One Pot Creamy Tuscan Chicken is the ultimate in simplicity and taste. Thinly sliced tender chicken breasts are pan-fried and finished in a creamy sauce that’s bursting with goodness and flavor. This amazing one-dish wonder is served over tender pasta, and is perfect for an elegant dinner party but easy enough for week-night meals or an anytime meal.
Why You’ll Love This Recipe
- Creamy and indulgent: The combination of heavy cream, parmesan cheese, and garlic creates an incredible blend of flavors that perfectly coats the tender pieces of chicken.
- Quick and easy: This easy recipe comes together in less than minutes, making it perfect for busy weeknights or any night of the week.
- Minimal Cleanup: This time-saving, amazing one-pot meal is cooked in one pot, meaning minimal cleanup.
- Visually appealing and crowd-pleasing: This amazing one-pot wonder looks as good as it tastes with the combination of chicken and the vibrant colors of sun-dried tomatoes and spinach in the creamy italian style sauce and is certain to become a family favorite.
Ingredients-Here’s What You’ll Need
- The Chicken: I used skinless, boneless chicken breasts that I thinly sliced and coated in a mixture of all-purpose flour, Kosher salt, and black pepper and pan-fried in olive oil.
- The Vegetables: Chopped baby spinach and sun-dried tomato added vibrant colors to this delicious recipe.
- The Sauce: For the sauce, I used heavy cream, chicken broth, and Parmesan cheese to produce an incredible blend of flavors and cheesy goodness.
- The Flavorings: To add additional flavor, I added Italian seasoning and garlic.
Step-by-Step: Making the One-Pot Creamy Tuscan Chicken
- I started by slicing the chicken breasts horizontally into 3 or 4 thin pieces each. Then, I tossed the chicken in some all-purpose flour that I had seasoned with salt and pepper.
- Next, I heated some olive oil in a large skillet over medium heat. When the oil was hot, I added the chicken in batches and lightly browned each side. This took several minutes per side. I transferred the chicken to a plate lined with paper towels.
- Once the chicken was finished, I made the sauce. First, I added the minced garlic to the same skillet and sautéed it until fragrant. This took about 30 seconds.
- Next, I added the cream, chicken broth, and Parmesan cheese and stirred to combine everything.
- After that, I stirred in the Italian seasoning, followed by the spinach and sun-dried tomatoes.
- I cooked the sauce over medium heat until the spinach wilted and the sauce thickened. This took several minutes. Then, I added the chicken to the sauce and continued cooking the One Pot Creamy Tuscan Chicken for several more minutes.
After several minutes, the sauce was bubbly, and the chicken was thoroughly heated. The flour coating on the chicken served to thicken the sauce to a perfect consistency.
I served the One Pot Creamy Tuscan Chicken over cooked pasta, finished with a sprinkling of freshly grated Parmesan cheese. I added some homemade breadsticks and a light salad on the side to complete the meal.
One Pot Creamy Tuscan Chicken is the perfect marriage of succulent chicken and creamy Italian style sauce with spinach and sun-dried tomatoes. It is classic comfort food that is certain to become a family favorite. Yum!
Frequently Asked Questions
Feel free to substitute skinless and boneless chicken thighs for the skinless chicken breasts in this delicious one-pot meal. The chicken thighs will be more flavorful and moist but may require slightly longer cooking time.
I prefer to use dried sun-dried tomatoes, but you can use dried or packed-in oil sun-dried tomatoes. If you use the sun-dried tomatoes packed in oil, be sure to drain them well before adding them to the sauce.
Frozen spinach can be substituted for fresh spinach and works perfectly in this recipe. Just thaw it slightly before adding it to the sauce.
This recipe produces amazing leftovers. Store the yummy leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat until warmed through.
Other One-Dish Wonders
If you’re a fan of one-dish wonders, check out these delicious recipes:
- Balsamic and Rosemary Braised Short Ribs with Cranberries
- Cajun Blackened Chicken Alfredo
- One Pot Southern Hoppin’ John
- Braised Chicken Thighs with Vegetables – A One-Pot Wonder
- Easy Creamy Chicken Marsala Pasta
- Easy Make Ahead Cottage Pie
- Chicken Bacon Ranch Casserole
- Easy Chicken Rice and Broccoli Casserole
This is a repost from November of 2018. It contains an updated recipe based on enhancements over time, with updated photographs, text, and a video.
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One Pot Creamy Tuscan Chicken – Quick and Easy
- 16 ounces skinless, boneless chicken breasts
- ½ cup (2.5 ounces) all-purpose flour
- 2 teaspoons Kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 Tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup (8 ounces) heavy cream (See Tip 1)
- ½ cup (4 ounces) low sodium chicken broth (See Tip 1)
- 1 teaspoon Italian seasoning
- ½ cup (2 ounces) freshly grated Parmesan cheese
- 2 cup (3 ounces) fresh baby spinach leaves, roughly chopped and packed
- ½ cup sun-dried tomatoes, chopped (See Tip 2)
- Salt and pepper to taste.
- Thinly slice chicken breasts horizontally into 3 to 4 pieces each.
- Combine flour, salt, and pepper in a Ziploc bag. Add chicken; shake to coat.
- Heat olive oil in a 12-inch skillet over medium heat. Working in batches, add chicken and brown on both sides, 2 to 3 minutes per side. Transfer the chicken to a paper towel-lined plate.
- Add garlic to the same skillet used to cook the chicken. Cook over medium heat until fragrant, about 30 seconds. Add cream, chicken broth, and Parmesan cheese. Stir to combine.
- Add Italian seasoning, spinach, and sun-dried tomatoes. Cook over medium heat until spinach has wilted and sauce has thickened, 2 to 3 minutes.
- Return chicken to the sauce. Heat over medium heat as the sauce thickens and the chicken is heated, 2 to 3 additional minutes. Correct for salt and pepper.
- Serve over pasta; garnish with additional freshly grated Parmesan cheese.
- Yield: 4 to 6 servings. (See Tip 3)
- If you prefer more sauce, double the amount of heavy cream and chicken broth.
- I prefer to use dry-packed sun-dried tomatoes rather than oil-packed sun-dried tomatoes. However, feel free to use oil-packed sun-dried tomatoes.
- Store leftovers in the refrigerator in an airtight container for up to three days. Gently reheat.