Creamy Tuscan Chicken Skillet

I found some Smoked Sun-Dried Tomatoes at my local store and immediately knew I needed to come up with a Tuscan inspired dish! This seriously hit the spot and went so well with garlic bread.


3 lbs Chicken Thighs; bone-in skin-on

1 Tablespoon Olive Oil

1 Tablespoon Italian Herbs

Pinch of Garlic Powder

Salt and pepper to taste


1 Tablespoon Butter

1 cup Onion; chopped

3 cloves Garlic; finely minced

½ cup Smoked Sun-Dried Tomatoes; chopped

½ cup Cherry Tomatoes; halved

2 cups Spinach

1 teaspoon fresh Thyme; chopped

1 Tablespoon fresh Rosemary; chopped

1 cup Heavy Cream

2 ½ cups Chicken Broth

½ cup Parmesan

¼ teaspoon Red Pepper Flakes

Salt and Pepper to taste

  1. Preheat oven to 350°F.
  2. Heat a large skillet over medium-high heat and drizzle in oil. Add the chicken, skin side down, and sear on both sides for 4 minutes. Set aside.
  3. Add butter to skillet and allow it to melt before adding the onions and sautéing until tender. Add the garlic, Sun-Dried Tomatoes, Cherry tomatoes and spinach. Continue to cook until the spinach is wilted.
  4. Pour broth and cream into skillet and season with salt, pepper, red pepper flakes and herbs. Bring to a boil then reduce to a simmer; add in Parmesan and stir until melted. Taste and season accordingly.
  5. Add chicken back to skillet then ladle sauce over top and sprinkle more Parmesan (optional). Place in preheated oven and bake for 40-45 minutes or until chicken’s internal temperature reaches 165°F and the juices run clear.

  • Creamy and Smoky Tuscan Baked Chicken Recipe by Ash's In The Kitchen

Looking for a side dish? Try one of these recipes!

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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