One-Pot Creamy Tuscan Chicken

$- 4 boneless, skinless chicken thighs - 2 tablespoons olive oil - Salt and pepper, to taste - 3 cloves garlic, minced - 1 cup cherry tomatoes, halved - 1 cup fresh spinach - 1 cup heavy cream (or coconut cream for a dairy-free option) - 1 teaspoon Italian seasoning - ½ cup grated Parmesan cheese (or nutritional yeast for a dairy-free alternative) - Fresh basil leaves for garnish The main ingredients of this dish are simple yet full of flavor. Chicken thighs provide juicy meat that stays tender during cooking. Olive oil coats the chicken and helps it brown nicely. Seasonings like salt and pepper enhance the chicken’s taste. Minced garlic adds a lovely aroma, while cherry tomatoes and fresh spinach bring color and nutrients. The cream creates a rich sauce that makes this dish special. - Coconut cream for dairy-free version - Nutritional yeast as a Parmesan substitute If you want a dairy-free meal, use coconut cream instead of heavy cream. It gives a nice taste and creamy texture. Nutritional yeast is a great swap for Parmesan cheese. It has a cheesy flavor and is packed with nutrients. Both options keep this recipe delicious while meeting dietary needs. - Fresh basil leaves Fresh basil leaves are perfect for garnishing. They add a burst of color and a hint of freshness. Just sprinkle them on top before serving. This small touch makes the dish look beautiful and adds a lovely aroma. It truly elevates your one-pot creamy Tuscan chicken! {{ingredient_image_2}} First, season the chicken thighs. I like to use salt and pepper. Make sure you cover both sides well. Next, heat the olive oil in a large skillet over medium-high heat. You want the oil to shimmer, showing it’s ready. Once the oil is hot, add the chicken thighs. Sear them for about 5 minutes on each side. You want a nice golden-brown crust. After cooking, take the chicken out and set it on a plate. In the same skillet, lower the heat and add minced garlic. Sauté it for about 30 seconds. Stir constantly until the garlic smells great but does not burn. Now, toss in the halved cherry tomatoes. Cook them for about 3-4 minutes. This helps them soften and release their juices. Next, fold in the fresh spinach. Cook this for another 2 minutes until it wilts down nicely. Reduce the heat to low. Slowly pour in the heavy cream or coconut cream. Stir gently to mix all the ingredients. Then, sprinkle in the Italian seasoning and add the grated Parmesan cheese. Let the sauce simmer. This thickens as the cheese melts into the cream. Finally, return the seared chicken thighs to the pot. Nestle them in the creamy sauce. Spoon some sauce over each piece. Let everything simmer together for 5 more minutes. This helps all the flavors blend beautifully. To get that golden-brown crust, heat your olive oil until it's shimmering. This takes just a few minutes. When you add the chicken, don’t crowd the pan. Give each thigh space to cook evenly. Sear them for about five minutes on each side. This will lock in flavor and moisture. If they stick, wait a bit longer before flipping. If you want a dairy-free option, use coconut cream instead of heavy cream. It gives a nice richness. For cheese, nutritional yeast works well. You can also customize the seasonings based on your taste. Add more Italian herbs or even a pinch of red pepper flakes for some heat. This dish pairs great with garlic bread or over fluffy rice. You can also serve it with pasta to soak up the creamy sauce. For a nice touch, garnish with fresh basil leaves. It adds color and freshness. Serve it on a colorful plate to make the meal more inviting. Pro Tips Perfectly Sear the Chicken: Make sure your skillet is hot enough before adding the chicken. A hot pan helps to achieve a nice golden crust, sealing in the juices. Use Fresh Ingredients: Fresh garlic, spinach, and tomatoes will enhance the flavor of the dish significantly. Opt for fresh over dried whenever possible. Adjust Creaminess: If you prefer a lighter sauce, add a bit of chicken broth along with the cream to thin it out while maintaining flavor. Experiment with Herbs: Don't be afraid to mix up the herbs! Fresh thyme or oregano can add a delightful twist to the traditional Italian seasoning. {{image_4}} You can easily swap chicken thighs for chicken breasts. Chicken breasts cook faster, so check for doneness at 4-5 minutes per side. You can also use shrimp. Just add them when you add the cream. Shrimp cooks quickly and will absorb the sauce's flavor. For a plant-based option, try tofu. Press the tofu first, then cut it into cubes. Sauté it until golden before adding the sauce. Feel free to add more vegetables to boost flavor and nutrition. Bell peppers add sweetness and color. Zucchini or mushrooms work well too. You can also use seasonal veggies like asparagus in spring or butternut squash in fall. Just remember to chop them small for even cooking. If you like heat, add red pepper flakes when you sauté the garlic. This will add a nice kick to the dish. For more depth, throw in fresh herbs like thyme or oregano. You can add them when you stir in the cream for extra flavor. Fresh herbs can really brighten up the dish. To store your creamy Tuscan chicken, first let it cool. Place it in an airtight container. Keep it in the fridge for up to four days. If you want to save it longer, freeze it. For freezing, use a freezer-safe container. Make sure to leave some space, as the sauce may expand when frozen. You can freeze it for up to three months. When you want to eat your leftovers, reheating is key. You can use the microwave or stovetop. If using the microwave, heat it on medium for a minute or two. Stir it halfway through to heat evenly. On the stovetop, use low heat and stir often. This helps keep the creaminess of the sauce. If it seems too thick, add a splash of broth or water. In the fridge, your One-Pot Creamy Tuscan Chicken lasts about four days. If it develops an off smell or changes color, it is best to throw it away. Always trust your senses. If anything seems off, don’t eat it. To make this dish dairy-free, you can use coconut cream instead of heavy cream. It gives a similar rich texture without dairy. For cheese, swap Parmesan with nutritional yeast. Nutritional yeast adds a cheesy flavor without any dairy. This way, you keep the taste while avoiding dairy. Yes, you can use chicken breasts. They cook faster than thighs. Chicken breasts will take about 4-5 minutes per side. They may also be a bit drier than thighs. Adjust your cooking time to keep them juicy. One-Pot Creamy Tuscan Chicken pairs well with garlic bread or fluffy rice. You can also serve it over pasta for a hearty meal. Fresh salad or steamed veggies are great sides too. They add color and balance to your plate. This blog post covered how to make a delicious One-Pot Creamy Tuscan Chicken. We discussed main and optional ingredients, like chicken thighs and coconut cream. I shared step-by-step cooking instructions, tips for perfecting the sear, and sauce variations. You can even customize the recipe with different proteins and veggies. For the best results, store leftovers properly and reheat carefully. Enjoy experimenting and making this dish your own! Happy cooking!$

