Creamy Tuscan Garlic Butter Chicken Thighs in 20 Minutes Step-by-step instructions

Before you start

Before starting, pat the chicken thighs dry with paper towels to ensure a good sear. Season them with salt and pepper. Mince the garlic, chop the sun-dried tomatoes, and measure out the cream, broth, spinach, and parmesan.

Have all ingredients within reach because the cooking moves quickly. Heat the olive oil in a large cast iron skillet over medium-high heat while you prepare the chicken.

Instructions

Sear and Build the Base

1. 1Sear the Chicken
   Pat the chicken thighs dry with paper towels and season both sides with the kosher salt and black pepper. Heat the olive oil in a large cast iron skillet over medium-high heat until shimmering. Place the chicken in the skillet in a single layer, skin-side down if using skin-on, and cook for 5 minutes without moving. Flip and cook for another 5 minutes until deeply golden brown and cooked through. Transfer the chicken to a plate and set aside.
   Look for The chicken should be deeply golden on both sides and reach 165°F (74°C) in the thickest part.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcrowd the pan; if needed, cook in two batches to get a good sear.
2. 2Build the Sauce Base
   Reduce the heat to medium. Add the butter to the same skillet with the drippings. Once melted, add the minced garlic and chopped sun-dried tomatoes. Sauté for 1 to 2 minutes until fragrant, stirring constantly so the garlic doesn't burn. Pour in the heavy cream and chicken broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer.
   Look for The garlic is fragrant and the sauce is lightly bubbling at the edges.
   Tip Stir frequently to prevent the garlic from scorching.

The chicken should be golden brown on both sides and cooked through to 165°F (74°C). The skillet will have browned bits and rendered fat.

After removing the chicken, the butter melts into the drippings, and the garlic and sun-dried tomatoes sizzle for a minute until fragrant. The cream and broth are added, and the sauce comes to a gentle simmer, scraping up all the flavorful bits from the pan.

Create the Velvety Sauce

3. 3Wilt the Spinach and Melt the Cheese
   Add the baby spinach to the skillet and stir with a wooden spoon. Cook for 1 to 2 minutes until the spinach wilts down. Sprinkle in the grated parmesan cheese and stir continuously until the cheese melts into the sauce and the sauce thickens to a velvety consistency.
   Look for The spinach is fully wilted and the sauce is thick enough to coat the back of a spoon.
   Tip If the sauce seems too thick, add a splash of chicken broth to loosen it.

The spinach wilts down quickly, reducing in volume, and the parmesan melts into the sauce, turning it a pale golden color. The sauce should be thick enough to coat a spoon, with no visible lumps of cheese. It should smell rich, garlicky, and slightly tangy from the sun-dried tomatoes. The texture is smooth and glossy, and the sauce is gently bubbling.

Finish and Serve

4. 4Return the Chicken and Finish
   Nestle the seared chicken thighs back into the skillet, spooning some of the sauce over each piece. Let everything simmer gently for 2 to 3 minutes until the chicken is heated through and the flavors meld. Slice one piece with a fork to check that it is juicy and tender, then serve immediately with extra sauce spooned over the top.
   Look for The chicken is coated in glossy sauce and the edges of the sauce are gently bubbling.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Taste the sauce and adjust seasoning with a pinch of salt if needed.

The chicken is nestled back into the sauce and spooned with the creamy mixture. After simmering for a few minutes, the sauce has thickened further and clings to the chicken. The kitchen smells of garlic, butter, and parmesan. The final dish looks glossy and inviting, with golden chicken pieces peeking out of a creamy, spinach-flecked sauce.

Common mistakes

A common mistake is overcrowding the skillet, which causes the chicken to steam instead of sear. Cook in batches if necessary. Another pitfall is overheating the cream sauce, which can cause it to separate; keep the heat at a gentle simmer.

Adding the parmesan all at once can cause clumping; sprinkle it in gradually while stirring. Finally, don't skip the step of scraping the browned bits from the pan — that's where much of the flavor lives.

How to tell it’s done

The chicken is done when an instant-read thermometer inserted into the thickest part registers 165°F (74°C). The outside should be deeply golden brown and the juices should run clear.

The sauce should be thick enough to coat the back of a spoon, and the spinach should be fully wilted. If you cut into a piece, the meat should be juicy and tender, not dry or pink. Let the chicken rest for a couple of minutes before serving to allow the juices to redistribute.

• Poultry: 165°F (74°C) in the thickest part