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Tuscan Chicken Thighs with Spinach and Sun-Dried Tomatoes

Tuscan Chicken Thighs with Spinach and Sun-Dried Tomatoes

Dinner
Prep Time
20min
Cook Time
40min
Servings
5
Calories
520
Chef's Note

For the most flavorful dish, don't rush the browning of the chicken thighs - that golden skin adds incredible flavor. If you're concerned about the dish being too rich for kids, you can use half-and-half instead of heavy cream. The sauce can be made ahead and reheated gently, making this perfect for busy weeknights when you need a make-ahead option.

Tags
low-carb
chicken
Italian
kid-friendly
dinner
gluten-free
one-pot
Tuscan
high-protein
keto-friendly
Ingredients

  • 10 pieces (about 3 lbs) bone-in, skin-on chicken thighs

  • 1.5 teaspoons kosher salt

  • 1 teaspoon freshly ground black pepper

  • 2 teaspoons Italian seasoning

  • 2 tablespoons olive oil

  • 6 cloves, minced garlic

  • 2 medium, finely diced shallots

  • 3/4 cup, drained and chopped sun-dried tomatoes in oil

  • 1 cup chicken broth

  • 1 cup heavy cream

  • 6 cups fresh spinach

  • 1/2 cup grated Parmesan cheese

  • 1/4 cup, chopped fresh basil

  • 1 whole, cut into wedges for serving lemon

Instructions
  • 1

    Pat 10 chicken thighs dry with paper towels. Season both sides with 1.5 teaspoons kosher salt, 1 teaspoon black pepper, and 2 teaspoons Italian seasoning.

  • 2

    Heat 2 tablespoons olive oil in a large, deep skillet or Dutch oven over medium-high heat.

  • 3

    Place the chicken thighs skin-side down in the hot oil and cook for 5-6 minutes until the skin is golden brown and crispy.

  • 4

    Flip the chicken and cook for another 4-5 minutes. You may need to do this in batches to avoid overcrowding. Transfer the chicken to a plate and set aside.

  • 5

    In the same pan, reduce heat to medium and add the 2 diced shallots. Cook for 2-3 minutes until softened.

  • 6

    Add 6 minced garlic cloves and cook for 1 minute until fragrant.

  • 7

    Add 3/4 cup chopped sun-dried tomatoes and stir for 1 minute to release their flavors.

  • 8

    Pour in 1 cup chicken broth, scraping the bottom of the pan to release any browned bits (this is where the flavor is!).

  • 9

    Stir in 1 cup heavy cream and bring the mixture to a gentle simmer.

  • 10

    Return the chicken to the pan, skin-side up, nestling the pieces into the sauce. Reduce heat to medium-low, cover, and simmer for 15 minutes, or until chicken is cooked through (internal temperature of 165°F).

  • 11

    Add 6 cups fresh spinach in batches, stirring gently until wilted.

  • 12

    Sprinkle 1/2 cup grated Parmesan cheese over the dish and gently stir to incorporate into the sauce.

  • 13

    Garnish with 1/4 cup fresh chopped basil and serve with lemon wedges on the side.

Nutrition Information (per serving)
520
Calories
38g
Protein
8g
Carbs
39g
Fat
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