One-pan Tuscan chicken is the kind of dinner that feels rich and special without being difficult to make. Tender chicken breasts are seared until golden, then simmered in a creamy garlic-Parmesan sauce with sun-dried tomatoes and baby spinach.
It is easy enough for a weeknight meal but elegant enough to serve when guests come over. Best of all, everything cooks in one skillet, which means fewer dishes and more flavour in the sauce.
Why You’ll Love This Tuscan Chicken Recipe
This creamy Tuscan chicken is simple, comforting and full of flavour. The sauce is the star of the dish, made with onion, garlic, sun-dried tomatoes, spinach, Parmesan and heavy cream.
It works well for family dinners because it feels hearty without needing complicated ingredients. Serve it with pasta, rice, potatoes or garlic bread to soak up every bit of the creamy sauce.
Key Ingredients
Boneless Chicken Breast
Use two large boneless, skinless chicken breasts, about 1 1/2 to 2 pounds total. Slice each breast in half horizontally to create four thinner pieces. This helps the chicken cook faster and more evenly.
Sun-Dried Tomatoes
Oil-packed sun-dried tomatoes give the sauce a rich, slightly sweet and savoury flavour. Drain them before slicing and adding them to the skillet.
Baby Spinach
A full 5-ounce package of baby spinach adds colour, freshness and texture. It wilts quickly into the sauce without overpowering the dish.
Heavy Cream
Heavy cream creates the rich, smooth base of the sauce. Its higher fat content helps the sauce thicken as it simmers.
Parmesan Cheese
Parmesan adds salty, nutty flavour and gives the sauce more body. Freshly grated Parmesan works beautifully, but store-bought grated Parmesan can also be used.
What to Serve with Tuscan Chicken
Tuscan chicken already includes protein, greens and a creamy sauce, so it pairs best with a simple side that can soak up the sauce.
Good options include:
- Cooked pasta
- Rice, couscous or farro
- Crispy roasted potatoes
- Garlic bread
- Crusty bread
- Steamed vegetables
One-Pan Tuscan Chicken Recipe
Prep time: 15 minutes
Cook time: 30 to 35 minutes
Serves: 4
Ingredients
- 2 large boneless, skinless chicken breasts, about 1 1/2 to 2 pounds total
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 2 to 3 tablespoons olive oil, divided
- 1 small yellow onion, diced, about 2/3 cup
- 3 cloves garlic, minced
- 1/2 cup drained oil-packed sun-dried tomatoes, thinly sliced
- 2 teaspoons dried Italian seasoning
- 5 ounces baby spinach, about 5 packed cups
- 1 ounce Parmesan cheese, grated
- 1 1/4 cups heavy cream
Instructions
1. Prepare the Chicken
Cut the chicken breasts in half horizontally to make four thinner pieces. Pat them dry with paper towels.
Season all sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
2. Sear the Chicken
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Add half of the chicken in a single layer and sear for 3 to 5 minutes per side, or until browned. The chicken will not be fully cooked yet.
Transfer the browned chicken to a plate. Add another tablespoon of olive oil if needed, then repeat with the remaining chicken.
3. Cook the Aromatics
Reduce the heat to medium. Add the remaining olive oil if the pan looks dry.
Add the diced onion and cook for 2 to 3 minutes, stirring occasionally, until softened.
Stir in the garlic, sun-dried tomatoes and Italian seasoning. Cook for 30 seconds to 1 minute, just until fragrant.
4. Add the Spinach
Add the baby spinach a handful at a time, stirring after each addition. Cook for 1 to 2 minutes, or until the spinach just begins to wilt.
5. Make the Creamy Sauce
Add the Parmesan cheese, heavy cream and remaining 1/2 teaspoon kosher salt.
Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan. These browned bits add extra flavour to the sauce.
6. Finish the Chicken
Reduce the heat to maintain a gentle simmer.
Return the chicken and any juices from the plate to the skillet. Cook for 4 to 7 minutes, or until the chicken is cooked through and reaches 165°F on an instant-read thermometer.
Serve warm with pasta, rice, potatoes or bread.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop or in the microwave. If the sauce thickens too much, add a splash of cream, milk or broth to loosen it.
