One-Pot Creamy Tuscan Chicken with Sun-Dried Tomatoes and Spinach
This creamy one-pot wonder features tender chicken breasts in a rich Parmesan cream sauce with sun-dried tomatoes, fresh spinach, and Italian herbs. Everything cooks in one skillet for easy cleanup, making it perfect for busy weeknights when you want restaurant-quality Italian food at home.
Ingredients
Nutrition Facts
Instructions
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1
Season chicken breasts with salt, pepper, and Italian seasoning on both sides.
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2
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side until golden brown and cooked through (internal temp 165°F). Remove chicken and set aside.
💡 Pro Tip: Don't move the chicken around too much - let it develop a nice golden crust. -
3
In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Don't let it burn.
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4
Add heavy cream, chicken broth, Parmesan cheese, sun-dried tomatoes, and red pepper flakes. Whisk to combine and bring to a gentle simmer.
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5
Reduce heat to medium-low and simmer for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
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6
Add fresh spinach and stir until wilted, about 2 minutes.
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7
Return chicken to the skillet, spooning sauce over the top. Simmer for 2-3 minutes to heat through and let flavors meld. Serve immediately over pasta, rice, or with crusty bread.
👨🍳 Chef's Tips
For extra flavor, use oil-packed sun-dried tomatoes and add a tablespoon of the oil to the pan. You can substitute heavy cream with half-and-half for a lighter version, though the sauce won't be as thick. Fresh basil added at the end elevates this dish beautifully. Serve over angel hair pasta, zucchini noodles, or mashed cauliflower.
🔄 Substitutions
Chicken thighs work great instead of breasts and stay even more tender. Swap spinach for kale or Swiss chard. Use gruyere or mozzarella if you don't have Parmesan. For dairy-free, use coconut cream and nutritional yeast instead of dairy products.
📦 Storage
Store in an airtight container in the refrigerator for up to 3 days. The sauce may thicken when cold - add a splash of cream or broth when reheating. Reheat gently on the stovetop over low heat, stirring occasionally. Not recommended for freezing as cream sauces can separate.
