Go Back
Creamy Tuscan Chicken Thighs with Herbed potatoes

Creamy Tuscan Chicken Thighs with Herbed Potatoes

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian, Tuscan
Servings 4

Equipment

  • 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

Ingredients
  

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

Instructions
 

Preheat and Prep

  1. 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.
    mixing bowl filled with halved baby gold potatoes

Sear the Chicken

  1. 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

  1. 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

  1. Stir in the cream and Parmesan cheese. Simmer until the sauce thickens slightly. Add baby spinach and cook until wilted, about 1 minute.
    creamy Tuscan-style sauce simmering in a large cast iron skillet on a stovetop

Finish Cooking Chicken

  1. 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

  1. 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.