If you’ve been on the hunt for cozy, flavorful healthy chicken recipes that don’t skimp on comfort, these Tuscan Chicken Thighs with Herbed Potatoes might just be your new obsession. This dish is everything you want in a Tuscany chicken recipe—tender, seared chicken thighs bathed in a garlicky, creamy sun-dried tomato sauce, paired with golden roasted potatoes tossed in Italian herbs. Whether you're into Mediterranean chicken recipes or just scrolling through chicken breast dinner ideas and landed here by happy accident, this hearty meal will absolutely deliver. It’s rustic, rich in flavor, and perfect for weeknights or when you’re entertaining a crowd.
Creamy Tuscan Chicken Thighs with Herbed Potatoes
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine Italian, Tuscan
Large cast iron skillet or heavy-bottomed sauté pan (for searing the chicken)
Sheet pan (for roasting potatoes)
Tongs or spatula
Small whisk (for sauce)
Optional: Dutch oven or crock pot If you want to try this as a crock pot Tuscan chicken variation
For the Chicken
- 6 bone-in skin-on chicken thighs (about 2.5–3 lbs)
- 1 tbsp olive oil
- Salt and freshly ground black pepper to taste
- 4 cloves garlic minced
- 1 small yellow onion finely diced
- ½ cup sun-dried tomatoes in oil, sliced
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp crushed red pepper flakes optional, for a little heat
- ¾ cup low-sodium chicken broth
- ½ cup heavy cream or sub with half-and-half for a lighter option
- ½ cup grated Parmesan cheese
- 2 cups baby spinach
For the Herbed Potatoes
- 1½ lbs baby gold potatoes halved
- 1½ tbsp olive oil
- 1 tsp dried rosemary
- 1 tsp garlic powder
- ½ tsp smoked paprika
- Salt and pepper to taste
Preheat and Prep
Preheat your oven to 400°F (200°C). Toss the halved baby potatoes with olive oil, rosemary, garlic powder, smoked paprika, salt, and pepper. Spread them evenly on a sheet pan and roast for 35 minutes or until golden and fork-tender.
Sear the Chicken
While the potatoes roast, heat olive oil in your skillet over medium-high heat. Season chicken thighs generously with salt and pepper. Sear skin-side down for about 5–7 minutes until golden and crisp, then flip and cook another 3 minutes. Transfer chicken to a plate (it will finish cooking in the sauce).
Make the Sauce
In the same skillet, sauté onions and garlic until fragrant. Add sun-dried tomatoes, oregano, thyme, and red pepper flakes. Stir for 1 minute. Pour in chicken broth and let simmer for 2–3 minutes, scraping up any browned bits.
Creamy Goodness
Stir in the cream and Parmesan cheese. Simmer until the sauce thickens slightly. Add baby spinach and cook until wilted, about 1 minute.
Finish Cooking Chicken
Nestle the seared thighs back into the skillet, skin-side up. Spoon sauce over the tops and let simmer uncovered for 15 minutes or until the chicken is fully cooked (internal temp of 165°F).
Serve
Plate the Tuscan chicken thighs with a generous spoonful of creamy sauce and a side of those crisp herbed potatoes. Optional sprinkle of chopped parsley or extra Parmesan? Always a yes.
What to Serve With It
Besides the herb-roasted potatoes, this dish plays beautifully with:
- Steamed green beans or sautéed zucchini
- Garlic bread or crusty sourdough to mop up the sauce
- A simple arugula salad with lemon vinaigrette for a fresh, peppery contrast
This combo ticks all the boxes of Mediterranean diet recipes—olive oil, lean protein, veggies, and just enough indulgence.
FAQs
1. Can I use chicken breast instead of thighs?
Absolutely! For those browsing chicken breast dinner ideas, you can swap in boneless, skinless chicken breasts. Just be careful not to overcook—sear for a bit less time and reduce simmering as needed. You might also want to slice thicker breasts in half horizontally.
2. Is this dish healthy?
This healthy Tuscan chicken balances richness with nutrient-dense ingredients like spinach and tomatoes. You can lighten it up further with half-and-half and a little less Parmesan.
3. Can I make this as a baked Tuscan chicken?
Yes! After searing, place the chicken and sauce in a baking dish and bake at 375°F for 20–25 minutes until cooked through. This works well if you’re doubling the recipe too.
4. How do I adapt this for a crock pot Tuscan chicken version?
Sear the chicken and sauté aromatics as written, then transfer everything into a slow cooker. Cook on low for 5–6 hours. Stir in the cream, cheese, and spinach in the last 30 minutes.
