Okay, friend, let’s pull up a chair and chat about one of my absolute favorite weeknight dinners: tuscan garlic chicken thighs with spinach and sun-dried tomatoes. Seriously, this recipe is a lifesaver on those busy evenings when you need something quick, easy, and packed with flavor.

I remember the first time I made this dish. It was one of those days where everything seemed to go wrong. The kids were extra demanding, I had a mountain of laundry staring me down, and the thought of spending hours in the kitchen was enough to make me want to order takeout. But I had some chicken thighs in the fridge, a jar of sun-dried tomatoes in the pantry, and a bag of spinach wilting away. Necessity, as they say, is the mother of invention!

The aroma that filled the kitchen as the tuscan garlic chicken thighs with spinach and sun-dried tomatoes simmered away was incredible. It was a mix of savory garlic, sweet sun-dried tomatoes, and earthy spinach, all mingling together in a creamy, dreamy sauce. My kids, who are usually pretty picky eaters, were actually excited to try it! And let me tell you, it was a hit. They devoured it, and even asked for seconds. That’s when I knew this recipe was a keeper.

One of the things I love most about this tuscan garlic chicken thighs with spinach and sun-dried tomatoes recipe is that it’s so adaptable. You can easily adjust the ingredients to suit your taste or what you have on hand. Don’t have sun-dried tomatoes? No problem, use some roasted red peppers instead. Not a fan of spinach? Kale or arugula would work just as well. And the creamy sauce? You can make it as rich or as light as you like.

My family loves it when I serve this tuscan garlic chicken thighs with spinach and sun-dried tomatoes over pasta or rice, soaking up all that delicious sauce. Sometimes, I’ll even serve it with a side of crusty bread for dipping. It’s a complete meal that everyone enjoys, and it’s ready in under an hour. What more could you ask for? I even made this tuscan garlic chicken thighs with spinach and sun-dried tomatoes for a potluck once, and it was gone in minutes!

I know that cooking can sometimes feel overwhelming, especially when you’re juggling a million different things. But trust me, this recipe is so easy, anyone can make it. And the best part is, it tastes like you spent hours slaving away in the kitchen, when in reality, it only took you a fraction of the time. So, give it a try! I promise, you won’t be disappointed. You will love how delicious this tuscan garlic chicken thighs with spinach and sun-dried tomatoes is!

So, are you ready to dive in and make some delicious tuscan garlic chicken thighs with spinach and sun-dried tomatoes? Let’s get started!

Ingredients

Here’s what you’ll need to make my family’s favorite tuscan garlic chicken thighs with spinach and sun-dried tomatoes:

Chicken Thighs: 1.5 lbs, boneless, skinless. I always go for chicken thighs because they’re so much more flavorful and tender than chicken breasts. Plus, they stay nice and juicy, even if you accidentally overcook them a little. The USDA has great nutritional information on chicken thighs if you are interested.

Sun-dried Tomatoes: 1/2 cup, oil-packed, drained. I love the tangy sweetness that sun-dried tomatoes add to this dish. Make sure to drain them well, or they’ll make your sauce too oily. According to Mayo Clinic, sun-dried tomatoes are a good source of vitamins and minerals.
Spinach: 5 oz, fresh. I usually use baby spinach because it’s more tender, but regular spinach works just as well. Just make sure to wash it thoroughly.
Garlic: 4 cloves, minced. Garlic is a must in this recipe! It adds so much flavor and aroma. Don’t be shy, use plenty.

Heavy Cream: 1 cup. This is what makes the sauce so rich and creamy. If you’re watching your calories, you can use half-and-half or even milk, but the sauce won’t be quite as thick.
Chicken Broth: 1/2 cup. I use low-sodium chicken broth to control the amount of salt in the dish.
Olive Oil: 2 tablespoons. For sautéing the garlic and chicken.

Italian Seasoning: 1 teaspoon. Adds a touch of herbaceousness to the dish.
Salt and Pepper: To taste.
Grated Parmesan Cheese: 1/4 cup, plus extra for serving. Parmesan cheese adds a salty, savory note to the sauce.

Butter: 2 tablespoons. I like adding this for extra richness!

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A little trick I picked up over the years: if you’re on a budget, you can often find sun-dried tomatoes at a lower price in the bulk section of your grocery store. Also, I have found that using frozen spinach works pretty well in the tuscan garlic chicken thighs with spinach and sun-dried tomatoes, but you have to squeeze out the water. Sometimes I will use different kinds of cheese in the tuscan garlic chicken thighs with spinach and sun-dried tomatoes to change the flavor a bit!

These ingredients work best for my family when I make tuscan garlic chicken thighs with spinach and sun-dried tomatoes because they are affordable, delicious, and nutritious.

