20 Creamy Tuscan Chicken Thigh Recipes for Weeknights

Busy weeknights call for comforting, flavorful meals that come together without fuss. These 20 creamy Tuscan chicken thigh recipes deliver exactly that—rich, satisfying dinners packed with sun-dried tomatoes, spinach, and garlic in a luscious sauce. Perfect for cozy family meals or easy entertaining, they’ll make your evenings deliciously simple. Dive in to find your new go-to favorites!

Garlic Butter Tuscan Chicken Thighs with Spinach

Keep things simple with this one-pan wonder that transforms basic chicken thighs into a restaurant-quality meal. Garlic butter infuses every bite while spinach adds fresh balance. Perfect for busy weeknights when you want impressive flavor without the fuss.

Ingredients

– 4 bone-in, skin-on chicken thighs
– A couple of tablespoons of olive oil
– A big knob of butter (about 4 tablespoons)
– 4-5 garlic cloves, minced
– A generous splash of heavy cream (around ½ cup)
– A handful of grated Parmesan (about ¼ cup)
– A couple of big handfuls of fresh spinach
– A sprinkle of dried oregano
– Salt and black pepper to season

Instructions

1. Pat chicken thighs completely dry with paper towels and season both sides generously with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering hot, about 2 minutes.
3. Place chicken thighs skin-side down in the hot skillet—they should sizzle immediately.
4. Cook undisturbed for 6-8 minutes until skin is deeply golden brown and crispy.
5. Flip chicken and cook for another 5-6 minutes until internal temperature reaches 165°F.
6. Remove chicken from skillet and set aside on a plate.
7. Reduce heat to medium and melt butter in the same skillet.
8. Add minced garlic and cook for 1 minute until fragrant but not browned.
9. Pour in heavy cream and bring to a gentle simmer, scraping up all the browned bits from the pan bottom.
10. Stir in Parmesan until melted and sauce slightly thickens, about 2 minutes.
11. Add spinach by the handful, stirring until just wilted, about 1-2 minutes.
12. Sprinkle in dried oregano and season sauce with salt and pepper.
13. Return chicken thighs to the skillet, nestling them into the creamy spinach sauce.
14. Simmer together for 2-3 minutes to let flavors meld. The crispy skin stays wonderfully intact when added back at the end. That silky cream sauce clings beautifully to pasta or crusty bread. Try serving over creamy polenta for a comforting twist that soaks up every drop of garlicky goodness.

Creamy Sun-Dried Tomato Tuscan Chicken Thighs

Perfect for busy weeknights, these creamy Tuscan chicken thighs come together in one skillet with minimal fuss. Packed with rich sun-dried tomato flavor and a velvety sauce, this dish feels restaurant-worthy without complicated techniques.

Ingredients

• A couple of pounds of boneless, skinless chicken thighs
• A good sprinkle of kosher salt and black pepper
• 2 tablespoons of olive oil
• Half an onion, finely chopped
• 3 cloves of garlic, minced
• A generous half cup of chopped sun-dried tomatoes in oil
• A splash of dry white wine (about 1/4 cup)
• 1 cup of heavy cream
• A big handful of fresh spinach
• A quarter cup of grated Parmesan cheese
• Fresh basil for garnish

Instructions

1. Pat chicken thighs completely dry with paper towels and season both sides generously with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Place chicken thighs in the hot skillet without crowding, cooking for 5-6 minutes until deeply golden brown.
4. Flip chicken and cook another 5-6 minutes until internal temperature reaches 165°F, then transfer to a plate.
5. Add chopped onion to the same skillet and cook for 3 minutes until softened, scraping up any browned bits from the bottom.
6. Stir in minced garlic and cook for 30 seconds until fragrant but not browned.
7. Add sun-dried tomatoes and cook for 1 minute to intensify their flavor.
8. Pour in white wine, scraping the bottom of the pan to deglaze, and cook until reduced by half, about 2 minutes.
9. Reduce heat to medium-low and pour in heavy cream, stirring constantly.
10. Add spinach and cook for 2 minutes until just wilted but still bright green.
11. Stir in Parmesan cheese until melted and sauce is smooth, about 1 minute.
12. Return chicken thighs to the skillet, spooning sauce over them, and heat through for 2 minutes.
13. Garnish with fresh basil leaves before serving.

Creamy and luxurious, the sauce clings beautifully to the tender chicken while the sun-dried tomatoes provide bursts of tangy sweetness. Serve over creamy polenta or crusty bread to soak up every bit of sauce, or alongside roasted vegetables for a complete meal that tastes far more complex than its simple preparation suggests.

One-Pan Tuscan Chicken Thighs with White Wine Sauce

Ready for a restaurant-quality meal without the fuss? Rustic Tuscan chicken thighs come together in one pan with minimal cleanup. Rich white wine sauce soaks into every bite.

