Creamy Tuscan Chicken Thighs (One Skillet Dinner Hero)

Ingredients:
4 boneless, skinless chicken thighs
1 teaspoon Italian seasoning
Kosher salt, to taste
Freshly ground black pepper, to taste
3-4 Tablespoons olive oil
3-4 cloves garlic, minced
1 cup cherry tomatoes
1 medium onion, chopped
1-2 tablespoons butter
1 cup chicken broth or stock
1/2 cup sun-dried tomatoes, drained and roughly chopped
3-4 ounces fresh baby spinach
1/2 cup heavy cream (or half and half for a lighter option)
1/4 cup freshly grated Parmesan cheese ( plus extra for serving, if desired)

Directions:

Prep the Chicken:
Pat chicken thighs dry with paper towels. Season both sides with kosher salt, black pepper, and Italian seasoning. Set aside.

Sear the Chicken:
Heat olive oil in a large skillet over medium-high heat. Once hot, add chicken thighs smooth-side down. Reduce heat to medium and sear for 5–6 minutes until golden and the chicken naturally releases from the pan. Flip and cook for another 5–6 minutes or until cooked through. Transfer to a plate and cover loosely.

Sauté Aromatics:
In the same skillet, add butter. Once melted, stir in diced onion (if using) and garlic. Sauté over medium heat for 2–3 minutes, until soft and fragrant.

The Sauce:
Add cherry tomatoes and a pinch of salt and pepper. Cook until tomatoes begin to blister and burst, about 3–4 minutes. Deglaze the pan with chicken broth, scraping up any browned bits from the bottom.

Simmer & Combine:
Let the sauce simmer and reduce slightly, about 3–5 minutes. Stir in sun-dried tomatoes and spinach. Cook until spinach is wilted.
Reduce heat to low. Stir in heavy cream and Parmesan cheese. Mix until smooth and creamy. Adjust seasoning with more salt and pepper, if needed.

Return Chicken to Pan:
Nestle the chicken thighs back into the sauce. Simmer for 2–3 minutes to warm through. Serve hot, spooning sauce over the top.

Serving Suggestions:
Pairs beautifully with creamy mashed potatoes, pasta, polenta, or crusty bread for soaking up the sauce.

Wine Pairing Note:
This creamy Tuscan-style chicken pairs wonderfully with a Chardonnay especially one that’s lightly oaked for a balance of richness and acidity. Prefer red? Try a light-bodied Sangiovese or Pinot Noir to complement the sun-dried tomatoes and Italian herbs without overpowering the dish.