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–+ servings
Close-up of seared Creamy Tuscan Chicken Thighs swimming in a rich, orange-hued cream sauce with spinach and sun-dried tomatoes.

Creamy Tuscan Chicken Thighs

This recipe provides a rich, comforting dish featuring tender chicken thighs simmered in a creamy sauce with spinach and sun-dried tomatoes. It is designed for home cooks looking for an impressive yet straightforward meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 8 chicken thighs skinless and boneless
  • 1 tablespoon sweet paprika
  • 1 tablespoon garlic powder
  • 1/2 teaspoon onion powder
  • to taste salt and pepper
  • 2 tablespoon olive oil
For the Sauce
  • 1 rasher bacon chopped
  • 2 fresh garlic cloves crushed
  • 300 ml cream pure cream - 35% milk fat with no thickeners
  • 1.5 tablespoon dijon mustard
  • 60 g baby spinach roughly chopped
  • 1/3 cup semi dried tomatoes chopped
  • 1/3 cup fresh parmesan grated

Equipment

  • Frypan
  • Plate

Method
 

  1. Combine the sweet paprika, garlic powder, onion powder, salt, and pepper. Sprinkle the spice mix over both sides of the chicken thighs.
  2. Heat the olive oil in a frypan over medium-high heat. Fry the chicken thighs on both sides until browned. Remove the chicken to a plate; it does not need to be cooked through yet.
  3. Turn the heat down to medium-low. Add the chopped bacon to the pan and fry until it starts to brown. Add the crushed garlic and continue to fry for 30 seconds.
  4. Add the cream, baby spinach, semi-dried tomatoes, dijon mustard, and grated parmesan to the pan. Mix the ingredients to combine.
  5. Return the chicken thighs to the sauce mixture. Simmer over low heat until the sauce thickens and the chicken is cooked through.

Notes

Use semi dried tomatoes in this sauce instead of sun dried tomatoes for a balanced flavor. You can substitute sun dried tomatoes if you prefer them or if that is what you have available. You will get significant flavor from the seasoning on the chicken. When you remove the chicken after frying, there should be browned spots in the bottom of the pan. Scrape up these spots when mixing the cream sauce ingredients, as they add flavor.

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