Creamy Tuscan Chicken Thighs

Yield: 4-6 servings

Creamy Tuscan Chicken Thighs


  • 6 chicken thighs, drizzled with olive oil and seasoned with salt and pepper
  • 1 tablespoon butter
  • 2 cloves minced garlic
  • 1 shallot, finely chopped
  • 2 tablespoons white wine
  • 3/4 cup chicken stock
  • 3/4 cup heavy cream
  • 6 sun-dried tomatoes, finely chopped
  • large handful baby spinach
  • 2 tablespoons chopped basil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


  1. Heat oven to 375. Cook seasoned chicken thighs on baking sheet for about 20 minutes or until internal temperature reaches 160 (our perfect temperature is 165, and the thighs will continue cooking to this temperature). Broil for 3 more minutes or until skin has crisped and browned. While thighs are still baking, make sauce.
  2. Melt butter in 10” skillet on medium heat. Add in garlic and shallot and cook for a few minutes until softened. Add white wine and let cook for about 5 minutes or until reduced. Add in stock, cream, and tomatoes and let cook for another few minutes, then add spinach. Next add basil. Add salt and pepper to taste.
  3. Nestle chicken thighs in sauce and spoon sauce on top of thighs. Garnish with more chopped basil and serve.


2.6 net carbs per serving
Created using The Recipes Generator
Chicken, DinnerKarissa Long