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One-Pan Creamy Tuscan Chicken is a quick, flavorful skillet dinner with juicy chicken in a rich garlic-Parmesan cream sauce featuring sun-dried tomatoes and spinach. It’s ready in about 30 minutes and perfect over pasta, rice, or with crusty bread.eef837
Ingredients (Serves 4)
For the chicken:
2 large boneless, skinless chicken breasts (about 1.5–2 lbs total), halved horizontally into thinner cutlets
1–1.5 tsp kosher salt (divided)
½ tsp black pepper
½ tsp paprika (optional, for color)
½ tsp dried Italian seasoning or oregano
2–3 Tbsp olive oil or oil from the sun-dried tomato jar
For the sauce:
1 small yellow onion, diced (or shallot)
4–5 garlic cloves, minced
½ cup drained oil-packed sun-dried tomatoes, thinly sliced or chopped
¾–1¼ cups heavy cream (adjust for desired creaminess)
½–¾ cup chicken broth (optional, for a slightly thinner sauce)
⅔–1 cup freshly grated Parmesan cheese
5 oz (about 5 cups) baby spinach
1 Tbsp butter (optional)
1 tsp Dijon mustard (optional, for depth)
Extra Italian seasoning, red pepper flakes, salt, and pepper to taste
Optional add-ins: Cherry tomatoes (halved), a splash of white wine, lemon juice or wedges for brightness.
Instructions
Prep the chicken: Pat the chicken cutlets dry. Season both sides generously with salt, pepper, paprika, and Italian seasoning.
Sear the chicken: Heat 1–2 Tbsp oil in a large skillet over medium-high heat. Cook the chicken in batches (don’t overcrowd) for 3–5 minutes per side until golden brown but not fully cooked through. Transfer to a plate and set aside.7a0d55
Make the sauce base: Reduce heat to medium. Add a bit more oil or butter if needed. Sauté the onion for 2–3 minutes until softened. Add garlic and sun-dried tomatoes; cook for 30–60 seconds until fragrant. (If using cherry tomatoes, add them here and cook until they start to burst.)09d1e7
Build the sauce: Stir in any flour (1 Tbsp, optional for thickening) and cook briefly. Pour in chicken broth (if using), scraping up browned bits. Add heavy cream, Dijon (if using), and seasonings. Bring to a gentle simmer. Stir in most of the Parmesan until melted and smooth.
Finish cooking: Add spinach a handful at a time and stir until wilted (1–2 minutes). Return the chicken and any juices to the skillet. Simmer for 4–7 minutes until the chicken reaches 165°F internally and is cooked through. Spoon sauce over the chicken. Taste and adjust seasoning.66d7e3
Serve: Garnish with extra Parmesan, fresh basil, or parsley. Pair with pasta, rice, mashed potatoes, or garlic bread to soak up the sauce.
Tips for Success
Use thin cutlets or pound the chicken for even, faster cooking.
Freshly grated Parmesan melts best and avoids a grainy texture.
For a lighter version, substitute part of the cream with more broth or use coconut milk (flavor changes slightly).
Leftovers keep in the fridge for up to 4 days. Reheat gently to avoid separating the sauce.89d4b0
This recipe draws from popular versions like those from The Kitchn and The Chunky Chef—creamy, comforting, and restaurant-quality with minimal cleanup. Enjoy!