Creamy Tuscan Chicken Thighs with Sun-Dried Tomatoes and Spinach
If you’re craving a cozy, flavor-packed dinner, this Creamy Tuscan Chicken Thighs recipe is for you! Inspired by the incredible dish from RecipeTin Eats (Chicken with Creamy Sun-Dried Tomato Sauce), this version comes with a few personal touches to make it even more special. A big thank-you to Nagi at RecipeTin Eats for the delicious inspiration and stellar ingredient ideas — especially that dreamy sun-dried tomato cream sauce! With juicy chicken thighs, fresh baby spinach, rosemary, garlic, and a rich Parmesan cream sauce all spooned over white rice, this dish is both comforting and elegant. It’s a one-skillet wonder that delivers bold Italian flavors with every bite — perfect for a weeknight treat or weekend dinner with friends!
Why You’ll Love This Recipe
This Creamy Sun-Dried Tomato Chicken with Spinach is a rich, flavorful one-pan dinner that’s perfect for busy weeknights or special occasions. Tender chicken thighs simmer in a creamy Parmesan sauce with garlic, sun-dried tomatoes, and fresh spinach, creating a comforting, restaurant-quality meal in about 30 minutes. It’s easy to make, family-friendly, and perfect served over pasta, rice, or mashed potatoes to soak up every bit of the delicious sauce.
Tips for Searing and Cooking Chicken Thighs
- Pat the chicken dry before seasoning to help create a golden crust
- Season generously with salt and pepper for better flavor
- Use a hot pan before adding the chicken to ensure proper searing
- Don’t overcrowd the pan — cook in batches if needed
- Let the chicken cook undisturbed for 2–3 minutes before flipping
- Use medium-high heat for a golden, flavorful crust
- Turn the chicken only once for best browning
- Lower heat after searing to cook the chicken evenly
- Cook until internal temperature reaches 165°F (74°C)
- Let the chicken rest briefly before adding back to the sauce
Building the Flavorful Base
- Use the same skillet after searing for maximum flavor
- Keep the browned bits — they add rich, savory depth
- Sauté garlic, rosemary, and shallots in sun-dried tomato oil and butter
- Cook aromatics until fragrant to build a strong flavor base
- Deglaze with dry white wine to lift caramelized bits
- Simmer wine for 1–2 minutes to cook off alcohol
- Stir in Dijon mustard for added depth and tang
- Create a restaurant-quality pan sauce foundation
Creating the Creamy Tuscan Sauce
- Add chicken broth for a flavorful base
- Stir in heavy cream for a rich, creamy texture
- Add freshly grated Parmesan cheese for depth and saltiness
- Mix in sun-dried tomatoes for bold, concentrated flavor
- Simmer gently to thicken the sauce
- Stir occasionally to keep the sauce smooth
- Add lemon zest to brighten and balance the richness
- Cook until sauce becomes silky and slightly thickened
Bringing It All Together
- Return chicken thighs to the skillet
- Simmer chicken in sauce to absorb flavor
- Add fresh spinach and cook until just wilted
- Spoon sauce over chicken while simmering
- Serve over rice, pasta, or mashed potatoes
- Garnish with Parmesan and fresh basil
- Let rest briefly before serving for thicker sauce
- Serve warm for best flavor and texture
Tips for the Best Results
- Pat chicken thighs dry before searing for a golden crust
- Use medium-high heat to properly brown the chicken
- Don’t overcrowd the pan — cook in batches if needed
- Let the chicken cook undisturbed for better browning
- Simmer the sauce gently to prevent curdling
- Add spinach at the end to avoid overcooking
- Use freshly grated Parmesan for smoother sauce
- Let the dish rest for a few minutes before serving to thicken the sauce
Variations and Substitutions
- Use chicken breasts instead of thighs for a leaner option
- Substitute half-and-half for a lighter sauce
- Use coconut cream for a dairy-free version
- Add mushrooms for extra flavor and texture
- Stir in cherry tomatoes for added freshness
- Add red pepper flakes for a spicy kick
- Swap spinach for kale or Swiss chard
- Serve with grilled chicken instead of pan-seared
What to Serve With This Recipe
- Pasta (fettuccine, penne, or spaghetti)
- Steamed white or brown rice
- Creamy mashed potatoes
- Garlic bread or crusty bread
- Roasted vegetables
- Buttered noodles
- Cauliflower rice (low-carb option)
- Simple green salad
Storage and Reheating Tips
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days
- Reheat gently on the stovetop over low heat
- Add a splash of chicken broth or cream when reheating
- Microwave in 30-second intervals, stirring between each
- Avoid high heat to prevent the sauce from separating
- Freeze for up to 2 months (sauce texture may slightly change)
- Thaw overnight in the refrigerator before reheating
Round out this delicious Creamy Tuscan Chicken Thighs dinner with a few elegant yet easy accompaniments. For a cozy and satisfying starter, try my Cauliflower and Cheddar Cheese Soup—a velvety blend of roasted cauliflower and sharp cheddar that warms the palate and sets the stage for the rich flavors to come. Its creamy texture and comforting aroma pair beautifully with the bold Tuscan flavors of the chicken dish.
