One-Pan Creamy Tuscan Garlic Chicken
Golden-seared chicken thighs nestled in a velvety garlic and parmesan cream sauce, enriched with sun-dried tomatoes and fresh baby spinach. This comforting Italian classic skips the pasta but keeps all the rich, savory flavors you crave for a perfect low-carb dinner.
Recipe
Cook Time: 35 minutes
Servings: 4 servings
Ingredients
- •4 large boneless skin-on chicken thighs
- •Salt and freshly cracked black pepper to taste
- •1 tablespoon olive oil
- •2 tablespoons unsalted butter
- •6 cloves garlic, finely minced
- •1 cup heavy cream
- •1/2 cup low-sodium chicken broth
- •1/2 cup freshly grated Parmesan cheese
- •1/2 cup sun-dried tomatoes in oil, drained and sliced
- •2 cups fresh baby spinach
- •1 teaspoon dried Italian seasoning
- •1/4 cup chopped fresh parsley
Instructions
- 1Pat the chicken thighs dry with paper towels and season generously on both sides with salt, pepper, and the Italian seasoning.
- 2Heat the olive oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and sear for 5-7 minutes until the skin is golden and crispy. Flip and cook for another 5 minutes, then remove from the pan and set aside.
- 3In the same skillet, reduce heat to medium and melt the butter. Add the minced garlic and sauté for 1 minute until fragrant, ensuring the garlic does not burn.
- 4Add the sun-dried tomatoes and baby spinach to the pan, stirring for 2 minutes until the spinach begins to wilt.
- 5Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer, then whisk in the Parmesan cheese until the sauce is smooth and starts to thicken slightly.
- 6Return the chicken thighs to the skillet, nestling them into the sauce. Simmer for an additional 3-5 minutes until the chicken is cooked through and the sauce reaches a velvety consistency.
- 7Garnish with fresh parsley and serve immediately, spooning the creamy sauce over the crispy chicken.
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