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- 4 boneless, skinless chicken thighs - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 cup cherry tomatoes, halved - 1 cup baby spinach - 1 cup heavy cream - 1/2 cup chicken broth - 1 teaspoon Italian seasoning - 1/2 teaspoon red pepper flakes (optional) - Salt and pepper to taste - Fresh basil leaves, for garnish - Grated Parmesan cheese, for serving To make this dish, you will need: - A large skillet - A wooden spoon - A cutting board - A sharp knife - Measuring cups and spoons - A serving platter Using fresh ingredients makes a big difference. Here are some tips: - Chicken Thighs: Choose thighs that are pink and firm, with no spots. - Garlic: Use fresh garlic. It has a stronger flavor than pre-minced. - Tomatoes: Look for ripe cherry tomatoes. They should be bright and firm. - Spinach: Choose baby spinach that is bright green and crisp. - Basil: Fresh basil adds a nice touch. Look for deep green leaves without browning. - Cream: Use heavy cream for a rich, velvety sauce. Avoid low-fat options for this dish. These tips help make your One Pan Tuscan Chicken taste amazing! {{ingredient_image_1}} Start by heating 2 tablespoons of olive oil in a large skillet over medium heat. While the oil warms, season 4 boneless, skinless chicken thighs with salt and pepper. Once the oil is hot, add the chicken to the pan. Cook each side for 6-7 minutes, until they turn golden brown. Remove the chicken from the pan and set it aside on a plate. In the same skillet, add 3 cloves of minced garlic. Sauté for about 30 seconds until the garlic smells great. Be careful not to let it burn! Next, add 1 cup of halved cherry tomatoes. Cook them for 2-3 minutes until they start to soften. This adds a fresh and juicy burst of flavor. Pour in 1/2 cup of chicken broth to the skillet. Use a wooden spoon to scrape up any tasty bits stuck to the pan. Turn the heat down low, then stir in 1 cup of heavy cream, 1 teaspoon of Italian seasoning, and 1/2 teaspoon of red pepper flakes if you like some heat. Mix everything well until it's smooth. Return the chicken thighs to the pan, spooning the creamy sauce over each piece. Let this simmer for about 5 minutes for the chicken to finish cooking. Finally, stir in 1 cup of baby spinach and cook for an additional 2 minutes until it wilts. Taste the sauce and add more salt or pepper if needed. Enjoy this rich and flavorful dish! To cook chicken thighs just right, pick even-sized pieces. This helps them cook evenly. Heat your skillet well before adding the chicken. A hot pan gives a nice sear. Cook for 6-7 minutes on each side. Look for a golden-brown color. Use a meat thermometer; chicken should reach 165°F. Let it rest a few minutes before slicing. This keeps the juices in, making it tender. You can change the sauce to fit your taste. Want more zing? Add lemon juice or zest. For a richer flavor, throw in some white wine before the cream. If you like garlic, add more minced cloves. For a spicy kick, mix in extra red pepper flakes. Fresh herbs like thyme or oregano can also brighten the sauce. Always taste and adjust the seasoning as you go. Pair your Tuscan chicken with simple sides. A fresh green salad with a light vinaigrette works well. Roasted vegetables add color and flavor. Creamy mashed potatoes or pasta soak up the sauce nicely. Crusty bread is perfect for dipping. You can also serve it with rice for a filling meal. These sides balance the richness of the chicken and sauce. Pro Tips Perfectly Cooked Chicken: Ensure that the chicken thighs are at room temperature before cooking for even cooking and better searing. Garlic Flavor Boost: Add the minced garlic after browning the chicken to prevent it from burning and to enhance its flavor in the sauce. Thickening the Sauce: If you prefer a thicker sauce, let it simmer a bit longer after adding the cream until it reaches your desired consistency. Fresh Spinach Substitute: Feel free to substitute baby spinach with kale or arugula for a different flavor profile and added nutrients. {{image_2}} You can switch out chicken thighs for other proteins. Try boneless chicken breasts for a leaner option. If you prefer seafood, shrimp works great too. Just cook the shrimp for about 3-4 minutes until pink. For a plant-based choice, use firm tofu. Press and cube the tofu, then sauté it until golden brown. Feel free to mix in your favorite seasonal veggies. Zucchini and bell peppers add color and flavor. You can also use asparagus in spring or butternut squash in fall. Just make sure to add heartier veggies early in the cooking process. This way, they soften nicely without losing their crunch. If you want a dairy-free version, swap heavy cream for coconut cream or a nut-based cream. This will keep the dish creamy without dairy. You can also use unsweetened almond milk with a little cornstarch for thickness. Adjust the seasoning to balance the flavors, and enjoy a rich meal without the dairy. After enjoying One Pan Tuscan Chicken, you might have some leftovers. Store them in an airtight container. This helps keep the chicken moist and the sauce tasty. Make sure to refrigerate your leftovers within two hours of cooking. They will last for about 3 to 4 days in the fridge. If you want to enjoy them longer, consider freezing instead. When you’re ready to eat the leftovers, reheat them gently. You can use a skillet over medium heat. Add a splash of chicken broth or water to keep the sauce creamy. Stir occasionally until hot. You can also use the microwave. Put the chicken in a microwave-safe dish and cover it. Heat in short bursts, stirring in between, until warm. To freeze the dish, let it cool completely first. Once cool, divide it into portions. Use freezer-safe containers or bags for best results. Label each container with the date. You can freeze it for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge. Then reheat as described above for a quick meal. Yes, you can use bone-in chicken. Bone-in chicken adds more flavor. Just adjust the cooking time. Cook it longer to ensure it reaches a safe temperature. You may need about 10 minutes more on each side. Keep an eye on the internal temperature. It should be 165°F for safe eating. If you need a substitute for heavy cream, try using half-and-half. You can also mix milk with butter. For a dairy-free option, use coconut milk. Remember, these alternatives change the dish's creaminess. Adjust the seasoning to your taste for the best flavor. The spice level with red pepper flakes is mild to medium. You can control the heat by adjusting the amount. If you prefer less spice, use less than half a teaspoon. For more heat, add more. Taste as you go to find your perfect balance. We covered the key ingredients and equipment needed for a great dish. I shared cooking tips for using fresh ingredients. You learned step-by-step how to cook chicken thighs and make a creamy sauce. We explored tips for perfect chicken, sauce tweaks, and side dish ideas. There are also tasty variations, storage tips, and answers to your questions. Remember, cooking is about creativity and fun. Enjoy the process and make this dish your own. Happy cooking!

