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
Scale
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.
