Creamy Tuscan Chicken

This is one of the tastiest dishes on the menu. I couldn't believe the first bite, it was loaded with flavors, I just wanted more! Enjoy!
Creamy Tuscan Chicken
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Ed's Creamy Tuscan Chicken

Recipe by Ed Moore
0.0 from 0 votes Only logged in users can rate recipes
Course: DinnerCuisine: ItalianDifficulty: Medium


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Succulent, pan seared drumsticks, spinach, cherry tomatoes, heavy cream, garlic and a load of other spices. Finished in the oven, plated on top of Pappardelle. Mmmm good!

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  • 4 ea 4 Drumsticks, meaty ones

  • 1 1/2 tsp 1 1/2 paprika

  • 1 1/2 tsp 1 1/2 black pepper

  • 1 tsp 1 garlic powder

  • 1 1/2 tsp 1 1/2 ground thyme, divided

  • 1/2 tsp 1/2 sea salt, divided

  • 1/4 cup 1/4 all-purpose flour

  • 3 tbsp 3 olive oil

  • 3 tbsp 3 butter

  • 2 tbsp 2 garlic, minced

  • 10 oz 10 cherry tomatoes

  • 15 oz 15 fresh organic leaf spinach

  • 1 1/2 cup 1 1/2 heavy whipping cream

  • 1 cup 1 parmesan cheese, grated

  • 1 tsp 1 oregano

  • 1 tsp 1 parsley flakes

  • 1 tsp 1 onion powder

  • 1 pkg 1 Pappardelle


  • Preheat oven to 400 degrees.
  • Clean the chicken legs and pat dry, leaving the skin on. Season all around with paprika, 1 teaspoon black pepper, garlic powder, 1/2 teaspoon ground thyme, and 1/4 teaspoon sea salt. Coat evenly with flour.
  • Heat a large skillet to medium. Add olive oil and cook the chicken, skin side down, for 5 to 7 minutes until the fat renders and it is golden brown on top. Flip and cook for an additional 3 minutes. Remove chicken from the pan and set aside.
  • In the same pan as you cooked the chicken, add butter and garlic to the pan and cook for 1 minute. Add cherry tomatoes to skillet and cook for 1 minute before adding the spinach. Cook spinach until it begins to wilt. 
  • Add heavy cream, parmesan cheese, oregano, parsley flakes, 1 teaspoon ground thyme, onion powder, 1/2 teaspoon black pepper, 1/4 teaspoon sea salt, and stir until ingredients are thoroughly combined. Lower the heat to medium-low and cook for 3 -4 minutes. Add chicken back into the pan.
  • Bake uncovered for 20-25 minutes or until the chicken reaches an internal temperature of 165 degrees. I like the chicken to reach 175 degrees as it tends to fall of the bone when pulled with a fork.
  • While the chicken is baking, in a medium pan, bring water to a boil. Add a splash of olive oil. Add the Pappardelle. Mine comes in large nests and I add 4 of them, boiling until al dente.
  • Remove chicken, plate and serve.
  • Creamy Tuscan Chicken Tips
  • Since you will brown your chicken on the stove and finish baking it in the oven, make sure to save those chicken drippings. This will add more flavor to your sauce.
  • Your cherry tomatoes will “burst” while baking in the oven, so don’t overcook them beforehand on the stove.
  • Make sure your pan or skillet is oven-safe as you transfer your pan from the stove and directly into the oven. I use either blue carbon steel or cast iron.
  • When placing your browned chicken back in the skillet before baking, make sure the top of your drumsticks remain out of the sauce so the skin can stay crispy. (If you use a boneless chicken breast, you can submerge the chicken in the sauce.)


  • While I like pasta with this, it is also very tasty with a side of rice or mashed potatoes as well. For a lighter side, you could pair the chicken with roasted brussels sprouts, asparagus or other roasted veggies.

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