One Pan Tuscan Chicken

A delicious and creamy chicken dish cooked in one pan with Italian flavors.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 4 thighs boneless, skinless chicken
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1 cup baby spinach
  • 1 cup heavy cream
  • 1 2 chicken broth
  • 1 teaspoon Italian seasoning
  • 1 2 red pepper flakes (optional)
  • to taste Salt and pepper
  • for garnish Fresh basil leaves
  • for serving Grated Parmesan cheese

Instructions
 

  • In a large skillet, heat the olive oil over medium heat. Season the chicken thighs with salt and pepper, then add them to the pan, cooking for about 6-7 minutes on each side until golden brown. Remove the chicken from the pan and set aside.
  • In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
  • Add the cherry tomatoes to the skillet and cook for 2-3 minutes until they start to soften.
  • Pour in the chicken broth, scraping any browned bits off the bottom of the pan with a wooden spoon.
  • Reduce the heat to low, then stir in the heavy cream, Italian seasoning, and red pepper flakes. Mix well until combined.
  • Return the chicken thighs to the pan, spooning some of the sauce over each piece. Allow the mixture to simmer for about 5 minutes, allowing the chicken to cook through and the sauce to thicken slightly.
  • Stir in the baby spinach and cook for an additional 2 minutes until wilted.
  • Taste the sauce and adjust seasoning with extra salt and pepper if desired.

Notes

Serve the Tuscan chicken in the skillet or on a large platter, garnished with fresh basil leaves and a generous sprinkle of grated Parmesan cheese for a touch of elegance. Pair with crusty bread for dipping into the creamy sauce!
Keyword chicken, creamy, one-pan, Tuscan