“Delish! A welcome new dish for our Keto meal plan – thanks for the recipe!.โ ~Suzanne
when it comes to chicken recipes, Tuscan chicken is king!
This creamy Tuscan chicken recipe is the kind of meal that draws people like a magnet…they wander into the kitchen from all directions, noses high in the air, begging to know what smells so delicious. What cook doesn’t live for those moments? And it all comes together in about 30 minutes…check it out!
did you know?
Tuscan garlic chicken is a cult favorite pasta dish at The Olive Garden, and it’s been copied a lot because it’s so mouthwatering. Leave it to a large chain restaurant to come up with such an irresistible combination of ingredients ~ they know what people want. My version ditches the pasta and uses chicken thighs, but there’s no reason you can’t put it over pasta if you crave that.
chicken thighs are best for this recipe
I like to use bone in, skin on, thighs. Why? Thigh meat is fattier, more tender and flavorful than other cuts. I use bone-in thighs because cooking chicken with the bone adds even more flavor. However you can use whatever part of the chicken you like, including chicken breasts, or a whole fryer chicken cut in parts, it all works.
TIP: if you use skin on thighs you’ll want to keep that skin out of the sauce until serving, so it stays crisp. If you use skinless chicken you can submerge it in the sauce.
how to build a quick pan sauce for Tuscan chicken thighs
Just like with your Thanksgiving turkey, the gravy is everything in this recipe. I love to sautรฉ minced shallots and garlic in those drippings before adding the Marsala wine to deglaze the bottom and really grab up every bit of flavor. You’ll brown whatever chicken you’re using in some olive oil until both sides are nice and golden. You can either cook the meat right on the stove top, or pop it in the oven to finish cooking while you make the sauce.
The Tuscan sauce finishes with chicken stock and heavy cream. It gets more flavor, color, and texture from sun dried tomatoes, and fresh spinach. I threw in a few chopped cherry tomatoes because they were sitting on the counter. Good move.
the right pan for Tuscan chicken thighs
A wide shallow cast iron casserole with a lid (sometimes called a braiser) is perfect for this dish. These can range from pricey, to not so pricey, and there are lots of choices. I think every kitchen needs one, they cook evenly and make a beautiful stove or oven to table presentation.
If you cook from my blog you might recognize this pan from these other chicken recipes:
- CHICKEN THIGHS WITH WHITE BEANS AND WILTED GREENS
- LEMON CHICKEN BIRYANI
- CHICKEN WITH CRACKED OLIVES AND HERBS
“This is my second time making this dish and it’s delicious! It was so easy to make and also the ingredients werenโt too expensive to buy. Great family dinner meal.โ ~Cassie
Creamy Tuscan Chicken Thighs
Ingredients
- 6 bone in/skin on chicken thighs
- olive oil
- salt and fresh cracked black pepper
- 1 large shallot, peeled and minced
- 3 cloves garlic, minced
- 1/4 cup Marsala wine (or Vermouth, or dry white wine)
- 1/4 cup chicken broth
- 1 1/2 cups heavy cream
- 1/2 cup chopped sun-dried tomatoes, jarred, in olive oil
- 1/2 cup shredded Parmesan cheese (go for the good stuff!)
- 2 cups fresh spinach, roughly chopped (I like to use baby spinach)
- 1/2 cup chopped cherry tomatoes, or any good red tomatoes
- parsley or fresh thyme for garnish
Instructions
- 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 Marsala 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. NOTE: This isn’t a super thick sauce, but it will thicken somewhat as it cooks.
- 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.
Video
Notes
- My husband’s a dedicated thigh man, hence I used thighs, but this recipe is just as good with any chicken parts, and you can make a super quick meal with chicken cutlets, which are thinly sliced boneless skinless chicken breasts.
- Use chopped chicken instead of the whole thighs, and serve this over pasta.ย The pasta absorbs all that creamy sauce and it’s fantastic.
- Cut calories and fat by using a little more chicken stock and less cream.ย Let the chicken stock reduce, and you can thicken the sauce with a little Wondra flour.
- I use the sun-dried tomatoes that come in oil, in a jar, but if you only have the dry kind, re-hydrate them in warm water before using.
- For no-alcohol version replace wine with chicken stock, although be aware that some of the alcohol evaporates off, and the flavor payoff is huge.ย Even a tablespoon or two will make a difference in the flavor of this sauce.
Oh my, another fabulous recipe! Many yummy sounds were made at our dinner table. Hubs is already asking for it again. The sauce was wonderful, even though I reached for the heavy cream and instead grabbed the half-and-half, it was still wonderfully silky and smooth. Next time I will pay more attention to what I am doing! Thanks for another keeper, Sue!
This tasted very good. However, it took me 1 1/2 hrs to cook! I think that next time, Iโll bake the chicken-that way I donโt have to do it in batches and take too much time.
how do you keep the skin crispy if you return the chicken to the sauce in the end i loved this dish my skin was crispy after the first cook which was beautiful the 15mins was spot on but when i returned the cooked chicken to the pan the skin went soft and wasn’t pleasant so next time i try this i will serve the sauce under the chicken skin side up and a nice crusty bread thank you again for a wonderful recipe
Absolutely delicious. Only change I made was using one cup of heavy cream instead of a cup and a half. Everyone must try this!
Do you have the calorie content of this recipe. I’m logging all my calories. This was an amazing dinner. Hoping I didn’t go over my calorie budget. Will save this is a favorite!
It was delicious. I didn’t have Marsala wine so I used Sherry. I didn’t have any cherry tomatoes so I used more sundried. Finely chopped white onion instead of a shallot. The flavors were great and the smell in the kitchen was intoxicating!
Iโve made this recipe many times. Of course like many good cooks, I change things up a bit. Added mushrooms, double the spinach, and used dry Sherry instead of wine. I used a combination of chicken thighs and legs, bone in with skin. Like you I had a huge amount of grape tomatoes. Combined them with sun dried in olive oil. Double the sauce because I want to save it to make this with shrimp. This recipe freezes well. Iโve had no problem reheating portions in my toaster oven.
Trying this on Sunday. Any suggestions for side dishes?
Definitely a green salad, maybe a green veggie like Brussels sprouts, green beans, or broccoli, and if you want a hearty meal, you can’t beat easy focaccia bread.
I’ve been eyeing this recipie for awhile and finally made it tonight. The only thing that I’m disappointed in is that I had waited so long to make it! It is going to be a regular meal at my house. Thank you so much for sharing this awesomeness!
Thanks for the feedback Maria ๐
I’ve made this twice, and both times came out delicious. My son, who doesn’t eat tomatoes or spinach, devours it.
This is literally the best dish I made. It tastes like it just came out from a restaurant. Wow, my whole family was amazed. I love this so much!