Creamy Tuscan Chicken (One-Pan, 30 Minutes)

Creamy Tuscan chicken tastes like something from a restaurant but comes together in one pan in 30 minutes. Golden seared chicken sits in a luscious garlic parmesan cream sauce studded with sun-dried tomatoes and wilted spinach.

Serve it over pasta, rice, or mashed potatoes to catch every drop of that sauce.

Why you’ll love this creamy Tuscan chicken

• Restaurant-quality: a rich, creamy sauce that tastes special.
• One pan: the chicken and sauce cook together.
• 30 minutes: weeknight-friendly.
• Low-carb option: serve over zucchini noodles or cauliflower mash.

Ingredients you’ll need

Slice thick chicken breasts in half horizontally so they cook quickly and evenly.

• 4 chicken breasts (or 2 large, halved horizontally)
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated parmesan
• 2 cups fresh spinach
• 1 teaspoon Italian seasoning

How to make creamy Tuscan chicken (step by step)

1. Season the chicken with salt and pepper. Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 4-5 minutes per side until golden and cooked through. Transfer to a plate.
2. Lower the heat to medium. Add the garlic and sun-dried tomatoes and cook for 1 minute.
3. Pour in the chicken broth and heavy cream, scraping up the browned bits, and bring to a gentle simmer.
4. Stir in the parmesan and Italian seasoning until the sauce thickens, then add the spinach and cook until wilted.
5. Return the chicken to the pan, spoon the sauce over, and simmer for 2 minutes before serving.

Food safety: cook chicken to a safe minimum internal temperature of 165°F (74°C). An instant-read thermometer is the surest way to check — see the FoodSafety.gov chart.

Tips for the best results

• Sear well. A golden crust adds flavor and helps the chicken stay juicy.
• Simmer gently. High heat can cause the cream to separate.
• Freshly grate the parmesan so it melts smoothly into the sauce.

Variations & substitutions

• Add mushrooms with the garlic for extra depth.
• Use half-and-half for a lighter sauce.
• Swap chicken for shrimp; it cooks in just a few minutes.

Storage & make-ahead

Refrigerate for up to 3 days. Reheat gently over low heat, adding a splash of broth or cream to loosen the sauce.

Frequently asked questions

What is Tuscan chicken?

It is chicken cooked in a creamy garlic parmesan sauce with sun-dried tomatoes and spinach, inspired by Italian-American flavors.

How do I keep the cream sauce from curdling?

Keep the heat at a gentle simmer and avoid boiling once the cream is added. Fresh cream holds up better than low-fat substitutes.

What should I serve with Tuscan chicken?

Pasta, rice, mashed potatoes, or crusty bread all soak up the sauce. For low-carb, try zucchini noodles.

Can I make it ahead?

Yes. It keeps for a few days and reheats well over low heat with a splash of liquid to loosen the sauce.