One Pan Tuscan Chicken with Spinach and Sun-Dried Tomatoes

Created on January 19th, 2026 at 10:55 am

A Creamy One-Pan Chicken Dinner Inspired by Tuscan Flavor Balance

One Pan Tuscan Chicken with Spinach and Sun-Dried Tomatoes is designed as a skillet-based dinner that combines richness, acidity, and freshness in a controlled way. This recipe focuses on building a creamy sauce directly in the pan while keeping the chicken tender and well-seasoned. Spinach and sun-dried tomatoes add contrast, both in flavor and texture, preventing the dish from feeling overly heavy. The one-pan method keeps the cooking process streamlined while still delivering layered flavor.

Why Tuscan-Style Chicken Works Well in One Pan

Tuscan-style chicken dishes rely on balance rather than complexity. Cream provides richness, garlic builds aroma, sun-dried tomatoes add concentrated acidity, and greens bring freshness. Cooking everything in one pan allows these elements to blend naturally. The chicken is seared first to develop flavor, then finished gently in the sauce so it absorbs seasoning without drying out. This approach ensures consistency and minimizes cleanup.

Sauce Structure and Ingredient Timing

The sauce in this recipe is built gradually to maintain stability. Garlic is softened before liquids are added, preventing harsh flavors. Cream is introduced slowly and simmered just enough to thicken without separating. Sun-dried tomatoes are added after the sauce forms so they retain texture and release flavor gradually. Spinach is folded in at the end, allowing it to wilt gently without overcooking.

Flavor Balance Between Cream, Garlic, and Tomatoes

Cream-based sauces require acidity to stay balanced. Sun-dried tomatoes provide that acidity while also contributing umami depth. Garlic adds warmth without sharpness when cooked gently. The result is a sauce that tastes rich but not flat, with clear layers of flavor rather than a single dominant note.

Texture Expectations and Finished Dish

The finished chicken should be tender and fully coated in sauce without being submerged. The sauce should cling lightly to the chicken and vegetables, with visible pieces of sun-dried tomato and wilted spinach throughout. The texture is smooth and cohesive, designed to hold up well when plated or served directly from the skillet.

Time Breakdown

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Ingredients

• 4 boneless, skinless chicken breasts
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 4 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup sun-dried tomatoes, sliced
• 1/2 teaspoon Italian seasoning
• 4 cups fresh spinach
• 1/3 cup grated parmesan cheese
• Fresh basil or parsley for garnish (optional)

Kitchen Tools

• Large heavy-bottom skillet
• Tongs
• Measuring cups and spoons
• Knife and cutting board
• Wooden spoon or spatula

Step-by-Step Instructions

1. Pat the chicken breasts dry and season both sides with salt and black pepper.
2. Heat olive oil in a large skillet over medium heat. Add the chicken and sear for 5 to 6 minutes per side until golden and cooked through. Remove from the skillet and set aside.
3. Reduce heat to medium-low and add butter to the skillet. Allow it to melt gently.
4. Add minced garlic and cook for about 1 minute until fragrant, stirring constantly.
5. Pour in the chicken broth and scrape the bottom of the pan to release any browned bits.
6. Add the heavy cream and Italian seasoning. Simmer gently for 4 to 5 minutes until the sauce thickens slightly.
7. Stir in the sun-dried tomatoes and parmesan cheese until the sauce becomes smooth.
8. Add the spinach and stir until just wilted.
9. Return the chicken to the skillet and spoon the sauce over the top. Simmer for 3 to 4 minutes until everything is heated through.
10. Taste and adjust seasoning if needed. Garnish with basil or parsley before serving if desired.

Tips for Reliable Results

Use sun-dried tomatoes packed in oil for the best texture and flavor. Keep the heat moderate once cream is added to prevent separation. If the sauce becomes too thick, loosen it with a small splash of broth rather than water.

Serving Suggestions

Serve this Tuscan chicken with pasta, rice, or mashed potatoes to soak up the sauce. It also pairs well with crusty bread or roasted vegetables. The dish works equally well for casual dinners or more composed plates.

Make-Ahead and Storage Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a small amount of broth or cream to restore the sauce texture.

Nutrition Table (Approximate Per Serving)

Nutrient	Amount
Calories	460
Carbohydrates	7 g
Protein	36 g
Fat	30 g
Fiber	2 g
Sugar	3 g
Sodium	540 mg

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts?
Yes, boneless skinless chicken thighs work very well and remain especially tender. Cooking time may increase slightly depending on thickness, so monitor doneness carefully.

Will the spinach make the sauce watery?
No. Spinach is added at the end and wilts quickly. Any released moisture is minimal and does not thin the sauce noticeably.

Can this dish be made dairy-free?
You can substitute full-fat coconut milk for the cream, but the flavor profile will change. The structure of the recipe remains the same.

Is this recipe good for meal prep?
Yes. The flavors hold up well, but gentle reheating is important to maintain sauce texture.