When you want a dinner that feels special but comes together with simple ingredients, this Italian Chicken with Creamy Tomato Spinach Sauce always delivers. Tender seared chicken thighs simmer in a rich garlic-infused cream sauce with blistered cherry tomatoes, fresh spinach, and plenty of Parmesan. It’s cozy, flavorful, and absolutely perfect spooned over pasta, rice, or a warm loaf of bread.
This is one of those recipes that tastes like you spent the day in the kitchen, but the whole thing is ready in under an hour — and it reheats beautifully for leftovers.
Why You’ll Love This Recipe
- One skillet + minimal cleanup
- A rich, restaurant-quality sauce made from simple pantry staples
- Works with any pasta shape
- Great for weeknights but impressive enough for guests
- Adjustable — creamy, garlicky, herby, and customizable
Ingredients You’ll Need
This dish keeps things simple and flavorful:
- Boneless, skinless chicken thighs
- Italian seasoning + garlic salt
- Olive oil + butter
- Fresh garlic (thinly sliced for the best flavor)
- Cherry tomatoes
- Fresh spinach
- Heavy cream
- Freshly grated Parmesan cheese
- Cooked pasta for serving
How to Make Italian Chicken with Creamy Tomato Spinach Sauce
1. Season the Chicken
Pat the chicken thighs dry, then season both sides with Italian seasoning and garlic salt. This helps them sear beautifully and locks in flavor.
2. Sear for Flavor
Heat olive oil in a large oven-safe skillet and sear the chicken on both sides until golden brown. Remove and set aside — they’ll finish cooking in the sauce.
3. Build the Sauce
Add butter to the same skillet and melt it into the chicken drippings. Stir in sliced garlic until fragrant, then add cherry tomatoes and let them blister and soften. This step adds natural sweetness to the sauce.
4. Add Cream + Spinach
Stir in the spinach and let it wilt slightly. Pour in the heavy cream and Parmesan, whisking until smooth and creamy.
5. Return Chicken + Bake
Nestle the chicken back into the skillet, spoon sauce over the top, and transfer to a 375°F oven for 15–20 minutes, or until the chicken reaches 165°F.
6. Broil + Serve
Sprinkle with remaining Parmesan and broil for a golden finish. Serve over pasta, rice, mashed potatoes, or with crusty bread to soak up all that incredible sauce.
Serving Ideas
- Spoon over penne, fettuccine, or spaghetti
- Pile onto fluffy mashed potatoes
- Serve with toasted sourdough
- Add a pinch of red pepper flakes for heat
Recipe Notes
- Fresh garlic makes all the difference — don’t skip it.
- You can substitute chicken breasts, but thighs stay juicier.
- This sauce thickens as it cools — add a splash of pasta water if reheating.
Italian Chicken with Creamy Tomato Spinach Sauce
Ingredients
Method
- Pat chicken thighs dry with paper towels. Season both sides with Italian seasoning and garlic salt.
- In a large oven-safe skillet, heat olive oil over medium-high heat.
- Add the chicken thighs and sear each side until golden brown, about 4–5 minutes per side.
- Remove chicken and set aside on a plate.
- In the same skillet (do not wipe it out), add the butter and let it melt into the pan drippings.
- Stir in the sliced garlic and cook until fragrant, about 1 minute.
- Add the cherry tomatoes and sauté until they begin to blister and soften.
- Stir in the spinach and allow it to wilt slightly.
- Pour in the heavy cream and 1 cup of Parmesan cheese, stirring until creamy and smooth.
- Nestle the seared chicken thighs back into the sauce.
- Spoon some of the creamy sauce over the top.
- Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F.
- Sprinkle the remaining ½ cup Parmesan cheese over the top and place under the broiler for 2–3 minutes, until golden and bubbly.
- Serve warm over leftover or freshly cooked pasta of your choice.
Notes
This sauce also pairs beautifully with rice, mashed potatoes, or crusty bread.
For a touch of heat, add a pinch of red pepper flakes while cooking the garlic.