These Tuscan Chicken Thighs are made with tender chicken thighs, sun-dried tomatoes, Parmesan, and a creamy white wine sauce for a rich, flavorful meal that’s simple enough for a weeknight but impressive enough for dinner guests.
Chicken thighs are one of those ingredients I reach for when I want a recipe to be both flavorful and forgiving. They stay tender while simmering in the sauce, and their richer flavor pairs especially well with the creamy combination of Parmesan, sun-dried tomatoes, and white wine.
Getting the sauce right is what makes this recipe stand out. The white wine adds depth, while the Parmesan helps thicken the sauce and give it that savory, cheesy flavor. It’s a simple combination but the result is a dinner that feels much more special than the amount of work it takes to make it. I experimented with several different versions of the sauce to make sure it was just right so you wouldn’t have to!
Why You’ll Love This Recipe
- Rich and Flavorful. Tender chicken thighs simmer in a creamy Tuscan sauce.
- Budget-Friendly. Chicken thighs have great flavor and they’re less expensive than chicken breasts.
- Low Carb. This recipe is a satisfying comfort food dinner that fits easily into a low carb lifestyle.
Key Ingredients
Here is a quick overview of the key ingredients you will need to make this chicken thighs recipe. A complete list of ingredients and measurements is below in the recipe card.
- Boneless, Skinless Chicken Thighs: thighs stay tender and juicy while cooking
- Sun-Dried Tomatoes: adds a subtle tomato flavor and a little sweetness while balancing the creamy sauce.
- White Wine: you could also use chicken broth but white wine helps create an incredible flavor and depth.
- Heavy Cream: helps provide the creamy texture.
- Parmesan: creates a savory, cheesy flavor while also thickening the sauce.
How to Make Tuscan Chicken Thighs
Simply follow the step-by-step directions below or review the printable recipe card to make this rich, creamy keto chicken thigh recipe. You will need a large skillet and oven for this recipe.
- Start by preheating the oven to 350 degrees F. Meanwhile, heat the olive oil in a large, deep skillet over medium heat.
- Next, combine the Italian seasoning, garlic powder, paprika, salt and pepper. Sprinkle the spice mix on each side of the thighs so they are completely coated.
- Now, sear the thighs on each side 3-4 minutes until golden brown (they won’t be cooked through). Once both sides are browned remove them from the skillet and set aside.
- Next, add the butter to the skillet with the sun dried tomatoes and garlic. Sauté for about 30 seconds until the garlic is fragrant. Now, add the wine or chicken broth and allow it to simmer until reduced by half (this should take 5-6 minutes)
- Once the wine has reduced add the heavy whipped cream and stir well. Then allow the sauce to simmer 5 minutes, until it has begun to thicken. Stir in the parmesan.
- Now, you can add the sautéed chicken thighs to the sauce and bake in the oven for 15-20 minutes until the internal temperature reaches at least 165 degrees F. (I personally shoot for 175-185 for tender, juicy chicken thighs). Then you’re ready to serve.
Storage and Reheating Instructions
To store leftovers, place in an airtight container and store for up to 3 days in the fridge. You can reheat the chicken thighs by placing them in a microwave-safe container and warming them in the microwave in 30-second increments until done. My preferred reheating method is to use an air fryer. Preheat the air fryer to 350 degrees for 2-3 minutes. Then place the chicken in the air fryer and cook for 3-4 minutes until warmed through. Depending on your air fryer you may want to flip the chicken during the process.
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Tuscan Chicken Thighs Recipe
Ingredients
- 1 tablespoons olive oil
- 2 pounds boneless skinless chicken thighs
- 1 tablespoon Italian seasoning
- 1 teaspoon EACH garlic powder paprika
- 1/4 teaspoon EACH salt and black pepper
- 1 tablespoon butter divided
- 3/4 cup sun-dried tomatoes chopped
- 3 cloves garlic minced
- 3/4 cup white wine or chicken broth
- 3/4 cup heavy cream
- 1/4 cup grated parmesan
Instructions
- Preheat oven to 350 degrees F.
- Heat the olive oil in a large, deep skillet over medium heat.
- Combine the Italian seasoning, garlic powder, paprika, salt and pepper. Sprinkle the spice mixture on each side of the thighs so they are fully coated.
- Sear the thighs on each side 3-4 minutes until golden brown (they won’t be cooked through). Once both sides are browned remove them from the skillet and set aside.
- Add the butter to the skillet with the sun dried tomatoes and garlic. Sauté about 30 seconds until the garlic is fragrant.
- Add the wine or chicken broth and allow it to simmer until reduced by half (this should take 5-6 minutes)
- When the wine has reduced add the heavy whipped cream and stir well. Allow the sauce to simmer 5 minutes, until it has begun to thicken. Stir in the parmesan.
- Add the sautéed chicken thighs to the sauce and bake 15-20 minutes until the internal temperature reaches at least 165 degrees F. (I personally shoot for 175-185 for tender, juicy chicken thighs)
