Tuscan Chicken Thigh Skillet

Imagine a bustling Italian kitchen, where the aromas of garlic, fresh herbs, and rich balsamic vinegar fill the air. This Tuscan Chicken Thigh Skillet is an easy way to bring a taste of Tuscany to your dinner table without the need for a plane ticket. Juicy chicken thighs, tender spinach, and succulent tomatoes come together in a one-pan wonder that’s both simple to make and stunning to serve. Perfect for busy weeknights or a special gathering, this dish promises to impress.

Why It Deserves a Spot

This Tuscan Chicken Thigh Skillet is not just about convenience; it’s a flavor-packed dish that showcases the vibrant ingredients typical of Tuscan cuisine. The use of boneless, skinless chicken thighs ensures a moist and tender result, while the combination of balsamic vinegar and honey creates a delightful balance of sweet and tangy. Add in fresh garlic and spinach, and you’ve got a dish that’s as nutritious as it is delicious. With minimal cleanup, it’s sure to become a staple in your dinner rotation.

Your Shopping Guide

When preparing to make this Tuscan Chicken Thigh Skillet, here’s what you’ll need:

• 3 tablespoons flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 2 pounds boneless skinless chicken thighs (about 6-8 chicken thighs)
• 2 tablespoons olive oil
• 6 garlic cloves, pressed
• 1/3 cup balsamic vinegar
• 1/4 cup chicken broth
• 3 tablespoons honey
• 2 Roma tomatoes, diced
• 3 cups fresh baby spinach
• Shaved Parmesan cheese, for garnish

Make sure to check your pantry for these common ingredients before heading to the store!

Equipment & Tools

To whip up this delicious meal, you’ll need a few key pieces of kitchen equipment:

• Large skillet: For searing the chicken and cooking the sauce.
• Measuring cups and spoons: Precision is key in cooking.
• Wooden spoon or spatula: For stirring ingredients without scratching your skillet.
• Garlic press: To easily mince garlic cloves.
• Cutting board and knife: For chopping tomatoes and prepping ingredients.

Tuscan Chicken Thigh Skillet: From Prep to Plate

Now, let’s dive into the step-by-step process to create this delightful Tuscan Chicken Thigh Skillet.

Step 1: Prepare the Chicken

Start by seasoning the chicken thighs. In a large bowl, mix together the flour, salt, pepper, and garlic powder. Dredge each chicken thigh in the flour mixture, coating it evenly.

Step 2: Sear the Chicken

In your large skillet, heat the olive oil over medium-high heat. Once hot, add the coated chicken thighs to the skillet. Sear them for about 4-5 minutes on each side, or until they are golden brown. Once browned, remove the chicken from the skillet and set it aside on a plate.

Step 3: Sauté the Garlic

In the same skillet, add the pressed garlic cloves and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic, as it can turn bitter.

Step 4: Create the Sauce

Pour in the balsamic vinegar and chicken broth, scraping the bottom of the skillet to deglaze and release the flavorful bits stuck to the pan. Add in the honey and stir to combine. Bring the mixture to a gentle simmer.

Step 5: Add Tomatoes and Spinach

Once the sauce is simmering, add the diced Roma tomatoes and fresh spinach. Stir until the spinach wilts, which should take about 2-3 minutes.

Step 6: Return the Chicken

Return the seared chicken thighs to the skillet, nestling them into the sauce. Cover the skillet and allow the chicken to cook for an additional 10-15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

Step 7: Serve and Garnish

Once cooked, remove the skillet from heat. Serve the Tuscan chicken in bowls, drizzling the sauce over the chicken and topping with generous shavings of Parmesan cheese. Pair with crusty bread or over a bed of rice for a complete meal.

Seasonal Serving Ideas

This Tuscan Chicken Thigh Skillet is versatile and can be enjoyed in various ways throughout the year:

• Serve with roasted seasonal vegetables in the fall.
• Pair with a refreshing salad in the summer.
• Over creamy polenta for a cozy winter meal.
• Skip the grains and serve it with zucchini noodles for a low-carb option in spring.

Problems & Prevention

Even the best recipes can have their hiccups. Here are some common issues and how to prevent them:

• Overcooked Chicken: Use a meat thermometer to check for doneness at 165°F (75°C).
• Burnt Garlic: Keep an eye on the garlic while sautéing, as it cooks quickly. Remove it from heat if it starts to brown.
• Too Much Sauce: If the sauce is too thin, let it simmer uncovered for a few more minutes to reduce and thicken.
• Sticking Chicken: Ensure the skillet is hot enough before adding the chicken to prevent sticking.