Ingredients

– 6 bone-in, skin-on chicken thighs
– A couple of tablespoons of olive oil
– 1 yellow onion, thinly sliced
– 3 garlic cloves, minced
– A splash of dry white wine (about ½ cup)
– 1 cup chicken broth
– ½ cup heavy cream
– A handful of sun-dried tomatoes
– A big handful of fresh spinach
– 1 teaspoon dried Italian seasoning
– Salt and freshly ground black pepper

Instructions

1. Pat chicken thighs completely dry with paper towels and season both sides generously with salt and pepper.
2. Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat until shimmering.
3. Place chicken thighs skin-side down in the hot oil and cook undisturbed for 6-8 minutes until skin is golden brown and crispy.
4. Flip chicken thighs and cook for 2 more minutes, then transfer to a plate.
5. Add sliced onion to the same skillet and cook for 3-4 minutes until softened.
6. Stir in minced garlic and cook for 30 seconds until fragrant.
7. Pour in ½ cup white wine, scraping up all the browned bits from the bottom of the pan.
8. Simmer wine for 2 minutes until reduced by half.
9. Add 1 cup chicken broth, ½ cup heavy cream, and 1 teaspoon Italian seasoning, stirring to combine.
10. Return chicken thighs to the skillet, skin-side up, along with any accumulated juices.
11. Bring sauce to a gentle bubble, then reduce heat to maintain a simmer.
12. Scatter sun-dried tomatoes around the chicken.
13. Simmer uncovered for 15-18 minutes until chicken reaches 165°F internally.
14. Remove skillet from heat and stir in fresh spinach until just wilted.
15. Let rest for 5 minutes before serving to allow flavors to meld.
Juicy chicken thighs boast crispy skin that gives way to tender meat beneath. The creamy white wine sauce clings to every surface, with sun-dried tomatoes adding sweet bursts and spinach providing fresh balance. Serve over creamy polenta or crusty bread to soak up every last drop of sauce.

Tuscan Chicken Thighs with Artichokes and Olives

Zesty and satisfying, this one-pan Tuscan chicken brings Mediterranean flavors to your weeknight table. Juicy thighs mingle with briny olives and tender artichokes for a meal that feels fancy without the fuss. It’s the kind of dish that makes ordinary dinners special.

Ingredients

– A couple of pounds of bone-in, skin-on chicken thighs
– A big glug of olive oil
– A generous pinch of kosher salt and freshly cracked black pepper
– A couple of cloves of garlic, minced
– A splash of dry white wine
– A cup of chicken broth
– A handful of pitted Kalamata olives
– A 14-ounce can of artichoke hearts, drained and quartered
– A sprinkle of dried oregano

Instructions

1. Pat the chicken thighs completely dry with paper towels.
2. Season both sides of the chicken generously with salt and pepper.
3. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4. Place the chicken thighs skin-side down in the hot skillet.
5. Cook for 6-8 minutes without moving until the skin is golden brown and crispy.
6. Flip the chicken and cook for 2 more minutes on the other side.
7. Remove the chicken from the skillet and set aside on a plate.
8. Add the minced garlic to the same skillet and cook for 30 seconds until fragrant.
9. Pour in ¼ cup of white wine to deglaze the pan, scraping up all the browned bits.
10. Let the wine reduce by half, about 2 minutes.
11. Add 1 cup of chicken broth and bring to a simmer.
12. Stir in the artichoke hearts, Kalamata olives, and 1 teaspoon of dried oregano.
13. Return the chicken thighs to the skillet, skin-side up.
14. Transfer the skillet to a preheated 375°F oven.
15. Bake for 25-30 minutes until the chicken reaches 165°F internally.
16. Remove from oven and let rest for 5 minutes before serving.

Rich, savory juices from the chicken mingle with the briny olives and tender artichokes, creating a sauce that begs to be sopped up with crusty bread. The crispy skin gives way to incredibly moist meat that falls right off the bone. Try serving it over creamy polenta or with roasted potatoes to make it a complete meal.

Lemon Parmesan Tuscan Chicken Thighs

Busy weeknights demand recipes that deliver big flavor without fuss. These lemon Parmesan Tuscan chicken thighs come together in one pan with minimal prep. Bold Mediterranean flavors transform simple ingredients into something special.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 3 garlic cloves, minced
• 1 cup heavy cream
• ½ cup chicken broth
• 1 cup grated Parmesan cheese
• Juice of 1 lemon
• 2 cups fresh spinach
• ¼ cup sun-dried tomatoes
• 1 teaspoon Italian seasoning

Instructions

1. Pat chicken thighs completely dry with paper towels to ensure crispy skin.
2. Season both sides of chicken with salt and pepper.
3. Heat olive oil in large oven-safe skillet over medium-high heat until shimmering.
4. Place chicken skin-side down in hot oil and cook undisturbed for 6-8 minutes until golden brown.
5. Flip chicken and cook 4 more minutes, then transfer to plate.
6. Reduce heat to medium and add minced garlic to skillet, cooking 30 seconds until fragrant.
7. Pour in chicken broth, scraping up all browned bits from pan bottom with wooden spoon.
8. Add heavy cream, Parmesan, lemon juice, and Italian seasoning, whisking until smooth.
9. Return chicken thighs to skillet, nestling them into the sauce.
10. Transfer skillet to preheated 375°F oven and bake 20 minutes until chicken reaches 165°F internally.
11. Remove skillet from oven and stir in spinach and sun-dried tomatoes until spinach wilts.
12. Let rest 5 minutes before serving to allow juices to redistribute.

Nothing beats the creamy, tangy sauce clinging to crispy-skinned chicken. The spinach adds fresh contrast while sun-dried tomatoes provide chewy sweetness. Nestle this over polenta or scoop directly with crusty bread to catch every drop of that luxurious sauce.