One-Pot Creamy Tuscan Chicken

A delicious and creamy chicken dish cooked in one pot with garlic, tomatoes, and spinach.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 450 kcal

Ingredients

4 thighs boneless, skinless chicken
2 tablespoons olive oil
to taste Salt and pepper
3 cloves garlic, minced
1 cup cherry tomatoes, halved
1 cup fresh spinach
1 cup heavy cream
1 teaspoon Italian seasoning
0.5 cup grated Parmesan cheese
to taste Fresh basil leaves for garnish

Instructions

Prepare the Chicken: Begin by heating the olive oil in a large skillet or pot over medium-high heat. While the oil is heating, season both sides of the chicken thighs generously with salt and pepper.
Sear the Chicken: Once the oil is shimmering, carefully add the seasoned chicken thighs to the skillet. Sear them for approximately 5 minutes on each side until they develop a golden brown crust and are completely cooked through. After cooking, remove the chicken from the pot and set it aside on a plate.
Sauté the Garlic: In the same skillet, lower the heat slightly and add the minced garlic. Sauté for about 30 seconds, stirring constantly until the garlic is fragrant but not burned.
Add Tomatoes: Toss the halved cherry tomatoes into the pot and cook them for about 3-4 minutes, allowing them to soften and release their juices.
Incorporate Spinach: Next, fold in the fresh spinach and cook for another 2 minutes until it wilts down and reduces in volume.
Create the Sauce: Reduce the heat to low and slowly pour in the heavy cream, stirring gently to combine all the ingredients evenly.
Season the Sauce: Sprinkle in the Italian seasoning and stir in the grated Parmesan cheese. Allow the sauce to simmer slightly, thickening as the cheese melts and integrates with the cream.
Combine Chicken and Sauce: Return the seared chicken thighs to the pot, nestling them in the creamy sauce. Spoon some sauce over each piece, and let everything simmer together for an additional 5 minutes, allowing the flavors to meld beautifully.
Serve and Garnish: To finish, transfer the creamy Tuscan chicken to a serving platter or individual plates. Garnish with fresh basil leaves for a burst of color and flavor before serving.

Notes

For an elevated touch, serve with a side of garlic bread or over a bed of fluffy rice or pasta.

Keyword chicken, creamy, dinner, one-pot, Tuscan