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.
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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- similar to my sun-dried tomato pasta with pancetta - and the ease of a one-pan chicken dinner make 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
- 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.
- 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.
- Step 3: Stir in the spinach, heavy cream, parmesan cheese, Italian seasoning, and crushed red pepper flakes and bring to a gentle simmer.
- 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.
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.
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One-Pan Creamy Tuscan Chicken
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Ingredients
- 1 pound thin-sliced boneless, skinless chicken breasts
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 shallot, diced
- 2 garlic cloves, minced
- ⅓ cup sun-dried tomatoes, chopped
- ¼ cup white wine , or chicken broth
- ½ teaspoon red pepper flakes
- ½ teaspoon Italian seasoning
- 3 cups baby spinach
- 1 ½ cups full-fat coconut milk, or heavy cream
- ⅓ cup grated Parmesan cheese
Instructions
- Season chicken with ½ teaspoon each of salt and black pepper.
- Heat olive oil in a skillet over medium heat and cook the chicken for 5 minutes per side. Remove and set aside.
- Melt butter in the same skillet, add the shallot and garlic, and cook for 2-3 minutes.
- Mix in the sun-dried tomatoes and allow to cook for 2 minutes. Deglaze the pan with the wine or broth and scrape up any browned bits from the bottom.
- Stir in spinach, heavy cream, Parmesan cheese, Italian seasoning, and crushed red pepper flakes. Bring to a gentle simmer.
- Add chicken back to the pan, spoon the sauce over top, and simmer for 5-7 minutes until the chicken is cooked through.
- Serve with pasta or bread for dipping.
Sarah's 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.
- 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.
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