the salt, pepper, smoked paprika, and granulated garlic in a small dish. Sprinkle the seasoning mix liberally on both sides of each chicken thigh to ensure well-seasoned meat.
- Cook the chicken: Heat the coconut oil, avocado oil, or ghee in a large skillet over medium-high heat. Add the chicken thighs to the skillet (you may need to cook in two batches to avoid overcrowding). Fry each side for about 5 minutes, or until the chicken is golden brown and fully cooked through, reaching an internal temperature of 165°F. Remove the cooked chicken and set aside on a plate.
- Deglaze the pan: Pour in the dry white wine or chicken broth to the hot skillet, scraping up all the browned bits stuck to the pan’s bottom with a spatula or wooden spoon. This adds rich flavor to the sauce. Reduce the heat to medium before the next step.
- Sauté garlic and add tomatoes: Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant. Then stir in the sun-dried tomatoes and Italian seasoning, mixing them well into the sauce base.
- Simmer the cream sauce: Pour in the heavy whipping cream (or canned coconut milk if dairy-free) and bring the mixture to a gentle simmer. Allow it to cook for 5 minutes, letting the flavors meld and the sauce thicken slightly.
- Add cheese and spinach: Stir in the Parmesan cheese, if using, to enrich and thicken the sauce further. Then add the fresh spinach, stirring until it wilts and incorporates evenly into the creamy sauce.
- Combine chicken and sauce: Return the cooked chicken thighs to the skillet, nestling them into the sauce. Spoon sauce over the chicken and simmer over medium heat for another 5 minutes to heat everything through and allow the chicken to soak up the sauce flavors. Taste and adjust salt and pepper as needed.
- Garnish and serve: Finish the dish by topping with optional garnishes like chopped fresh parsley, basil, or red pepper flakes for added color and flavor. Serve immediately for best results.
Notes
- For a dairy-free keto option, substitute full-fat canned coconut milk for the heavy cream and omit Parmesan or use a vegan cheese alternative.
- Use a meat thermometer to ensure chicken is fully cooked to an internal temperature of 165°F; cooking times may vary depending on thickness.
- Ghee provides extra crispy chicken with a beautiful golden crust but may cause some splattering; exercise caution.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Parmesan cheese slightly thickens the sauce as it melts; if sauce becomes too thick, add a splash more cream to adjust consistency.
