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Creamy Skillet Tuscan Chicken

  • Author: The Sassy Foodie
  • Prep Time: 10 Minutes
  • Cook Time: 45 Minutes
  • Total Time: 55 minutes
  • Yield: 6 Servings 1x


For a weeknight meal with all the flavour, this creamy skillet tuscan chicken will taste like it took hours to make. An easy one-skillet meal!



For Chicken Thighs

  • 6 chicken thighs, bone-in and skin-on
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1 tsp coarse ground pepper

For Sauce

  • 1 shallot, chopped
  • 2 cloves garlic, minced
  • 1/2 cup grape tomatoes, whole
  • 1/4 cup marinated artichoke hearts, chopped
  • 1/4 cup sun-dried tomatoes in oil, chopped
  • 1 1/2 cups chicken broth
  • 1/4 cup heavy whipping cream
  • 1/2 cup tuscan kale, stems removed and chopped
  • 1 tsp red chilli flakes
  • Salt and pepper to taste


  1. Pat the chicken thighs dry with a paper towel, and season with all the spices on both sides of the chicken.
  2. Air fry the chicken thighs for 45 minutes at 400 degrees.
  3. In a cast iron skillet, brown the shallots and garlic for 5 minutes. Add the grape tomatoes, and let them cook until the skin begins to blister and the tomatoes have softened. This will take approximately 10 minutes or so.
  4. Add the sun-dried tomatoes and artichokes, and let the mixture cook together for 5-7 minutes.
    Add the chicken broth, and let the sauce simmer for 10 minutes.
  5. Add the heavy whipping cream, red chilli flakes, and salt and pepper, and reduce the heat to low. Let the sauce simmer for another 10 minutes.
  6. Add the kale, and the chicken thighs once done cooking, and cook together for 5-7 minutes. 

Keywords: tuscan chicken, creamy tuscan chicken, skillet chicken thighs, creamy chicken, artichoke and sundried tomatoes, skillet meals