This Tuscan Chicken recipe serves up succulent, pan seared, chicken thighs in a lip smacking Italian sauce. Easy to make and loaded with flavor, it’s a healthy, hearty and super satisfying meal.
Tuscan Chicken is a one pan recipe that can be whipped up in 30 mins and these juicy chicken thigh are swimming in flavor! It’s a naturally low carb chicken recipe that’s bound to satisfy even the hungriest of appetites. The perfect weeknight meal!
Looking for more chicken recipes? Why not also try my Creamy Chicken Alfredo Pasta Recipe and my Chicken Broccoli and Rice Casserole!
Why you’ll love this Tuscan Chicken recipe
- A rich and flavorful mushrooms sauce. Made with a whole host of seasonings, garlic, sun dried tomatoes, sriracha and more it works so perfectly with chicken.
- Succulent chicken. The chicken thighs are pan seared to lock in flavor and give them a crispy tinge.
- An easy one pan meal. Whipped up mainly with pantry staples this can be on your table in less than 30 mins!
Ingredients you’ll need
- Chicken Thighs
- Seasoning: Italian seasoning, paprika, salt, pepper, onion powder, garlic powder, chili flakes, ginger powder, dry coriander.
- Sriracha
- Chicken Broth
- Olive Oil
- Vegetables: Sundried tomatoes, onions, mushrooms, pimentos.
- Tomato Paste
How to make this Tuscan Chicken recipe
- Pan sear the chicken – In a skillet, pan sear the seasoned chicken thighs for around 5 mins a side. Set aside.
- Make your mushroom sauce – In the skillet, cook your aromatics then add in the rest of your ingredients.
- Bake – Add your chicken back to the skillet and for 20 mins, until the chicken is fully cooked.
- Serve and enjoy!
Recipe notes and tips
- Use a preheated oven.
- Be sure to trim all the fat from the chicken thighs.
- Every oven is different so use an instant read thermometer to check if the internal temperature of the chicken is at 160 F.
- If you don’t want to cook the chicken in the oven, you can continue to cook the chicken after you add to the sauce, covered on medium low heat for an extra 10-15 minutes, or until the chicken thighs are fully cooked.
- Garnish with fresh herbs.
FAQ’s
What to serve with this Tuscan Chicken recipe
This is a hearty main, you can serve with a side salad or amp it up further with pasta. Here’s some more ideas for sides:
What other ingredients can you add to this Tuscan Chicken?
This recipe is awesome as it is but you can totally add in other goodies, if that’s what you have to hand. Here’s some ideas:
- Kale
- Spinach
- Peas
- Asparagus
- Zucchini
You can definitely prepare this ahead of time and cook it later on that day or the next day at the most. You can also fully cook the Tuscan chicken and then reheat in the oven when ready to eat.
If you have any leftovers, you can store them in an airtight container and refrigerate within two hours of cooking. Properly stored, cooked chicken will be safe in the fridge for up to 3 days.
Absolutely. If you like to cream up this chicken dish a little, you can add about 1 cup of heavy cream to the sauce.
Other chicken recipes
- Amazing Jalapeño Popper Chicken
- Bruschetta Stuffed Chicken
- Healthy Orange Chicken
- Creamy Pesto Chicken Pasta
- Honey Mustard Chicken
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Tuscan Chicken Thighs Recipe
Ingredients
- 5-6 whole chicken thighs skinless and boneless
- 1 tbsps. Italian seasoning
- 2 tsps. paprika
- 1 tsp. black pepper
- 1/2 tsp. chili flakes optional
- 2 tsps. coriander dry
- 2 tsps. onion powder
- 2 tsps. garlic powder
- 1/2 tsp. ginger powder or fresh ginger
- 1 tbsp. sriracha or chili sauce of your choice
- 1 tsp. salt
- 4 oz. sundried tomatoes in oil, julienned
- 1 cup chicken broth low sodium
- 4 tbsps. olive oil
- 1 small onion or 1/2 large onion, petite diced
- 4 cloves garlic mined
- 16 oz. cremini mushrooms washed and sliced
- 4 oz. pimentos diced
- 1 tbsp. tomato paste
Instructions
- Preheat the oven to 400 F.
- Trim all fats from the chicken thighs.
- Mix all the spices in a small bowl. Use 1/2 of the spices to season the chicken thighs and save half for later.
- In a cast iron skillet or stainless steel skillet (something oven safe), heat the olive oil on medium-high heat.
- Pan sear the chicken thighs on each side for 5-7 minutes to get a golden crispy coat on the outside. Once done, remove the thighs and set aside on a plate.
- In the same skillet, pan sear the onion until translucent in color and add in the minced garlic. Simmer for another minute then add in the sliced mushrooms. Cook for a few minutes to reduce the mushrooms.
- Add in the chicken broth, tomato paste, sundried tomatoes, sriracha sauce, pimentos and the remainder of the spices. Mix and cook for a couple of minutes then add in the chicken thighs.
- Using a spoon to drench the chicken thighs with the mushroom sauce and transfer the skillet to the oven. Bake for 20 minutes or until until the thighs are fully cooker. Every oven is different so use an instant read thermometer to check if the internal temperature of the chicken is at 165 F.
- Remove the skillet from the oven and cover with aluminum foil to rest for 5 minutes then serve.
- NOTE: If you don't want to cook the chicken in the oven, you can continue to cook the chicken after you add to the sauce, covered on medium low heat for an extra 10-15 minutes, or until the chicken thighs are fully cooked.
Video
Notes
- Use a preheated oven.
- Be sure to trim all the fat from the chicken thighs.
- Every oven is different so use an instant read thermometer to check if the internal temperature of the chicken is at 160 F.
- If you don’t want to cook the chicken in the oven, you can continue to cook the chicken after you add to the sauce, covered on medium low heat for an extra 10-15 minutes, or until the chicken thighs are fully cooked.
- Garnish with fresh herbs.
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