Creamy Tuscan Chicken Thighs Recipe | Yummly

Creamy Tuscan Chicken Thighs

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Creamy Tuscan Chicken Thighs

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  • 8 skinless chicken thighs (boneless and, about 1 1/2 pounds)
  • 1/2 tsp. garlic powder (each, and onion powder)
  • 1/2 tsp. salt
  • 1/3 tsp. paprika
  • 1/4 tsp. cracked black pepper
  • 2 Tbsp. oil (reserved sun dried tomato, from jar)
  • 1 shallot (small brown)
  • 4 cloves garlic (minced)
  • 1/2 cup sun dried tomato (4 oz | 120g, strips)
  • 1/2 cup dry white wine (4 fl. oz | 120ml, or chicken broth)
  • 1/2 cup low sodium chicken broth (4 fl. oz | 120ml)
  • 3/4 cup heavy cream (6 fl. oz | 185ml)
  • 1/3 cup shredded Parmesan cheese (1 oz. | 30g fresh)
  • 1 tsp. Italian seasoning
  • 3/4 cup baby spinach leaves (fresh, packed)
  • 1/4 cup fresh basil leaves (packed)
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    NutritionView More

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    Calories1240Calories from Fat840
    Total Fat93g143%
    Saturated Fat31g155%
    Trans Fat
    Calories from Fat840
    Total Carbohydrate13g4%
    Dietary Fiber1g4%
    Vitamin A50%
    Vitamin C30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Reviewer Profile Image
    steph 5 months ago
    Everyone loved it and told me this was a keeper recipe
    Reviewer Profile Image
    Janessa Davis 5 months ago
    Really great recipe. It’s quick and easy to make and a great entree with mashed potatoes and brussels sprouts
    Reviewer Profile Image
    Jewlal 5 months ago
    It turned out great. A definite redo.
    Reviewer Profile Image
    Daniel De Hart 6 months ago
    I added an extra shallot and cream for my taste and it was amazing
    Reviewer Profile Image
    Josefina 7 months ago
    Delicious having bread to sop up sauce is highly recommended
    Reviewer Profile Image
    Adrian Jaramillo 8 months ago
    It turned out exactly as I imagined. Super delicious!
    Reviewer Profile Image
    Hamilton 10 months ago
    Turned out great! Family liked it. I left skin on thighs for a little more texture. I only had dehydrated sundried tomatoes. I rehydrated and cut thin. Will try to find packed in oil next time
    Reviewer Profile Image
    Cloud 10 months ago
    My boys loved it. Definitely going to have it in the rotation.
    Reviewer Profile Image
    Lowe a year ago
    Absolutely amaxing! Added sautéed onions & mushrooms. My family loved this & I'll be making this again soon!
    Reviewer Profile Image
    Mo Bacon a year ago
    we absolutely loved this dish. only thing different is i fried the chicken in flour. also if youre like us and eat rice with everything i suggest making more sauce by doubling the sauce liquid recipe.
    Reviewer Profile Image
    Yanick a year ago
    Amazing recipie. I only suggest to thinkin the sauce. And add crushed Red pepper for a little kick. Served on top of any kind of white rice or egg noodles. I also added roasted mushroom. Amazing combination.
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    Cameron Williams a year ago
    Love this dish! Did double up on the sauce since we were eating it over jasmine rice. The kids loved it as well. Definitely have recommended to friends and family.
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    Karen a year ago
    Delicious! On rotation!
    Reviewer Profile Image
    Mono a year ago
    Delish! Made a few changes and still yummy!
    Reviewer Profile Image
    Skeet 2 years ago
    Fantastic dish that I would pay for at a nice restaurant. I can’t wait to make this for my lady friend. She’s going to love it!
    Reviewer Profile Image
    Aylin Klisura 2 years ago
    It was really good, gonna use less wine next time but that's a preference
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    Kerri C. 2 years ago
    Great!!! Kids loved to too:)
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    web p. 2 years ago
    We've made this twice. Yum! One of our very favorites! It's not 'set it and forget it' - it's active cooking the whole time. Because it requires cook for 1 minute; add ... then simmer for 2 minutes ... then add ... it was helpful to have all ingredients measured and waiting in 9 or 10 small containers, ready to pour into pan. Well worth it! Modifications: We like our meats browned. So we cut a chicken thigh into about 6 pieces to give more browning surface. Any more than that, it's be hard to cook one side at a time in the pan. A good instant thermometer helps verify the chicken is done. We like the spinach so we doubled the amount the 2nd time we made it. It worked out perfectly. We're not big salt eaters, but, nevertheless found it just a bit light on salt, so we may double from 1/2 tsp to 1 tsp next time. The sun-dried tomato oil and strips were a real delicious feature. Leftovers for tomorrow! ...