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Creamy Skillet Tuscan Chicken

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!
Prep Time10 mins
Cook Time45 mins
Servings: 6 Servings
Author: The Sassy Foodie


For Chicken Thighs

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

For Sauce

  • 1 shallot chopped
  • 2 cloves garlic minced
  • ½ cup grape tomatoes whole
  • ¼ cup marinated artichoke hearts chopped
  • ¼ cup sun-dried tomatoes in oil chopped
  • 1 ½ cups chicken broth
  • ¼ cup heavy whipping cream
  • ½ cup tuscan kale stems removed and chopped
  • 1 teaspoon red chilli flakes
  • Salt and pepper to taste


  • Pat the chicken thighs dry with a paper towel, and season with all the spices on both sides of the chicken.
  • Air fry the chicken thighs for 45 minutes at 400 degrees.
  • 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.
  • 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.
  • 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.
  • Add the kale, and the chicken thighs once done cooking, and cook together for 5-7 minutes.