Okay, grab your apron and let’s get cooking! I’m so excited to share this recipe with you. It’s one of those dishes that seems fancy, but it’s secretly super easy to make – perfect for a weeknight when you want something special without spending hours in the kitchen.
I remember the first time I made tuscan garlic chicken thighs with spinach and sun-dried tomatoes. It was a total experiment! My fridge was a bit bare, but I had some chicken thighs, a bag of spinach about to turn, and a jar of sun-dried tomatoes that I’d been meaning to use. I figured, why not toss it all together with some garlic and cream? The result? Absolutely amazing! The aroma of garlic, herbs, and sun-dried tomatoes filled the house, and the creamy sauce was just divine. It was one of those happy cooking accidents that turned into a family staple. Now, the kids practically beg for tuscan garlic chicken thighs with spinach and sun-dried tomatoes every week.
There was this one time I almost ruined it, though. I got distracted chatting on the phone and almost burnt the garlic! It was a close call, but I managed to salvage it. That’s when I learned that with tuscan garlic chicken thighs with spinach and sun-dried tomatoes, you really need to watch the garlic closely. Burnt garlic is not your friend! Another one of my early struggles was getting the sauce just right. I once made it way too thick – it was more like a paste than a sauce! Now, I know the perfect balance of cream, broth, and Parmesan to get that luscious, creamy texture.
I know you’re busy – we all are! That’s why I love this tuscan garlic chicken thighs with spinach and sun-dried tomatoes recipe. It’s a complete meal in one pan, meaning fewer dishes to wash! Plus, it’s packed with flavor and nutrients, so you can feel good about feeding it to your family. I think I first perfected this recipe about 5 years ago, tweaking it until it was just right. I swear, my husband could eat it every night and never get tired of it!
So, are you ready to make some magic happen in the kitchen? Don’t be intimidated – I’m here to guide you every step of the way. Let’s get started!
Ingredients for Tuscan Garlic Chicken Thighs
Okay, let’s talk ingredients for our tuscan garlic chicken thighs with spinach and sun-dried tomatoes. Every ingredient plays its part in the overall symphony of flavors, contributing to a dish that is both satisfying and delicious. Understanding the role of each ingredient can also help you make substitutions or adjustments based on your preferences or what you have on hand. It’s also a great opportunity to learn about the specific qualities that certain ingredients bring to the table.
- 6 boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, oil-packed, drained
- 5 ounces fresh spinach
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried Italian herbs
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Ingredient Notes and Tips
For the chicken thighs, I always use boneless, skinless ones. They cook evenly and are just easier to eat, especially for the kids. But feel free to use bone-in, skin-on thighs if you prefer – just adjust the cooking time accordingly. When making tuscan garlic chicken thighs with spinach and sun-dried tomatoes, you can find good quality sun-dried tomatoes at almost any grocery store, but I think the oil-packed ones have the best flavor. Just make sure to drain them well before using. The oil that the sun-dried tomatoes are packed in is infused with their flavor, so don’t discard it! You can use it for other cooking purposes, like salad dressings or marinades.
Here’s a tuscan garlic chicken thighs with spinach and sun-dried tomatoes trick I learned from my mom: gently massage the spinach with a little olive oil and lemon juice before adding it to the pan. It helps it wilt down better and adds a nice brightness to the dish.
For a shortcut, you can buy pre-minced garlic, but I honestly think fresh garlic makes a big difference in the flavor of tuscan garlic chicken thighs with spinach and sun-dried tomatoes. It’s worth the extra few minutes to mince it yourself. To save money, buy a big bag of spinach instead of the pre-washed, pre-packaged kind. It’s usually cheaper, and it keeps well in the fridge if you store it properly. I wrap mine in a paper towel and keep it in a zip-top bag.
Storage tips for the ingredients: Keep the chicken thighs in the coldest part of your fridge and use them within a day or two. Sun-dried tomatoes can last for weeks in the fridge, tightly sealed. And don’t forget to store your Parmesan cheese properly to prevent it from drying out.
Alright, you’ve got your ingredients ready, right? Then let’s move on to the fun part – cooking! This recipe for tuscan garlic chicken thighs with spinach and sun-dried tomatoes is so simple I know you’ll be pleasantly surprised!
How to Make Tuscan Garlic Chicken Thighs – Step-by-Step
This recipe for tuscan garlic chicken thighs with spinach and sun-dried tomatoes comes together quickly and easily, making it perfect for a weeknight meal. The steps are straightforward, and the result is a flavorful and satisfying dish that everyone will love. Let’s dive into the step-by-step process, ensuring that each stage is executed perfectly for the best possible outcome. Also, feel free to tailor it to your own preferences!
- Season the chicken: First, pat the chicken thighs dry with a paper towel. This helps them get a nice sear. Season them generously with salt and pepper. Don’t be shy – this is your chance to add a lot of flavor!
