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Creamy Tuscan chicken served over mashed potatoes with a side of fresh arugula

Creamy Tuscan Chicken (One-Pan Magic)

This Creamy Tuscan Chicken was born out of a lazy weeknight with a few odds and ends in the fridge—and it turned out to be one of the most rewarding “accidental” dinners ever.
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Prep Time 5 minutes
Cook Time 25 minutes
Servings: 4
Course: Dinner
Cuisine: Italian-Inspired
Calories: 460
Ingredients Equipment Method Video Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 2 tbsp olive oil (preferably from the sun-dried tomato jar)
  • Salt and black pepper
  • 3 cloves garlic, minced
  • ½ cup sun-dried tomatoes, roughly chopped
  • 1 tsp Italian seasoning
  • ¾ cup chicken broth
  • 1 cup heavy cream
  • ½ cup freshly grated parmesan cheese
  • 2 cups fresh spinach (loosely packed)

Equipment

  • Large skillet or sauté pan with lid
  • Cutting board
  • Knife
  • Tongs or spatula
  • Measuring cups and spoons
  • Optional: Microplane or grater for parmesan

Method
 

  1. Sear the Chicken
    Season chicken breasts generously with salt and pepper.
    In a large skillet over medium-high heat, sear them in olive oil for 3–4 minutes per side until golden.
    Remove and set aside.
  2. Build the Flavor Base
    In the same skillet, sauté minced garlic in the leftover oil for 30 seconds.
    Add chopped sun-dried tomatoes and cook for 1–2 minutes until fragrant.
    Minced garlic being stirred into a pan with browned bits and oil after searing chicken
  3. Make the Cream Sauce
    Pour in chicken broth and heavy cream.
    Stir in Italian seasoning and simmer for 2–3 minutes.
    Add grated parmesan and stir until melted and smooth.
    Cream, sun-dried tomatoes, and seasoning simmering together in a skillet to form the sauce
  4. Simmer the Chicken
    Return the chicken (plus any juices) to the pan.
    Cover and simmer over medium-low heat for 8–10 minutes, until the chicken is fully cooked.
    Seared chicken thighs simmering in a pan to finish cooking through
  5. Add the Greens & Serve
    Stir in fresh spinach and cook until just wilted, about 1 minute.
    Serve hot over pasta, potatoes, or crusty bread.

Video

Notes

Cooking Tips

  • Flavor boost: Use oil from the sun-dried tomato jar—it adds depth.
  • Thick sauce? Add a splash of chicken broth to loosen when reheating.
  • Want heat? A pinch of red pepper flakes with the garlic is perfect.
  • No spinach? Try kale (cook slightly longer) or arugula (add at the very end).
  • Optional flair: Deglaze with a splash of white wine before the cream for acidity.