One-Pan Tuscan Chicken

This one-pan creamy Tuscan chicken is a 30-minute dish that can be served over pasta or rice or with crusty bread to soak up the sauce. Perfect for weeknight dinners, date nights, or impressing guests without spending hours in the kitchen.

If you like this recipe, try my Olive Garden asiago Tortelloni Alfredo and Oven-Baked Boursin Tomato Pasta.

A wooden spoon lifting up a slice of creamy Tuscan chicken breast out of a red skillet.

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One-Pan Tuscan Chicken

This creamy Tuscan chicken is an easy weeknight dinner recipe and the perfect way to bring a taste of Italy to your table - without needing a passport! It's become one of my family's favorite quick and easy meals.

When I'm short on time, I usually make sheet pan honey buffalo chicken or air-fried chicken fettuccine Alfredo. But when I have a few extra minutes and want something a bit more special, this skillet Tuscan chicken is my go-to!

There are many variations of Tuscan chicken out there, but this one is my favorite - made with simple ingredients, cooked all in one pan, and with a sauce so good you'll want to lick the plate clean.

Ingredients You'll Need

Boneless Skinless Chicken Breasts. If your chicken breasts are thick, pound them thinner or slice them in half so they cook faster. You can also use boneless skinless chicken thighs.
Olive Oil. I used extra virgin olive oil, but any olive oil or avocado oil will work.
Garlic. Fresh garlic gives the best flavor, but you could also use 1 teaspoon of garlic powder.
Chicken Broth. Use low-sodium broth to control the salt content.
Heavy Cream. This is what makes the sauce super creamy; you could use half-and-half instead for a lighter version.
Parmesan Cheese. If you can, use freshly grated Parmesan instead of the pre-grated stuff.
Seasonings. I used Italian seasoning, sea salt, and black pepper.
Sun-dried Tomatoes. I have no substitution for these; the flavor can't be replicated. Drain and chop them up.
Spinach. Fresh spinach is best, but if using frozen, thaw it well and squeeze out the excess water first.

The ingredients for Tuscan chicken labeled and placed on a white countertop.

How to Make Homemade One Pan Tuscan Chicken

Step 1: Cut chicken breasts in half to make them thinner, or pound with a meat mallet. Heat olive oil in a large skillet over medium-high heat. Add the chicken, sprinkle with salt and pepper, and cook for 5-7 minutes per side until golden brown. Remove from the pan and set aside.
Step 2: In the same pan, sauté the minced garlic for about 1 minute over medium heat until fragrant.
Step 3: Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom.
Step 4: Add the heavy cream, Parmesan cheese, Italian seasoning, and any remaining salt and pepper. Whisk until smooth, then simmer for a couple of minutes to thicken.
Step 5: Stir in the sun-dried tomatoes and spinach. Let it simmer for another 2-3 minutes until the spinach is wilted.
Step 6: Return the chicken to the pan, nestling it into the sauce. Simmer for another few minutes, spooning the sauce over the chicken, until the chicken is heated through. Cover with a lid if the chicken needs to cook longer.
Step 7: Taste and adjust seasoning if needed. Serve hot, and garnish with extra Parmesan and fresh parsley if you like.

A collage of six process photos with captions showing how to make the Tuscan chicken in a skillet.

How to Serve One Pan Tuscan Chicken

You can serve this Tuscan chicken right from the pan or plate it individually for a more elegant presentation. Here are a few serving suggestions:

Over a bed of pasta (penne or fettuccine work great).
With fluffy white rice or creamy polenta.
Serve beside oven-roasted potatoes.
With air fryer green beans or bacon-wrapped asparagus.
With crusty bread to soak up the delicious sauce.
For a low-carb option, serve with zucchini noodles or cauliflower rice.

A serving of creamy chicken on a bed of pasta, garnished with fresh parsley.

Storage and Freezing Tips

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.

The dish can be frozen for up to 2 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating.

To reheat, warm gently on the stovetop over low heat, stirring occasionally. If the sauce has thickened too much, add a splash of cream or chicken broth to thin it out.

Recipe Variations

Protein: Use boneless, skinless chicken thighs instead of breasts for a richer flavor.
Veggies: Add sliced mushrooms or diced bell peppers when you're sautéing the garlic.
Herbs: Add rosemary, oregano, or a mix of fresh herbs instead of Italian seasoning.

Recipe Tips and Tricks

For the juiciest chicken, don't overcook it in the first step. It will finish cooking when you return it to the sauce.
Use half-and-half instead of heavy cream for a lighter version, but the sauce won't be as creamy.
If the sauce is too thick, thin it out with a little extra chicken broth. If it's too thin, let it simmer for a few extra minutes to reduce.
This recipe works best in a large skillet - I usually use a 12-inch skillet to ensure everything fits comfortably.

A skillet full of creamy Tuscan chicken breasts in a sauce filled with spinach and sun-dried tomatoes.

Frequently Asked Questions (FAQs)

Can I use milk instead of heavy cream?

While you can use milk, the sauce won't be as rich and creamy. Half-and-half is a good middle ground.

How do I know when the chicken is done?

The chicken is done when it reaches an internal temperature of 165°F. If you don't have a meat thermometer, cut into the thickest part - it should be white throughout with no pink.

A skillet full of creamy Tuscan chicken breasts nestled in sauce.

More Italian-Inspired Recipes

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- Jeri