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One-Pot Creamy Tuscan Chicken

Golden seared chicken breasts simmered in a rich, creamy Parmesan sauce loaded with sun-dried tomatoes, garlic, and wilted spinach. Restaurant-quality Italian comfort food made in one pot in just 30 minutes. Comfort food, reimagined.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Main Course
Cuisine: Italian-American
Ingredients Method

Ingredients
  

Chicken
  • 2 large boneless skinless chicken breasts sliced in half horizontally
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • Salt and black pepper
  • 2 tablespoons olive oil
Tuscan Cream Sauce
  • 1 tablespoon butter
  • 1/2 medium yellow onion diced
  • 3 cloves garlic minced
  • 1/2 cup sun-dried tomatoes oil-packed, drained and sliced
  • 1/4 cup chicken broth
  • 1 cup heavy cream
  • 3/4 cup Parmesan cheese freshly grated
  • 4 cups baby spinach
  • 1/4 teaspoon red pepper flakes optional
  • Salt and black pepper to taste
For Serving
  • Cooked fettuccine penne, or rice
  • Fresh basil chopped
  • Extra grated Parmesan

Method
 

  1. Season chicken on both sides with Italian seasoning, garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken 4-5 minutes per side until golden brown and cooked through (165°F). Remove and set aside.
  2. Reduce heat to medium. Add butter to the same skillet. Add diced onion and cook 3 minutes until softened. Add garlic and sun-dried tomatoes, cook 1 minute until fragrant.
  3. Pour in chicken broth, scraping up browned bits from the bottom of the pan. Add heavy cream and bring to a gentle simmer. Cook 3-4 minutes until the sauce starts to thicken.
  4. Stir in grated Parmesan until melted and smooth. Add baby spinach and red pepper flakes. Stir until spinach is just wilted, about 2 minutes.
  5. Return the chicken to the skillet. Spoon sauce over the chicken and simmer 2-3 minutes until heated through.
  6. Serve over fettuccine, penne, or rice. Top with fresh basil and extra Parmesan.