Creamy Tuscan Chicken Thighs (Easy One-Pan 30-Minute Dinner)

Name: Creamy Tuscan Chicken Thighs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 6-8 boneless, skinless chicken thighs; 1 ½ teaspoons sea salt; ½ teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon Italian seasoning; 2 tablespoons olive oil; 4 cloves garlic (minced); ½ cup sun-dried tomatoes; 1 cup bone broth; 1 cup heavy cream; ½ cup freshly grated parmesan; 2-3 cups fresh spinach

This post may contain affiliate links, please read my disclosure policy for details.

Creamy Tuscan chicken thighs are the perfect one-pan, 30-minute dinner for busy weeknights. Made with bone broth cream, spinach, and sun-dried tomatoes, this cozy skillet meal is rich, nourishing, and incredibly simple.

creamy tuscan chicken in a cast iron skillet with a plaid napkin next to it

I am always looking for simple one-pan, 30-minute meals.

As a homeschooling mom, food blogger, and from-scratch cook, my kitchen is used all day long. By 4:30 PM, I don’t want a complicated dinner. I don’t want three pots going. I don’t want a sink full of dishes.

But I do want something:

High in protein
Nourishing and satisfying
Creamy and cozy
Family-approved
Made with real ingredients

Chicken thighs are one of my favorite cuts of meat because they’re forgiving, flavorful, and budget-friendly. Pair them with bone broth and cream for depth, add spinach for color and nutrients, and stir in sun-dried tomatoes for that classic Tuscan flavor- and you have a dinner that tastes like it took all day.

But it didn’t.

It took 30 minutes. In one pan.

That’s the kind of recipe I want in my back pocket.

Why You’ll Love These Creamy Tuscan Chicken Thighs

One Pan: Everything cooks in one skillet for easy cleanup.
30 Minutes: A simple dinner ready start to finish in just half an hour.
High Protein: Made with chicken thighs, bone broth, and parmesan for a naturally protein-rich meal.
Nourishing & Cozy: Rich and comforting, yet made with real, simple ingredients.
Family-Friendly: Creamy, mild flavors everyone loves, perfect over rice, mashed potatoes, or sourdough.

Ingredients You’ll Need

a flat lay of the ingredients needed for this recipe

Boneless, skinless chicken thighs – Tender, flavorful, and forgiving for a creamy skillet dinner.
Sea salt – Brings out the natural flavor of the chicken.
Black pepper – Adds gentle warmth and balance.
Garlic powder – Simple seasoning that builds depth quickly.
Italian seasoning – Classic herb flavor for that Tuscan feel.
Olive oil – Helps create a golden sear and adds richness.
Fresh garlic – Essential for bold, savory flavor in the sauce.
Sun-dried tomatoes – Adds concentrated sweetness and depth.
Bone broth – Creates a flavorful base while adding extra protein.
Heavy cream – Makes the sauce silky, rich, and comforting.
Freshly grated parmesan – Thickens the sauce and adds salty richness.
Fresh spinach – Brings color, nutrients, and freshness to balance the creaminess.

How to Make Creamy Tuscan Chicken Thighs

Please see the recipe card at the bottom of this post for the full recipe details.

chicken thighs seasoned with salt, pepper, Italian seasoning and garlic powder on a white plate

1. Season the Chicken
Pat the chicken thighs dry. Season both sides with salt, pepper, garlic powder, and Italian seasoning.

chicken thighs being seared in a cast iron pan

2. Sear Until Golden
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook 4–5 minutes per side until golden brown.
**The chicken does not need to be fully cooked yet. Remove it from the pan and set aside.

Building the sauce by adding broth, cream, sun-dried tomatoes and parmesan to the cast-iron pan with wooden spoon

3. Build the Sauce
Reduce heat to medium. Add minced garlic and cook for 30 seconds until fragrant. Stir in the sun-dried tomatoes, bone broth, and heavy cream.
Let simmer for 3–4 minutes to slightly thicken. Stir in the parmesan until melted and smooth.

