When I want a luxurious yet simple one-pan dinner, this Tuscan chicken recipe is top of the list. The creamy, rich sauce is layered with shallots, garlic, and rich sun-dried tomatoes, creating an indulgent dish that comes together effortlessly. I love how this one-pan chicken dinner is packed with flavor, making it perfect for a quick weeknight dinner without sacrificing taste.

Tuscan chicken in a creamy sauce with spinach and sun-dried tomatoes in the skillet.

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One-Pan Creamy Tuscan Chicken Recipe
Ingredients
Instructions
Sarah's Top Tips
Serving
Storage & Reheating
Similar Recipes
Recipe
Comments

One-Pan Creamy Tuscan Chicken Recipe

Whether I serve it over pasta for a comforting pasta dish or keep it lighter with a fresh arugula salad, it never disappoints. The combination of tender chicken, a velvety, creamy sauce with onions, garlic, and sun-dried tomatoes, and the ease of a one-pan chicken dinner makes this my go-to recipe whenever I crave something special but don’t want to spend hours in the kitchen.

Ingredients

Chicken breasts. I used thinly sliced boneless chicken breasts for this recipe, so they cook quickly. If you can’t find thinly sliced chicken, cut chicken breasts in half horizontally.
Shallot. For a deep, mildly sweet base. If you don’t have a shallot, you can use yellow onion.
Sun-dried tomatoes. The signature ingredient that adds a rich, sweet-tart flavor, umami depth, chewy texture, and vibrant color.
Red Pepper Flakes. For a mild kick of heat. These can be omitted.
Coconut Milk/heavy cream. For the creamy texture.
Fresh spinach. I love to finish off the dish with fresh greens like spinach. You can also use arugula or frozen peas if you don’t like spinach.
White wine. To deglaze the pan and add acidity to balance the dish. You can also use chicken broth.

See the recipe card below for the remaining ingredients and quantities.

Instructions

Four seasoned chicken breasts cooking in a white skillet with olive oil. The chicken is golden and lightly seared.

Step 1: Prepare the chicken by patting both sides down with paper towels and seasoning them with salt and black pepper. Heat olive oil in a Dutch oven or large skillet over medium heat. Cook the chicken for 5 minutes per side, then remove and set aside for later.

A white skillet with minced garlic and onions sautéing in olive oil, with browned bits from the chicken.

Step 2: Add butter to the same pan and cook the shallot and garlic for 2-3 minutes. Then, mix in the sun-dried tomatoes and cook for another 2 minutes. Pour in the white wine or chicken broth and deglaze the pan while scraping up any brown bits of flavor for the bottom of the pan.

Fresh spinach added to a creamy sauce in a skillet.

Step 3: Stir in the spinach, heavy cream, parmesan cheese, Italian seasoning, and crushed red pepper flakes and bring to a gentle simmer.

Chicken breasts simmering in a creamy sauce with green spinach and rich sun-dried tomatoes.

Step 4: Once simmering, return the chicken to the skillet, covering the tops with sauce, and cook for another 5-7 minutes until the chicken is cooked through.

Sarah's Top Tips

Using thin-sliced chicken breasts ensures the chicken will be cooked through if you follow the recipe times. To be sure, you can check that the internal temperature of the chicken reaches 165°F using a meat thermometer in the center.
If you’re using sun-dried tomatoes in olive oil, swap the olive oil with the oil from the jar when cooking the chicken for extra flavor.
If you’re using chicken broth instead of white wine, add in the juice of half a lemon to add acidity to balance out the rich, sweet sauce.
Rest the chicken for a few minutes before slicing or serving so the juices redistribute for maximum flavor.

Tuscan chicken in a creamy, sauce, adorned with spinach and sun-dried tomatoes, accompanied by artisanal bread slices for soaking up the sauce.

Serving

I always serve this one-pan chicken dinner over pasta or just some crusty bread to soak up the sauce. Some other great options are rice, farro or garlic butter potatoes.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. This is a great meal-prepping recipe for anyone looking for simple one-pan meal-prep dinner ideas.