One-Pan Creamy Tuscan Chicken

A plated serving of Tuscan chicken topped with spinach and sun-dried tomatoes in a creamy sauce, garnished with fresh basil and shredded Parmesan cheese. Served alongside crusty bread for dipping.

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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.

Prep Time10

Cook Time25

Total Time35

Course: Dinner, Main Course

Cuisine: Italian

Servings: servings

Calories: 404.97kcal

Author: Sarah Hill

Equipment

1 Large Skillet

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.

Video

Notes

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.

Nutrition