Go Back
–+ servings
Close-up of pan-seared chicken breasts in a rich, creamy sauce with spinach and sun-dried tomatoes.

Creamy Tuscan Chicken In One Pan

This one-pan creamy Tuscan chicken recipe offers restaurant-quality flavor with simple steps and easy cleanup. It's perfect for busy weeknights or when you want an indulgent meal without the fuss.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 large boneless, skinless chicken breasts 1 1/2 to 2 pounds total
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon freshly ground black pepper
  • 2 to 3 tablespoons olive oil divided
For the Sauce
  • 1 small yellow onion about 2/3 cup diced
  • 3 cloves garlic minced
  • 1/2 cup oil-packed sun-dried tomatoes drained and thinly sliced
  • 2 teaspoons dried Italian seasoning
  • 5 ounces baby spinach about 5 packed cups
  • 1 ounce Parmesan cheese finely grated
  • 1 1/4 cups heavy cream
  • 1/2 teaspoon kosher salt remaining

Equipment

  • Large skillet
  • Plate
  • wooden spoon
  • Instant-read thermometer

Method
 

  1. Prepare your ingredients: Dice the onion, mince the garlic, thinly slice the sun-dried tomatoes, and finely grate the Parmesan cheese if needed.
  2. Cut the chicken breasts in half horizontally (butterflying). Pat them dry with paper towels. Season all sides with 1 teaspoon of kosher salt and 1/2 teaspoon black pepper.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add half the chicken in a single layer and sear until browned, 3 to 5 minutes per side. Transfer the chicken to a plate. Add another tablespoon of olive oil and repeat with the remaining chicken, transferring it to the same plate.
  4. Reduce the skillet heat to medium. Add the remaining 1 tablespoon olive oil if needed. Add the diced onion and cook, stirring occasionally, until softened, about 2 to 3 minutes. Add the minced garlic, sliced sun-dried tomatoes, and Italian seasoning. Cook until fragrant, 30 seconds to 1 minute.
  5. Add the baby spinach a handful at a time, stirring regularly until it just wilts, about 1 to 2 minutes.
  6. Stir in the grated Parmesan cheese, heavy cream, and the remaining 1/2 teaspoon kosher salt. Bring the sauce to a simmer, scraping up any browned bits from the bottom of the pan. Reduce the heat to maintain a gentle simmer.
  7. Return the chicken and any accumulated juices from the plate to the skillet. Cook until the chicken is cooked through and reaches an internal temperature of at least 165ºF on an instant-read thermometer, about 4 to 7 minutes.

Notes

This dish pairs well with pasta, rice, or crusty bread to soak up the creamy sauce. For a lighter option, serve with a side of steamed vegetables.

Tried this recipe?

Let us know how it was!