Creamy Tuscan Chicken Thighs

Why This Is Strictly Keto

This one-pan dish relies on chicken thighs, heavy cream, Parmesan, and vegetables for all its richness. No flour is used to thicken the sauce — it reduces naturally. There is no added sugar, no starch, no pasta.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and black pepper to taste
• 1 tablespoon olive oil

For the sauce:

• 4 cloves garlic, minced
• ½ cup sun-dried tomatoes in oil, drained and roughly chopped
• 2 cups fresh baby spinach
• ½ cup chicken broth
• ¾ cup heavy cream
• ½ cup Parmesan cheese, finely grated
• 1 teaspoon Italian seasoning
• ½ teaspoon red pepper flakes
• Salt and black pepper to taste

Instructions

1. Season and sear: Pat chicken thighs dry. Season generously with paprika, garlic powder, salt, and pepper. Heat olive oil in a large oven-safe skillet over medium-high heat. Place thighs skin-side down and sear for 5–6 minutes without moving until the skin is deeply golden and releases easily. Flip and sear 2 more minutes. Remove to a plate.

2. Build the sauce: Reduce heat to medium. Drain most of the fat, leaving about 1 tablespoon. Add garlic and cook 30 seconds until fragrant. Add sun-dried tomatoes and Italian seasoning; stir for 1 minute.

3. Add cream: Pour in chicken broth and bring to a simmer. Add heavy cream and Parmesan. Stir to combine. Let simmer for 3–5 minutes until the sauce thickens slightly.

4. Add spinach: Stir in spinach and cook until wilted, about 1 minute. Taste and adjust salt, pepper, and red pepper flakes.

5. Finish the chicken: Return chicken thighs to the skillet, skin-side up. Spoon sauce around (not over) the skin to keep it crispy. Simmer over medium-low heat for 10–12 minutes until chicken is cooked through (internal temp 165°F / 74°C).

6. Broil (optional): For extra-crispy skin, broil on high for 2–3 minutes at the end.

7. Serve: Spoon sauce over the top at the table. Great alongside cauliflower rice or roasted asparagus.

Nutritional Info (per serving, approximate)

Tips

• Sun-dried tomatoes are the key to this dish’s depth — use oil-packed ones for the best flavor, but drain them well.
• Check sun-dried tomato labels for added sugars; many brands are clean, but some add sugar.
• Leftovers reheat beautifully in a pan with a splash of broth; the sauce thickens further in the fridge.