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

Creamy Tuscan Chicken Thighs

These creamy Tuscan chicken thighs are an easy one-pan 30-minute dinner made with bone broth cream, spinach, and sun-dried tomatoes. This high-protein skillet meal is rich, cozy, and perfect for busy weeknights.
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Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Course: Dinner
Cuisine: American
Keyword: Creamy Tuscan Chicken Thighs
Servings: 4 Servings

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

  1. Pat chicken thighs dry and season both sides with salt, pepper, garlic powder, and Italian seasoning.
  2. 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.
  3. Reduce heat to medium. Add garlic and sauté 30 seconds. Stir in sun-dried tomatoes, bone broth, and heavy cream. Simmer 3–4 minutes.
  4. Stir in freshly grated parmesan until melted and smooth.
  5. Return chicken and juices to the skillet. Simmer 6–8 minutes, until chicken reaches 165°F and sauce thickens.
  6. 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.