Slow Cooker Tuscan Chicken Thighs with Herbs

Keeping weeknight dinners exciting doesn’t require fancy techniques. Just toss a few ingredients into your slow cooker for this flavor-packed Tuscan chicken. Your kitchen will smell incredible by dinnertime.

Ingredients

• a couple of pounds of boneless, skinless chicken thighs
• a generous splash of heavy cream (about 1 cup)
• a few big handfuls of fresh spinach
• a couple of cloves of garlic, minced
• a good glug of chicken broth (about 1/2 cup)
• a small handful of sun-dried tomatoes, chopped
• a sprinkle of Italian seasoning (about 1 tbsp)
• a pinch of salt and black pepper
• a tablespoon of olive oil
• a quarter cup of grated Parmesan cheese

Instructions

1. Season both sides of your chicken thighs with salt, pepper, and Italian seasoning.
2. Heat olive oil in a large skillet over medium-high heat until it shimmers.
3. Sear chicken thighs for 3-4 minutes per side until golden brown. Tip: Don’t crowd the pan—work in batches if needed for proper browning.
4. Transfer seared chicken to your slow cooker.
5. Add minced garlic, sun-dried tomatoes, and chicken broth around the chicken.
6. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: Use a meat thermometer to ensure chicken reaches 165°F internally.
7. Remove chicken from slow cooker and set aside temporarily.
8. Stir heavy cream and Parmesan cheese into the slow cooker until smooth.
9. Add fresh spinach and stir until it wilts, about 2-3 minutes.
10. Return chicken to the sauce and stir to coat. Tip: For thicker sauce, let it sit uncovered for 10-15 minutes before serving.

Juicy chicken thighs become incredibly tender after slow cooking, practically falling apart at the touch of a fork. The creamy sauce clings beautifully to pasta or polenta, with sun-dried tomatoes adding sweet-tart bursts. Leftovers taste even better the next day as the flavors continue to meld together.

Tuscan Chicken Thighs in Creamy Mushroom Sauce

Craving something rich and comforting? These Tuscan chicken thighs deliver big flavor with minimal fuss. Creamy mushroom sauce clings perfectly to tender chicken for a satisfying weeknight meal.

Ingredients

– 6 bone-in, skin-on chicken thighs
– A couple tablespoons of olive oil
– A good sprinkle of kosher salt and black pepper
– 8 ounces of sliced cremini mushrooms
– 3 minced garlic cloves
– A splash of dry white wine
– About a cup of heavy cream
– A handful of grated Parmesan cheese
– A few fresh thyme sprigs

Instructions

1. Pat chicken thighs completely dry with paper towels.
2. Season both sides generously with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Place chicken skin-side down and cook undisturbed for 6-8 minutes until golden brown.
5. Flip chicken and cook another 4-5 minutes until browned on second side.
6. Transfer chicken to a plate, keeping rendered fat in the skillet.
7. Add mushrooms to the hot skillet and cook 5-6 minutes until browned and tender.
8. Stir in minced garlic and cook 30 seconds until fragrant.
9. Pour in white wine, scraping up any browned bits from the pan bottom.
10. Simmer wine until reduced by half, about 2 minutes.
11. Reduce heat to medium-low and pour in heavy cream.
12. Stir in Parmesan cheese until melted and sauce begins to thicken.
13. Return chicken thighs to the skillet, nestling them into the sauce.
14. Tuck thyme sprigs around the chicken.
15. Simmer gently for 10-12 minutes until chicken reaches 165°F internally.
16. Remove thyme stems before serving.

Hearty and deeply satisfying, the creamy sauce soaks beautifully into mashed potatoes or polenta. The mushrooms add earthy depth that balances the rich cream, while crispy chicken skin provides welcome texture contrast. For a complete meal, serve alongside roasted asparagus or a simple green salad.

Baked Tuscan Chicken Thighs with Feta and Tomatoes

Very few dishes deliver such bold Mediterranean flavors with so little effort. These baked chicken thighs transform simple ingredients into a vibrant, satisfying meal that practically cooks itself while filling your kitchen with incredible aromas. Perfect for busy weeknights yet impressive enough for company.

Ingredients

– 6 bone-in, skin-on chicken thighs
– A couple of pints of cherry tomatoes
– A big handful of crumbled feta cheese
– A generous glug of extra virgin olive oil
– 4 cloves of garlic, thinly sliced
– A small handful of fresh oregano leaves
– A good squeeze of lemon juice
– A pinch of red pepper flakes
– Kosher salt and freshly ground black pepper

Instructions

1. Preheat your oven to 400°F.
2. Pat the chicken thighs completely dry with paper towels—this ensures crispy skin.
3. Season both sides of the chicken generously with salt and pepper.
4. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.
5. Place the chicken thighs skin-side down and cook for 6-8 minutes until the skin is golden brown and crispy.
6. Flip the chicken and cook for 2 more minutes.
7. Remove the chicken from the skillet and set aside temporarily.
8. Add the cherry tomatoes, garlic, and red pepper flakes to the same skillet.
9. Cook for 3-4 minutes until the tomatoes just begin to blister and release their juices.
10. Stir in the oregano leaves and lemon juice.
11. Return the chicken thighs to the skillet, nestling them among the tomatoes.
12. Transfer the skillet to the preheated oven and bake for 25 minutes.
13. Remove the skillet from the oven and sprinkle the feta cheese evenly over everything.
14. Return to the oven for 5 more minutes until the feta softens but doesn’t fully melt.
15. Let the dish rest for 5 minutes before serving—this allows the juices to redistribute.

