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Chicken breasts simmering in a creamy sauce with spinach, sun-dried tomatoes, and herbs, garnished with chopped parsley in a skillet.
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5 from 2 votes

The Best Creamy Tuscan Chicken | Easy One-Pan Dinner

Creamy Tuscan Chicken made with garlic, sun-dried tomatoes, spinach, and parmesan. A quick, easy, restaurant-style dinner ready in 30 minutes.
Prep Time5 minutes
Cook Time10 minutes
Baking time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian
Keyword: Chicken
Servings: 4
Calories: 729kcal

Ingredients

For the chicken:

  • 4 Chicken breasts or thighs
  • 1 cup All-purpose flour
  • ½ teaspoon Salt
  • ½ teaspoon Pepper
  • ½ teaspoon Paprika
  • ½ teaspoon Oregano
  • 3 tablespoons Olive oil

For the sauce:

  • 2 tablespoons Olive oil
  • 4 Garlic cloves
  • 1 Bell pepper sliced into stirps
  • 1 tablespoon Flour
  • ⅓ cup White wine (optional) read notes
  • 5.3 oz Sun-dried tomatoes chopped
  • 3.5 oz Spinach
  • 1¼ cups Heavy cream
  • ½ cup Parmesan
  • Salt to taste
  • Pepper to taste
  • ½ teaspoon Paprika
  • 1 teaspoon Thyme
  • 1 teaspoon Oregano
  • 2 tablespoons Parsley chopped
US Customary - Metric

Instructions

  • Prep: Preheat oven to 350°F (180°C).
  • Coat the chicken: In a shallow dish, whisk together flour, salt, pepper, paprika, and oregano. Dredge each chicken piece until fully coated; shake off excess.
  • Sear the chicken: Heat 3 Tbsp olive oil in a large skillet over medium heat. Sear chicken for 3–4 minutes per side, until golden. Transfer to a baking dish and bake 15 minutes, or until cooked through.
  • Make the sauce: In the same skillet, add 2 Tbsp olive oil. Add garlic and sauté 2–3 minutes over low heat until fragrant. Add bell pepper and sun-dried tomatoes; cook 2–3 minutes.
  • Thicken: Sprinkle in 1 Tbsp flour and cook 1 minute. Pour in white wine and cook until almost fully evaporated.
  • Finish the sauce: Add spinach and cook 3–4 minutes until wilted. Pour in heavy cream, parmesan, paprika, thyme, oregano, salt, and pepper. Simmer 2–3 minutes until slightly reduced.
  • Combine: Add the chicken back to the pan, spoon sauce over the top, and simmer 1–2 minutes on low. Turn off heat and finish with chopped parsley.
  • Serve: Enjoy with pasta, rice, mashed potatoes, or crusty bread.

Video

Notes

  • Chicken Cut – What Works Best: You can use chicken breasts or thighs for this recipe. Breasts give a leaner, lighter result and stay juicy thanks to the creamy sauce. Thighs are naturally more tender and flavorful and are harder to overcook, perfect if you prefer richer meat.
  • No wine: Replace with chicken broth.
  • Even cooking: Pound chicken to even thickness for perfect searing.
  • Don’t boil the sauce: Keep it at a gentle simmer to prevent cream from splitting.
  • Storage:
    • Fridge: Store leftovers in an airtight container for up to 3 days.
    • Freezer: Freeze for up to 2 months (cream may slightly separate, stir well when reheating).
    • Reheating: Warm gently on the stovetop with a splash of cream or broth.
  • Make-Ahead: Sear the chicken and prep veggies a day ahead; cook the sauce fresh for best texture.

Nutrition

Calories: 729kcal | Carbohydrates: 36g | Protein: 60g | Fat: 39g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 229mg | Sodium: 1850mg | Potassium: 2437mg | Fiber: 7g | Sugar: 18g | Vitamin A: 5333IU | Vitamin C: 67mg | Calcium: 309mg | Iron: 6mg