Creamy Tuscan Chicken Recipe

1. 1

   Prepare the chicken: Pat the chicken dry with paper towels. This helps the skin become crispy. Then, season both sides with salt, black pepper, and Italian seasoning.

Option 1: Pan Fry the Chicken and Finish in the Sauce

1. 2

   Sear the chicken: Heat 2 tablespoons of olive oil in a large skillet set over medium-high heat. Once the oil is hot, add the chicken skin-side-down and sear for 6-8 minutes, until the skin is golden brown and crispy. Flip the chicken and cook for an additional 6-8 minutes. Remove the chicken to a clean plate and set aside (it will finish cooking in the sauce).

   6 min
2. 3

   Sauté the aromatics: Reduce the heat to medium and add 1 tablespoon of butter to the pan. Sauté the onions for 3-4 minutes, or until soft, then add the garlic and thyme, cooking for 30 seconds or until fragrant.

   3 min
3. 4

   Deglaze the pan (optional): Pour in the white wine (if using) and scrape up any browned bits (this adds flavor!). Let it simmer for 2 minutes.

   2 min
4. 5

   Make the creamy Tuscan sauce: Stir in the sun-dried tomato pesto and the sun-dried tomatoes, followed by the chicken broth and heavy cream. Mix well and bring to a gentle simmer. Reduce the heat to low. Do not boil.

5. 6

   Add the chicken: Return the seared chicken thighs to the pan, skin-side up. Reduce the heat to low, cover with a tight-fitting lid, and let simmer for 15-20 minutes until the chicken reaches 175-190°F (79-88°C).

   15 min
6. 7

   Add the spinach and Parmesan cheese: Stir in the baby spinach and let it wilt for 2 minutes. Then remove from heat and stir in the Parmesan cheese.

   2 min

Option 2: Bake the Chicken and Make the Sauce Separately

1. 8

   Preheat oven to 400°F (200°C).

2. 9

   Sear the chicken: Heat 2 tablespoons of olive oil in a large ovenproof skillet set over medium-high heat. Once the oil is hot, add the chicken skin-side-down and sear for 5-7 minutes, until the skin is golden brown and crispy. Flip the chicken and transfer the skillet to the oven.

   5 min
3. 10

   Bake the chicken: Bake for 25-30 minutes, or until the internal temperature reaches 175-190°F (79-88°C). Once the chicken is done, remove to a clean plate and tent with foil to keep warm.

   25 min
4. 11

   Sauté the aromatics: Place the skillet over medium heat and add 1 tablespoon of butter to the pan. Sauté the onions for 3-4 minutes, or until soft, then add the garlic and thyme, cooking for 30 seconds or until fragrant.

5. 12

   Deglaze the pan (optional): Pour in the white wine (if using) and scrape up any browned bits (this adds flavor!). Let it simmer for 2 minutes.

   2 min
6. 13

   Make the creamy Tuscan sauce: Stir in the sun-dried tomato pesto and the sun-dried tomatoes, followed by the chicken broth and heavy cream. Mix well and bring to a gentle simmer. Reduce the heat to low. Do not boil.

7. 14

   Add the spinach and Parmesan cheese: Stir in the baby spinach and let it wilt for 2 minutes. Then, stir in the Parmesan cheese.

   2 min
8. 15

   Add the chicken: Nestle the baked chicken thighs into the sauce, skin-side up. Let simmer for 3-4 minutes before serving.

   3 min