Juicy chicken thighs emerge with crackling-crisp skin while the tomatoes burst into a vibrant sauce. The feta adds creamy saltiness that balances the bright acidity perfectly. Serve it straight from the skillet with crusty bread to soak up every bit of the delicious pan juices, or over creamy polenta for a comforting meal.

Spicy Tuscan Chicken Thighs with Red Pepper Flakes

Keeping weeknight dinners exciting doesn’t require complicated recipes. Kick things up with these spicy, creamy chicken thighs that come together in one pan. You’ll have a restaurant-quality meal ready in under 30 minutes.

Ingredients

– A couple of pounds of bone-in, skin-on chicken thighs
– A good glug of olive oil
– A hefty pinch of kosher salt and freshly cracked black pepper
– A tablespoon or so of red pepper flakes (adjust for your heat preference)
– 4-5 cloves of garlic, minced
– A cup of heavy cream
– A big handful of fresh spinach
– Half a cup of sun-dried tomatoes, chopped
– A generous sprinkle of grated Parmesan cheese

Instructions

1. Pat the chicken thighs completely dry with paper towels.
2. Season both sides of the chicken generously with kosher salt and black pepper.
3. Heat a large skillet over medium-high heat and add a good glug of olive oil.
4. Place the chicken thighs in the hot skillet skin-side down.
5. Cook for 6-8 minutes without moving them until the skin is golden brown and crispy.
6. Flip the chicken and cook for another 5-6 minutes until cooked through.
7. Remove the chicken from the skillet and set aside on a plate.
8. Tip: Leave the rendered chicken fat in the skillet for extra flavor.
9. Reduce the heat to medium and add the minced garlic and red pepper flakes to the skillet.
10. Cook for 30-45 seconds until fragrant, being careful not to burn the garlic.
11. Pour in the heavy cream, scraping up any browned bits from the bottom of the pan.
12. Tip: Those browned bits add incredible depth to your sauce.
13. Add the chopped sun-dried tomatoes and stir to combine.
14. Let the sauce simmer for 2-3 minutes until it slightly thickens.
15. Stir in the fresh spinach and cook for 1-2 minutes until just wilted.
16. Return the chicken thighs to the skillet, nestling them into the sauce.
17. Sprinkle the grated Parmesan cheese over everything.
18. Tip: For extra browning, pop the skillet under the broiler for 1-2 minutes.
19. That crispy skin gives way to incredibly juicy meat beneath. The creamy sauce packs serious heat from the red pepper flakes, balanced by sweet sun-dried tomatoes. Try serving it over creamy polenta or crusty bread to soak up every last drop of that spicy sauce.

Tuscan Chicken Thighs with Roasted Garlic and Rosemary

Everyone needs a reliable chicken dish that feels fancy but comes together with minimal fuss. These Tuscan-inspired thighs deliver deep flavor with minimal active cooking time. Expect crispy skin, tender meat, and aromatic garlic notes in every bite.

Ingredients

• 4 bone-in, skin-on chicken thighs
• A couple of tablespoons of olive oil
• A whole head of garlic, cloves separated but not peeled
• A few fresh rosemary sprigs
• A generous pinch of kosher salt
• A few cracks of black pepper
• A splash of chicken broth

Instructions

1. Preheat your oven to 400°F.
2. Pat the chicken thighs completely dry with paper towels. Tip: Dry skin is essential for maximum crispiness.
3. Rub the chicken all over with olive oil.
4. Season both sides of the chicken generously with salt and pepper.
5. Place the chicken thighs skin-side up in a cast-iron or oven-safe skillet.
6. Scatter the unpeeled garlic cloves and rosemary sprigs around the chicken.
7. Roast in the preheated oven for 35 minutes.
8. Check that the chicken skin is deep golden brown and crispy.
9. Verify the chicken is cooked by inserting a thermometer into the thickest part of a thigh; it should read 165°F.
10. Remove the skillet from the oven and transfer the chicken, garlic, and rosemary to a plate.
11. Place the hot skillet back on the stovetop over medium heat.
12. Pour the chicken broth into the skillet to deglaze it, scraping up all the browned bits with a wooden spoon. Tip: These bits are packed with flavor for your pan sauce.
13. Simmer the sauce for 1-2 minutes until slightly reduced.
14. Squeeze the soft, roasted garlic cloves from their skins into the sauce, mashing them with a fork. Tip: The roasted garlic will naturally thicken and flavor the sauce.
15. Pour the sauce over the plated chicken and serve immediately.

Resting the chicken for a few minutes before serving ensures the juices redistribute, keeping the meat incredibly moist. The roasted garlic becomes sweet and spreadable, creating a rich, savory sauce that clings to the crispy-skinned thighs. For a complete meal, serve it over a bed of creamy polenta to soak up every last drop of the delicious pan sauce.