- Sear the chicken: Heat the olive oil in a large, oven-safe skillet (cast iron is perfect!) over medium-high heat. Once the oil is hot, add the chicken thighs in a single layer. Don’t overcrowd the pan, or the chicken won’t brown properly. Sear them for about 4-5 minutes per side, until they’re nicely browned. They don’t need to be cooked all the way through at this point, just nicely seared. Once they’re browned, remove them from the skillet and set them aside.
- Sauté the garlic and sun-dried tomatoes: Reduce the heat to medium. Add the minced garlic and sun-dried tomatoes to the skillet and sauté for about 1-2 minutes, until the garlic is fragrant. Be careful not to burn the garlic! That’s what almost happened to me that one time, and I learned the hard way that burnt garlic will ruin the whole dish. The aroma of the garlic and sun-dried tomatoes should be making your kitchen smell amazing right about now!
- Wilt the spinach: Add the spinach to the skillet and cook until it’s wilted, about 2-3 minutes. It will seem like a lot of spinach at first, but it will shrink down as it cooks. Stir it occasionally to make sure it wilts evenly. This is where I add a little lemon juice sometimes, just for a bit of brightness.
- Make the sauce: Pour in the chicken broth and heavy cream. Stir in the Italian herbs and red pepper flakes (if using). Bring the sauce to a simmer and cook for about 5 minutes, until it thickens slightly. It should be creamy and luscious.
- Add the Parmesan cheese: Stir in the Parmesan cheese until it’s melted and the sauce is smooth. Taste the sauce and adjust the seasoning with salt and pepper as needed. Remember, the Parmesan cheese is already salty, so you might not need to add much extra salt.
- Return the chicken to the skillet: Place the seared chicken thighs back into the skillet, nestling them into the sauce. Make sure they’re mostly submerged in the sauce.
- Bake (or simmer): At this point you have two options. You can either bake the skillet in a preheated 375°F (190°C) oven for 20-25 minutes, or until the chicken is cooked through and the sauce is bubbly. Or, if you don’t want to turn on your oven, you can simply cover the skillet and simmer it on the stovetop over low heat for about 25-30 minutes, or until the chicken is cooked through. I usually bake mine because I think it helps the flavors meld together better, but the stovetop method works just fine too. In my kitchen, tuscan garlic chicken thighs with spinach and sun-dried tomatoes usually takes about 25 minutes in the oven. Don’t worry if your tuscan garlic chicken thighs with spinach and sun-dried tomatoes aren’t perfect the first time.
- Check for doneness: The chicken is done when its internal temperature reaches 165°F (74°C). You can use a meat thermometer to check. If you don’t have a meat thermometer, you can cut into the thickest part of a thigh to see if the juices run clear.
- Rest and serve: Once the chicken is cooked through, remove the skillet from the oven (or stovetop) and let it rest for a few minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken. While the tuscan garlic chicken thighs with spinach and sun-dried tomatoes is resting, I usually get the side dishes ready.
Your tuscan garlic chicken thighs with spinach and sun-dried tomatoes should smell like a little piece of Italy right about now – garlicky, creamy, and incredibly delicious!
Serving Suggestions
Okay, so now that your tuscan garlic chicken thighs with spinach and sun-dried tomatoes is ready, let’s talk about serving it! The presentation of a dish is just as important as its taste. The kids love our tuscan garlic chicken thighs with spinach and sun-dried tomatoes when I serve it over a bed of creamy polenta. The polenta soaks up all that delicious sauce, and it’s just pure comfort food. I sometimes like to serve it with a side of crusty bread for soaking up the sauce as well.
My go-to side dishes that pair with tuscan garlic chicken thighs with spinach and sun-dried tomatoes are roasted vegetables and a simple salad. Roasted broccoli, asparagus, or bell peppers are all great choices. And a simple salad with a lemon vinaigrette adds a nice freshness to the meal.
This tuscan garlic chicken thighs with spinach and sun-dried tomatoes is perfect for a weeknight dinner, but it’s also fancy enough to serve to guests. It’s a dish that always impresses!
Presentation-wise, I like to sprinkle a little extra Parmesan cheese and some fresh parsley over the top before serving. It adds a pop of color and makes it look even more appetizing.
If you have extra tuscan garlic chicken thighs with spinach and sun-dried tomatoes, it’s even better the next day! The flavors meld together even more overnight. You can reheat it in the microwave or in a skillet on the stovetop. I’ve even used leftovers in a pasta bake – now that is a great recipe!
For a seasonal variation, try adding some chopped butternut squash or sweet potatoes to the skillet in the fall. It adds a touch of sweetness and makes it even more comforting.
My friends always ask for this tuscan garlic chicken thighs with spinach and sun-dried tomatoes recipe whenever I make it for them. It’s definitely a crowd-pleaser! It’s also great for meal prep. You can make a big batch on Sunday and have lunches ready for the week.
Frequently Asked Questions
Okay, let’s tackle some of the questions I get asked most often about this recipe for tuscan garlic chicken thighs with spinach and sun-dried tomatoes. If you still have questions that are not answered here, feel free to ask!
