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Kimber Matherne
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This Tuscan Chicken Thigh Skillet recipe pairs Italian-inspired flavors with juicy pan seared chicken for a dish easy enough for a weeknight dinner, but elegant enough for a dinner party with friends or date night in!
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Chicken is a staple for weeknights because it’s easy, predictable, and everyone likes it. But sometimes that means finding yourself in a rut, serving the same baked chicken week after week. Enter: this Tuscan chicken thigh skillet.
It starts with pan-fried chicken, which adds a lot of flavor on its own—plus, using thighs guarantees the chicken is juicy and tender, never dry. Add to that wilted spinach, Roma tomatoes, and a balsamic pan sauce and you’ve got yourself a weeknight winner that tastes like it came straight out of a restaurant kitchen.
If you love these flavors, make sure to try our One Pan Tuscan Pork Chops and our wildly popular Crockpot Tuscan Chicken!
Why I LOVE this recipe!
- Big Italian-inspired flavors – This Tuscan chicken skillet recipe is packed with all of the rich flavors you love—it’s garlicky, tangy, and just a little bit sweet.
- Quick and easy to make – With just a handful of everyday ingredients and a single skillet, this recipe comes together in no time. Perfect for busy weeknights!
- Versatile – This dish can be served on its own or with pasta, rice, or potatoes for a heartier meal. You can also mix and match the vegetables to suit your preferences.
- Healthy and nutritious – With protein, veggies, and a light pan sauce, this dish is not only delicious but wholesome too!
Recipe Notes
This Tuscan chicken skillet recipe is as simple as promised! Just one skillet for a family friendly meal.
In this section I am going to go through a few tips and tricks I use for how to make Tuscan skillet chicken thighs to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Flour – To make this dish gluten-free, you can substitute a measure-for-measure gluten-free flour.
- Salt and black pepper
- Garlic powder – Adds lots of savory flavor to the chicken.
- Boneless skinless chicken thighs – I like to use thighs in this dish because they’re a little less fussy than boneless skinless chicken breasts.
- Olive oil
- Garlic cloves – Use a garlic press to mince them, or mince them very finely with a knife.
- Balsamic vinegar – Balsamic vinegar adds depth and that signature tangy flavor.
- Chicken broth
- Honey – For balancing the flavor of the sauce.
- Roma tomatoes – I like to use Roma tomatoes because they have fewer seeds and a lower water content, but halved grape or cherry tomatoes will also work.
- Fresh baby spinach
- Shaved Parmesan cheese – For garnish. Leave this out for dairy-free skillet chicken thighs.
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Tuscan Chicken Breasts – If you prefer chicken breasts, simply use them instead of chicken thighs. Just make sure to adjust the cooking time accordingly as chicken breasts cook faster than thighs.
- Tuscan Chicken With Chard – For a heartier green, swap the spinach with chard. Slice the stems and sauté them with the garlic, then add the leaves when you’d add the spinach.
- Tuscan Chicken With Mushrooms – You can also add some sliced mushrooms to the skillet when you add the garlic for some earthy, savory flavor.
- Creamy Tuscan Chicken Recipe – If you’re looking for a richer dish, add heavy cream to the skillet before adding the chicken back in to make a creamy sauce.
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make Tuscan skillet chicken.
Dredge the chicken thighs in the flour and seasoning.
Pan-fry the chicken in the skillet.
Make the sauce and add the tomatoes.
Add the spinach and chicken.
Recipe Tips
- Use tongs for dredging – To avoid those annoying flour-coated fingers, use tongs to coat the chicken thighs in the dredging mixture.
- Don’t crowd the chicken – Make sure not to overcrowd the chicken in the skillet so it cooks evenly. If your skillet is too small, you may need to cook the chicken in batches.
- Have everything ready to go – This recipe move fast, so have all of your ingredients prepped and ready to use before you start cooking. You won’t have any time to pause and chop or measure while making the skillet chicken thighs!
- Deglaze the pan – When adding the vinegar and broth to the skillet, be sure to scrape the bottom of the pan with a wooden spoon. This will help release any browned bits, which are key for flavor.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Skip the fresh tomato – Instead, use sun-dried tomatoes for a concentrated burst of flavor without the hassle of dicing fresh tomatoes.
- Use pre-cut chicken – To save time, you can use pre-cut chicken tenders instead of whole chicken thighs. Just adjust the cooking time accordingly.
- Season without dredging – You can season the chicken with salt, pepper, and garlic powder and sear that in the pan instead of dredging it. The result is not as flavorful, but it will save you some time.
Freezer Meal Instructions
Making this Italian chicken skillet recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
How to Freeze Tuscan Skillet Chicken Thighs After Cooking
- Transfer to a freezer-safe storage container or zip-top bag and freeze for up to 1 month.
- Thaw overnight in the refrigerator.
- Reheat in the microwave or in a covered baking dish at 350ºF.
What to Serve with Tuscan Chicken Skillet
Since this easy dinner has the delicious flavors of Italian cuisine, it will pair well with many of your favorite Italian side dishes.
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
- Garlic Parmesan Mashed Potatoes
- Lemon Rice
- Italian House Salad
- Herb Roasted Potatoes
Tuscan Skillet Chicken Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
Leftover Recipes
Here are a few ways to repurpose those leftovers and give them a delicious makeover!