Skillet Tuscan Chicken Thighs with Kale and Cannellini Beans

Ready for a one-pan wonder that delivers big flavor with minimal cleanup? Rich Tuscan flavors come together in this hearty skillet dish featuring tender chicken thighs, earthy kale, and creamy beans. Rustic and satisfying, it’s perfect for busy weeknights when you want something comforting without the fuss.

Ingredients

– 4 bone-in, skin-on chicken thighs
– A couple of tablespoons of olive oil
– A pinch of salt and black pepper
– 1 chopped yellow onion
– 3 minced garlic cloves
– A splash of chicken broth
– 1 cup of heavy cream
– A handful of grated Parmesan cheese
– 1 bunch of chopped kale
– 1 can of drained and rinsed cannellini beans
– A sprinkle of dried oregano

Instructions

1. Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
3. Place the chicken thighs skin-side down in the hot skillet and cook for 6-8 minutes until the skin is golden brown and crispy.
4. Flip the chicken and cook for another 6 minutes, then transfer to a plate.
5. Tip: Don’t overcrowd the skillet to ensure proper browning—cook in batches if needed.
6. Add the chopped onion to the same skillet and cook for 4-5 minutes until softened.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Pour in ½ cup of chicken broth to deglaze the pan, scraping up any browned bits from the bottom.
9. Add the heavy cream, grated Parmesan, and dried oregano, stirring until the cheese melts and the sauce thickens slightly.
10. Tip: Let the sauce simmer gently to prevent the cream from curdling.
11. Stir in the chopped kale and cook for 3-4 minutes until wilted.
12. Fold in the drained cannellini beans and return the chicken thighs to the skillet, nestling them into the sauce.
13. Reduce heat to low, cover, and simmer for 10 minutes until the chicken reaches 165°F internally.
14. Tip: Use a meat thermometer to check for doneness—juices should run clear when pierced.
15. Remove from heat and let rest for 5 minutes before serving.
Juicy chicken thighs soak up the creamy, herb-infused sauce, while the kale adds a slight chew and the beans provide a velvety contrast. Serve it straight from the skillet with crusty bread to mop up every last bit, or over polenta for a cozy, complete meal.

Tuscan Chicken Thighs with Creamy Basil Pesto Sauce

Getting dinner on the table doesn’t have to be complicated. Golden, crispy chicken thighs simmered in a creamy basil pesto sauce bring big flavor with minimal effort. This one-pan wonder is perfect for busy weeknights.

Ingredients

– 6 bone-in, skin-on chicken thighs
– A good glug of olive oil
– 1 yellow onion, thinly sliced
– 4 cloves of garlic, minced
– 1 cup of heavy cream
– ½ cup of basil pesto
– A handful of cherry tomatoes, halved
– A couple of big handfuls of fresh spinach
– A generous pinch of salt and black pepper

Instructions

1. Pat the chicken thighs completely dry with paper towels.
2. Season both sides of the chicken generously with salt and pepper.
3. Heat a large skillet over medium-high heat and add a good glug of olive oil.
4. Place the chicken thighs skin-side down in the hot skillet.
5. Cook for 6-8 minutes until the skin is golden brown and crispy.
6. Flip the chicken and cook for another 2 minutes, then transfer to a plate.
7. Add the sliced onion to the same skillet and cook for 3-4 minutes until softened.
8. Stir in the minced garlic and cook for 30 seconds until fragrant.
9. Pour in the heavy cream and basil pesto, stirring to combine.
10. Add the halved cherry tomatoes to the sauce.
11. Return the chicken thighs to the skillet, skin-side up.
12. Reduce heat to medium-low, cover, and simmer for 15 minutes.
13. Remove the lid and add the fresh spinach, stirring until wilted.
14. Cook uncovered for another 5 minutes until the sauce has thickened slightly.
15. Check that the chicken reaches 165°F internally with an instant-read thermometer.

Just out of the skillet, the chicken boasts crackly skin that gives way to tender, juicy meat. The creamy pesto sauce clings beautifully to pasta or crusty bread, with bursts of sweet tomato and earthy spinach throughout. Try serving it over creamy polenta for the ultimate comfort meal.

Honey Balsamic Glazed Tuscan Chicken Thighs

Pulling together a weeknight dinner that feels fancy but requires minimal effort is my kind of cooking. These chicken thighs deliver big flavor with a simple, hands-off approach. You’ll have a restaurant-quality meal ready in no time.

Ingredients

– A couple of pounds of bone-in, skin-on chicken thighs
– A good glug of olive oil
– A generous pinch of kosher salt and freshly cracked black pepper
– 4 or 5 cloves of garlic, minced
– A big handful of cherry tomatoes
– A couple of large handfuls of fresh spinach
– About a cup of heavy cream
– A half cup of grated Parmesan cheese
– A tablespoon of Italian seasoning
– A quarter cup of balsamic vinegar
– 2 tablespoons of honey

Instructions

1. Preheat your oven to 400°F.
2. Pat the chicken thighs completely dry with paper towels—this is key for crispy skin.
3. Season both sides of the chicken generously with salt and pepper.
4. Heat a large, oven-safe skillet over medium-high heat and add the olive oil.
5. Place the chicken thighs in the skillet skin-side down and sear for 6-7 minutes without moving them to develop a golden-brown crust.
6. Flip the chicken thighs and cook for another 2 minutes.
7. Remove the chicken from the skillet and set it aside on a plate.
8. Add the minced garlic to the same skillet and cook for 1 minute until fragrant.
9. Add the cherry tomatoes and cook for 3-4 minutes until they just start to burst.
10. Stir in the fresh spinach and cook for 1-2 minutes until it wilts.
11. Pour in the heavy cream and balsamic vinegar, then stir in the honey.
12. Bring the sauce to a gentle simmer.
13. Stir in the grated Parmesan and Italian seasoning until the cheese melts and the sauce thickens slightly.
14. Return the chicken thighs to the skillet, nestling them into the sauce skin-side up.
15. Transfer the entire skillet to the preheated oven and bake for 20-25 minutes, until the chicken internal temperature reaches 165°F.
16. For extra crispy skin, broil for the final 2-3 minutes, watching carefully to prevent burning.