Creamy Tuscan Chicken ready to serve in cast iron pan

4. Finish Cooking & Serve
Return the chicken (and any juices) to the skillet. Spoon sauce over the top. Simmer for 6–8 minutes, or until the chicken reaches 165°F and the sauce thickens. Add the spinach during the last 2 minutes and let it wilt into the sauce.

Recipe Tips

Don’t skip the sear: Golden brown chicken builds the flavor for the whole dish.

Don’t overcrowd the pan: Cook in batches if needed so the chicken browns instead of steams.

Use freshly grated parmesan: It melts smoother and keeps the sauce creamy, not grainy.

Let the sauce simmer: A few extra minutes uncovered helps it naturally thicken.

Adjust the thickness: Too thick? Add a splash of bone broth. Too thin? Simmer a little longer.

Taste before serving: Parmesan adds salt, so adjust seasoning at the end.

Use a meat thermometer: Chicken thighs are done at 165°F and will stay tender.

How to Store & Reheat

To Store:
Let the chicken cool completely, then transfer to an airtight container. Store in the refrigerator for up to 3–4 days.

To Reheat:
Warm gently in a skillet over medium-low heat until heated through. Add a splash of bone broth or cream to loosen the sauce as it warms.

You can also reheat in the microwave in 30-second intervals, stirring in between to keep the sauce smooth.

Serving Suggestions

Serve over fluffy white rice to soak up every bit of the creamy sauce.
Spoon over mashed potatoes for an extra cozy, comfort-style dinner.
Pair with buttered sourdough or crusty bread for dipping.
Serve alongside roasted green beans, asparagus, or a simple salad for balance.
Or toss with pasta for a more traditional Tuscan-style meal.

Creamy Tuscan Chicken Plated on a white plate with a plaid napkin and silver fork with the cast iron in the background

Frequently Asked Questions

Yes, you can substitute boneless, skinless chicken breasts. Slice them in half lengthwise for even cooking, and reduce the simmer time slightly so they don’t dry out.

You can substitute half-and-half for a lighter option or full-fat coconut milk for a dairy-free version. The sauce may be slightly thinner, but it will still be creamy and flavorful.

Yes. Creamy Tuscan chicken thighs can be made up to 3–4 days in advance and stored in the refrigerator. Reheat gently on the stovetop with a splash of broth or cream to loosen the sauce.

You can leave them out entirely, or add a splash of balsamic vinegar for depth. The dish will still be creamy and flavorful.

More One-Pan Dinners You’ll Love

Ingredients

6-8 boneless, skinless chicken thighs
1 ½ teaspoons sea salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon Italian seasoning
2 tablespoons olive oil
4 cloves garlic minced
½ cup sun-dried tomatoes
1 cup bone broth
1 cup heavy cream
½ cup freshly grated parmesan
2-3 cups fresh spinach

Instructions

Pat chicken thighs dry and season both sides with salt, pepper, garlic powder, and Italian seasoning.
Heat olive oil in a large skillet over medium-high heat. Cook chicken 4–5 minutes per side until golden brown. Remove from skillet and set aside.
Reduce heat to medium. Add garlic and sauté 30 seconds. Stir in sun-dried tomatoes, bone broth, and heavy cream. Simmer 3–4 minutes.
Stir in freshly grated parmesan until melted and smooth.
Return chicken and juices to the skillet. Simmer 6–8 minutes, until chicken reaches 165°F and sauce thickens.
Stir in spinach during the last 2 minutes until wilted. Adjust salt if needed and serve warm.

Notes

For a thinner sauce, add a splash of bone broth.
For a thicker sauce, simmer uncovered a few extra minutes.
Store leftovers in the refrigerator for up to 4 days.

Did you make this recipe?

I’d love to see! Tag @simplychelseahome on Instagram and leave a comment below!!

Tag @simplychelseahome on Insta