Wash and pat dry the chicken thighs. Sprinkle salt on both sides of the chicken and give them a good massage.
Heat a large pan over medium high heat. Add a couple of tablespoons of olive oil to it and let it warm up a bit.
While the olive oil is heating up, take 2 tablespoons of all-purpose flour on a plate. Take one chicken thigh at a time and place it on the flour.
Lightly press the chicken thigh on the flour, then flip it over and place the other side over the flour. Lift it up, shake off the excess flour and gently add it to the hot pan with olive oil.
Repeat the same with remaining chicken thighs. Let the chicken thighs cook undisturbed on medium flame for 6 to 8 minutes.
After about 8 minutes, gently flip each chicken thigh over and let the other side cook for another 7 to 8 minutes.
Chicken thighs would not get completely cooked at this stage. What you are looking for is the beautiful browning of the exterior of the chicken thighs.
Take the chicken pieces out on a plate and set aside until needed. Return the pan to the heat and add the remaining olive oil to it.
Once the oil is warm again, add the minced garlic and finely chopped onion. Sauté these aromatics for 6 to 8 minutes on medium flame until they soften and become light golden & translucent.
Add the sun-dried tomatoes and give a good stir. Let the sun-dried tomatoes soften and melt down with the aromatics.
Now add the fresh spinach leaves and give a good mix; let them cook for 5 more minutes until the spinach wilts down.
Keeping the heat on low, add the remaining two tablespoons of all-purpose flour and continuously stir it for 2 minutes until the raw smell is gone.
Then pour about 2 cups of tepidly warm water and gently stir to mix everything up. Add the Italian seasoning, salt and pepper to taste at this step.
Let the liquid come to a gentle simmer. Then with the flame on lowest setting, pour the heavy cream. Give a gentle stir.
Allow the creamy Tuscan sauce to come to a gentle simmer. Then add the grated Parmesan cheese. It’s time to add the sautéed chicken thighs back to the pan.
Place the chicken carefully into the pan making sure all the chicken thighs remain inside the prepared sauce allowing them to absorb all the flavors and seasoning.
Once the sauce comes to a gentle simmer again, cover the pan with a snugly fitted lid and let them cook on low heat for 10 minutes.
Chicken thighs will get cooked completely now while also the sauce will thicken and become silky smooth & cheesy.
After about 10 minutes, check the doneness of the chicken and the consistency of the sauce. Cook for a minute or two more if you feel that the chicken is not tender enough to your liking.
Check and adjust seasoning if needed at this step. Once you are happy with the consistency of the sauce, your creamy Tuscan chicken is ready!
Throw in fresh basil leaves for an extra boost of flavors and serve the creamy Tuscan chicken over your favorite pasta! Enjoy!
Recipe by Flavor Quotient at https://flavorquotient.com/2025/12/creamy-tuscan-chicken/