You’ll love the contrast of the crispy, sticky-skinned chicken against the rich, creamy sauce. The sweet and tangy glaze caramelizes beautifully in the oven. Serve it straight from the skillet over pasta or with crusty bread to soak up every last drop.

Tuscan Chicken Thighs with Pancetta and Peas

Unexpectedly simple yet deeply satisfying, this Tuscan-inspired chicken dish transforms humble ingredients into a comforting one-pan meal. Using bone-in, skin-on thighs ensures juicy meat and crispy skin, while pancetta adds a salty richness that permeates the entire dish. Frozen peas stirred in at the end provide bright color and sweet contrast to the savory sauce.

Ingredients

– 6 bone-in, skin-on chicken thighs
– 4 ounces of diced pancetta
– 1 medium yellow onion, chopped
– 3 cloves of garlic, minced
– 1 cup of chicken broth
– 1/2 cup of heavy cream
– 1 cup of frozen peas
– A couple of tablespoons of olive oil
– A splash of white wine (optional)
– Salt and freshly ground black pepper

Instructions

1. Preheat your oven to 375°F.
2. Pat the chicken thighs completely dry with paper towels—this is crucial for achieving crispy skin.
3. Season both sides of the chicken generously with salt and pepper.
4. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering.
5. Place the chicken thighs skin-side down in the hot skillet and cook without moving for 6-8 minutes until the skin is golden brown and crispy.
6. Flip the chicken and cook for 2 more minutes, then transfer to a plate.
7. Add the diced pancetta to the same skillet and cook for 4-5 minutes until crispy and rendered.
8. Add the chopped onion and cook for 3-4 minutes until softened and translucent.
9. Stir in the minced garlic and cook for 30 seconds until fragrant—be careful not to burn it.
10. If using, pour in a splash of white wine to deglaze the pan, scraping up all the browned bits from the bottom.
11. Pour in 1 cup of chicken broth and bring to a simmer.
12. Stir in 1/2 cup of heavy cream and return to a gentle simmer.
13. Return the chicken thighs to the skillet, skin-side up, along with any accumulated juices.
14. Transfer the skillet to the preheated oven and bake for 20-25 minutes until the chicken reaches 165°F internally.
15. Remove the skillet from the oven and stir in 1 cup of frozen peas—they’ll heat through in the residual warmth of the sauce.
16. Let the dish rest for 5 minutes before serving to allow the flavors to meld.

Deliciously creamy sauce clings to each bite of tender chicken, while the crispy pancetta provides salty crunch throughout. Serve this rustic dish over creamy polenta or crusty bread to soak up every last drop of the rich sauce. The peas add just the right pop of sweetness and color to balance the savory depth.

Grilled Tuscan Chicken Thighs with Lemon Herb Marinade

Let’s get straight to these juicy grilled chicken thighs. Lemon and herbs make this Tuscan-inspired dish perfect for weeknights or entertaining. You’ll have tender, flavorful chicken ready in under 30 minutes.

Ingredients

• About 1.5 lbs of boneless, skinless chicken thighs
• A good glug of olive oil, maybe 1/4 cup
• Juice from 2 fresh lemons
• A couple of minced garlic cloves
• A handful of chopped fresh rosemary
• Another handful of fresh thyme
• A generous pinch of salt
• A few cracks of black pepper
• A splash of red pepper flakes if you like heat

Instructions

1. Whisk together olive oil, lemon juice, garlic, rosemary, thyme, salt, black pepper, and red pepper flakes in a medium bowl.
2. Place chicken thighs in a large resealable bag and pour marinade over them.
3. Seal the bag tightly, removing excess air, and massage marinade into chicken until evenly coated.
4. Refrigerate marinating chicken for at least 2 hours, or up to 8 hours for maximum flavor penetration.
5. Preheat your grill to medium-high heat, about 400°F, and lightly oil the grates to prevent sticking.
6. Remove chicken from marinade, letting excess drip off, and discard used marinade.
7. Place chicken thighs on hot grill and cook for 6-7 minutes until grill marks form and edges appear opaque.
8. Flip chicken using tongs and cook another 6-7 minutes until internal temperature reaches 165°F when checked with an instant-read thermometer.
9. Transfer grilled chicken to a clean plate and let rest for 5 minutes before slicing to retain juices.

Unbelievably tender chicken with crispy, charred edges and bright citrus notes. The fresh herbs create an aromatic crust that pairs beautifully with roasted vegetables or over a bed of arugula. Leftovers make excellent chicken salad or sandwich fillings for tomorrow’s lunch.

