One Pan Tuscan Chicken Thighs: My Go-To Easy Weeknight Meal (Print Version)

One Pan Tuscan Chicken Thighs - Discover my easy, flavorful recipe for a cozy weeknight dinner. Creamy, garlicky, and so simple, with minimal cleanup!

# Recipe Info:

Prep Time: 15 Minutes minutes

Cook Time: 30 Minutes minutes

Total Time: 45 minutes

Servings: 4 Servings

Difficulty: Intermediate

Cuisine: Italian-Inspired

Dietary: Gluten-Free (check broth)

# Ingredients:

→ Main Stars

01 - 4 bone-in, skin-on chicken thighs

02 - 1 tbsp olive oil (or oil from sun-dried tomatoes)

03 - 1/2 cup oil-packed sun-dried tomatoes, drained and roughly chopped

04 - 5 oz fresh spinach (about 5-6 cups)

→ Creamy Dream Team

05 - 1 cup heavy cream

06 - 1/2 cup chicken broth (low sodium)

07 - 1/2 cup freshly grated Parmesan cheese

→ Flavor Boosters

08 - 1 small yellow onion, finely chopped

09 - 4 cloves garlic, minced (or more, I always add more!)

10 - 1 tsp dried Italian seasoning

11 - 1/4 tsp red pepper flakes (optional, for a little kick)

12 - Salt and freshly ground black pepper to taste

→ Finishing Touches

13 - 1/4 cup fresh basil, chopped

# Instructions:

01 - First things first, get those beautiful chicken thighs out! Pat them *super* dry with paper towels. Seriously, this is where I always forget and then wonder why my skin isn't crispy. Season them generously with salt, pepper, and a pinch of Italian seasoning. You want them ready for their starring role in our chicken dish. I can almost feel the anticipation, knowing that crispy skin is just around the corner!

02 - Heat a large, oven-safe skillet (cast iron is my fave here!) over medium-high heat. Add a tablespoon or two of the oil from your sun-dried tomato jar – don't waste that flavor! Once it's shimmering, carefully place the chicken thighs skin-side down. Let them sear undisturbed for about 6-8 minutes, until that skin is deep golden brown and crispy. This step is crucial for the texture of your seared chicken. Flip them and sear for another 2-3 minutes. Remove the chicken to a plate for now.

03 - Reduce the heat to medium. If there's too much rendered fat, spoon some out. Add your chopped onion and sauté for 3-4 minutes until softened. Then, toss in all that glorious minced garlic and the sun-dried tomatoes. Cook for another minute until fragrant – oh, the smell! This is the foundation of the incredible sauce for this meal; it just makes the kitchen feel so cozy!

04 - Pour in the chicken broth and heavy cream. Stir well, scraping up any delicious browned bits from the bottom of the pan. Bring the sauce to a gentle simmer, then stir in the Parmesan cheese and a pinch of red pepper flakes if you like a little kick. Season with a bit more salt and pepper to taste. Honestly, I didn't expect that a few simple ingredients could create such a rich sauce for these thighs, but here we are!

05 - Now, for the spinach! Add it to the simmering sauce, a handful at a time if your pan is full. Stir gently until it wilts down, which happens surprisingly fast. It might look like a mountain at first, but trust me, it’ll shrink. This is where the sauce really thickens up and gets that vibrant color for this dish. Don’t overcook it though, we want tender, not mushy.

06 - Nestle the seared chicken thighs back into the skillet, skin-side up, making sure they're partially submerged in the creamy sauce. Transfer the skillet to your preheated oven and bake for 15-20 minutes, or until the chicken is cooked through (internal temp 165°F/74°C) and the sauce is bubbly and slightly thickened. The skin on your chicken should be wonderfully crisp. Garnish with fresh basil, and prepare for pure deliciousness!

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