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Creamy Tuscan chicken thighs

40 mins
6 servings

This creamy Tuscan chicken tenders recipe is the type of meal that attracts people like a magnet. They wander in from all directions to the kitchen, their noses up, wanting to smell the delicious aromas. These moments are what a good cook lives for. It all takes about 30 minutes to put together… Check it out!

Ingredients

  • 2 packages bone-in/skin-on chicken thighs or approximately 6
  • Olive oil
  • Salt and freshly cracked black pepper
  • 1 large shallot, peeled and minced
  • Three cloves of garlic minced
  • 1/4 cup Marsala wine, or any dry white wine
  • 1/4 cup chicken broth
  • 1 1/2 cups heavy cream
  • 1/2 cup chopped sun-dried tomatoes, jarred in olive oil
  • 1/2 cup good shredded Parmesan cheese
  • Large handful of fresh spinach in 2 cups, chopped rough
  • 1/2 cup chopped cherry tomatoes, or any other good red tomatoes
  • Garnish with fresh thyme or parsley

Instructions

  • Heat olive oil in a large, shallow skillet or braising pan. Season both sides of the chicken with salt and pepper. Then brown the skin side down for approximately 15 minutes until it is crispy. Turn the chicken over and continue cooking for 15 minutes or until it is done. On an instant-read thermometer, the meat should register 160F. Place the meat on a plate, cover it with foil or place in a warm oven to make the sauce.
  • Saut√© the shallots and garlic in the pan. Continue to stir for a few minutes. Let the Marsala wine bubble while you remove any browned bits from bottom of pan.
  • Cook the chicken stock, heavy-cream, and sun dried tomato mixture for about a minute until the sauce thickens. Stir frequently. Scrape the bottom and sides of your pan into the sauce. It is not a thick sauce but it will thicken as it cooks.
  • Stir in the cheese until it is incorporated. Cook the chopped spinach and the fresh tomatoes in the same pan until the spinach is tender. Heat the chicken in the pan, and then garnish with fresh parsley or rosemary.

Notes and variations

My husband is a dedicated thigh guy, so I used thighs. However, this recipe can be made with any part of the chicken, and it’s super easy to make quick meals with chicken cutlets. These are thinly sliced boneless, skinless chicken breasts.

 

Serve the chopped chicken over the whole thighs. It’s amazing how the pasta absorbs all of that creamy sauce.

 

Reduce calories and fat by using less cream and a little more chicken broth. You can reduce the chicken stock and thicken the sauce by adding a little Wondra flour.

 

I prefer sun-dried tomatoes in oil in a jar. If you have only dry tomatoes, warm them up before using.

 

You can substitute wine for chicken stock for a no-alcohol version. However, some alcohol will evaporate and the flavor payoff is enormous. A tablespoon or two of the sauce will make a big difference in its flavor.