Tuscan Chicken Thighs with Creamy Polenta

Zesty and comforting, this Tuscan chicken thighs with creamy polenta delivers rich flavors with minimal effort. Perfect for weeknights when you want something satisfying but don’t want to spend hours in the kitchen. The creamy polenta makes an ideal base for the saucy chicken.

Ingredients

– 4 bone-in chicken thighs
– A couple of tablespoons of olive oil
– A splash of heavy cream
– 1 cup of polenta
– 4 cups of chicken broth
– A handful of sun-dried tomatoes
– A couple of garlic cloves
– A pinch of dried oregano
– A sprinkle of salt and black pepper
– A handful of fresh spinach

Instructions

1. Pat chicken thighs dry with paper towels and season both sides with salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Place chicken thighs skin-side down and cook for 6-8 minutes until golden brown and crispy.
4. Flip chicken and cook for another 6-8 minutes until internal temperature reaches 165°F.
5. Remove chicken from skillet and set aside on a plate.
6. In the same skillet, add minced garlic and cook for 30 seconds until fragrant.
7. Add sun-dried tomatoes and dried oregano, stirring for 1 minute.
8. Pour in heavy cream and bring to a simmer, scraping up any browned bits from the bottom.
9. Add spinach and cook for 2 minutes until wilted.
10. While sauce simmers, bring chicken broth to a boil in a separate pot.
11. Slowly whisk in polenta and reduce heat to low.
12. Cook polenta for 15-20 minutes, stirring frequently until thick and creamy.
13. Return chicken thighs to the skillet and simmer in the sauce for 2 minutes to reheat.
14. Serve chicken and sauce over creamy polenta.

Flavorful and satisfying, the crispy-skinned chicken pairs beautifully with the creamy polenta that soaks up the rich tomato sauce. For a fresh twist, top with chopped parsley or serve with crusty bread to mop up every last bit of sauce.

Tuscan Chicken Thighs and Gnocchi in Garlic Cream Sauce

Everyone needs a cozy one-pan dinner that feels fancy but comes together fast. These Tuscan chicken thighs with gnocchi in garlic cream sauce deliver rich flavor with minimal cleanup. Expect tender chicken, pillowy gnocchi, and a silky sauce that’s perfect for weeknights.

Ingredients

• 4 bone-in, skin-on chicken thighs
• Salt and black pepper
• 1 tablespoon olive oil
• 1 package (about 1 pound) shelf-stable gnocchi
• 4 cloves garlic, minced
• A splash of chicken broth (about ½ cup)
• 1 cup heavy cream
• A couple of handfuls of fresh spinach
• ¼ cup grated Parmesan cheese
• 1 teaspoon Italian seasoning

Instructions

1. Pat chicken thighs dry with paper towels and season both sides generously with salt and pepper.
2. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
3. Place chicken thighs skin-side down in the hot skillet and cook for 6–8 minutes until the skin is golden brown and crispy.
4. Flip the chicken and cook for another 2 minutes, then transfer to a plate. Tip: Don’t overcrowd the pan—cook in batches if needed for even browning.
5. Add the gnocchi to the same skillet and cook for 3–4 minutes, stirring occasionally, until lightly golden.
6. Add minced garlic and cook for 30 seconds until fragrant.
7. Pour in chicken broth to deglaze the pan, scraping up any browned bits from the bottom.
8. Stir in heavy cream, Italian seasoning, and Parmesan cheese until the sauce is smooth.
9. Return the chicken thighs to the skillet, nestling them into the sauce.
10. Transfer the skillet to a preheated 375°F oven and bake for 20 minutes until the chicken reaches 165°F internally.
11. Remove the skillet from the oven and stir in fresh spinach until wilted, about 1–2 minutes. Tip: Let the chicken rest for 5 minutes before serving for juicier meat.
12. Season the sauce with additional salt and pepper if needed before serving. Tip: For extra freshness, top with chopped basil or a squeeze of lemon juice.

Silky cream sauce clings to every bite of gnocchi, while the crispy-skinned chicken stays remarkably juicy. The spinach adds a pop of color and slight bitterness that balances the richness. Serve it straight from the skillet with crusty bread to soak up every last drop of sauce.

Tuscan Chicken Thighs with Roasted Red Pepper Sauce

Grab your skillet because this Tuscan-inspired chicken brings restaurant-quality flavors home in under an hour. Golden chicken thighs swim in a creamy roasted red pepper sauce that’s both vibrant and comforting. Perfect for busy weeknights when you want something special without the fuss.

