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Close-up of pan-seared Creamy Tuscan Chicken Thighs swimming in a rich, creamy sauce with spinach and sun-dried tomatoes.

Creamy Tuscan Chicken Thighs

This recipe adapts a classic dish for modern diets, offering rich, comforting Italian flavors in a low-carb format. You can create this satisfying meal for your family using simple steps.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 8 chicken thighs skinless and boneless
  • 1 tablespoon sweet paprika
  • 1 tablespoon garlic powder
  • 1/2 teaspoon onion powder
  • to taste salt and pepper
  • 2 tablespoon olive oil
For the Sauce
  • 1 rasher bacon chopped
  • 2 fresh garlic cloves crushed
  • 300 ml pure cream (35% milk fat) with no thickeners
  • 1.5 tablespoon dijon mustard
  • 60 g baby spinach roughly chopped
  • 1/3 cup semi dried tomatoes chopped
  • 1/3 cup grated fresh parmesan

Equipment

  • Frypan

Method
 

  1. Combine the sweet paprika, garlic powder, onion powder, salt, and pepper. Sprinkle this spice mix over both sides of the chicken thighs.
  2. Heat the olive oil in a frypan over medium-high heat. Brown the chicken thighs on both sides. They do not need to be cooked through at this stage. Remove the chicken to a plate.
  3. Turn the heat down to medium-low. Add the bacon to the pan and fry until it starts to brown. Add the crushed garlic and continue to fry for 30 seconds.
  4. Add the cream, baby spinach, semi-dried tomatoes, dijon mustard, and grated parmesan to the pan. Mix the ingredients to combine.
  5. Return the chicken thighs to the sauce mixture. Simmer over low heat until the sauce thickens and the chicken is cooked through.

Notes

This recipe uses semi dried tomatoes, which balance well with the sauce ingredients. You may substitute sun dried tomatoes if you prefer them or if that is what you have available.
You get much flavor from the seasoning on the chicken. When you remove the chicken after frying, there should be flavor spots left in the bottom of the pan. These spots will darken when you fry the bacon. This is where the flavor is. Make sure you scrape up these flavor spots when mixing the ingredients for the cream sauce.

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