Chicken with Creamy Tuscan Pan Sauce

This delicious Chicken with Creamy Tuscan Pan Sauce may be the weeknight meal you’ve been hoping for. It’s all cooked in one pan with very little prep required. Ready to enjoy in thirty minutes.

Pan-fry your boneless chicken thighs, then build your creamy flavorful sauce with chicken broth, cream, spinach & sun-dried tomatoes. Add freshly grated Parmigiano Reggiano for that final hit of flavor.

Details on what you’ll need to make your Chicken with Creamy Tuscan Pan Sauce…

• Olive oil – I typically use extra-virgin olive oil. It’s a healthy choice and adds a pronounced peppery fruity flavor. 
• Boneless skinless chicken thighs – Chicken thighs are recommended rather than breast meat for this dish. The thighs impart a natural richness and tend to stay tender & delicious when simmered. 
• Salt & freshly ground black pepper – To taste.
• Dried oregano – Dried oregano has a strong, concentrated flavor that deepens when cooked, making it ideal for pizzas, pasta sauces, and long-simmering dishes. If you prefer the more mellow flavor of fresh oregano, replace the dried version with one-and-a-half teaspoons chopped fresh oregano. 
• Dried thyme leaves – Dried thyme is earthy and very concentrated, suited for long-simmered dishes. As an alternative, fresh thyme provides a brighter, more floral flavor. For this recipe, replace the dried herb with one-and-a-half teaspoons of the fresh variety. 
• Paprika – Sweet paprika is used here, with its slightly sweet, mild flavor. As an alternative, smoked paprika could be used to impart some smoky notes to the final dish.
• Garlic powder – Not to be confused with garlic salt, garlic powder is a convenient alternative to fresh garlic, adds a concentrated garlic flavor to the sauce. 
• Fresh garlic cloves – Finely minced or grated. To avoid unwanted chunks, use your garlic press or cheese grater.
• Chicken broth – Use your favorite prepared broth or stock here. If you happen to have some homemade chicken stock on standby, by all means use that. 
• Heavy cream – Although you can use either heavy cream or whipping cream, heavy cream is recommended for its slightly higher fat content.
• Baby spinach – Roughly chopped. Fresh baby spinach is ideal in this recipe. The young tender leaves are more delicate with a slightly sweeter flavor compared to mature spinach. 
• Sun-dried tomatoes in oil – Drained & chopped, then measured. Use your favorite prepared sun-dried tomatoes or use some of our delicious homemade gems.
• Parmesan cheese – Freshly grated. Whenever possible, I grate my own from a block of aged Parmigiano Reggiano.

For convenience, dried oregano and thyme are listed in the recipe.

If you prefer the more mellow flavor of fresh herbs, feel free to use those as an alternative. 

• Return the skillet to the burner.
• Add a bit more oil, if needed.
• Stir in the minced garlic and cook for 15 seconds.
• Whisk in the chicken broth while scraping up all the browned bits from the bottom of the skillet.

What to serve with your Chicken with Creamy Tuscan Pan Sauce…

There are so many ways to enjoy this easy weeknight dish. I’m always sure to add a side that will complement the delicious pan sauce.

• You can’t go wrong with a side of our Toasted Orzo with Parmesan or your favorite rice dish.
• How about some flavorful potatoes like our Cheesy Potato & Herb Stacks?
• Or our Dressed-Up Herb Roasted Potatoes?  
• The main thing is to include lots of crusty bread to sop up all of the delicious pan sauce.

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