Creamy Tuscan Chicken
There are those recipes that find their way into your meal rotation almost by accident—and then there are the ones that practically become family legends. This Creamy Tuscan Chicken falls solidly into the latter. The first time I made it, it was one of those evenings—busy, slightly chaotic, and I needed something hearty, fast, and just a little indulgent. I had chicken thighs in the fridge, a handful of cherry tomatoes that needed using, and a bit of cream leftover from weekend baking. One skillet later, dinner was served… and let me just say, there were no leftovers that night.
What I love most about this dish is how effortlessly elegant it is. The golden-seared chicken, the velvety cream sauce infused with garlic and Parmesan, and the little bursts of sweetness from the tomatoes—every bite feels like a cozy dinner out, minus the babysitter and restaurant bill. Even my pickiest eater asked for seconds, and my husband (who usually doesn’t rave) went back for thirds. That’s when I knew it had earned its place in our meal plan rotation.
This recipe has become my go-to for when I want to impress without the stress. Whether you’re cooking for your family, guests, or just craving something creamy and comforting after a long day, I hope this dish brings the same joy to your table as it has to mine.
Questions I Often Get Asked About This Recipe
Can I use chicken breasts instead of thighs?
Absolutely! Just be sure not to overcook them—breasts dry out faster than thighs.
Is it okay to use frozen spinach instead of fresh?
Yes, thaw and squeeze out excess moisture before adding it to the pan.
Can I make this ahead of time?
You can prep the sauce and sear the chicken ahead, but I recommend reheating gently to preserve the creaminess.
Is this dish keto-friendly?
It’s naturally low in carbs—just skip any side dishes like pasta or bread if you’re going full keto.
Can I make it dairy-free?
Try using coconut cream and a dairy-free cheese alternative, though the flavor will be a bit different.
What You Need to Make Creamy Tuscan Chicken
Ingredients:
6 bone-in, skin-on chicken thighs
Salt and pepper, to taste
2 tablespoons olive oil
3 cloves garlic, minced
1 cup cherry tomatoes, halved
1 ½ cups heavy cream
½ cup grated Parmesan cheese
2 cups fresh baby spinach
1 teaspoon Italian seasoning
Optional: crushed red pepper flakes for a bit of heat
Special Equipment:
Large oven-safe skillet or cast iron pan
Tongs
Sharp knife for slicing tomatoes
How to Make Creamy Tuscan Chicken
Preheat your oven to 375°F (190°C).
Season the chicken thighs with salt and pepper on both sides.
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken thighs, skin-side down, until golden and crispy, about 5 minutes. Flip and cook another 3 minutes. Remove from pan and set aside.
Reduce heat to medium. Add garlic to the skillet and sauté for 30 seconds until fragrant.
Add cherry tomatoes and cook for 2–3 minutes until they start to soften.
Pour in the cream and stir in Parmesan cheese, Italian seasoning, and spinach. Let the sauce simmer until slightly thickened and the spinach wilts.
Return the chicken thighs to the skillet, skin-side up. Spoon some sauce over the top.
Transfer to oven and bake for 15–18 minutes, or until chicken reaches an internal temp of 165°F.
Serve warm, garnished with extra Parmesan or herbs if desired.
Tips for Making the Best Creamy Tuscan Chicken
Pat the chicken dry before seasoning to get that crisp, golden skin.
Use freshly grated Parmesan—it melts better and adds more flavor than pre-shredded.
Deglaze the pan with a splash of chicken broth or white wine before adding the cream for extra depth.
Don’t overcook the spinach. Add it right before the chicken goes into the oven so it stays vibrant.
Want it saucier? Add an extra ¼ cup cream and a bit more Parmesan to stretch the sauce.
Reader Reviews
⭐⭐⭐⭐⭐ “Delish! A welcome new dish for our Keto meal plan – thanks for the recipe!” — Suzanne
⭐⭐⭐⭐ “Really flavorful and easy. I might add sun-dried tomatoes next time for a tangy twist.” — Kim
⭐⭐⭐⭐⭐ “Made this for a dinner party, and everyone raved! Looked fancy, but it was so simple.” — Lisa
⭐⭐⭐ “The sauce was tasty, but I think I overcooked the chicken a bit. Will try again!” — Jason
⭐⭐⭐⭐⭐ “Perfect for busy weeknights. My kids devoured it, and cleanup was a breeze!” — Maria
Printable Recipe
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Creamy Tuscan Chicken
Creamy Tuscan Chicken is a quick and easy one-skillet dinner made with crispy chicken thighs in a rich garlic-Parmesan cream sauce, simmered with cherry tomatoes and fresh spinach. Inspired by Olive Garden’s popular Tuscan flavors, this 30-minute comfort meal is perfect for busy weeknights or cozy family dinners. Serve it over pasta, rice, or steamed veggies for a complete meal.
Ingredients
- 6 bone-in, skin-on chicken thighs
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 ½ cups heavy cream
- ½ cup grated Parmesan cheese
- 2 cups fresh baby spinach
- 1 teaspoon Italian seasoning
- Optional: crushed red pepper flakes for a bit of heat
- Special Equipment:
- Large oven-safe skillet or cast iron pan
- Tongs
- Sharp knife for slicing tomatoes
Instructions
- Preheat your oven to 375°F (190°C).
- Season the chicken thighs with salt and pepper on both sides.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken thighs, skin-side down, until golden and crispy, about 5 minutes. Flip and cook another 3 minutes. Remove from pan and set aside.
- Reduce heat to medium. Add garlic to the skillet and sauté for 30 seconds until fragrant.
- Add cherry tomatoes and cook for 2–3 minutes until they start to soften.
- Pour in the cream and stir in Parmesan cheese, Italian seasoning, and spinach. Let the sauce simmer until slightly thickened and the spinach wilts.
- Return the chicken thighs to the skillet, skin-side up. Spoon some sauce over the top.
- Transfer to oven and bake for 15–18 minutes, or until chicken reaches an internal temp of 165°F.
- Serve warm, garnished with extra Parmesan or herbs if desired.
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