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Tuscan-Style Chicken with Tomatoes and Spinach

Prep 15 min Cook 30 min Difficulty 2/5

Easy Tuscan-style chicken with tomatoes and spinach — a 45-minute, family-friendly skillet dinner with simple ingredients.

Why this recipe works

This Tuscan-style chicken is a straightforward one-skillet meal: browned chicken thighs finished in a savory crushed-tomato sauce with spinach and a splash of lemon. It's well suited to weeknight cooks who want a hearty, low-effort dinner that scales easily. The recipe uses common pantry ingredients and takes about 45 minutes from start to finish, with simple steps for reliable results.

Search intent: looking for a quick Tuscan chicken recipe
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  • one-pan chicken with spinach

Key takeaways

Uses boneless thighs for tender, flavorful results.
Brown first, then simmer in tomato sauce with spinach.
Ready in about 45 minutes—serve with bread or pasta.

Recipe guide

This Tuscan-style chicken is a straightforward one-skillet meal: browned chicken thighs finished in a savory crushed-tomato sauce with spinach and a splash of lemon. It's well suited to weeknight cooks who want a hearty, low-effort dinner that scales easily. The recipe uses common pantry ingredients and takes about 45 minutes from start to finish, with simple steps for reliable results.

A simple skillet dinner: browned chicken finished in a tomato-spinach sauce in under an hour.

  • Uses boneless thighs for tender, flavorful results.
  • Brown first, then simmer in tomato sauce with spinach.
  • Ready in about 45 minutes—serve with bread or pasta.

Ingredients

Ingredients (serves 4): - 1½ lb boneless chicken thighs - 1 tbsp olive oil - 1 medium onion, chopped - 3 cloves garlic, minced - 14 oz crushed tomatoes - ½ cup chicken broth - 4 cups fresh spinach - 1 tsp dried oregano - ¼ tsp red pepper flakes (optional) - 1 tsp salt and ½ tsp black pepper - 1 tbsp lemon juice Note: duplicate items in the original list have been consolidated to these amounts.

Step-by-step Instructions

1. Prep: Pat chicken dry and season with salt and pepper. Heat oil in a large skillet over medium-high. 2. Brown: Add chicken and brown 3–4 minutes per side until golden; transfer to a plate. 3. Sauce: Reduce heat to medium. Sauté onion 4–5 minutes until translucent, add garlic and cook 30 seconds. Add crushed tomatoes, chicken broth, oregano and red pepper flakes; bring to a simmer. 4. Finish: Return chicken to skillet, partially cover and simmer 12–15 minutes until cooked through. Add spinach in batches, stirring until wilted. Stir in lemon juice, taste and adjust seasoning. Rest 2 minutes and serve with sauce spooned over chicken.

Tips, Timing & Serving

Quick tips: Brown chicken in a hot pan (work in batches). If sauce is watery, simmer uncovered 3–5 minutes. Add spinach last to preserve color and texture. Serve with crusty bread, polenta, or pasta. Timing: Prep 15 min, Cook ~30 min. Difficulty: Easy.

Ingredients

  • 1 lb boneless chicken thighs
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 14 oz crushed tomatoes
  • 4 cups fresh spinach
  • 1/2 cup chicken broth
  • 1 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp lemon juice

Instructions

  1. Pat chicken dry and season with salt and black pepper.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Add chicken and brown 3-4 minutes per side until golden; transfer to a plate.
  4. Reduce heat to medium and add chopped onion to the skillet.
  5. Sauté onion 4-5 minutes until translucent, then add minced garlic and cook 30 seconds.
  6. Pour in crushed tomatoes and chicken broth, stirring to combine.
  7. Stir in dried oregano and red pepper flakes, bring to a simmer.
  8. Return chicken to the skillet, cover partially, and simmer 12-15 minutes until cooked through.
  9. Add fresh spinach in batches, stirring until wilted into the sauce.
  10. Stir in lemon juice and adjust salt and pepper to taste.
  11. Let rest 2 minutes, then serve hot with sauce spooned over the chicken.

FAQs

Can I use chicken breasts instead of thighs? Yes — boneless, skinless chicken thighs stay moist and work best; use breasts if preferred but reduce simmer time slightly to avoid drying.
How do I get a good brown on the chicken and a thicker sauce? Sear chicken in batches so it browns rather than steams; if sauce is too thin, simmer uncovered a few minutes to reduce.
How long will leftovers keep and how should I reheat them? Store in an airtight container in the fridge for up to 3 days; reheat gently on the stove or in a low oven to avoid drying the chicken.