- Tuscan Chicken Pasta – Toss leftovers with your favorite pasta, olive oil or melted butter, and Parmesan cheese for an easy, tasty meal.
- Tuscan Chicken Flatbread – Use the leftover chicken, tomatoes, and spinach as a topping on your favorite pizza crust, along with shredded mozzarella or fontina cheese. Brush the crust with olive oil, then add the toppings and bake until the crust is crispy and the cheese is melted.
- Tuscan Chicken Panini – Shred the leftover chicken and add it to a sandwich with your favorite melty cheese, garlic aioli, and arugula or spinach leaves. Grill on a panini press until toasty and warm.
- Tuscan Chicken Polenta Bowls –Serve leftover Tuscan chicken thighs over creamy polenta with Garlic Roasted Vegetables, fresh parsley or other fresh herbs, and additional Parmesan cheese.
Recipe FAQ’s
What is Tuscan chicken sauce made of?
There are many variations of Tuscan chicken sauce, but the version in my Tuscan chicken thigh skillet recipe includes balsamic vinegar, chicken broth, honey, garlic, and tomatoes.
What wine goes with creamy Tuscan chicken?
Chardonnay or Pinot Grigio would both complement the rich flavors in this one skillet chicken recipe.
Can you brown chicken in a frying pan?
Yes, you can brown chicken in a frying pan. In fact, that is the method used in this recipe for Tuscan Chicken Skillet! Make sure to use a skillet with enough room so that the chicken doesn’t get overcrowded and can brown evenly.
How do I know when the chicken is done cooking?
The best way to ensure that your chicken is cooked to perfection is by using a meat thermometer. The internal temperature should reach 165˚F. If you don’t have a meat thermometer, you can also check the chicken for any pinkness.
More EASY Chicken Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy chicken recipes here, or see a few of our readers favorite recipes below.
- Baked Panko Chicken with Honey Drizzle
- Crockpot Cranberry Chicken
- Dutch Oven Roast Chicken
- Black Bean Chicken Bake
Tuscan Chicken Thighs Skillet
By: Kimber Matherne
4.75 from 4 votes
With just one skillet, you can make these amazingly flavorful and Easy Tuscan Style Chicken Thighs. The tender chicken thighs are nestled in a sweet and tangy balsamic sauce packed with tomatoes and spinach, then garnished with shaved parmesan for a meal that is delicious enough to impress, but easy enough for a weeknight!
Prep Time: 10 minutes mins
Cook Time: 20 minutes mins
Total Time: 30 minutes mins
4 servings
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Ingredients
- 3 tablespoons flour
- 1 teaspoons salt
- 1/2 teaspoons pepper
- 1/2 teaspoons 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
Garnish (optional)
- shaved parmesan cheese
Instructions
Combine the flour, salt, and pepper and dredge each chicken thigh in the mixture.
Heat oil in a large skillet over medium high heat. Add chicken thighs to the oil and cook 2-3 min on each side until they are golden brown. Remove from skillet.
You may need to do this in batches depending on the size of your skillet.
Add garlic to the skillet and stir about 30 seconds. Then add vinegar, broth, and honey to the skillet, stirring to scrape and mix in any bits from the bottom. Add the tomatoes to the mixture snd bring the mixture to a boil.
Add the chicken thighs back in, cover, reduce heat to low and simmer for 3-4 minutes, then add the spinach and recover for 2-3 minutes or until the spinach is wilted and the chicken thighs are done (165˚F internal temp).
Last step!Share a picture on Instagram and tag me at @easyfamilyrecipes!
Recipe Notes
Substitutions:You can substitute boneless skinless chicken breasts, but adjust the cooking time accordingly, as they’ll need less time in the skillet.
How to Store:To save leftovers, separate into meal sized portions and then place in an airtight container and store in the refrigerator for 3-4 days.
How to Freeze:Leftovers can be frozen in an airtight container or freezer bag for up to 1 month.
How to Reheat:Thaw overnight in the refrigerator and reheat in the microwave or in a covered baking dish at 350ºF.
Nutrition Information
Calories: 345kcal (17%), Carbohydrates: 16g (5%), Protein: 31g (62%), Fat: 17g (26%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 90mg (30%), Sodium: 725mg (32%), Potassium: 769mg (22%), Fiber: 1g (4%), Sugar: 8g (9%), Vitamin A: 2375IU (48%), Vitamin C: 13mg (16%), Calcium: 53mg (5%), Iron: 2mg (11%)
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Leave a Reply
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Allison
I only had bone-in thighs so I baked the thighs in the oven with the sauce and tomatoes after searing the chicken on both sides and deglazing the pan. I used slightly more chicken broth since I had to bake it too and added heavy cream at the end. It was so delicious and even my pickiest kids liked it! New favorite chicken recipe!Reply
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Jennifer
Very good. Just cooking for myself, I used chicken cutlets and half the ingredients for the sauce. I didn’t have chicken broth so substituted white wine. I deglazed the pan with a little wine, then carried on as directed. The chicken was delicious! I had couscous on the side for a satisfying dinner.Reply