Step-by-Step Instructions

Alright, let’s get cooking! Here’s how to make this amazing tuscan garlic chicken thighs with spinach and sun-dried tomatoes, step by step:

Season the Chicken: Pat the chicken thighs dry with paper towels. This will help them brown nicely. Season them generously with salt, pepper, and Italian seasoning. My kids love to help with this part!

Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for about 5-7 minutes per side, or until they’re golden brown and cooked through. Remove the chicken from the skillet and set aside. It is very important that the chicken is cooked through.
Sauté the Garlic: Reduce the heat to medium. Add the butter and minced garlic to the skillet and cook for about 1 minute, or until fragrant. Be careful not to burn the garlic, or it will taste bitter. I burned the garlic once and it ruined the tuscan garlic chicken thighs with spinach and sun-dried tomatoes!
Add Sun-dried Tomatoes and Spinach: Add the drained sun-dried tomatoes and spinach to the skillet. Cook for about 2-3 minutes, or until the spinach is wilted. WebMD has some information on the nutritional benefits of spinach if you want to check it out.

Make the Sauce: Pour in the chicken broth and heavy cream. Bring to a simmer, then stir in the grated Parmesan cheese. Season with salt and pepper to taste.
Return the Chicken: Return the chicken thighs to the skillet. Spoon the sauce over the chicken, making sure it’s well coated.
Simmer: Reduce the heat to low, cover the skillet, and simmer for about 10-15 minutes, or until the sauce has thickened slightly and the chicken is heated through.

Serve: Serve the tuscan garlic chicken thighs with spinach and sun-dried tomatoes immediately, garnished with extra Parmesan cheese, if desired.

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A little tip I learned the hard way: don’t overcrowd the skillet when you’re searing the chicken. If you do, the chicken will steam instead of brown. If you need to, cook the chicken in batches. This tuscan garlic chicken thighs with spinach and sun-dried tomatoes recipe works best if you use a cast iron skillet. I sometimes have my daughter help me make this tuscan garlic chicken thighs with spinach and sun-dried tomatoes.

Another thing I sometimes do is throw in a pinch of red pepper flakes for a little bit of a kick to the tuscan garlic chicken thighs with spinach and sun-dried tomatoes. If you like it spicy, you might want to try that.

This tuscan garlic chicken thighs with spinach and sun-dried tomatoes recipe is super easy to make, right? Don’t worry, you’ve got this!

Serving Ideas

Now that you’ve made this incredible tuscan garlic chicken thighs with spinach and sun-dried tomatoes, let’s talk about how to serve it!

At my house, we usually serve this dish over pasta. Any type of pasta will work, but I especially like it with fettuccine or linguine. The noodles soak up all that delicious sauce, and it’s just so satisfying. Sometimes, I’ll make a big batch of pasta and serve it family-style, with the tuscan garlic chicken thighs with spinach and sun-dried tomatoes on top.

If you’re not a fan of pasta, you can also serve this dish over rice. White rice, brown rice, or even quinoa would all be great choices. Or, for a low-carb option, you could serve it with cauliflower rice.

Another great serving idea is to serve the tuscan garlic chicken thighs with spinach and sun-dried tomatoes with a side of crusty bread. This is perfect for soaking up all the extra sauce. I like to toast the bread lightly and then rub it with a little garlic before serving.

This dish is also great for meal prepping. You can make a big batch on Sunday and then enjoy it for lunch or dinner throughout the week. It reheats really well in the microwave or on the stovetop. My husband loves taking leftovers of tuscan garlic chicken thighs with spinach and sun-dried tomatoes to work.

I often make this tuscan garlic chicken thighs with spinach and sun-dried tomatoes when we have guests over. It’s easy to make, looks impressive, and everyone always loves it. Plus, it’s a great way to use up any leftover spinach or sun-dried tomatoes that I have in the fridge.

Sometimes I make a double batch of the tuscan garlic chicken thighs with spinach and sun-dried tomatoes and freeze half of it.

No matter how you choose to serve it, I’m sure you’ll love this tuscan garlic chicken thighs with spinach and sun-dried tomatoes. It’s a delicious and versatile dish that’s perfect for any occasion.

FAQs

Here are some frequently asked questions that I get about this tuscan garlic chicken thighs with spinach and sun-dried tomatoes recipe:

Can I use chicken breasts instead of chicken thighs?

Yes, you can, but keep in mind that chicken breasts tend to be drier than chicken thighs. If you use chicken breasts, I recommend pounding them to an even thickness before cooking, so they cook evenly. Also, be careful not to overcook them, or they’ll be tough.

Can I make this dish vegetarian?

Yes, you can easily make this dish vegetarian by substituting the chicken thighs with chickpeas or white beans. Just add them to the skillet along with the spinach and sun-dried tomatoes.

Can I make this dish dairy-free?

