One-Pan Creamy Tuscan Chicken with Sun-Dried Tomatoes and Spinach
Introduction
This one-pan creamy Tuscan chicken with sun-dried tomatoes and spinach is a restaurant-style dinner that’s surprisingly easy to make at home. Tender chicken breasts are cooked in a rich, garlicky cream sauce with parmesan, sun-dried tomatoes and fresh spinach. It’s comforting, full of flavor and perfect for serving over pasta, rice or mashed potatoes. Everything comes together in one skillet in about 30 minutes, making it ideal for busy weeknights or a cozy date night at home.
Quick Info
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Servings: 3–4
- Difficulty: Easy
- Pan: Large skillet / frying pan
Ingredients
For the chicken
- 3–4 boneless, skinless chicken breasts (or 4–6 thin chicken cutlets)
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp Italian seasoning (or dried oregano + basil)
For the creamy Tuscan sauce
- 1 tbsp butter
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes in oil, drained and sliced
- 1 cup heavy cream (or 250 ml cooking cream)
- ½ cup chicken broth (or water + ½ bouillon cube)
- ½ cup grated parmesan cheese
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- 2 cups fresh spinach (loosely packed)
For serving
- Cooked pasta, rice or mashed potatoes
- Extra parmesan and fresh basil or parsley, chopped
Instructions
1. Season and cook the chicken
- Pat the chicken breasts dry with paper towels.
- Season both sides with salt, black pepper, garlic powder and Italian seasoning.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat.
- Add the chicken and cook for 5–7 minutes per side, depending on thickness, until golden brown and cooked through.
- Transfer the chicken to a plate and set aside (it will finish in the sauce).
2. Start the sauce
- In the same skillet, reduce the heat to medium.
- Add 1 tbsp butter.
- Add the minced garlic and cook for about 30 seconds, stirring, until fragrant (don’t let it burn).
- Add the sliced sun-dried tomatoes and cook for another 1–2 minutes, stirring.
3. Add liquids and parmesan
- Pour in the chicken broth and scrape the bottom of the pan to release any browned bits (this adds flavor).
- Add the heavy cream and stir to combine.
- Sprinkle in the Italian seasoning and grated parmesan.
- Stir slowly until the cheese melts and the sauce becomes smooth and slightly thickened (3–4 minutes).
- Taste the sauce and adjust seasoning with salt and black pepper if needed.
4. Add spinach and return chicken
- Add the fresh spinach to the sauce and stir until just wilted (1–2 minutes).
- Return the cooked chicken breasts to the pan, spooning some sauce over them.
- Let everything simmer together on low heat for 2–3 minutes, so the chicken absorbs the flavors and is fully heated through.
5. Serve
- Serve the creamy Tuscan chicken with plenty of sauce over cooked pasta, rice or mashed potatoes.
- Garnish with extra parmesan and chopped fresh basil or parsley.
- Serve immediately.
Tips & Variations
- Thicker sauce: Let the sauce simmer a little longer before adding the spinach, or add an extra 2–3 tbsp parmesan.
- Lighter version: Use half cream + half milk, and a bit more broth; the sauce will be lighter but still creamy.
- Add mushrooms: Sauté sliced mushrooms after the garlic for extra flavor and texture.
- Use thighs instead of breast: Boneless skinless chicken thighs are very juicy and work perfectly.
- Make it spicy: Add a pinch of chili flakes or a little cayenne pepper to the sauce.