One-Pan Tuscan Chicken

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

5 from 1 vote

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.

Prep Time5

Cook Time25

Total Time30

Course: All Recipes, Main Course

Cuisine: Italian

Servings: servings

Calories: 625kcal

Author: Jeri Walker

Ingredients

2 tablespoons olive oil
4 chicken breasts boneless, skinless, thinly sliced or pounded thin
½ teaspoon salt
¼ teaspoon black pepper
4 cloves garlic minced
1 cup chicken broth
1 cup heavy cream
½ cup Parmesan cheese freshly grated
1 tablespoon Italian seasoning
2 cups spinach
½ cup sun-dried tomatoes drained and chopped

Instructions

Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and season with some salt and pepper. Sear on each side until golden brown, about 5-7 minutes per side. Remove the chicken from the pan and set aside.
In the same pan, sauté minced garlic over medium heat for about 1 minute until fragrant.
Pour in chicken broth, scraping up any browned bits from the bottom to deglaze the pan.
Add heavy cream, Parmesan cheese, Italian seasoning, and any remaining salt and pepper. Whisk until smooth and let simmer for 2-3 minutes to thicken slightly.
Stir in sun-dried tomatoes and spinach. Simmer for another 2-3 minutes until spinach is wilted.
Return the chicken to the pan, nestling them into the sauce. Simmer for 3-5 minutes, spooning sauce over the chicken, until it is heated through and reaches an internal temperature of 165°F. Cover with a lid if the chicken needs to cook longer.
Taste and adjust seasoning if needed. Serve hot, garnished with fresh herbs and extra Parmesan if desired.

Video

Notes

For juicier chicken, be careful not to overcook in step 2. It will finish cooking when returned to the sauce.
If the sauce is too thick, thin with a little extra broth. If too thin, simmer for a few extra minutes to reduce.
Boneless, skinless chicken thighs can be substituted for breasts if you prefer.
For a lighter version, half-and-half can be used instead of heavy cream, but the sauce won't be as thick.

Nutrition