Description
This One-Pan Tuscan Chicken recipe is a flavorful and creamy Italian-inspired dish featuring pan-seared chicken breasts simmered in a rich sauce made with sun-dried tomatoes, spinach, Parmesan cheese, and heavy cream. Perfect for an easy weeknight dinner, it combines savory, tangy, and creamy elements all cooked in one skillet, making cleanup a breeze.
Ingredients
Units
Scale
Produce
- 1 small yellow onion (about 2/3 cup diced)
- 3 cloves garlic, minced
- 5 ounces baby spinach (about 5 packed cups)
Meat
- 2 large boneless, skinless chicken breasts (1 1/2 to 2 pounds total)
Dairy
- 1 ounce Parmesan cheese (about 1/2 cup freshly grated or 1/3 cup store-bought grated)
- 1 1/4 cups heavy cream
Pantry
- 1/2 cup drained oil-packed sun-dried tomatoes (about 2 1/2 ounces), thinly sliced
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 2 to 3 tablespoons olive oil, divided
- 2 teaspoons dried Italian seasoning
Instructions
- Prep Ingredients: Dice the yellow onion to yield about 2/3 cup. Mince the garlic cloves finely. Thinly slice the drained oil-packed sun-dried tomatoes. Grate Parmesan cheese if using a block, measuring about 1/2 cup lightly packed, or use 1/3 cup store-bought grated.
- Prepare Chicken: Cut each large chicken breast in half horizontally (butterflying) to create thinner pieces. Pat the chicken dry with paper towels. Season all sides with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
- Sear Chicken (First Half): Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Place half of the chicken pieces in a single layer and sear for 3 to 5 minutes per side until browned. Transfer these pieces to a large plate; they will not be cooked through yet.
- Sear Chicken (Second Half): Add another tablespoon of olive oil to the skillet and repeat the searing process with the remaining chicken pieces. Transfer them to the same plate as the first batch.
- Cook Vegetables: Reduce the skillet heat to medium. Add the remaining olive oil (about 1 tablespoon), if needed, and heat until shimmering. Add the diced onion and cook while stirring occasionally until softened, about 2 to 3 minutes. Add minced garlic, sun-dried tomatoes, and dried Italian seasoning; cook until fragrant, about 30 seconds to 1 minute.
- Wilt Spinach: Gradually add the baby spinach in handfuls, stirring regularly, cooking until just wilted, about 1 to 2 minutes.
- Add Cream Sauce: Stir in the grated Parmesan cheese, heavy cream, and the remaining 1/2 teaspoon kosher salt. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon to incorporate flavor.
- Finish Cooking Chicken: Return all chicken pieces and any accumulated juices from the plate to the skillet. Reduce heat to maintain a gentle simmer and cook until the chicken reaches an internal temperature of at least 165ºF, about 4 to 7 minutes. Ensure chicken is cooked through and sauce has thickened slightly.
Notes
- Use an instant-read thermometer to check that chicken reaches 165ºF for safe consumption.
- If you prefer a thicker sauce, you can simmer the sauce a bit longer before adding the chicken back to the skillet.
- Butterflying the chicken breasts helps them cook evenly and faster.
- This dish pairs beautifully with garlic bread, pasta, or a fresh green salad.
- For a lighter version, substitute half-and-half or whole milk for heavy cream, though the sauce will be less rich.
