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Overhead view of seared chicken thighs in creamy Tuscan sauce with sun-dried tomatoes and wilted spinach in a cast iron skillet

Pan-Seared Keto Tuscan Chicken Thighs in Cream Sauce

Chicken thighs seared golden and simmered in a garlic parmesan cream sauce with sun-dried tomatoes and spinach, ready in about 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-Inspired
Calories: 697
Ingredients Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken thighs (about 680 g total)
  • 1 tsp salt plus more to taste
  • 1/2 tsp black pepper
  • 1 tsp Italian seasoning divided
  • 1 tbsp olive oil for searing
Tuscan cream sauce
  • 2 tbsp butter
  • 4 cloves garlic minced
  • 1/2 cup chicken broth / 120 ml; low-sodium
  • 1 cup heavy cream / 240 ml
  • 1/3 cup grated parmesan / 30 g; plus extra for serving
  • 1/2 cup sun-dried tomatoes / 80 g; oil-packed, drained and chopped
  • 3 cups baby spinach / 90 g
  • 1/4 tsp red pepper flakes optional

Method
 

Sear the chicken
  1. Pat the chicken thighs completely dry with paper towels. Season both sides with salt, black pepper, and half the Italian seasoning.
  2. Heat the olive oil in a 12-inch skillet over medium-high heat until it shimmers. Add 2 thighs at a time so the pan isn't crowded.
  3. Sear each batch for 5 to 6 minutes per side, until golden brown and the internal temp reads 165 F / 74 C. Transfer to a plate and repeat with the remaining thighs.
Build the sauce
  1. Lower the heat to medium and melt the butter in the same skillet, scraping up any browned bits from the bottom.
  2. Add the garlic and cook for 30 seconds until fragrant, then pour in the chicken broth and let it bubble for a minute.
  3. Stir in the heavy cream and parmesan. Simmer on low for 3 to 4 minutes, stirring often, until the sauce coats the back of a spoon.
  4. Add the sun-dried tomatoes and spinach. Cook for 1 to 2 minutes until the spinach wilts down into the sauce.
Finish and serve
  1. Nestle the seared chicken thighs back into the skillet, spooning sauce over the top of each piece.
  2. Simmer for 3 to 4 minutes, until the chicken is warmed through and reads 165 F / 74 C again in the thickest part.
  3. Sprinkle with red pepper flakes if using, and extra parmesan. Serve straight from the skillet.

Notes

  • Pat chicken thighs dry before searing for a better crust
  • Don't skip searing in batches, crowding the pan steams the meat
  • Use full-fat cream, lower-fat versions can split in the sauce
  • Reserve extra parmesan and red pepper flakes for serving at the table