Ingredients

– 6 bone-in, skin-on chicken thighs
– A couple of tablespoons of olive oil
– A generous pinch of kosher salt and black pepper
– 1 medium yellow onion, diced
– 3 garlic cloves, minced
– A 12-ounce jar of roasted red peppers, drained and chopped
– A half cup of heavy cream
– A quarter cup of chicken broth
– A handful of fresh basil, chopped

Instructions

1. Preheat your oven to 375°F.
2. Pat the chicken thighs completely dry with paper towels—this helps the skin get extra crispy.
3. Season both sides of the chicken generously with kosher salt and black pepper.
4. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until it shimmers.
5. Place the chicken thighs skin-side down in the hot skillet and cook for 6–8 minutes without moving them, until the skin is deeply golden and crisp.
6. Flip the chicken and cook for another 3 minutes, then transfer the thighs to a plate.
7. In the same skillet, add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened and translucent.
8. Stir in the minced garlic and cook for 1 minute until fragrant—don’t let it burn.
9. Add the chopped roasted red peppers and cook for 2 minutes, mashing them slightly with a spoon to help break them down.
10. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan for extra flavor.
11. Stir in the heavy cream and bring the sauce to a gentle simmer.
12. Return the chicken thighs to the skillet, skin-side up, nestling them into the sauce.
13. Transfer the skillet to the preheated oven and bake for 20–25 minutes, until the chicken reaches an internal temperature of 165°F.
14. Remove the skillet from the oven and let it rest for 5 minutes—this allows the juices to redistribute.
15. Stir the chopped fresh basil into the sauce just before serving.
Rich, velvety sauce clings to each tender bite of chicken, with the roasted peppers adding a subtle sweetness that balances the savory depth. Serve it over creamy polenta or crusty bread to soak up every last drop, or alongside roasted broccoli for a complete meal that feels effortlessly elegant.

Tuscan Chicken Thighs with Caramelized Onions and Thyme

A comforting one-pan meal that transforms simple ingredients into something special. Caramelized onions create a sweet foundation while thyme adds earthy notes to juicy chicken thighs. This dish comes together with minimal effort but delivers maximum flavor.

Ingredients

– 6 bone-in, skin-on chicken thighs
– 2 large yellow onions, thinly sliced
– 3 tablespoons olive oil, divided
– 4 fresh thyme sprigs
– 1/2 cup chicken broth
– A splash of balsamic vinegar
– A couple of garlic cloves, minced
– Salt and freshly ground black pepper

Instructions

1. Preheat your oven to 375°F.
2. Pat chicken thighs completely dry with paper towels—this ensures crispy skin.
3. Season both sides of chicken generously with salt and pepper.
4. Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat.
5. Place chicken skin-side down and cook for 6-8 minutes until golden brown and crispy.
6. Flip chicken and cook for 2 more minutes, then transfer to a plate.
7. Reduce heat to medium and add remaining 1 tablespoon olive oil to the same skillet.
8. Add sliced onions and cook, stirring occasionally, for 15-20 minutes until deeply golden and caramelized.
9. Stir in minced garlic and cook for 1 minute until fragrant.
10. Add chicken broth, scraping up all the browned bits from the bottom of the pan.
11. Return chicken thighs to the skillet, skin-side up, nestling them into the onions.
12. Tuck thyme sprigs around the chicken.
13. Transfer skillet to the preheated oven and bake for 25-30 minutes until chicken reaches 165°F internally.
14. Remove from oven and drizzle with balsamic vinegar.
15. Let rest for 5 minutes before serving—this allows juices to redistribute throughout the meat.

Lusciously tender chicken pairs beautifully with the sweet, jammy onions in this satisfying dish. The crispy skin provides wonderful texture contrast against the soft onion bed. Serve it over creamy polenta or with crusty bread to soak up every bit of the flavorful pan juices.

Tuscan Chicken Thighs with Crispy Prosciutto and Sage

Now this Tuscan-inspired chicken brings cozy comfort to any weeknight. Nothing beats crispy prosciutto and fragrant sage with juicy thighs. You’ll have a restaurant-worthy meal in under an hour.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 3 slices of prosciutto
• a handful of fresh sage leaves
• a couple of garlic cloves, minced
• a splash of heavy cream
• a half cup of chicken broth
• a tablespoon of olive oil
• salt and black pepper

Instructions

1. Preheat your oven to 400°F.
2. Pat the chicken thighs completely dry with paper towels for crispier skin.
3. Season both sides of the chicken generously with salt and black pepper.
4. Heat olive oil in a large oven-safe skillet over medium-high heat.
5. Place the chicken thighs skin-side down in the hot skillet.
6. Cook for 6-8 minutes until the skin is golden brown and crispy.
7. Flip the chicken and cook for 2 more minutes.
8. Transfer the chicken to a plate, keeping the rendered fat in the skillet.
9. Add the prosciutto slices to the skillet and cook for 2-3 minutes until crispy.
10. Remove the prosciutto and set aside, then crumble it once cooled.
11. Add the sage leaves to the same skillet and fry for 30 seconds until fragrant.
12. Stir in the minced garlic and cook for 1 minute until golden.
13. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan.
14. Stir in the heavy cream and bring to a simmer.
15. Return the chicken thighs to the skillet, skin-side up.
16. Transfer the skillet to the preheated oven and bake for 20 minutes.
17. Check that the chicken reaches an internal temperature of 165°F with a meat thermometer.
18. Sprinkle the crispy prosciutto over the chicken before serving.

Unbelievably tender chicken with crackling skin gives way to a creamy, herb-infused sauce. The crispy prosciutto adds salty crunch that contrasts beautifully with the rich cream base. Serve it over creamy polenta or crusty bread to soak up every drop of that incredible sauce.

Summary

Looking for delicious, easy dinners? These 20 creamy Tuscan chicken thigh recipes are perfect for busy weeknights—flavorful, comforting, and ready in no time. Give them a try, and let us know your favorite in the comments! Don’t forget to share this roundup on Pinterest to inspire fellow home cooks. Happy cooking!