Looking for a vibrant, refreshing side? My colorful Beet and Feta Salad is the perfect contrast. This beautiful salad combines earthy roasted beets, tangy feta, and a zesty vinaigrette for a bright, palate-cleansing bite that complements the richness of the main course. Discover this and more flavorful inspiration at EllenCooks.ca—your go-to source for elevated everyday cooking with bold flavor and simple techniques!
Creamy Sun-Dried Tomato Chicken with Spinach
Equipment
- 1 Large skillet or sauté pan
- 1 Tongs (for turning chicken)
- 1 Cutting board
- 1 Sharp knife
- 1 Set of measuring cups and spoons
- 1 Wooden spoon or silicone spatula
- 1 Garlic press (optional)
- 1 Plate (for resting chicken)
Ingredients
- 6 boneless skinless chicken thighs
- ¾ tsp salt
- ¼ tsp black pepper freshly ground
- ⅓ cup sun-dried tomatoes thinly sliced and well drained
- 3 tbsp oil from the sun-dried tomato jar
- 1 tbsp extra virgin olive oil
- 4 garlic cloves minced
- ⅓ cup white wine dry
- 1 cup chicken broth low-sodium
- ⅔ cup heavy cream
- ½ cup Parmesan cheese finely grated (plus extra slivers for garnish, optional)
- 2 tsp Dijon mustard
- 1 tsp lemon juice optional, for brightness
- 8 cups fresh spinach roughly chopped
- Fresh basil sprigs for garnish
Instructions
- Season the Chicken:Pat the chicken thighs dry and sprinkle both sides with salt and pepper.
- Heat the Pan:In a large skillet, heat the reserved sun-dried tomato oil and olive oil over medium-high heat. Be cautious, as the oils can splatter—use a lid if needed.
- Sear the Chicken:Add the chicken thighs to the pan and sear for 2–3 minutes on each side, until golden. Reduce the heat to medium and cook through, about 5–7 more minutes depending on thickness. Remove the chicken and set aside on a plate.
- Sauté the Garlic:In the same skillet, lower the heat slightly and add the minced garlic. Sauté for 15–20 seconds, just until fragrant and lightly golden.
- Deglaze the Pan:Pour in the white wine and use a wooden spoon to scrape up any browned bits from the bottom. Let the wine simmer and reduce for about 1 minute.
- Build the Sauce:Stir in the Dijon mustard and lemon juice (if using), followed by the chicken broth, cream, Parmesan cheese, and sun-dried tomatoes. Bring to a gentle boil, then reduce to a simmer. Stir for about 4 minutes, or until the cheese melts smoothly into the sauce.
- Return Chicken and Add Spinach:Return the cooked chicken to the pan along with the chopped spinach. Simmer for another 2–3 minutes, or until the spinach wilts and the chicken is heated through.
- Garnish and Serve:Plate the chicken and spoon the creamy tomato sauce and spinach over top. Serve over rice, pasta, or mashed potatoes. Garnish with Parmesan slivers and fresh basil sprigs for color and extra flavor.
Notes
- Pat the chicken dry before searing to help it develop a golden crust.
- Don’t overcrowd the pan — cook in batches if needed for better browning.
- Use oil from the sun-dried tomatoes for extra flavor in the sauce.
- Simmer gently once the cream is added to prevent the sauce from separating.
- Add spinach at the end so it stays vibrant and doesn’t overcook.
- Let the dish rest for a few minutes before serving to help the sauce thicken.
- Serve with something to soak up the sauce like pasta, rice, or crusty bread.
Nutrition
This Creamy Sun-Dried Tomato Chicken with Spinach is the perfect easy one-pan chicken dinner that delivers restaurant-quality flavor in just 30 minutes. With tender chicken thighs, a rich creamy Parmesan sauce, and bold sun-dried tomato flavor, this Tuscan-inspired chicken recipe is ideal for busy weeknights, family dinners, or entertaining guests. Serve it over pasta, rice, or mashed potatoes to soak up every bit of the delicious sauce. If you’re looking for a comforting, creamy chicken recipe that’s simple, flavorful, and guaranteed to impress, this Creamy Sun-Dried Tomato Chicken is sure to become a regular in your dinner rotation.
Ellen Britt
Hi, I’m Ellen — a passionate home cook dedicated to creating easy, flavorful recipes inspired by real-life cooking and shared family traditions. Every recipe on this site is a true collaboration, developed and tested together in our kitchen to ensure it’s reliable, simple to follow, and absolutely delicious.