One Pan Creamy Tuscan Chicken
A delightful recipe combining tender chicken with a rich creamy sauce infused with garlic, sun-dried tomatoes, and vibrant spinach, all made in one pan.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts (about 6 ounces each) Opt for high-quality chicken breasts.
- Salt and pepper To taste
- 2 tablespoons olive oil For cooking
For the Sauce
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ cup sun-dried tomatoes, chopped (preferably in oil, drained)
- 1 cup spinach, fresh
- 1 cup heavy cream For a lighter sauce, consider using half-and-half.
- ½ cup grated Parmesan cheese
- 1 tablespoon fresh basil, chopped (for garnish)
Instructions
Preparation
- Season the chicken breasts with salt and pepper on both sides.
Searing the Chicken
- In a large skillet over medium-high heat, heat the olive oil.
- Add the chicken breasts and cook for 5-6 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F).
- Remove the chicken from the pan and set aside.
Making the Sauce
- In the same skillet, add the minced garlic and sauté for about 30 seconds, just until fragrant.
- Add the sun-dried tomatoes and Italian seasoning, stirring to combine.
- Pour in the heavy cream, stirring with a wooden spoon to scrape up any brown bits from the skillet.
- Allow it to simmer for about 2 minutes, letting it thicken slightly.
- Stir in the fresh spinach, allowing it to wilt for a minute.
- Mix in the grated Parmesan cheese, stirring until fully melted and combined with the cream.
- Taste the sauce, adjusting seasoning with salt and pepper if needed.
Finishing the Dish
- Nestle the seared chicken breasts back into the skillet, spooning some of the sauce over the top.
- Allow them to cook in the sauce for an additional 2-3 minutes until heated through.
- Remove from heat and garnish with chopped fresh basil before serving.
Notes
Let the chicken rest for a few minutes before slicing to retain juices.
For storage, allow the dish to cool completely, then transfer to an airtight container. It can be stored in the refrigerator for up to 3 days. Reheat in a skillet over low heat or microwave in 30-second increments.
For storage, allow the dish to cool completely, then transfer to an airtight container. It can be stored in the refrigerator for up to 3 days. Reheat in a skillet over low heat or microwave in 30-second increments.