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Avatar photoJohnson Maya

Creamy Tuscan Chicken Recipe (One-Pan Dinner)

This creamy Tuscan chicken recipe features tender seared chicken breasts in a rich, garlicky sauce with sun-dried tomatoes, spinach, and Parmesan. Ready in 30 minutes and made in one pan—perfect for easy weeknight dinners.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 386
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE MAIN DISH:
  • 4 boneless, skinless chicken breasts (6 oz each), pounded to 1/2-inch thickness
  • 1/2 cup (60g) all-purpose flour, seasoned with salt and pepper
  • 3 tablespoons olive oil, divided
  • 4 cloves garlic, minced
  • 1 cup (240ml) low-sodium chicken broth
  • 1 cup (240ml) heavy cream
  • 1/2 cup (60g) sun-dried tomatoes, sliced and drained (oil-packed)
  • 2 cups (60g) fresh baby spinach
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1/2 cup (45g) freshly grated Parmigiano-Reggiano, divided
  • 1 tablespoon fresh thyme leaves (or 1 tsp dried)

Equipment

  • Large skillet
  • Wooden spoon
  • Tongs
  • Meat mallet or rolling pin
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. tuscan chicken recipe recipeCard1
  2. Prepare and Season the Chicken
  3. Place chicken breasts between parchment paper and pound to 1/2-inch thickness. Season both sides with salt, pepper, and a pinch of garlic powder. Dredge in seasoned flour, shaking off excess. Let rest 5 minutes for coating to adhere better.
  4. Sear the Chicken to Golden Perfection
  5. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook 5–6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate, cover loosely with foil.
  6. Sauté Aromatics and Deglaze
  7. Reduce heat to medium. Add remaining 1 tablespoon oil. Stir in garlic and red pepper flakes, cooking 30–45 seconds until fragrant. Pour in chicken broth, scraping up browned bits. Simmer 2 minutes to reduce slightly.
  8. Build the Creamy Sauce
  9. Reduce heat to medium-low. Stir in heavy cream, sun-dried tomatoes, thyme, and half the Parmesan. Simmer gently 5–7 minutes, stirring occasionally, until thickened and creamy.
  10. Finish with Greens and Cheese
  11. Add spinach in batches, stirring until wilted. Return chicken to skillet, spooning sauce over top. Simmer 3–4 minutes to reheat. Stir in remaining Parmesan just before serving.
  12. Serve Immediately with Preferred Sides
  13. Remove from heat, garnish with extra thyme or parsley. Serve immediately over fettuccine, mashed potatoes, or with crusty bread for dipping.

Nutrition

Calories: 386 | Carbohydrates: 12 | Protein: 35 | Fat: 24 | Fiber: 2 | Sugar: 4

Notes

STORAGE: Store in airtight container in refrigerator up to 3 days. Reheat gently on stove with splash of broth. Freezing not recommended due to cream separation.
MAKE AHEAD: Dredge chicken and chop ingredients up to 24 hours in advance; store separately in fridge.
SUBSTITUTIONS: Use chicken thighs for juicier results. For dairy-free, use coconut milk and nutritional yeast. Gluten-free flour works for dredging.
PRO TIPS: Pound chicken evenly for consistent cooking. Deglaze thoroughly to capture fond. Never boil cream—simmer gently. Add cheese off-heat to prevent clumping.
SERVING SUGGESTIONS: Serve over pasta, mashed potatoes, or with crusty bread. Pair with a green salad or grilled vegetables.
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