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One Pan Tuscan Chicken with Sun Dried Tomatoes

Close-up of seared One Pan Tuscan Chicken with sun dried tomatoes and spinach in a rich, creamy sauce.
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Cook this flavorful Tuscan Chicken entirely in one pan for a quick weeknight meal featuring sun-dried tomatoes and a creamy sauce.

Ingredients

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  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried Italian seasoning
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 4 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh spinach

Instructions

  1. Season the chicken breasts on both sides with salt, pepper, and Italian seasoning.
  2. Heat the olive oil in a large skillet over medium-high heat.
  3. Place the seasoned chicken breasts in the hot skillet and cook for 5 to 7 minutes per side until golden brown and cooked through (internal temperature reaches 165°F or 74°C). Remove the chicken from the skillet and set aside on a plate.
  4. Reduce the heat to medium. Add the chopped sun-dried tomatoes and minced garlic to the skillet. Cook for 1 minute until fragrant.
  5. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let the broth simmer for 2 minutes.
  6. Stir in the heavy cream and bring the mixture to a gentle simmer.
  7. Reduce the heat to low and stir in the Parmesan cheese until the sauce is smooth.
  8. Add the fresh spinach to the sauce and cook until it wilts, about 1 to 2 minutes.
  9. Return the cooked chicken breasts to the skillet, nestling them into the sauce. Heat through for 2 minutes.
  10. Serve immediately directly from the pan.

Notes

  • Serve this dish over pasta, rice, or with crusty bread to soak up the extra sauce.
  • If you prefer a tangier flavor, use oil-packed sun-dried tomatoes.
  • For a thicker sauce, simmer the broth longer before adding the cream.

Nutrition

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