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One Pan Tuscan Chicken Thighs – Healthyish Foods
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5 from 11 votes

One Pan Tuscan Chicken Thighs

These One Pan Tuscan Chicken Thighs are the perfect weeknight meal. The sauce is very flavorful with chicken bone broth for added collagen and nutrients.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 357kcal
Author: Sarah Thomas-Drawbaugh

Equipment

  • 1 saute pan or skillet nonstick or stainless steel

Ingredients

Chicken Thighs

Sauce and Vegetables

  • 1-2 tablespoons butter to saute the onions and garlic
  • 1 cup yellow onion diced small
  • 1 tablespoon garlic minced, 2-3 cloves depending on size
  • 1 cup cherry tomatoes
  • kosher salt to taste
  • cracked black pepper to taste
  • 1 cup chicken bone broth or chicken broth
  • ¼ cup sun-dried tomatoes roughly chopped, drained
  • 2-3 ounces baby spinach heaping handful
  • ½ cup heavy cream or half and half
  • ¼ cup parmesan cheese grated

Instructions

  • Pat the chicken thighs dry with a paper towel and season them with kosher salt and cracked black pepper.
  • Heat a skillet over medium high heat. Add the avocado 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 kosher 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.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat leftovers in the microwave until warmed through. 

Nutrition

Serving: 1serving | Calories: 357kcal | Carbohydrates: 12g | Protein: 28g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 147mg | Sodium: 452mg | Potassium: 785mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2087IU | Vitamin C: 19mg | Calcium: 145mg | Iron: 2mg