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Cooked Tuscan chicken in a skillet.
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Creamy Tuscan Chicken

This one-pan Tuscan chicken is the ultimate comfort food made in one skillet so it's easy to make and easy to clean up!
Prep Time15 minutes
Cook Time25 minutes
Cool Time5 minutes
Total Time45 minutes
Course: Dinner Recipes
Cuisine: American, Italian
Servings: 4
Calories: 681kcal
Author: Samantha Erb

Equipment

Ingredients

  • 2 large skinless chicken breasts halved horizontally to make 4 cutlets
  • ½ cup sun-dried tomatoes in oil drained (reserve 2 tablespoons oil)
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 1 teaspoon paprika
  • 1 cup onion diced
  • 2 teaspoons garlic minced
  • 1/2 cup Parmesan cheese grated
  • 3 cups fresh baby spinach washed
  • 1 cup cherry tomatoes halved
  • 2 1/2 cups heavy whipping cream

Instructions

  • Season the halved skinless chicken breasts on both sides with salt and black pepper.
  • Heat 2 tablespoons of the reserved sun-dried tomato oil in a large skillet over medium-high heat. Cook the chicken for 3-4 minutes on each side until they turn golden brown and are cooked through. Remove the cooked chicken from the skillet and set it aside.
  • In the same skillet, add the diced onion and cook it for 2-3 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant.
  • Add the drained sun-dried tomatoes and cherry tomatoes to the skillet. Cook them for 2-3 minutes until the cherry tomatoes start to soften.
  • Pour in the heavy whipping cream and add the Italian seasoning and paprika. Stir to combine and bring the sauce to a simmer. Cook for 3-4 minutes until the sauce starts to thicken.
  • Reduce heat to low and then stir in the Parmesan cheese until it melts. Add the baby spinach to the sauce and cook until wilted, about 2 minutes.
  • Return the chicken to the skillet and spoon the cream sauce over it. Simmer for 2-3 minutes over medium heat to reheat the chicken and allow the flavors to meld.
  • Let the dish cool for 5 minutes before serving.

Notes

  • Slice the chicken breasts evenly so the cutlets all cook at the same rate or buy chicken cutlets to use instead.
  • Use the reserved oil from the sun-dried tomatoes to infuse the chicken with extra flavor.
  • Keep the sauce on medium-low heat after simmering to ensure it stays creamy and smooth.
  • Add the spinach at the end of cooking so it gets perfectly wilted.
  • Let the Tuscan chicken rest before serving to let the flavors meld.
  • Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
  • Reheat leftovers on low on the stove. If the sauce is too thick, add a little heavy cream or even milk to thin it up.

Nutrition

Calories: 681kcal | Carbohydrates: 15g | Protein: 23g | Fat: 61g | Saturated Fat: 37g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 213mg | Sodium: 367mg | Potassium: 866mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5026IU | Vitamin C: 34mg | Calcium: 303mg | Iron: 2mg