My One-Pan Creamy Tuscan Chicken is rich, flavorful, and just fancy enough to make you feel like you’ve treated yourself. The best part? You only need one pan, so cleanup is quick and easy.
This dish is one of my go-to comfort meals. It’s packed with tender chicken, savory sun-dried tomatoes, and wilted spinach all swimming in a velvety Parmesan cream sauce. Pair it with pasta, rice, or even crusty bread to soak up every last drop of sauce, and you’ve got a dinner that will make everyone at the table happy.
Why You’ll Love This Recipe
- One-Pan Wonder: Minimal cleanup means more time to enjoy dinner and less time doing dishes.
- Rich & Creamy: The heavy cream and Parmesan melt together into a decadent sauce that clings perfectly to every bite.
- Full of Flavor: Sun-dried tomatoes bring tangy-sweet notes, while Italian seasoning and fresh garlic add that irresistible, cozy aroma.
- Customizable: Add mushrooms, swap spinach for kale, or toss in red pepper flakes for a touch of heat.
Ingredients
- 1 small yellow onion (about 2/3 cup), diced
- 3 cloves garlic, minced
- 1 small tomato, diced
- 1 ounce Parmesan cheese (1/2 cup firmly packed freshly grated or 1/3 cup store-bought grated)
- 4-6 boneless, skinless chicken thighs
- 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
- 5 ounces baby spinach (about 5 packed cups)
- 1 1/4 cups heavy cream
Instructions
- Prepare the Chicken: Pat dry with paper towels, then season both sides with salt, pepper and Italian seasoning.
- Sear the Chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add half the chicken in a single layer and sear for 13-15 minutes per side until golden brown. Transfer to a plate. Repeat, adding another tablespoon olive oil if needed.
- Prep the Flavor Base: Dice the onion, mince the garlic. Add to the pan.
- Build the Sauce Base: Reduce the heat to medium. Add the remaining olive oil if needed, then cook the diced onion until softened (2–3 minutes). Stir tomatoes and baby spinach a handful at a time until wilted, about 1–2 minutes.
- Make It Creamy: Add the Parmesan, heavy cream, and season as needed. Stir, scraping up any browned bits from the pan for extra flavor.
- Finish the Chicken: Return the chicken and any juices to the skillet. Simmer gently until the chicken is cooked through (165°F internal temperature), about 4–7 minutes.
Serving Suggestions
This dish is dreamy over buttery noodles, creamy mashed potatoes, or fluffy rice. If you’re keeping it low-carb, zucchini noodles or cauliflower rice are perfect. And don’t forget the crusty bread — that sauce is too good to leave behind.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat to keep the sauce silky.
With minimal effort and maximum flavor, One-Pan Creamy Tuscan Chicken is the kind of dinner you’ll find yourself craving again and again. It’s warm, cozy, and just a little indulgent — everything a weeknight dinner should be.
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