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Top down shot of tuscan chicken in a pot.

Tuscan Chicken Thighs Recipe

5 from 3 votes
Created by Mariam E.
This Tuscan Chicken recipe serves up succulent, pan seared, chicken thighs in a lip smacking Italian sauce.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Dishes
Cuisine Mediterranean
Servings 5 servings
servings

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.

Nutrition

Calories: 242kcal | Carbohydrates: 28g | Protein: 9g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 578mg | Potassium: 1478mg | Fiber: 7g | Sugar: 12g | Vitamin A: 2146IU | Vitamin C: 34mg | Calcium: 113mg | Iron: 5mg
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