Storage & Reheat Guide

If you find yourself with leftovers (which is unlikely because it’s so delicious!), here’s how to store and reheat your Tuscan Chicken Thigh Skillet:

Allow the dish to cool to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, simply place it in a skillet over medium heat until warmed through, adding a splash of chicken broth if necessary to keep the sauce from thickening too much. Alternatively, you can microwave it in short intervals, stirring occasionally, until hot.

Reader Q&A

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts if you prefer, but keep in mind that they may require a shorter cooking time and can be drier than thighs. Ensure to adjust your cooking time accordingly.

What can I substitute for balsamic vinegar?

If you don’t have balsamic vinegar on hand, you can use red wine vinegar mixed with a bit of honey for sweetness to mimic the flavor profile.

Is there a vegetarian option for this recipe?

Absolutely! For a vegetarian twist, substitute the chicken with hearty vegetables such as mushrooms, eggplant, or even tofu. Just adjust the cooking time as necessary.

Can I freeze the Tuscan Chicken Thigh Skillet?

Yes, you can freeze the dish! Just allow it to cool completely, then transfer to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reader Favorites

If you love this Tuscan Chicken Thigh Skillet, you might also enjoy these reader favorites:

• Creamy Garlic Mushroom Pasta
• Zesty Lemon Chicken
• One-Pan Vegetable Stir Fry
• Roasted Vegetable Quinoa Bowl

Bring It to the Table

Gather your family around the table and serve this Tuscan Chicken Thigh Skillet with pride. It’s a dish that invites conversation and appreciation for the flavors of Italy. Whether you’re enjoying it on a weeknight or showcasing it for guests, every bite will transport you to a sun-kissed Italian landscape. This recipe not only nourishes the body but also warms the heart, making it a perfect addition to your culinary repertoire. Enjoy the delightful blend of flavors, and remember, cooking is all about sharing love and creating memories.

Tuscan Chicken Thigh Skillet

This Tuscan Chicken Thigh Skillet is an easy weeknight dish bursting with flavor! Juicy chicken thighs, fresh spinach, and tomatoes come together in a delightful sauce.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Italian

Ingredients Equipment Method Notes

Ingredients

  

• 3 tablespoons flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 2 pounds boneless skinless chicken thighs (about 6-8 chicken thighs)
• 2 tablespoons olive oil
• 6 cloves garlic (pressed)
• 1/3 cup balsamic vinegar
• 1/4 cup chicken broth
• 3 tablespoons honey
• 2 Roma tomatoes (diced)
• 3 cups fresh baby spinach
• Shaved Parmesan cheese (for garnish)

Equipment

• Large Skillet
• Measuring cups and spoons
• Wooden spoon or spatula
• Garlic press
• Cutting board and knife

Method

 

1. Start by seasoning the chicken thighs. In a large bowl, mix together the flour, salt, pepper, and garlic powder. Dredge each chicken thigh in the flour mixture, coating it evenly.
2. In your large skillet, heat the olive oil over medium-high heat. Once hot, add the coated chicken thighs to the skillet. Sear them for about 4-5 minutes on each side, or until they are golden brown. Once browned, remove the chicken from the skillet and set it aside on a plate.
3. In the same skillet, add the pressed garlic cloves and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic, as it can turn bitter.
4. Pour in the balsamic vinegar and chicken broth, scraping the bottom of the skillet to deglaze and release the flavorful bits stuck to the pan. Add in the honey and stir to combine. Bring the mixture to a gentle simmer.
5. Once the sauce is simmering, add the diced Roma tomatoes and fresh spinach. Stir until the spinach wilts, which should take about 2-3 minutes.
6. Return the seared chicken thighs to the skillet, nestling them into the sauce. Cover the skillet and allow the chicken to cook for an additional 10-15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
7. Once cooked, remove the skillet from heat. Serve the Tuscan chicken in bowls, drizzling the sauce over the chicken and topping with generous shavings of Parmesan cheese. Pair with crusty bread or over a bed of rice for a complete meal.

Notes

• Use a meat thermometer to ensure chicken reaches 165°F (75°C).
• Keep an eye on the garlic to prevent burning.
• If the sauce is too thin, simmer uncovered to thicken.
• Ensure the skillet is hot enough to prevent chicken from sticking.
• This dish can be made vegetarian by substituting chicken with hearty vegetables.