top of page

Creamy Tuscan Chicken

Spring is a great time to visit Tuscany (although there may not be a bad time to visit Tuscany). But if international travel isn’t part of your itinerary this season, you can always bring the taste of Italy into your home with this rich, flavorful dish. Crispy, pan-fried chicken and a luscious cream sauce make for the most delicious of comfort foods — perfect for when April showers blow in. Serve it with salad and a loaf of Italian bread, and you’ll feel like you’re eating al fresco in Florence instead of inside your own kitchen. Buon appetito!

Servings: 4


4 bone-in, skin-on chicken thighs

3 tsp. salt, divided

2 tsp. pepper, divided

1 tbsp. oil

3 cloves garlic, chopped

½ onion, diced

1 tomato, diced

2 c. spinach

2 c. heavy cream

½ c. grated parmesan cheese

2 tbsp. fresh flat-leaf parsley, chopped


  1. Season the chicken all over with 2 tsp. salt and 1 tsp. pepper (or to taste).

  2. Heat the oil in a skillet over medium-low heat.

  3. Place the chicken thighs skin side down in the skillet and cook for about 13 minutes, until skin is crispy.

  4. Flip the chicken, then cook for about another 15 minutes, until the chicken is cooked through. Remove from pan.

  5. Add the garlic and onion, stirring until onions are translucent. Stir in the tomatoes and spinach until the spinach is wilted.

  6. Add the heavy cream and remaining salt and pepper. Bring to a boil.

  7. Add the parmesan cheese and parsley, stirring until the sauce has thickened slightly.

  8. Place the chicken back in the pan, spooning the sauce on top of the chicken.

  9. Enjoy!


You Might Also Like:
bottom of page