Weeknight Dinner

Tuscan Chicken Recipe

Crispy pan seared chicken thighs in a silky lemon garlic tomato sauce with spinach and sun dried tomatoes, ready in about 35 minutes.

Imagine a buttery chicken thigh searing in a hot pan, filling your kitchen with a savory garlic lemon aroma while bright tomatoes and lush spinach simmer into a glossy sauce that clings to every tender bite.

This is the kind of effortless weeknight dinner you will want to make again and again, perfect when you want restaurant quality flavor without spending hours in the kitchen, and it is great meal prep friendly for lunches the next few days.

I first made this years ago after a trip to Tuscany, and it has been a trusted family weeknight go to ever since because it is almost impossible to mess up and always feels like a special treat.

Recipe at a Glance

⏱Prep Time10 mins

🔥Cook Time25 mins

🕐Total Time35 mins

🍰Servings4 servings

🇺🇸CuisineItalian American

🔢Calories~420 per serving

Ingredients

Chicken and aromatics

4 bone in skin on chicken thighs, about 6 to 8 ounces each

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 teaspoon smoked paprika

1 teaspoon dried oregano

2 tablespoons olive oil

3 cloves garlic, minced

1 small onion, thinly sliced

Sauce and greens

1 can (14.5 ounces) crushed tomatoes or tomato puree

1/3 cup dry white wine or chicken broth

1/4 cup sun dried tomatoes in oil, chopped

1 cup fresh spinach, roughly chopped (optional, swap for kale)

1 lemon, zested and juiced

1/4 cup fresh basil or parsley, chopped

1 teaspoon Italian seasoning

1/2 teaspoon red pepper flakes (optional)

Substitutions & Variations

★Use chicken breasts instead of thighs, but reduce cook time and watch for dryness

★Swap white wine broth for a gluten free version if needed

★Replace sun dried tomatoes with roasted cherry tomatoes for a brighter flavor

★Use frozen spinach thawed and drained if you do not have fresh

★Substitute thyme or oregano if you prefer a different herb profile

Step-by-Step Instructions

1

Season the chicken

Pat the chicken thighs dry with paper towels, then season both sides evenly with kosher salt, black pepper, smoked paprika, dried oregano, and Italian seasoning.

2

Sear the chicken

Heat olive oil in a large skillet over medium heat until shimmering, lay the chicken thighs skin side down, and cook without moving until the skin is deeply golden and crisp, about 6 to 8 minutes, then flip and sear for another 4 minutes before transferring to a plate.

3

Cook aromatics

In the same pan, add the sliced onion and cook, stirring occasionally, until soft and lightly golden, about 4 minutes, then stir in the minced garlic and cook for 30 seconds until fragrant.

4

Deglaze and build sauce

Pour in the white wine or chicken broth to deglaze the pan, scraping up any browned bits, let it bubble for 2 to 3 minutes, then stir in crushed tomatoes, sun dried tomatoes, lemon zest, lemon juice, and red pepper flakes if using.

5

Simmer the sauce

Return the chicken thighs to the pan, skin side up, spoon some sauce over the meat, and let it simmer gently uncovered for 10 to 12 minutes so the flavors meld and the sauce thickens slightly.

6

Add spinach

Stir in the chopped spinach or kale and cook until just wilted, about 2 minutes, taking care not to overcook the greens.

7

Finish and rest

Remove the pan from heat, sprinkle in the chopped fresh basil or parsley, and squeeze an extra half lemon over the top for brightness before letting the chicken rest for 5 minutes.

8

Serve

Taste the sauce and adjust with a pinch more salt or a squeeze of lemon if needed, then spoon the chicken and sauce over pasta, polenta, or crusty bread.

Pro Baker Tips

✓Dry the chicken well before seasoning to get a better sear

✓Do not crowd the pan, cook in batches if needed to keep the skin crispy

✓Let the chicken rest on a warm plate so it stays juicy when slicing

✓Add a splash of heavy cream to the sauce for a richer Tuscan style finish

Storage & Serving Notes

◆Refrigerate leftovers in an airtight container for up to 3 days

◆Reheat gently on the stovetop or microwave until piping hot before serving

Serving Suggestions

Serve this Tuscan chicken family style for a relaxed dinner that feels fancy without any fuss.

›Over creamy polenta or buttery mashed potatoes

›With a side of crusty Italian bread to soak up the sauce

›Over cooked pasta tossed with extra lemon zest and shaved Parmesan

›Pair with a simple arugula salad dressed in lemon vinaigrette

Frequently Asked Questions

Can I remove the skin to make it lighter?

Yes, you can remove the skin before cooking, but searing without it will be less crispy, and the thighs may dry out faster, so watch the internal temperature and consider finishing with a bit of broth in the pan.

How do I know when the chicken is done?

Insert an instant read thermometer into the thickest part of the thigh; it should read 165 to 170°F, and the juices should run clear when you press the meat.

Can I make this in the oven?

Absolutely, transfer the seared chicken and sauce to a baking dish, cover, and bake at 375°F for 20 to 25 minutes until the chicken is cooked through, then broil briefly for crispy skin.

Is this meal prep friendly?

Yes, this stores well in the fridge for a few days and reheats beautifully, though you may want to reserve fresh greens and lemon juice to brighten it when you eat.

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Go Make It!

This Tuscan Chicken is your new go to weeknight dinner, delivering rich flavor, tender juicy chicken, and a bright silky sauce with almost no stress, so give it a try tonight and enjoy the taste of Italy at home.