Well-seasoned bone-in chicken (drumsticks and thighs) paired with fresh leaf spinach and cherry tomatoes nestled in a creamy, rich sauce make this easy One-Pan Creamy Tuscan Chicken the perfect anytime meal idea!
Looking for more tasty chicken dinner ideas? You should check out my Creamed Spinach Stuffed Chicken Breast, Classic Crispy Chicken Parmesan, Sicilian Chicken & Spinach Saute, and Creamy Chicken Marsala.
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 One-Pan Creamy Tuscan Chicken recipe 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, and thyme.
Ingredients you’ll need to make this one-pan chicken meal:
- 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.
- 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.
How to make Creamy Tuscan Chicken:
Preheat the oven. Preheat oven to 400 degrees.
Prepare the chicken. Cut the chicken leg quarters at the joint to separate the drumstick from the thigh. Season both sides with paprika, black pepper, garlic powder, ground thyme, and sea salt. Coat evenly with flour.
Cook the chicken. Heat large skillet to medium heat. Add olive oil and cook chicken for 4 to 5 minutes on each side. Remove from pan and set to the side.
Prepare the sauce. 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. Add heavy cream, parmesan cheese, oregano, parsley flakes, ground thyme, onion powder, black pepper, sea salt, and stir. Lower the heat to medium-low and cook for 3 -4 minutes. Add chicken back into the pan.
Bake. Bake uncovered for 20-25 minutes.
Creamy Tuscan Chicken Tips
- 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 transfer your pan from the stove and directly into the oven.
- When placing your browned chicken back in the skillet before baking, ensure the top of your chicken drums and thighs remain out of the sauce so the skin can stay crispy. If you use a boneless chicken breast, you can submerge the chicken in the sauce.
What can I serve with creamy Tuscan 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.
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.
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.