About This Recipe
One-Pan Creamy Tuscan Chicken is the kind of dinner that looks like it came from a fine Italian restaurant but is actually ready in 30 minutes on a weeknight. The sauce is rich, garlicky, and packed with sun-dried tomatoes and fresh spinach. Serve it over pasta, rice, or with crusty bread to soak up every drop.
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and black pepper to taste
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- ½ cup sun-dried tomatoes (in oil), drained and chopped
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup freshly grated Parmesan cheese
- 2 cups fresh baby spinach
- 1 teaspoon red pepper flakes (optional)
- Fresh basil for garnish
Instructions
- Season chicken: Pat chicken breasts dry and season both sides generously with salt, pepper, and Italian seasoning.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken and sear 5–6 minutes per side until golden and cooked through (internal temp 165°F). Remove and set aside.
- Make the sauce: In the same pan, reduce heat to medium. Add garlic and cook 1 minute. Add sun-dried tomatoes and cook 2 minutes.
- Add cream: Pour in heavy cream and chicken broth. Stir and bring to a gentle simmer.
- Add cheese: Stir in Parmesan until melted and sauce thickens, about 3–4 minutes.
- Add spinach: Add spinach and stir until wilted, about 1 minute.
- Return chicken: Nestle chicken back into the sauce. Simmer 2 minutes to reheat.
- Serve: Garnish with fresh basil. Serve over pasta, mashed potatoes, or rice.
Tips for Success
- Pound chicken breasts to even thickness for uniform cooking.
- Do not skip searing — it builds the flavor base for the sauce.
- For extra richness, use half-and-half instead of cream for a lighter version.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or broth.
Nutrition (per serving)
- Calories: 520
- Protein: 42g
- Carbohydrates: 8g
- Fat: 35g