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Creamy one-pot tuscan chicken.
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5 from 7 votes

One Pot Creamy Tuscan Chicken - Quick and Easy

One Pot Creamy Tuscan Chicken is the ultimate in simplicity and taste. Thinly sliced chicken breasts are pan-fried and finished in a creamy Italian style sauce that's bursting with goodness and flavor. Served over pasta, One Pot Creamy Tuscan Chicken is perfect for an elegant dinner party, but easy enough to serve any night of the week.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian
Servings: 6 servings
Calories: 369kcal


  • 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)



  1. If you prefer more sauce, double the amount of heavy cream and chicken broth.
  2. 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.
  3. Store leftovers in the refrigerator in an airtight container for up to three days. Gently reheat.


Calories: 369kcal | Carbohydrates: 15g | Protein: 21g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 131mg | Sodium: 1024mg | Potassium: 592mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1215IU | Vitamin C: 5.5mg | Calcium: 153mg | Iron: 2.3mg