This Tuscan Chicken Skillet is a tasty meal made with juicy chicken, fresh spinach, and sun-dried tomatoes. It’s cooked all in one pan, making cleanup a breeze!
Plus, the creamy sauce gives it that extra zing that makes each bite feel special. I love serving it over pasta or rice, for a comforting dinner the whole family will enjoy!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs are great for depth of flavor and moisture. If you prefer, you can use boneless thighs or chicken breasts, but they may cook quicker, so adjust your cooking time accordingly.
Sun-Dried Tomatoes: These add a nice sweetness and tang. If you can’t find oil-packed ones, dry sun-dried tomatoes work, too, but soak them in warm water for about 20 minutes to soften before using.
Mushrooms: I love using cremini mushrooms for their earthy flavor. If you’re not a fan, you can swap them out for bell peppers or zucchini for a different texture and taste.
Heavy Cream: This makes the sauce creamy and rich. If you’re looking for a lighter option, use half-and-half or even coconut milk for a dairy-free alternative. Keep in mind the flavor may shift a bit!
Intalian Seasoning: A blend of dried herbs is a classic touch. If you have fresh herbs like basil or oregano, they can work beautifully as substitutes to enhance the freshness.
How Do I Get My Chicken Skin Crispy?
Achieving crispy chicken skin is key for this dish! Here are my steps to ensure your chicken turns out perfectly:
- Start with dry chicken thighs; moisture is the enemy of crispiness. Pat them well with paper towels.
- Use a pre-heated skillet and enough olive oil to coat the bottom. Make sure it’s hot before adding the chicken.
- Don’t rush! Let the skin sear for 5-7 minutes without moving it around. This helps create a beautiful golden crust.
- After flipping, sear the other side for 5 minutes too. This ensures even browning.
With these tips, you’ll enjoy wonderfully crispy chicken every time!
How to Make Tuscan Chicken Skillet
Ingredients You’ll Need:
For the Chicken:
- 6 bone-in, skin-on chicken thighs (about 2 pounds)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
For the Sauce:
- 1 medium yellow onion, sliced
- 3 cloves garlic, minced
- 1 cup sliced mushrooms (white or cremini)
- 1 cup sun-dried tomatoes, chopped (preferably oil-packed)
- 1 cup baby spinach leaves
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon dried Italian seasoning (or a blend of dried basil, oregano, and thyme)
- Fresh thyme sprigs, for garnish (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes for preparation and about 25-30 minutes for cooking. So, in total, you’re looking at around 45-50 minutes to enjoy this delicious dish!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by patting the chicken thighs dry with some paper towels. This is important for getting that crispy skin! Once dry, season both sides generously with salt and pepper to enhance the flavor.
2. Sear the Chicken:
In a large cast-iron or oven-safe skillet, heat the olive oil over medium-high heat. When the oil is hot, place the chicken thighs skin-side down in the skillet. Cook until the skin is golden brown and crispy, which should take about 5-7 minutes. Flip the chicken over and sear the other side for another 5 minutes. Once done, remove the chicken from the skillet and set aside.
3. Sauté the Vegetables:
In the same skillet, add the sliced onions, minced garlic, and mushrooms. Sauté these for about 5 minutes, or until the onions turn translucent and the mushrooms are nicely browned.
4. Add the Sun-Dried Tomatoes:
Next, stir in the chopped sun-dried tomatoes and cook them for another 2 minutes, allowing their flavors to infuse into the mixture.
5. Create the Sauce:
Pour the chicken broth into the skillet, making sure to scrape any browned bits from the bottom—this will add amazing flavor! Stir in the heavy cream and dried Italian seasoning, mixing everything well.
6. Wilt the Spinach:
Now it’s time to add the baby spinach. Stir it into the sauce and cook until it’s nicely wilted.
7. Return the Chicken:
Carefully nestle the seared chicken thighs back into the skillet, so they sit in the sauce.
8. Simmer to Cook Through:
Reduce the heat to medium-low, cover the skillet, and let everything simmer for about 15-20 minutes. This will ensure the chicken is cooked through (check to make sure it reaches an internal temperature of 165°F/74°C).
9. Garnish and Serve:
Once done cooking, garnish with fresh thyme sprigs if you’d like. Serve hot and enjoy your Tuscan Chicken Skillet with some crusty bread, mashed potatoes, or over pasta for a delightful meal!
Can I Use Boneless Chicken Thighs Instead?
Absolutely! Boneless chicken thighs will work well, but they cook faster, so reduce the searing time to about 3-4 minutes per side and keep an eye on the internal temperature to avoid overcooking.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or whole milk. For a dairy-free alternative, coconut milk works beautifully, though it will add a slightly different flavor to the dish!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them on the stove or in the microwave, adding a splash of broth or cream to keep the sauce creamy.
Can I Add Other Vegetables?
Definitely! Feel free to add in other vegetables like bell peppers, zucchini, or kale to suit your taste. Just make sure to adjust the cooking time so that everything is cooked to your liking.
