One-Pot Creamy Tuscan Chicken (Print Version)

Creamy chicken with sun-dried tomatoes and spinach for a quick weeknight meal, all cooked in one pot.

# Components:

→ Chicken and Seasoning

01 - 4 boneless, skinless chicken breasts (approximately 1.5 pounds)
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 1 teaspoon Italian seasoning
05 - 2 tablespoons olive oil

→ Creamy Tuscan Sauce

06 - 1 tablespoon unsalted butter
07 - 3 cloves garlic, minced
08 - 1 cup chicken broth
09 - ½ cup heavy cream
10 - ½ cup grated Parmesan cheese
11 - ½ cup sun-dried tomatoes, drained and sliced
12 - 2 cups fresh baby spinach

# Method:

01 - Pat the chicken breasts thoroughly dry. Season both sides generously with salt, black pepper, and Italian seasoning.
02 - In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat. Carefully place the seasoned chicken breasts in the hot skillet. Sear for 5-6 minutes per side until golden brown and cooked through. Transfer the chicken to a plate and loosely cover to keep warm.
03 - Add the unsalted butter to the same skillet. Once melted, add the minced garlic and sauté for approximately 1 minute until fragrant, being careful not to burn.
04 - Pour in the chicken broth, using a spatula to scrape up any flavorful browned bits from the bottom of the skillet. Stir in the heavy cream and grated Parmesan cheese. Bring the mixture to a gentle simmer.
05 - Add the sliced sun-dried tomatoes and fresh baby spinach to the simmering sauce. Stir gently and cook for 2-3 minutes, or until the spinach has wilted.
06 - Return the seared chicken breasts to the skillet, nestling them into the sauce. Allow to simmer gently for an additional 4-5 minutes, spooning the sauce over the chicken to ensure it is heated through.
07 - Taste the sauce and adjust seasoning with additional salt and pepper if necessary. Serve the creamy Tuscan chicken hot, with an optional garnish of extra Parmesan cheese.

# Expert Advice:

01 -
  • Ready in just 35 minutes from start to finish
  • Uses mostly pantry staples you likely already have
  • Creates a restaurant-quality meal with minimal effort
  • Naturally gluten-free and easily adaptable
  • Only dirties one pan for super easy cleanup
02 -
  • The sauce will continue to thicken as it cools so remove from heat when still slightly thinner than desired
  • This recipe works beautifully with chicken thighs if you prefer darker meat
  • Leftovers taste even better the next day as flavors continue to develop
  • The entire dish can be made ahead and gently reheated with excellent results
03 -
  • For the most tender chicken, remove it from the refrigerator 20 minutes before cooking to take the chill off
  • Always taste your sauce before adding the chicken back in, as the saltiness of Parmesan can vary greatly
  • If your sauce breaks or looks curdled, whisk in a tablespoon of cold cream off the heat to smooth it out
  • The quality of your sun-dried tomatoes makes a big difference look for Italian imports packed in olive oil

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