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browned boneless chicken thighs in a pale cream sauce with small red sun-dried tomato pieces and wilted green spinach in a plain skillet
Melissa Hart

Creamy Tuscan Chicken Thighs

Sun-dried tomatoes bring enough flavor that the cream can stay a sauce instead of becoming the whole dinner. Drain them well, slice them small and let them warm with the garlic before adding broth. The spinach goes in at the end. It should wilt into green folds around the chicken, not cook long enough to tint the entire sauce a dull olive color. Keep the skillet at a gentle simmer after the cream arrives so the sauce stays smooth around the browned thighs.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken thighs about 4 large pieces
  • 3/4 tsp fine salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 3 garlic cloves minced
  • 1/3 cup oil-packed sun-dried tomatoes drained and sliced
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup finely grated Parmesan
  • 4 oz baby spinach
  • 1/2 tsp dried oregano

Method
 

  1. Pat thighs dry and season with salt and pepper. Heat oil in a large skillet over medium-high heat and brown chicken for 5 minutes per side; transfer to a plate.
  2. Lower heat to medium and cook garlic, sun-dried tomatoes and oregano for 1 minute, stirring. Add broth and scrape up the browned bits.
  3. Stir in cream and return chicken and its juices. Simmer gently for 6 to 10 minutes until the thickest meat reaches at least 165°F.
  4. Stir Parmesan into the sauce around the chicken, then add spinach in two handfuls and cook for 1 to 2 minutes until just wilted.
  5. Rest off the heat for 3 minutes and spoon the creamy tomato-spinach sauce around the thighs to serve.