Creamy Tuscan Chicken Skillet
When I first made my creamy tuscan salmon skillet it went viral, and for good reason! It’s full of so much flavor from the garlic, onions, sun dried tomatoes, and mushrooms. It also has a delicious creamy sauce with parmesan cheese! All of these flavors come together beautifully for a meal that tastes like it came from a restaurant, but it’s from your own kitchen.
I switched up the recipe a little bit and this time I added chicken instead of salmon. I used boneless skinless chicken thighs that turned out fork tender and really give the dish a lot of flavor. This meal is super easy to make, and the best part is it all comes together in one skillet for easy clean up!
Creamy Tuscan Chicken Skillet
This creamy tuscan chicken skillet is simmered with garlic, sun dried tomatoes, mushrooms, and a creamy parmesan sauce. It's a one pan dinner that's hearty, flavorful, and simple to make!
Ingredients
- 4 boneless, skinless chicken thighs (~2 lbs)
- 1 tsp. cumin
- 1/2 tsp. paprika
- 1/2 tsp. garlic powder
- 1/4 tsp. salt
- Dash of cracked black pepper
- 2 tbsp. olive oil
- 1 tbsp. butter
- 3 cloves minced garlic
- 1/2 yellow onion, chopped fine
- 1/3 cup sun dried tomatoes, drained and sliced thin
- 8 oz. baby bella mushrooms, sliced
- 1.5 cups heavy cream
- 1/2 cup grated parmesan cheese
- 2 cups spinach, roughly chopped
Instructions
- Place chicken thighs in a large bowl and pat them with a paper towel to remove excess liquid.
- Add cumin, paprika, garlic powder, salt and pepper. Use your hands to gently rub the seasonings in to the chicken.
- Heat olive oil in a skillet over medium heat. Once the oil is heated, add the chicken to the skillet. Let cook for 5 minutes, flip and let cook for 7 more minutes. (Use a thermometer to check thickest part of chicken and make sure it has reached an internal temperature of 165°F).
- Remove the chicken and place on a plate for later use.
- Turn the heat down to medium low, add the butter to the skillet and once it has melted add the minced garlic and onions. Let sauté for about a minute, then add the sun dried tomatoes and mushrooms. Sauté for 5 minutes, stirring occasionally.
- Add the cream and parmesan cheese to the skillet and bring to a low simmer. Let simmer 5 minutes, stirring occasionally.
- Add the chopped spinach, stir in, and remove the skillet from the heat.
- Place the chicken on top of the creamy vegetable mixture and serve. Enjoy!