Yes, you can make this dish dairy-free by using coconut cream or cashew cream instead of heavy cream. You can also omit the Parmesan cheese or use a dairy-free Parmesan cheese alternative.

Can I add other vegetables to this dish?

Absolutely! Feel free to add any other vegetables that you like. Mushrooms, bell peppers, and onions would all be great additions.

Can I make this dish ahead of time?

Yes, you can make this dish ahead of time. Just cook it according to the instructions and then store it in the refrigerator for up to 3 days. When you’re ready to serve, reheat it in the microwave or on the stovetop.

Can I freeze this dish?

Yes, you can freeze this dish, but keep in mind that the sauce may become slightly grainy after freezing. To minimize this, let the dish cool completely before freezing, and then thaw it in the refrigerator overnight before reheating. I don’t like the texture of the spinach after freezing the tuscan garlic chicken thighs with spinach and sun-dried tomatoes.

What can I use instead of sun-dried tomatoes?

If you don’t have sun-dried tomatoes on hand, you can use roasted red peppers as a substitute. They’ll give a similar sweet and tangy flavor to the dish. You could also use a tablespoon of tomato paste in a pinch!

My biggest mistake was adding too much salt one time when I made this tuscan garlic chicken thighs with spinach and sun-dried tomatoes!

I hope these FAQs were helpful! If you have any other questions, feel free to ask in the comments below. I love helping people make this tuscan garlic chicken thighs with spinach and sun-dried tomatoes.

Conclusion

This tuscan garlic chicken thighs with spinach and sun-dried tomatoes recipe is more than just a dish to me. It’s a symbol of those busy weeknights when I need something quick, easy, and comforting. It’s a reminder that even on the most chaotic days, I can still create something delicious and nourishing for my family. It’s a taste of Italy right in my own kitchen. I hope it becomes that for you and your family too.

And let’s be honest, who doesn’t love a creamy, garlicky sauce with tender chicken and vibrant veggies? It’s a crowd-pleaser every time! Plus, it’s so versatile that you can easily adapt it to suit your own taste and preferences.

Here are a few final tips to help you make the best tuscan garlic chicken thighs with spinach and sun-dried tomatoes possible:

Don’t skip the searing step. Searing the chicken thighs gives them a beautiful golden-brown crust and adds a ton of flavor.

Use fresh garlic. Fresh garlic has a much stronger and more pungent flavor than jarred garlic.
Don’t overcook the spinach. Spinach wilts very quickly, so add it to the skillet at the last minute and cook it just until it’s wilted.

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My family sometimes likes me to add mushrooms to the tuscan garlic chicken thighs with spinach and sun-dried tomatoes to change the flavor.

This tuscan garlic chicken thighs with spinach and sun-dried tomatoes recipe is a sure winner in my house!

So, go ahead and give this tuscan garlic chicken thighs with spinach and sun-dried tomatoes a try. I promise, you won’t regret it. And don’t forget to share your creations with me on social media! I can’t wait to see what you come up with. Happy cooking! I hope you love this tuscan garlic chicken thighs with spinach and sun-dried tomatoes.

Easy Tuscan Garlic Chicken Thighs with Spinach and Sun-Dried Tomatoes

Print Recipe

These easy Tuscan Garlic Chicken Thighs are bursting with flavor from garlic, sun-dried tomatoes, and spinach, all cooked in a creamy sauce. Serve this delicious and healthy dish over pasta or rice for a complete meal.

Author: Kiera
Prep Time: 10 minutes
Cook Time: 20 minutes

Total Time: 30 minutes
Yield: 6 servings
Category: Dinner

Method: Skillet
Cuisine: Italian

Ingredients

Scale

6 boneless, skinless chicken thighs

1 tablespoon olive oil
4 cloves garlic, minced
1/2 cup sun-dried tomatoes, oil-packed, drained

5 ounces fresh spinach
1/2 cup chicken broth
1/4 cup heavy cream

1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Salt and pepper to taste

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Instructions

Season chicken thighs with salt, pepper, and Italian seasoning.
Heat olive oil in a large skillet over medium-high heat. Add chicken thighs and cook for 5-7 minutes per side, or until golden brown and cooked through. Remove chicken from skillet and set aside.

Add minced garlic and sun-dried tomatoes to the skillet and cook for 1-2 minutes, until fragrant.
Add chicken broth to the skillet and bring to a simmer, scraping up any browned bits from the bottom.
Stir in heavy cream and Parmesan cheese. Reduce heat to low and simmer for 2-3 minutes, until the sauce has thickened slightly.

Add spinach to the skillet and cook until wilted, about 1-2 minutes.
Return chicken thighs to the skillet and coat with the sauce. Heat through.
Serve immediately.

Notes

Serve over pasta, rice, or mashed potatoes for a complete and satisfying meal. You can also add a pinch of red pepper flakes for a little heat.