Discover the magic of rich flavors and effortless cooking with this One-Pan Tuscan Chicken Recipe. This dish combines tender chicken breasts with creamy, garlicky sauce, sun-dried tomatoes, and vibrant spinach, all simmered together in one skillet. It’s a perfect meal that brings the warmth of Tuscan cuisine straight to your table, ideal for busy weeknights or intimate dinners. Once you try this recipe, it will quickly become a beloved staple that’s as simple to prepare as it is delicious to enjoy.
Ingredients You’ll Need
These ingredients are straightforward but each plays an essential role in creating the perfect balance of creamy, tangy, and savory in this One-Pan Tuscan Chicken Recipe. From the aromatic garlic to the bright baby spinach, every element adds a unique texture and flavor that elevates the dish.
- Yellow onion: Adds sweetness and depth when softened, creating a flavorful base.
- Garlic cloves: Infuse the sauce with their unmistakable aromatic punch.
- Oil-packed sun-dried tomatoes: Bring a tangy, concentrated tomato flavor with a chewy texture.
- Parmesan cheese: Provides a nutty, salty richness that thickens the creamy sauce.
- Boneless, skinless chicken breasts: The star protein that soaks up all the fantastic flavors.
- Kosher salt: Essential for seasoning and enhancing all the other tastes.
- Freshly ground black pepper: Adds a mild heat and complexity.
- Olive oil: Used for searing the chicken and sautéing vegetables to create caramelization.
- Dried Italian seasoning: A fragrant blend that brings a true Tuscan herbaceous note.
- Baby spinach: Adds a fresh, green color and slight earthiness, balanced by the cream.
- Heavy cream: The luxurious base that brings everything together in a luscious sauce.
How to Make One-Pan Tuscan Chicken Recipe
Step 1: Prepare Ingredients
Begin by dicing the yellow onion until you have about two-thirds of a cup, then mince the garlic cloves finely. Slice the oil-packed sun-dried tomatoes thinly, and grate the Parmesan cheese freshly if you have the time for the best flavor, or use pre-grated cheese for convenience. This prep work sets the stage for a fresh and layered sauce.
Step 2: Butterfly and Season the Chicken
Cut each chicken breast in half horizontally, also known as butterflying, to create thinner pieces that cook evenly and quickly. Pat each piece dry to ensure a good sear, then season generously with kosher salt and freshly ground black pepper. Proper seasoning here is key to layering flavor right from the start.
Step 3: Sear the Chicken
Heat a tablespoon of olive oil over medium-high heat until shimmering. Add half of the chicken pieces in a single layer and sear until golden brown, about 3 to 5 minutes per side. Transfer the seared chicken to a plate and repeat this process with the remaining chicken pieces using an additional tablespoon of olive oil. Searing locks in juices and adds a delightful crust that complements the creamy sauce beautifully.
Step 4: Cook the Vegetables and Spinach
With the heat reduced to medium, add more olive oil if necessary and sauté the diced onion until soft and translucent, about 2 to 3 minutes. Stir in minced garlic, sun-dried tomatoes, and dried Italian seasoning, cooking just until fragrant. Then, add the baby spinach in batches, letting it wilt gently while stirring regularly. This step builds a flavorful, fragrant base for the sauce.
Step 5: Create the Creamy Sauce and Simmer
Pour in the heavy cream and stir in the Parmesan cheese along with the remaining salt. Bring the mixture to a simmer, scraping up the tasty browned bits from the pan bottom to intensify the sauce’s richness. Return the chicken and any accumulated juices to the pan, maintaining a gentle simmer. Cook until the chicken is fully cooked through and registers at least 165ºF on an instant-read thermometer, about 4 to 7 minutes. This is the moment where all the flavors meld into a silky, comforting sauce coating each bite of juicy chicken.
How to Serve One-Pan Tuscan Chicken Recipe
Garnishes
Brighten your One-Pan Tuscan Chicken Recipe with a sprinkle of fresh chopped parsley or basil to add a burst of color and fresh herbal notes that contrast beautifully with the creamy sauce. A few extra shavings of Parmesan cheese on top also make it look irresistible and enhance the flavor.
Side Dishes
This dish pairs perfectly with crusty artisan bread to mop up the sauce or creamy mashed potatoes that complement its richness. For a lighter touch, serve alongside garlic roasted asparagus or simple steamed green beans for vibrant texture and color.
Creative Ways to Present
For a dinner party, serve the chicken on a bed of cooked risotto or creamy polenta to add a touch of elegance. You can also layer it with roasted vegetables or even top with crispy pancetta to introduce a smoky, crunchy contrast that elevates the experience further.
Make Ahead and Storage
Storing Leftovers
Store any leftover One-Pan Tuscan Chicken Recipe in an airtight container in the refrigerator for up to 3 days. The sauce tends to thicken when chilled, so it’s perfect for reheating gently the next day, keeping meals stress-free and delicious.
