Description
This One-Pan Tuscan Chicken is a creamy, flavorful dish featuring seared boneless chicken breasts simmered in a rich sauce of heavy cream, Parmesan cheese, sun-dried tomatoes, spinach, and Italian seasoning. Perfectly cooked in a single skillet, it offers a delicious Italian-inspired meal that’s simple to prepare and serves 4.
Ingredients
Units
Scale
Chicken
- 2 large boneless, skinless chicken breasts (1 1/2 to 2 pounds total)
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 2 to 3 tablespoons olive oil, divided
Vegetables and Flavorings
- 1 small yellow onion (about 2/3 cup diced)
- 3 cloves garlic, minced
- 1/2 cup drained oil-packed sun-dried tomatoes (about 2 1/2 ounces), thinly sliced
- 2 teaspoons dried Italian seasoning
- 5 ounces baby spinach (about 5 packed cups)
Dairy
- 1 ounce Parmesan cheese (about 1/2 cup freshly grated or 1/3 cup store-bought grated)
- 1 1/4 cups heavy cream
Instructions
- Prepare ingredients: Dice the small yellow onion into about 2/3 cup pieces, mince 3 cloves of garlic, thinly slice 1/2 cup of drained sun-dried tomatoes, and finely grate 1 ounce Parmesan cheese if using fresh. Set all aside.
- Butterfly and season chicken: Cut each chicken breast in half horizontally to create thinner pieces (butterflying). Pat them dry with paper towels. Season evenly with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
- Sear chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Add half the chicken pieces in a single layer and sear until browned, about 3 to 5 minutes per side. Transfer to a large plate. Add another tablespoon of olive oil and repeat with the remaining chicken pieces, then transfer to the plate. The chicken will not be fully cooked yet.
- Sauté aromatics and vegetables: Reduce heat to medium. Add the remaining tablespoon of olive oil to the skillet if needed and heat until shimmering. Add the diced onion and cook, stirring occasionally, until softened, about 2 to 3 minutes. Stir in minced garlic, sun-dried tomatoes, and dried Italian seasoning; cook until fragrant, about 30 seconds to 1 minute. Gradually add baby spinach a handful at a time, stirring until just wilted, which takes about 1 to 2 minutes.
- Make sauce and finish cooking: Stir in the grated Parmesan cheese, heavy cream, and remaining 1/2 teaspoon kosher salt. Bring the mixture to a simmer and scrape up any browned bits from the pan with a wooden spoon. Lower heat to maintain a gentle simmer, then return the seared chicken and any juices back into the skillet. Cook until the chicken is fully cooked and reaches an internal temperature of 165ºF (74ºC), about 4 to 7 minutes more.
Notes
- Butterflying the chicken breasts helps them cook evenly and stay tender.
- You can substitute chicken thighs but adjust cooking times accordingly.
- Use an instant-read thermometer to ensure safe internal temperature of the chicken.
- For a lighter version, substitute half-and-half for heavy cream, though the sauce will be less rich.
- Serve with crusty bread or over pasta for a complete meal.
