Creamy Tuscan chicken is hands-down one of my family’s favorite meals! This recipe contains creamy, rich flavors that simmer together to make a tasty sauce that pairs well with almost anything.
In a large skillet, heat the oil over high heat for about a minute. Add the chicken thighs and cook for 5-7 minutes on each size, or until they reach an internal temperature of 165°F.
Once the chicken thighs are fully cooked, add the butter, garlic powder, and Italian seasoning. Flip the chicken a few times, ensuring the thighs are evenly coated in butter and spices.
Add the cherry tomatoes and cook for about 4-5 minutes, giving the tomatoes time to soften. Once the cherries have softened, add the spinach and stir until they are saturated in the butter. Mixture.
Add the heavy cream and parmesan cheese. Stir until the cheese is melted and homogenous with the cream. Allow the mixture to simmer for about 5 minutes, or until the sauce has thickened.
Serve and enjoy!
Notes
This Tuscan chicken is great served on its own, over white rice, or with pasta. This dish also goes great with some steamed veggies or a side salad.
This chicken is nice and tender and is kept perfectly moist by the creamy sauce.
I like to cut the cherry tomatoes in half, but you can quarter them if you want them a little smaller.
You can use either regular or baby spinach in this recipe.
This Tuscan chicken is best served fresh, but you can store your leftovers in the fridge for up to 4 days when kept in an airtight container. When reheating your leftovers, put everything in a large pan over medium heat and stir until heated all the way through.
Microwaving the leftovers causes the chicken to dry out too much by the time it is heated all the way through.
You can use either salted or unsalted butter in this recipe.