close up up a chicken drumstick in a creamy tuscan sauce with spinach and cherry tomatoes

One-Pan Creamy Tuscan Chicken

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Well-seasoned bone-in chicken (drumsticks and thighs) paired with fresh leaf spinach and cherry tomatoes nestled in a creamy, rich sauce make this One-Pan Creamy Tuscan Chicken the perfect anytime meal idea!

This post was written in partnership with Zwilling. All opinions are mine alone.

one skillet creamy tuscan chicken with wooden serving spoon

It doesn’t get any better than a one-pan meal. And while it has many positives, there is one that really stands out for me — and that is flavor! Building on flavors is a huge plus when using the same pan for the entire job.

In this recipe, the seasonings and drippings from the chicken stay behind to make the sauce even more flavorful. In the end, everything comes back together to bake in the oven. It’s the reason this Creamy Tuscan Chicken is so good. And don’t get me started on the sauce.

The Tuscan flavor profile shines in the sauce with herbs and spices like oregano, parsley, rosemary, thyme.

Ingredients you’ll need to make this one-pan chicken meal:

creamy tuscan chicken ingredients
  • You’ll need three (3) whole chicken quarters where the thigh and drumstick (leg) are attached. I find purchasing quarters easier since I like a combination of both in this recipe. Plus, it’s less expensive. Using my ZWILLING Pro Le Blanc 8-Inch Chef’s Knife makes this process very simple and is my go-to in the kitchen for most tasks. See my quick tips below.
  • To season your chicken, you’ll need paprika, black pepper, garlic powder, ground thyme, sea salt, and you’ll lightly coat the chicken with all-purpose flour.
  • Fresh spinach and cherry tomatoes play double duty as your “veggies” and will provide some additional flavor and color.
  • The sauce brings everything together. It’s a combination of heavy whipping cream, grated parmesan cheese, minced garlic, and butter. And because the sauce must be seasoned as well, you’ll add in oregano, parsley flakes, ground thyme, onion powder, black pepper, and sea salt.
close up up a chicken drumstick in a creamy tuscan sauce with spinach and cherry tomatoes

Tips when prepping and cutting your chicken:

  • Sharpen your knife: You should use sharpening/honing steel (a steel rod with a handle) that has a higher hardness factor than the knife you are sharpening. A dull knife will make cutting through a bone joint challenging, so don’t skip this step. Pull the knife down and across the sharpening steel from the knife’s heel to the tip, switching sides and easing off the pressure with each stroke. Repeat 3-10 times.
  • Use a cutting board: To avoid cross-contamination of your chicken, use a separate cutting board. Place a damp cloth under a cutting board to prevent the board from slipping-.
  • Prep the chicken: To separate the drumstick from the thigh, turn the leg quarter skin side down and cut through the joint to separate the two pieces of chicken.
  • Cutting the chicken: A sharp knife will cut through with ease, and since it will be sharp, you’ll want to make sure your hands are positioned correctly and safely. Always hold a knife in your dominant hand and make sure to curl your fingertips underneath in a claw-like position.
using chef's knife to cut chicken leg quarters

When I first started cooking, I had no clue what anyone meant by a “good, quality knife.” But spending as much time in the kitchen as I do now, you come to understand exactly what this means.

The importance of a good, quality knife:

  1. It’s the cut for me! A razor-sharp knife can revolutionize your entire kitchen routine and shave minutes off your preparation time.
  2. A sharper knife means a safer experience. Dull knives can slip while cutting, and losing control is not a good thing. Ever.
  3. Clean cuts mean better-looking food! Your slices will be more consistent (with less damage), and your food more aesthetically pleasing.
  4. A chef’s knife can be the most important knife in your collection. Known as the “workhorse of the kitchen,” it gets the job done. The new ZWILLING Le Blanc Collection is available in various knife shapes, including a 4-inch paring knife and the 8-inch chef’s knife, my go-to.
ZWILLING Le Black Chef's Knife
ZWILLING PRO LE BLANC8-INCH, CHEF’S KNIFE

Tips when making your Creamy Tuscan Chicken:

  • Since you will brown your chicken on the stove and finish baking it in the oven, make sure to save those chicken drippings. This will add more flavor to your sauce.
  • Your cherry tomatoes will “burst” while baking in the oven, so don’t overcook them beforehand on the stove.
  • Make sure your pan or skillet is oven-safe, as you will transfer your pan from the stove and directly into the oven.

What can I serve with my chicken?

This recipe is excellent alone, especially since it’s already made with vegetables. Still, it is equally great with a side of rice, mashed potatoes, or even pasta for a heartier meal. You could even pair the chicken with steamed or roasted veggies to go the lighter route.

pan filled with creamy tuscan chicken

When you want to add some great flavor to your dinner table, give this Creamy Tuscan Chicken a try! It’s easy, and it can be ready and on the dinner table in 30 minutes.

Here are a few more tasty dinner ideas:

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one skillet creamy tuscan chicken with wooden serving spoon

One-Pan Creamy Tuscan Chicken


  • Author: Eric Jones
  • Total Time: 25 minutes
  • Yield: 4 1x

Description

Well-seasoned bone-in chicken (drumsticks and thighs) paired with fresh leaf spinach and cherry tomatoes nestled in a creamy, rich sauce make this One-Pan Creamy Tuscan Chicken the perfect anytime meal idea!


Ingredients

Units Scale
  • 3 whole chicken quarters
  • 1 1/2 tsp paprika
  • 1 1/2 tsp black pepper, divided
  • 1 tsp garlic powder
  • 1 1/2 tsp ground thyme, divided
  • 1/2 tsp sea salt, divided
  • 1/4 cup all-purpose flour
  • 3 tbsp of olive oil
  • 3 tbsp butter
  • 2 tbsp minced
  • 10 oz cherry tomatoes
  • 15 oz fresh organic leaf spinach
  • 1 1/2 cup heavy whipping cream
  • 1 cup parmesan cheese, grated
  • 1 tsp oregano
  • 1 tsp parsley flakes
  • 1/2 tsp onion powder

Instructions

  1. Cut the chicken leg quarters at the joint to separate the drumstick (leg) from the thigh. Season both sides with paprika, 1 teaspoon black pepper, garlic powder, 1/2 teaspoon ground thyme, and 1/4 teaspoon sea salt. Coat evenly with flour.
  2. Heat large pan/skillet to medium. Add olive oil and cook chicken for 4 to 5 minutes on each side. Remove from pan and set to the side.
  3. Add butter and garlic to the pan and allow to cook for 1 minute. Add cherry tomatoes to skillet and cook for 1 minute before adding the spinach. Cook spinach until it begins to wilt. 
  4. Add heavy cream, parmesan cheese, oregano, parsley flakes, 1 teaspoon ground thyme, onion powder, 1/2 teaspoon black pepper, 1/4 teaspoon sea salt, and stir. Lower the heat to medium-low and cook for 3 -4 minutes. Add chicken back into the pan. 
  5. Place in pre-heated oven at 400 degrees and bake uncovered for 20 minutes. 
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Tuscan

Nutrition

  • Calories: 804
  • Sugar: 1.7g
  • Sodium: 592mg
  • Fat: 58.6g
  • Carbohydrates: 7.2g
  • Fiber: 2.1g
  • Protein: 62.4g
  • Cholesterol: 323mg

Keywords: Creamy Tuscan Chicken, Tuscan Chicken, One Pan Tuscan Chicken, One Skillet Tuscan Chicken, one pan meal

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