Tuscan Chicken in a creamy sauce

Tuscan Chicken in a creamy sauce

Course Main Course
Cuisine American
Keyword chicken, cream sauce


  • 6 chicken thighs boneless and skinless
  • Kosher salt
  • pepper
  • 2 Tablespoons Extra Virgin Olive Oil
  • 4 cloves of garlic finely chopped
  • 1/2 onion chopped
  • 1 to mato chopped
  • 2 cups baby spinach
  • 2 cups heavy cream
  • 1/2 cup grated Parmesan


  1. Seasoned both sides of chicken thighs with salt and pepper.
    Prepping for Tuscan Chicken in a cream sauce
  2. While chicken acclimates, prep the other ingredients.
  3. Heated EVOO in a cast iron skillet, medium heat, swirling the oil to coat the entire skillet.
  4. Once oil was heated up (I tested by dropping in a piece of the chopped onion to make sure it would start cooking immediately),
  5. I placed all thighs in the skillet, skin side down (remember mine had no skin), in the skillet, cooking for 13 minutes.
  6. Turned the chicken and cooked the other side, 12 minutes.
  7. Removed the chicken from the pan and placed on a plate. Put chicken in a preheated 200º oven.
  8. Skillet still hot and on medium heat,  I dropped in all chopped onion.  Stirring occasionally till onions were translucent, approximately 7 minutes.

  9. Added chopped garlic.  Stirring until I could smell the garlic really well, then I added the tomatoes, stirred the mixture.
  10. Finally, adding the spinach.  Using tongs, I mixed in the spinach, cooking until the spinach was wilted, approximately 5 minutes.
  11. Add the heavy cream, dash of salt and pinch of pepper.  Stir the mixture and leave until it reaches a boil, should take approximately 7-8 minutes.
    Simmering sauce for a Tuscan Chicken dish
  12. Once at a light boil, add the Parmesan cheese, stirring till the sauce has thickened slightly.
  13. Add the chicken back to the pan, spooning sauce on top of the chicken.
  14. Reduce heat to medium-low and allow chicken to cook in the sauce for 10 minutes.
  15. Serve.