Creamy Tuscan Chicken Recipe Delicious Recipe Ever

Creamy Tuscan Chicken Recipe Delicious Recipe Ever:- This recipe for creamy Tuscan chicken is the kind of food that attracts people like a magnet; they come running into the kitchen from all directions, their noses pointing high in the air, wanting to know what it is that smells so amazing. Is there a single cook who does not relish those moments? It takes around half an hour for everything to come together…Take a look at it!

Creamy Tuscan Chicken Recipe Delicious Recipe Ever


  • 6 bone in/skin on chicken thighs
  • olive oil
  • salt and fresh cracked black pepper
  • 1 large shallot, peeled and minced
  • 3 cloves garlic, minced
  • 1/4 cup Marsala wine (or Vermouth, or dry white wine)
  • 1/4 cup chicken broth
  • 1 1/2 cups heavy cream
  • 1/2 cup chopped sun-dried tomatoes, jarred, in olive oil
  • 1/2 cup shredded Parmesan cheese (go for the good stuff!)
  • 2 cups fresh spinach, roughly chopped (I like to use baby spinach)
  • 1/2 cup chopped cherry tomatoes, or any good red tomatoes
  • parsley or fresh thyme for garnish

Also Read:- Chicken Thighs Marsala Step by Step Guide Recipe


  1. Prepare a big shallow cast iron skillet or braising pan by coating the bottom with olive oil and heating it over medium heat until it reaches the desired temperature.
  2. The chicken should be seasoned with salt and pepper on both sides, and then it should be browned with the skin below for around fifteen minutes, until the skin is lovely and crisp.
  3. Fry the chicken for an additional fifteen minutes, or until it reaches the desired doneness. An instant read thermometer should register 160 degrees Fahrenheit for the meat. To prepare the sauce, place the meat on a platter and cover it with aluminum foil. Alternatively, you can place it in a heated oven.
  4. After adding the shallot and garlic to the pan, sauté them for a couple of minutes while stirring them often all the while. The Marsala wine should then be added, and as you are scraping the browned bits from the bottom of the pan, you should wait for it to bubble down.
  5. Following the addition of the chicken stock, heavy cream, and sun-dried tomatoes, continue to whisk the sauce often while it is being cooked for a few minutes until it begins to thicken.
  6. Put everything that is stuck to the bottom and sides of the pan into the sauce using a scraper.
  7. IMPORTANT: Although this sauce is not particularly thick, it will get considerably more viscous as it cooks.
  8. After adding the cheese, mix it in until it is complete. Cook the spinach until it has wilted, then add the chopped spinach and fresh tomatoes to the pan and continue cooking together.
  9. After adding the chicken back into the pan, make sure it is completely heated through before serving it with fresh parsley or thyme as a garnish.


  • Calories: 620 kcal
  • Carbohydrates: 9 g
  • Protein: 29 g · Fat: 52 g
  • Saturated Fat: 22 g
  • Polyunsaturated Fat: 6 g
  • Monounsaturated Fat: 18 g
  • Trans Fat: 0.1 g
  • Cholesterol: 216 mg
  • Sodium: 345 mg
  • Potassium: 625 mg
  • Fiber: 1 g
  • Sugar: 3 g
  • Vitamin A: 2176 IU
  • Vitamin C: 16 mg
  • Calcium: 146 mg
  • Iron: 2 mg

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