Skillet Tuscan Chicken Recipe with Creamy Sun-Dried Tomato Sauce

Seared chicken thighs, garlic cream, sun-dried tomatoes. Big flavor, built fast. All in one skillet.

Start with a Chicken

Some chicken dinners you forget before the dishes are clean. This one lingers. Skillet Tuscan chicken brings seared bone-in thighs, a sauce that earns its richness, and flavor that doesn’t need a pitch. It's one of those meals that tastes like a weekend effort but happens in one pan, any night.

Why This Dish Hits Like It Should

• Skin-on chicken builds a golden crust
• Garlic and sun-dried tomatoes add depth and real edge
• Cream pulls it all together, not too heavy, not too shy
• One pan means you build flavor instead of losing it
• Feels like comfort food without leaning on shortcuts

This is what chicken dinner ideas should aim for - bold, satisfying, and worth the clean plate.

What You’ll Need and Why

• Bone-in, skin-on chicken thighs – the fat and skin build flavor, hold moisture
• Olive oil – high enough heat to sear, clean finish
• Garlic – lots, because it carries the sauce
• Sun-dried tomatoes – chewy, sweet, salty depth
• Chicken broth – to lift the brown bits and loosen the sauce
• Heavy cream – to coat without drowning
• Baby spinach – because something green earns its place here
• Grated Parmesan – adds body, sharpness, and helps thicken
• Salt, pepper, fresh basil – the finishers

If the tomatoes come in oil, drain and chop them. Use good cream. Don’t skimp on the garlic.

How to Cook It - Fast, Hot, and Right

1. Pat chicken dry. Season well with salt and pepper.

2. Heat olive oil in a hot skillet. Place chicken skin-side down and don’t touch it for 7 to 8 minutes.

3. Flip. Sear the other side for 5 to 6 minutes. Pull it from the pan once browned and cooked through.

4. Turn heat to medium. Add garlic and sun-dried tomatoes. Stir just until fragrant.

5. Pour in broth. Scrape the bottom of the pan with a wooden spoon.

6. Stir in cream. Let it simmer until it thickens slightly.

7. Add spinach and Parmesan. Stir until wilted and smooth.

8. Return chicken to the skillet. Spoon sauce over the top. Let it bubble together for a few minutes.

Don’t walk away. The sauce only needs a short simmer. Overdoing it kills the balance.

What Messes It Up (So You Don’t)

• Too much liquid, too soon. Start with less broth than you think. Add more later if needed.

• Skipping the sear. Don’t flip too early. Let the chicken get real color. That crust builds your base.

• Garlic hitting a hot pan alone. Lower the heat slightly before adding garlic. Burnt garlic ruins everything.

• Adding spinach too early. Overcooked spinach gets slimy. Stir it in just before serving.

What to Serve So the Sauce Doesn’t Go to Waste

• Buttery mashed potatoes
• Garlic bread, toasted ciabatta, or focaccia
• Plain rice or creamy polenta
• Sautéed broccolini, green beans, or roasted zucchini
• A sharp side salad with lemon vinaigrette

Don’t serve it alone. This sauce deserves a companion that pulls its weight.

The One Sauce Trick Most People Miss

Once the sauce is simmering and the heat is low, pull the pan off heat before adding the Parmesan. Stir slowly until it melts into the cream. This prevents grainy texture and helps the sauce stick to the chicken instead of pooling at the bottom.

It’s a tiny move. But it makes the sauce cling, not slide.

Built in an Alva Skillet (And It Shows)

This chicken only works if the sear is right. Alva’s skillets heat evenly, hold temp, and handle cream sauce without sticking. Whether cast iron or stainless, they build flavor without babysitting. 

[Explore Alva’s cookware made for cooks]

How Home Cooks Are Making It Theirs

• Swapping spinach for chopped kale or arugula
• Adding crushed red pepper for heat
• Using boneless thighs for faster cooking
• Mixing the sauce with pasta instead of returning the chicken
• Finishing with a squeeze of lemon or splash of white wine

Tried your own spin? Leave it below. The base is solid - the variations are endless.