- “Can I use frozen spinach instead of fresh?” Absolutely! Just make sure to thaw it completely and squeeze out all the excess water before adding it to the skillet. Otherwise, your sauce might be too watery. You know what I do when my tuscan garlic chicken thighs with spinach and sun-dried tomatoes recipe calls for fresh spinach and I only have frozen? I actually prefer using frozen spinach sometimes because it’s so convenient.
- “Can I use chicken breasts instead of chicken thighs?” You can, but the chicken breasts might dry out a bit more easily. If you use chicken breasts, I recommend pounding them to an even thickness and reducing the cooking time. My family prefers chicken thighs, they just are more tender.
- “I don’t have heavy cream. Can I use milk?” You can use milk, but the sauce won’t be as rich and creamy. You might want to add a tablespoon of flour or cornstarch to help thicken it up. What I do is use half and half instead. It’s a good compromise.
- “Can I make this recipe ahead of time?” Yes! In fact, it’s even better the next day. Just store it in the fridge and reheat it when you’re ready to serve. This recipe for tuscan garlic chicken thighs with spinach and sun-dried tomatoes is perfect for those busy weekdays.
- “My sauce is too thick. What should I do?” Add a little more chicken broth or heavy cream until it reaches the desired consistency. We’ve all been there with tuscan garlic chicken thighs with spinach and sun-dried tomatoes – sometimes the sauce just thickens up too much!
- “My sauce is too thin. What should I do?” Simmer it for a few more minutes, uncovered, until it thickens up. Or, you can whisk together a tablespoon of cornstarch with a tablespoon of cold water and add it to the sauce. Cook for a minute or two, until it thickens. One thing that I do is let the tuscan garlic chicken thighs with spinach and sun-dried tomatoes sit for a few minutes and the sauce will thicken.
- “Can I add other vegetables to this dish?” Definitely! Feel free to add mushrooms, bell peppers, or zucchini. My blog readers have made versions of the tuscan garlic chicken thighs with spinach and sun-dried tomatoes recipe that are vegetarian and delicious!
Final Thoughts
This recipe for tuscan garlic chicken thighs with spinach and sun-dried tomatoes holds a special place in my heart because it’s a reminder that sometimes the best dishes are born out of simple ingredients and a little bit of creativity. It’s a recipe that has grown and evolved over the years, shaped by my family’s preferences and my own cooking experiences.
Pro Tips
Here are my tuscan garlic chicken thighs with spinach and sun-dried tomatoes Pro Tips:
- Don’t overcook the chicken! Dry chicken is the enemy.
- Use good quality sun-dried tomatoes! They make a big difference in the flavor.
- Don’t be afraid to adjust the seasoning to your liking! Taste as you go and add more salt, pepper, or Italian herbs as needed.
Variations
Here are a few tuscan garlic chicken thighs with spinach and sun-dried tomatoes variations we’ve tried:
- Spicy version: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a little kick.
- Lemon version: Add a squeeze of fresh lemon juice to the sauce for a brighter flavor.
- Mushroom version: Add sliced mushrooms to the skillet along with the garlic and sun-dried tomatoes.
My son loves the spicy version, while my daughter prefers the lemon version. And my husband? He loves them all! It reminds me of this Garlic Herb Chicken with Cherry Tomatoes & Broccoli recipe, and this Spicy Garlic Chicken Stir Fry with Rice.
I really hope you’ll give this tuscan garlic chicken thighs with spinach and sun-dried tomatoes recipe a try. It’s a delicious and easy meal that’s perfect for any night of the week. And remember, cooking should be fun! Don’t be afraid to experiment and make it your own. Don’t be afraid to adjust the recipe to make it your own version of the tuscan chicken thighs recipe.
I hope your tuscan garlic chicken thighs with spinach and sun-dried tomatoes cooking experience is filled with delicious aromas, happy memories, and a satisfied family. Now get in the kitchen and make some magic happen! After all, tuscan garlic chicken thighs with spinach and sun-dried tomatoes is a crowd pleaser!
Easy Tuscan Garlic Chicken Thighs with Spinach and Sun-Dried Tomatoes
These Tuscan garlic chicken thighs are incredibly flavorful and easy to make. Tender chicken thighs are simmered in a creamy, garlic-infused sauce with spinach and sun-dried tomatoes for a delicious and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
- 5 oz fresh spinach
- 1/4 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Season chicken thighs with salt, pepper, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat. Add chicken thighs and cook until browned on both sides, about 5-7 minutes per side. Remove chicken from skillet and set aside.
- Add garlic to the skillet and cook for 1 minute, until fragrant.
- Pour in chicken broth and scrape up any browned bits from the bottom of the skillet.
- Stir in heavy cream and sun-dried tomatoes. Bring to a simmer.
- Add spinach and cook until wilted, about 2-3 minutes.
- Return chicken thighs to the skillet and simmer for 5-7 minutes, or until chicken is cooked through and sauce has thickened slightly.
- Stir in Parmesan cheese.
- Serve immediately.
Notes
Serve over pasta, rice, or mashed potatoes for a complete meal. For extra flavor, add a squeeze of lemon juice at the end.