Creamy Tuscan Chicken Recipe

1. Sear the Chicken: Pat the chicken thighs dry with a paper towel and season both sides generously with salt, pepper, and Italian seasoning. Heat the olive oil in a large, deep skillet over medium-high heat. Place the chicken skin-side down and sear for 6–8 minutes until the skin is beautifully golden and crispy. Flip and cook for another 5 minutes. Remove chicken from the skillet and set aside on a plate (it will finish cooking in the sauce).

2. Build the Aromatic Base: Reduce the heat to medium. Pour off excess grease if necessary, leaving about 1 tablespoon in the pan. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant—don’t let it burn!

3. Deglaze and Simmer: Pour in the chicken broth, using a wooden spoon to scrape up all those delicious browned bits from the bottom of the pan. Stir in the heavy cream and chopped sun-dried tomatoes. Bring the mixture to a gentle simmer.

4. Thicken the Sauce: Stir in the grated Parmesan cheese until completely melted and smooth. Let the sauce simmer for 2–3 minutes to thicken slightly.

5. Add the Greens: Toss in the fresh baby spinach and stir until it begins to wilt into the creamy sauce.

6. Combine and Finish: Return the chicken thighs (and any rested juices) back into the skillet. Spoon some of the luscious sauce over the chicken. Reduce heat to low and let everything simmer together for 5–7 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

7. Garnish and Serve: Top with freshly chopped parsley and an extra pinch of black pepper or Parmesan if your heart desires. Serve hot straight from the skillet!

Chef Gigi’s Tips:

To keep the chicken skin beautifully crispy, avoid submerging the top of the thighs entirely in the sauce when you return them to the pan. Keep the skin side facing up, peaking just out of the creamy lake!