These Tuscan Chicken Thighs are bursting with flavour and destined to become a weeknight favourite! Think juicy, golden-brown chicken thighs simmered in a creamy sauce loaded with sun-dried tomatoes, garlic, spinach, and a sprinkle of parmesan.
Best of all, it’s easy to make and comes together in under 30 minutes, making it a winner for busy nights or special occasions!
Recipe Card
Tuscan Chicken Thighs
Ingredients
- 4 Large Chicken Thighs
- 1 Medium Brown Onion
- 1 tablespoon Mixed Italian herbs
- 150 grams Sun-dried tomatoes (See FAQs)
- 300 ml Thickened cream
- 120 ml Chicken Stock (See FAQs)
- 1 teaspoon Salt and Pepper
- Grated Parmesan (Optional)
Instructions
- Season chicken thighs with mixed Italian herbs, salt, and pepper in a medium bowl.
- Heat a medium-high pan with sun-dried tomato oil. Sear chicken thighs for 2–3 minutes on each side until golden. Remove and set aside.
- Add diced onion to the same pan with more sun-dried tomato oil. Sauté for 1–2 minutes, then add drained sun-dried tomatoes and cook for another 1–2 minutes.
- Pour in chicken stock and thickened cream, deglazing the pan by scraping the bottom. Simmer for 3–5 minutes until the sauce begins to thicken.
- Return chicken thighs to the pan. Simmer on low heat for 5 minutes, turning halfway through, until fully cooked.
- Serve with a sprinkle of grated parmesan and your favourite side dishes.
Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly. All temperatures stated are conventional, unless otherwise stated. Recipes tested in grams and at sea level.
Recipe Tips & Notes
Here are some handy tips to make sure your Tuscan Chicken Thighs turn out perfect every time:
- Don’t Skip the Sear: Searing the chicken locks in juices and creates a golden crust that enhances flavour.
- Use Sun-Dried Tomato Oil: This oil is packed with flavour and eliminates the need for extra spices. Save it for cooking both the chicken and the sauce.
- Let the Sauce Simmer: Allow the sauce to thicken on low heat to coat the chicken evenly without overcooking it.
- Check Chicken Doneness: Use a meat thermometer to ensure the internal temperature reaches 75°C (165°F).
- Rest Before Serving: Rest the chicken for a couple of minutes after cooking to retain its juices.
Step-by-Step Instructions
Step 1
Prepare the chicken thighs by seasoning them with mixed Italian herbs, salt, and pepper in a medium bowl. Make sure the seasoning is evenly distributed across all sides.
Step 2
Heat a medium-high pan with a tablespoon of sun-dried tomato oil. Sear seasoned chicken thighs for 2–3 minutes per side until golden and crispy. Remove and set aside.
Step 3
Using the same pan, add another tablespoon of sun-dried tomato oil and finely diced onion. Sauté the onion for 1–2 minutes until softened. Next, add the drained sun-dried tomatoes and cook for another 1–2 minutes, stirring occasionally to prevent sticking.
Step 4
Pour in the chicken stock and thickened cream, stirring to combine. Deglaze the pan by scraping the bottom to release the browned bits for added flavour. Allow the sauce to simmer for 3–5 minutes, stirring occasionally, until it thickens.
Step 5
Place the seared chicken thighs back into the pan, ensuring they are coated in the sauce. Reduce the heat to low and let the dish simmer gently for 5 minutes. Turn the chicken halfway through cooking to coat it evenly.
Step 6
Once the sauce has thickened and the chicken is cooked through, remove from the heat. Garnish with freshly grated parmesan if desired and serve immediately. Pair with sides like roasted vegetables or mashed potatoes for a hearty meal.
Ingredient Information
Here’s a breakdown of the ingredients used for Tuscan Chicken Thighs:
- Chicken Thighs: I prefer large bone-in thighs as they remain juicy during cooking. Boneless thighs also work and reduce cooking time slightly.
- Sun-Dried Tomatoes: Opt for those packed in oil for maximum flavour. Dehydrated tomatoes can be used but may require rehydration.
- Mixed Italian Herbs: This is a combination of oregano, thyme, rosemary, and basil. You can mix your own if needed.
- Thickened Cream: Regular thickened cream gives the sauce its silky texture. Avoid single cream as it may split during cooking.
- Chicken Stock: I use powdered chicken stock mixed with water to control the flavour intensity. Store-bought liquid stock works just as well.
Substitutions & Additions
Here are some ideas to customise your dish or adjust it to suit your preferences:
- Chicken Options: Swap thighs for chicken breasts or drumsticks. If using breasts, be careful not to overcook as they tend to dry out.
- Cream Alternatives: Lactose-intolerant? Use coconut cream, but note it may alter the sauce’s consistency.
- Extra Vegetables: Add baby spinach or mushrooms to the sauce for more texture and nutrients.
- Herb Variations: If you don’t have mixed Italian herbs, oregano, thyme, or basil work well on their own.
- Cheese Topping: Sprinkle grated mozzarella on top for a cheesy, gooey finish.
Storage & Reheating
Here’s how to store and reheat Tuscan Chicken Thighs:
- Refrigeration: Store in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze leftovers for up to 3 months. Allow the dish to cool completely before freezing. Thaw overnight in the fridge before reheating.
- Reheating: For best results, reheat in a pan on low heat, stirring gently until warmed through. Add a splash of cream or stock if the sauce has thickened too much. You can also microwave for 1–2 minutes, stirring halfway.
Recipe FAQs
Can I use chicken breasts instead of thighs?
Yes, you can. Chicken breasts work well but tend to cook faster. Adjust the cooking time accordingly to avoid drying them out.
What if my sauce splits during cooking?
If the sauce separates, whisk it vigorously while simmering to bring it back together. Adding a splash of cold cream can also help.
Can I make this dish ahead of time?
Absolutely! Prepare the dish and store it in the fridge. Reheat gently to serve and freshen up the sauce with a touch of cream if needed.
Are sun-dried tomatoes necessary?
Yes! They add a robust, tangy flavour to the dish. If you only have dehydrated sun-dried tomatoes, soak them in warm water or olive oil to rehydrate.
What can I serve with this dish?
Tuscan Chicken pairs beautifully with mashed potatoes, steamed green beans, or crusty bread to soak up the sauce.
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