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Creamy Tuscan Chicken Thighs drizzle with the best cream sauce!
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5 from 3 votes

Creamy Tuscan Chicken Thighs

Golden, seared boneless chicken thighs in a silky garlic cream sauce packed with spinach, fresh basil and sun dried tomatoes. Creamy Tuscan Chicken Thighs are quick and easy to make... the perfect dinner recipe for tonight!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner
Cuisine: American
Servings: 4 serves
Calories: 472kcal



  • 6-8 boneless and skinless chicken thighs, (about 1 1/2 pounds)
  • 1/2 teaspoon each garlic powder and onion powder
  • 1/2 teaspoon salt
  • 1/3 teaspoon paprika
  • 1/4 teaspoon cracked black pepper


  • 2 tablespoons reserved sun dried tomato oil, from jar
  • 1 small brown shallot
  • 4 cloves garlic minced
  • 1/2 cup (4 oz | 120g) sun dried tomato strips
  • 1/2 cup (4 fl. oz | 120ml) dry white wine, (or chicken broth)
  • 1/2 cup (4 fl. oz | 120ml) low sodium chicken broth
  • 3/4 cup (6 fl. oz | 185ml) heavy cream
  • 1/3 cup (1 oz. | 30g) fresh shredded parmesan cheese
  • 1 teaspoon Italian seasoning
  • 3/4 cup fresh baby spinach leaves packed
  • 1/4 cup fresh basil leaves packed



  • Season chicken with garlic powder, onion powder, paprika, salt and pepper.
  • Heat sun dried tomato oil in a large skillet over medium-high heat.
  • Sear chicken in batches of two or three until golden brown on both sides, about 3-4 minutes each side. Transfer to a plate, keep warm.


  • Add the shallot and cook until soft, about 3 minutes. Sauté garlic until fragrant, about 30 seconds. Add the sun dried tomato strips and cook to release flavours, about 1 minute.
  • Pour in wine; bring to a simmer while scraping up the browned bits from the bottom of the skillet.
  • Let simmer for 2 minutes, then add in the chicken broth, cream, parmesan and Italian seasoning.
  • Bring to a gentle simmer, then reduce heat to low-medium. Let simmer for 2-3 minutes until thickened. Stir regularly to melt parmesan cheese.
  • Taste test sauce and season with a pinch of salt and pepper, if needed.
  • Stir through spinach and basil leaves. Stir through and let leaves wilt through the sauce. Return chicken to the pan; drizzle sauce over chicken and let simmer for a further minute.
  • Serve immediately over mashed potato, mashed cauliflower, rice, pasta, or fresh bread to mop up the sauce!


Calories: 472kcal | Carbohydrates: 13g | Protein: 40g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 228mg | Sodium: 705mg | Potassium: 1031mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1586IU | Vitamin C: 9mg | Calcium: 182mg | Iron: 3mg