Creamy Tuscan Chicken Thighs with Steamed Broccoli

Pan-seared chicken thighs in a rich, creamy sun-dried tomato and spinach sauce, served with simply steamed broccoli for a balanced and flavorful low-carb meal.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 6
• Cuisine: Italian
• Difficulty: Medium
• Cost: $3.62/serving

Dietary

• Gluten-Free
• Nut-Free
• Soy-Free
• Keto
• Low-Carb
• High-Protein
• Egg-Free
• Low-Sugar

Tags

• one-pot
• sauté
• healthy
• comfort food
• rich
• savory

Ingredients

• 2 pound chicken thighs (boneless, skinless)
• 1 tablespoon olive oil
• 1 yellow onion (large, diced)
• 4 clove garlic (minced)
• 0.5 cup sun-dried tomatoes (oil-packed, drained and chopped)
• 1.5 cup heavy cream
• 0.5 cup chicken broth
• 0.5 cup grated Parmesan cheese
• 5 ounce fresh spinach
• 1 teaspoon dried Italian seasoning
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1.5 pound fresh broccoli florets

Instructions

1. Pat chicken thighs dry and season generously with salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs for 5-7 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.
3. Add diced yellow onion to the skillet and sauté for 3-4 minutes until softened. Stir in minced garlic and chopped sun-dried tomatoes; cook for 1 minute until fragrant.
4. Pour in heavy cream and chicken broth. Bring to a simmer, stirring constantly. Stir in grated Parmesan cheese and Italian seasoning. Season with remaining salt and black pepper.
5. Add fresh spinach to the sauce, stirring until it wilts, about 2-3 minutes.
6. Return cooked chicken thighs to the skillet, spooning the creamy sauce over them. Reduce heat to low, cover, and let simmer for 5 minutes.
7. While the sauce simmers, steam broccoli florets until tender-crisp, about 5-7 minutes.
8. Serve creamy Tuscan chicken thighs alongside steamed broccoli.

Notes

Chicken thighs can be replaced with chicken breasts, adjust cooking time accordingly. Ensure you use fresh spinach, as frozen can make the sauce watery.

Nutrition (per serving)

• Calories: 552
• Protein: 39.9 g
• Carbohydrates: 21.2 g
• Fat: 35.1 g
• Fiber: 6.1 g
• Sodium: 896 mg
• Saturated Fat: 18.4 g
• Sugar: 7.8 g
• Cholesterol: 218 mg