One-Pan Creamy Tuscan Chicken
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.
Servings: 4 servings
Calories: 404.97kcal
Equipment
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
- Pat the chicken dry before seasoning so it gets a golden sear.
- Using oil-packed sun-dried tomatoes? Cook the chicken in the oil from the jar for extra flavor.
- Skipping the wine? Use low-sodium chicken broth plus the juice of half a lemon to balance the rich sauce.
- Keep the sauce at a gentle simmer, not a boil, so the cream doesn't separate.
- Dairy-free? Use full-fat canned coconut milk, olive oil instead of butter, and skip the Parmesan.
- Check that the chicken reaches 165°F in the center.
- 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
Serving: 1serving | Calories: 404.97kcal | Carbohydrates: 11.58g | Protein: 30.65g | Fat: 27.4g | Saturated Fat: 18.59g | Polyunsaturated Fat: 1.29g | Monounsaturated Fat: 4.81g | Trans Fat: 0.01g | Cholesterol: 80.24mg | Sodium: 617.08mg | Potassium: 1110.54mg | Fiber: 2.11g | Sugar: 4.27g | Vitamin A: 2382.36IU | Vitamin C: 13.17mg | Calcium: 143.33mg | Iron: 5.05mg