Freezing
This dish freezes well if you want to keep it longer. Portion the chicken and sauce into freezer-safe containers, leaving some room for expansion. Freeze for up to 2 months for best quality. Label your containers for easy identification when ready to enjoy.
Reheating
Reheat leftovers gently in a skillet over low heat or in the microwave, adding a splash of milk or cream if needed to loosen the sauce. Stir frequently until warmed through to preserve the delicate flavors and tender texture of the chicken.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs will work beautifully and add extra juiciness to your One-Pan Tuscan Chicken Recipe. Just adjust the cooking time slightly to ensure they’re cooked through.
What can I substitute for heavy cream?
You can use half-and-half or whole milk for a lighter version, but keep in mind the sauce will be less rich and creamy. Another great option is coconut cream for a dairy-free twist with a slight sweetness.
Are sun-dried tomatoes necessary?
Sun-dried tomatoes really bring a tangy, concentrated tomato flavor that sets this dish apart, but if you don’t have them, roasted red peppers can be a good alternative, offering a sweet and smoky note.
How do I know when the chicken is fully cooked?
The most reliable way is to use an instant-read thermometer and check that the internal temperature reaches 165ºF. This ensures your chicken is tender, juicy, and safe to eat every time.
Can I make this recipe vegan or vegetarian?
While the recipe centers around chicken and dairy, you can swap the chicken for tofu or seitan and use coconut cream with nutritional yeast as a cheesy substitute. Just adjust cook times accordingly for your protein choice.
Final Thoughts
This One-Pan Tuscan Chicken Recipe is a wonderful blend of ease and gourmet flavors that feels like a hug on a plate. It’s perfect for any night you want comfort food without complicated prep or cleanup. Dive in and share the joy of this creamy, savory Tuscan-inspired dish with your loved ones — I promise it will become one of your favorites too!
Print
One-Pan Tuscan Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Description
One-Pan Tuscan Chicken is a creamy, flavorful Italian-inspired dish featuring seared chicken breasts simmered in a rich sauce made with sun-dried tomatoes, baby spinach, Parmesan cheese, and heavy cream. This easy skillet meal brings together a perfect balance of savory, tangy, and creamy elements for a comforting dinner that can be made in under 40 minutes.
Ingredients
Chicken
- 2 large boneless, skinless chicken breasts (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
Vegetables and Aromatics
- 1 small yellow onion (about 2/3 cup diced)
- 3 cloves garlic (minced)
- 1/2 cup drained oil-packed sun-dried tomatoes (about 2 1/2 ounces, thinly sliced)
- 5 ounces baby spinach (about 5 packed cups)
Dairy and Seasonings
- 1 ounce Parmesan cheese (about 1/2 cup freshly grated or 1/3 cup store-bought grated)
- 2 teaspoons dried Italian seasoning
- 1 1/4 cups heavy cream
Instructions
- Prep Ingredients: Dice the small yellow onion to yield about 2/3 cup. Mince the garlic cloves finely. Thinly slice the oil-packed sun-dried tomatoes. Grate the Parmesan cheese if using a block, measuring about 1/2 cup lightly packed, or use 1/3 cup pre-grated cheese.
- Prepare Chicken: Slice each chicken breast in half horizontally to butterfly them, creating thinner pieces. Pat the chicken pieces dry with paper towels. Season all sides evenly with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper to bring out flavor.
- Sear Chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add half of the chicken in a single layer and cook undisturbed for 3 to 5 minutes until browned, then flip and brown the other side. Remove and transfer the chicken to a large plate. Repeat with the remaining chicken pieces using an additional tablespoon of olive oil, then transfer to the plate.
- Sauté Vegetables: Reduce heat to medium. If needed, add remaining 1 tablespoon olive oil to the skillet and heat until shimmering. Add diced onion and cook, stirring occasionally, until softened, about 2 to 3 minutes. Stir in minced garlic, sun-dried tomatoes, and dried Italian seasoning, cooking until fragrant, about 30 seconds to 1 minute.
- Wilt Spinach: Gradually add baby spinach, a handful at a time, stirring regularly until just wilted, which should take about 1 to 2 minutes total.
- Create Sauce: Stir in the grated Parmesan cheese, heavy cream, and remaining 1/2 teaspoon kosher salt. Bring the sauce to a gentle simmer while scraping up any browned bits stuck to the bottom of the skillet to enhance the flavor.
- Finish Cooking Chicken: Return the seared chicken and any accumulated juices from the plate back into the skillet. Maintain a gentle simmer and cook for an additional 4 to 7 minutes, or until the chicken is fully cooked through and reaches an internal temperature of 165ºF.
Notes
- Butterflying the chicken breasts ensures they cook evenly and quickly in the skillet.
- The sun-dried tomatoes packed in oil add a tangy, intense flavor; drain them well to prevent excess oil in the sauce.
- If you prefer a thicker sauce, simmer the cream mixture slightly longer before adding the chicken.
- Use a meat thermometer to ensure chicken is safely cooked to 165ºF for best results.
- Serve this dish with crusty bread, pasta, or rice to soak up the creamy sauce.
