Crispy Tuscan Sun-Dried Tomato Chicken Thighs Step-by-step instructions

Before you start

Before starting, gather all ingredients and equipment. Pat the chicken thighs dry with paper towels; this is crucial for crisp skin. Score the skin lightly in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and Italian herbs.

Drain the sun-dried tomatoes and chop them. Mince the garlic. Rinse the spinach and set aside. Have the cream and parmesan measured and ready, as the sauce comes together quickly. Place a large cast-iron skillet on the stove, but do not heat it yet.

Instructions

Season and Prep

1. 1Season the Chicken
   Pat the chicken thighs dry with paper towels. Score the skin lightly in a crosshatch pattern, being careful not to cut into the meat. Season both sides generously with kosher salt and dried Italian herbs.
   Look for The skin should look dry and evenly coated with seasoning.
   Tip Scoring helps the fat render faster and makes the skin extra crispy.
2. 2Prep the Aromatics
   Drain the sun-dried tomatoes and chop them into small pieces. Mince the garlic cloves. Rinse the baby spinach and set aside.
   Look for All ingredients ready within arm's reach of the skillet.
   Tip Use sun-dried tomatoes packed in oil for the best flavor; pat them dry before chopping.

The chicken is seasoned and scored, the sun-dried tomatoes are chopped, the garlic is minced, and the spinach is ready. The kitchen smells of garlic and herbs. The chicken skin is dry and ready for the pan.

Everything is organized and within reach, so the cooking process can flow without interruption. The skillet is cold on the stove, waiting for the chicken to be placed skin-side down.

Crisp the Skin and Build the Sauce

3. 3Render the Skin
   Place a large cast-iron skillet over medium heat. Arrange the chicken thighs skin-side down in the cold skillet. Cook without moving for 12 minutes, adjusting heat as needed to maintain a gentle sizzle, until the skin is deep golden brown and glass-crisp.
   Look for The skin should be deeply browned and release easily from the pan.
   Tip Starting in a cold skillet renders more fat and gives a shatteringly crisp result.
4. 4Flip and Cook the Other Side
   Flip the chicken thighs with tongs. Cook for 5 minutes on the second side, until the meat is nearly cooked through and the internal temperature reaches 165°F (74°C) when measured with an instant-read thermometer.
   Look for The chicken should be golden on both sides and no longer pink near the bone.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the pan gets too hot, lower the heat to avoid burning the fond.
5. 5Make the Cream Sauce
   Reduce the heat to low. Add the minced garlic and chopped sun-dried tomatoes to the skillet, stirring for 1 minute until fragrant. Pour in the heavy cream and sprinkle in the grated parmesan. Stir gently, scraping up any browned bits from the bottom of the pan.
   Look for The sauce should be smooth and lightly bubbling around the edges.
   Tip Stir constantly to prevent the cream from curdling.

The chicken skin is deep golden brown, glassy, and crackling. The pan is sizzling, and the aroma of rendered chicken fat fills the kitchen. The garlic is fragrant, and the cream is bubbling gently with sun-dried tomatoes and parmesan. The sauce is glossy and smooth, with no curdling. The chicken is nearly cooked through, and the internal temperature is close to 165°F (74°C).

Finish and Serve

6. 6Simmer and Add Spinach
   Nestle the chicken thighs back into the sauce, skin-side up. Add the baby spinach in handfuls, stirring until wilted. Simmer gently for 2-3 minutes, spooning the sauce over the chicken, until the spinach is tender and the sauce has thickened slightly.
   Look for The spinach is bright green and the sauce coats the back of a spoon.
   Tip Do not boil; a gentle simmer keeps the sauce velvety.
7. 7Serve with Sauce
   Remove the skillet from the heat. Spoon the creamy sauce over the chicken thighs, making sure each piece is well coated. Serve hot, with extra sauce from the pan.
   Look for The sauce should be glossy and the chicken skin still crisp.
   Tip Let the dish rest for 2 minutes before serving to allow the sauce to settle.

The spinach is wilted and bright green, folded into the creamy sauce. The sauce has thickened slightly and coats the chicken evenly. The skillet is bubbling gently, and the whole dish smells rich and savory. The chicken skin remains crisp, and the sauce is velvety. The dish is ready to be served immediately, with extra sauce spooned over the top.

Common mistakes

A common mistake is moving the chicken too early; let it cook undisturbed for the full 12 minutes to achieve crisp skin. Another is overcrowding the pan; if the thighs touch, they will steam instead of sear.

Use a large skillet and cook in batches if needed. Overheating the cream can cause it to curdle; keep the heat low and stir gently. Finally, do not skip scoring the skin—it helps render fat evenly and prevents the skin from curling.

How to tell it’s done

The chicken is done when the internal temperature reaches 165°F (74°C) in the thickest part, measured with an instant-read thermometer. The skin should be deep golden brown and crackling when bitten.

The sauce should be thick enough to coat the back of a spoon, but still pourable. The spinach should be fully wilted and tender. If the sauce is too thin, simmer a few extra minutes; if too thick, add a splash of cream or chicken broth.

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