This Chicken with Creamy Tuscan Pan Sauce is an easy, flavorful weeknight supper that cooks all in one pan with minimal prep. Ready in about thirty minutes, it combines pan-seared chicken thighs with a rich cream sauce studded with sun-dried tomatoes and tender baby spinach. Freshly grated Parmigiano-Reggiano finishes the dish with a savory punch.
Start by pan-frying boneless, skinless chicken thighs until golden, then make the sauce in the same skillet using chicken broth, heavy cream, spinach and sun-dried tomatoes. The result is a velvety, savory sauce that clings to the chicken — perfect served with crusty bread or a side that soaks up every drop.
What you’ll need to make Chicken with Creamy Tuscan Pan Sauce
- Olive oil – Extra-virgin olive oil works well for flavor and a pleasant peppery finish.
- Boneless skinless chicken thighs – Thighs are recommended for their juiciness and forgiving texture during simmering.
- Salt & freshly ground black pepper – To taste.
- Dried oregano – Concentrated and aromatic; if you prefer fresh oregano, use about 1½ teaspoons chopped.
- Dried thyme leaves – Earthy and robust; substitute 1½ teaspoons fresh thyme if desired.
- Paprika – Sweet paprika keeps the flavor mild; smoked paprika adds a smoky depth if you like.
- Garlic powder – A convenient way to add stable garlic flavor in the seasoning mix.
- Fresh garlic cloves – Finely minced or grated for the sauce. A garlic press or fine grater keeps the garlic integrated without chunks.
- Chicken broth – Use your preferred prepared broth or homemade stock for more depth.
- Heavy cream – Heavy cream gives the sauce a richer texture; whipping cream can be used in a pinch.
- Baby spinach – Roughly chopped; tender baby leaves add color and a mild, sweet flavor.
- Sun-dried tomatoes in oil – Drain and chop; they bring concentrated tomato flavor and a pleasant chewiness to the sauce.
- Parmigiano-Reggiano – Freshly grated for the best savory finish.
- Heat the olive oil in a large skillet over medium-high heat.
- Season the chicken thighs with salt, pepper, oregano, thyme, paprika and garlic powder.
Dried oregano and thyme are used here for convenience; if you prefer, swap in fresh herbs for a brighter, more delicate flavor.
- Add the seasoned chicken thighs to the hot oil and sauté for about 6 minutes until lightly browned.
- Flip each piece and cook another 5 minutes, then remove the chicken and set it aside.
- Return the skillet to the heat and add a little more oil if needed.
- Stir in the minced garlic and cook for about 15 seconds until fragrant.
- Whisk in the chicken broth, scraping up the browned bits from the bottom of the pan to build flavor.
- Stir in the heavy cream, then add the chopped spinach, sun-dried tomatoes and grated Parmigiano-Reggiano.
- Simmer for about 5 minutes, stirring occasionally, until the spinach wilts and the sauce thickens slightly.
- Return the chicken and any accumulated juices to the skillet.
- Cook for an additional 3–4 minutes, until the chicken is cooked through and the sauce has thickened to your liking.
- Remove from the heat and, if desired, garnish with freshly chopped herbs such as parsley, oregano or thyme.
- Serve with plenty of crusty bread to soak up the sauce, or pair with a starch like rice, pasta or roasted potatoes.
Serving suggestions for the Tuscan pan sauce chicken
This versatile dish pairs well with many sides. Choose a side that will complement the creamy, savory sauce and round out the meal.
- Toasted orzo or a simple buttered rice make excellent bases to catch the sauce.
- Herb-roasted potatoes, cheesy potato stacks or roasted baby potatoes add comforting texture and flavor.
- A crisp green salad or sautéed seasonal vegetables balances the richness.
- Always include crusty bread to mop up the sauce — it’s essential.
Chicken with Creamy Tuscan Pan Sauce
Pan-seared chicken thighs finished in a creamy sauce with chicken broth, heavy cream, spinach and sun-dried tomatoes, finished with freshly grated Parmigiano-Reggiano. All done in one pan in about 30 minutes.
5 minutes
25 minutes
30 minutes
4 servings
Rosemary Stelmach
Ingredients
- 2 tablespoons olive oil
- 24 ounces boneless skinless chicken thighs
- salt & freshly ground black pepper (to taste)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 3 garlic cloves, minced or grated
- 3/4 cup chicken broth or stock
- 2/3 cup heavy cream
- 1 cup fresh baby spinach, roughly chopped
- 1/2 cup sun-dried tomatoes in oil, drained & chopped
- 1/4 cup freshly grated Parmigiano-Reggiano
Instructions
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Heat the olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt, pepper, oregano, thyme, paprika and garlic powder.
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Add the seasoned chicken thighs to the hot oil and sauté for about 6 minutes until lightly browned. Turn each piece and cook 5 minutes more. Remove the chicken and set aside.
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Return the skillet to the burner and add a touch more oil if needed. Stir in the minced garlic and cook briefly, then whisk in the chicken broth while scraping up browned bits. Stir in the heavy cream, spinach, sun-dried tomatoes and grated cheese. Simmer for about 5 minutes, stirring occasionally.
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Return the chicken and any juices to the skillet and cook 3–4 minutes until the chicken is cooked through and the sauce has thickened. Remove from heat and serve with crusty bread or your preferred side.
More recipes to try
Enjoy this simple, satisfying recipe any night of the week. With minimal prep and one skillet to clean, it’s a great choice for busy evenings or for entertaining when you want a comforting dish without a lot of fuss.