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Creamy Tuscan Chicken Thighs

Creamy Tuscan Chicken Thighs marry rich flavors and creamy textures with aromatic herbs, featuring juicy chicken in a velvety sauce enriched with sun-dried tomatoes and fresh spinach.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 8 pieces bone-in, skin-on chicken thighs (about 2 pounds) juicy and flavorful, these are the stars of the dish
  • 1.5 teaspoons ground paprika adds a warm, smoky flavor to the dish
  • 1 teaspoon onion powder contributes a subtle sweetness and depth
  • 1 teaspoon garlic powder infuses the chicken with a fantastic aroma
  • 1 teaspoon salt enhances all the flavors (or less to taste)
  • to taste black pepper adds a bit of heat
  • 2 tablespoons olive oil or oil from the sun-dried tomatoes for crispiness and flavor
  • 2 cloves sliced garlic fresh garlic brings unbeatable taste
  • 2 teaspoons Italian seasoning herbal goodness that emphasizes the dish
For the Sauce
  • 1/2 jar (7-oz) sun-dried tomatoes in oil (or 1/2 cup sun-dried tomatoes not packed in oil, sliced in half) their sweet tanginess brings complexity
  • 1 cup chicken broth enriches the sauce
  • 1 cup heavy cream creates a luscious, creamy texture
  • 1/2 cup grated Parmesan cheese salty and nutty, it thickens the sauce beautifully
  • 1/4 teaspoon glucomannan helps to thicken the sauce for a perfect consistency
  • 3 cups baby spinach adds nutrition and a beautiful pop of green

Method
 

Preparation
  1. Preheat Your Oven: Start by heating your oven to 400°F. A hot oven is vital for achieving that perfect golden finish on the chicken.
  2. Prepare the Chicken: In a small bowl, combine ground paprika, onion powder, garlic powder, salt, and pepper. Rub this mixture all over the chicken thighs, ensuring each piece is well-coated for maximum flavor.
Cooking
  1. Sear the Chicken: Heat the olive oil in a large, oven-safe skillet over medium-high heat. Once hot, place the chicken thighs skin-side down in the skillet. Sear for around 5 minutes until the skin is golden brown. Flip the chicken and brown the other side for an additional 2-3 minutes. Once browned, remove the thighs to a plate and set aside.
  2. Build the Base of the Sauce: Drain excess fat from the skillet, leaving about 2 tablespoons. Add the sliced garlic, Italian seasoning, and sun-dried tomatoes. Cook over medium heat for 1-2 minutes until the garlic is aromatic.
  3. Make the Creamy Sauce: Pour in the chicken broth and heavy cream, stirring to combine. Add Parmesan cheese and mix until melted and incorporated. Nestle the chicken thighs back into the skillet with the skin facing up.
  4. Bake the Chicken: Place the skillet in the oven and bake for 15-25 minutes. Use a meat thermometer to ensure the internal temperature reaches 165°F for safe consumption.
  5. Finish the Dish: Carefully remove the skillet from the oven, transferring the chicken to a plate. Whisk the glucomannan into a few tablespoons of cold water and stir it into the cream sauce. Add the baby spinach and stir until wilted. Place the chicken back on top of the sauce and finish under the broiler for 2 minutes to crisp up the skin.
  6. Serve Immediately: This dish is best enjoyed fresh. Serve your Creamy Tuscan Chicken Thighs hot out of the skillet for the best flavor and presentation.

Notes

Use fresh ingredients for enhanced flavor and adjust seasoning to taste. Serve with crusty bread, rice, or pasta to soak up the creamy sauce.