One Pan Tuscan Chicken Thighs
These one pan Tuscan chicken thighs are the perfect weeknight meal. The sauce is lightened up with chicken bone broth for added collagen and flavor. Combined with the baby spinach, tomatoes, and onion this recipe is a weeknight win. Plus, you only need one pan, so cleanup is a breeze.
Ingredients Needed for One Pan Tuscan Chicken Thighs
Chicken Thighs – For this recipe, I used Smart Chicken boneless skinless chicken thighs. However, you can use skin-on if you prefer. If you use bone-in, please keep in mind that the chicken will require more cooking time. The internal temperature should reach 165 degrees to ensure doneness. Be sure to pat the chicken dry with. A paper towel before you season it with salt and black pepper.
Bone Broth – For this recipe, I used Smart Chicken classic chicken bone broth. It adds a layer of flavor and nutrients that are hard to resist. Plus, it cuts the thickness of the sauce which I really enjoy.
Olive Oil / Butter – You’ll need both olive oil and butter for this recipe. The olive oil is used to brown the chicken and the butter is used to sauté the aromatics.
Aromatics – You’ll need diced onion and minced garlic for this recipe.
Tomatoes – I used both cherry tomatoes and roughly chopped sundried tomatoes for this recipe. Be sure to sauté the cherry tomatoes until they begin to blister. This will release their amazing juices and flavor.
Seasoning – Season this dish as you go with salt and black pepper.
Baby Spinach – You’ll need fresh baby spinach for this recipe. Be sure the spinach is washed and dried before adding it to the pan.
Heavy Cream – For this recipe, you’ll need heavy cream. The heavy cream does add texture and creaminess to this recipe. You can use half and half if you prefer.
Parmesan Cheese – Finish the sauce with some grated parmesan cheese. Fresh grated cheese is always best.
Tips for Cooking Chicken Thighs in a Skillet
- Use a smooth non-stick or a stainless-steel oven safe skillet not a ridged one. A ridged skillet will not produce the same sear.
- Pat the meat with a paper towel before seasoning it with salt and black pepper. Removing the moisture promotes a good sear.
- Heat the skillet over medium high heat. Add the oil. Once the oil is hot but not smoking, add the thighs.
- Once you add the chicken thighs to the hot pan, reduce the heat to medium. This allows for more even cooking.
- Be sure your pan can comfortably fit 4-6 chicken thighs. But do not overcrowd.
- DO NOT move the chicken once you add it to the pan. Let it cook for 5-6 minutes per side.
- You can flip the chicken once it easily releases from the pan and has a golden-brown sear.
- Internal temperature should reach 165 degrees to ensure doneness.
How to Make One Pan Tuscan Chicken Thighs
Pat the chicken thighs dry with a paper towel and season them with salt and black pepper.
Heat a skillet over medium high heat. Add the olive oil. Once the oil is hot but not smoking, add the chicken thighs smooth side down. Reduce the heat to medium and cook for 5-6 minutes, once they easily release from the pan you can flip them. DO NOT move the thighs around in the pan, they will not sear properly. Cook for another 5-6 minutes on the other side. Remove the thighs from the pan and place them on a plate.
In the same pan, add the butter, diced onion and minced garlic. Sauté for 2-3 minutes or until fragrant. Add the cherry tomatoes and season everything with salt and cracked black pepper. Once the tomatoes begin to blister, deglaze the pan with the chicken bone broth. Be sure to scrape up any bits from the bottom of the pan. Stir well.
Let the sauce reduce by ¼, then add the roughly chopped sun-dried tomatoes and baby spinach. Sauté until the spinach begins to wilt. Next, add the heavy cream and grated parmesan cheese. Stir well. Once well combined nestle the chicken thighs and juices back into the pan. Simmer until the chicken is warmed through. Serve hot and enjoy.
Storage
Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave until warmed through.
One Pan Tuscan Chicken Thighs
Ingredients
Chicken Thighs
- 1 lb. chicken thighs, 4 boneless skinless, Smart Chicken thighs
- 1.5 tablespoons olive oil
- salt, season chicken
- pepper, season chicken
Sauce and Vegetables
- 1 cup yellow onion, diced
- 1 tablespoon garlic, minced, 2-3 cloves depending on size
- 1 cup cherry tomatoes
- salt, to taste
- cracked black pepper, to taste
- 1 cup chicken bone broth, or chicken broth
- ¼ cup sun-dried tomatoes, roughly chopped
- 2-3 ounces baby spinach, heaping handful
- ½ cup heavy cream, or half and half
- ¼ cup parmesan cheese, grated
Equipment
- 1 saute pan non-stick or stainless steel
Instructions
- Pat the chicken thighs dry with a paper towel and season them with salt and black pepper.
- Heat a skillet over medium high heat. Add the olive oil. Once the oil is hot but not smoking, add the chicken thighs smooth side down. Reduce the heat to medium and cook for 5-6 minutes, once they easily release from the pan you can flip them. DO NOT move the thighs around in the pan, they will not sear properly. Cook for another 5-6 minutes on the other side. Remove the thighs from the pan and place them on a plate.
- In the same pan, add the butter, diced onion and minced garlic. Sauté for 2-3 minutes or until fragrant.Add the cherry tomatoes and season everything with salt and cracked black pepper. Once the tomatoes begin to blister, deglaze the pan with the chicken bone broth. Be sure to scrape up any bits from the bottom of the pan. Stir well.
- Let the sauce reduce by ¼, then add the roughly chopped sun-dried tomatoes and baby spinach. Sauté until the spinach begins to wilt. Next, add the heavy cream and grated parmesan cheese. Stir well. Once combined, nestle the chicken thighs and juices back into the pan. Simmer until the chicken is warmed through. Serve hot and enjoy.
4 Comments on “One Pan Tuscan Chicken Thighs”
We followed the recipe as written and our kids (12 and 7) loved it! This is a new go-to.
This is a great weeknight recipe that comes together quickly. I used half & half to build the sauce, and it provided plenty of creaminess – I don’t feel I missed out by not using heavy cream! Also, I used chicken bullion in the broth, so I could have gotten away with seasoning using less salt than I felt necessary in the steps leading up to its addition. The final dish wasn’t TOO salty, but it was still quite salt-forward. I will be making this again!
Side note: the amount of butter for sauteing the aromatics wasn’t specified in the recipe. I only used ~0.5 tablespoon in addition to the remaining olive oil and rendered fat from the chicken thighs, and I felt it was sufficient.
Love this tasty easy recipe.
Can coconut milk or coconut cream be substituted for the heavy cream?
Oh my gosh, this is so good! There are a few more ingredients than I’m used to, I’m all about fast and simple, but the dish came together quickly, easily, no problem. I served it with a little French bread for dipping in that yummy sauce. I made extra for some leftovers that won’t be leftover for long. Trust me, you want to try this dish!