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Two pieces of roasted Tuscan Chicken Thighs with crispy skin are served on a plate with creamy sauce and garnished with fresh rosemary.

Tuscan Chicken Thighs

I love making Tuscan Chicken Thighs when I want a dinner that's both impressive and comforting. The chicken stays incredibly tender and that creamy sauce loaded with garlic, fresh rosemary, and thyme is absolutely irresistible. It all comes together in one pan which makes it perfect for date nights, family dinners, and entertaining because it looks like you spent hours but you really didn't. Store leftovers in the fridge for up to 3 days and reheat gently on the stovetop.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Dinner, Main Course
Cuisine: Italian
Keyword: Creamy Tuscan Chicken Thighs, Tuscan Chicken Thighs
Servings: 6
Calories: 270kcal
Author: Mandy Applegate

Equipment

Ingredients

For the Chicken:

  • 1.5 pounds bone-in skin-on chicken thighs (around 5-6 pieces)
  • Salt and black pepper to taste
  • 1 tablespoon olive oil

For the Sauce:

  • 3 garlic cloves minced
  • 1 teaspoon dried rosemary
  • 1 teaspoon fresh thyme leaves
  • ¼ cup chicken broth
  • ¼ cup heavy cream

Instructions

  • Pat the chicken thighs dry with paper towels. Season both sides generously with salt and black pepper.
    1.5 pounds bone-in skin-on chicken thighs, Salt and black pepper
  • Heat the olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down and cook for 5 to 6 minutes per side, until the skin is golden brown and crisp. Remove the chicken from the skillet and set aside.
    1 tablespoon olive oil
  • Reduce the heat to medium. In the same skillet, add the minced garlic, rosemary, and thyme. Cook for 1 minute, stirring constantly, until fragrant.
    3 garlic cloves, 1 teaspoon dried rosemary, 1 teaspoon fresh thyme leaves
  • Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Simmer for 2 minutes to slightly reduce the liquid.
    ¼ cup chicken broth
  • Stir in the heavy cream, then return the chicken thighs to the skillet, nestling them into the sauce.
    ¼ cup heavy cream
  • Reduce the heat to low and simmer for 10 to 12 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165 degrees Fahrenheit and the sauce has slightly thickened.
  • Taste the sauce and adjust the seasoning if needed. Serve warm.

Notes

Here are my best tips for making perfect Tuscan chicken thighs every time.
Pat the chicken dry: Use paper towels to remove all moisture from the skin before seasoning. Wet skin won't crisp up properly and you'll end up with rubbery texture instead of that satisfying crunch.
Don't move the chicken too soon: Let the thighs sit undisturbed for the full 5 to 6 minutes per side. They'll release naturally from the skillet when the chicken skin is properly browned and crispy.
Watch the garlic closely: One minute is all you need for fragrant garlic. Any longer and it'll burn and turn the sauce bitter.
Keep the skin above the sauce: When you return the chicken to the skillet, nestle it into the sauce but keep the crispy skin sitting on top. If it gets submerged, it'll lose that golden texture you worked so hard to get.
Use a meat thermometer: Don't guess when the chicken is done. An instant-read thermometer takes the guesswork out and makes sure you hit 165 degrees Fahrenheit for perfectly cooked, juicy meat.
Store separately: If you're meal prepping, store the chicken and sauce in separate containers. The chicken reheats better this way and you can control how much sauce you want when you're ready to eat. Refrigerate for up to 3 days or freeze for up to 2 months.

Nutrition

Calories: 270kcal | Carbohydrates: 1g | Protein: 16g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 106mg | Sodium: 80mg | Potassium: 224mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 237IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
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