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Overhead of creamy Tuscan chicken with spinach and sun-dried tomatoes

One-Pot Creamy Tuscan Chicken with Spinach & Sun-Dried Tomatoes

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Servings 4
Calories 485 kcal

Equipment

  • Large skillet or sauté pan with lid
  • Tongs
  • Wooden spoon or silicone spatula
  • Measuring cups & spoons
  • Cutting board & sharp knife

Ingredients
  

  • 4 boneless skinless chicken breasts or thighs for extra juiciness
  • 2 tbsp olive oil or butter for extra richness
  • 3 cloves garlic minced
  • ½ cup sun-dried tomatoes sliced (oil-packed, drained)
  • 2 cups fresh spinach roughly chopped
  • 1 cup heavy cream or half & half for lighter version
  • ½ cup chicken broth
  • ½ cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • ½ tsp red pepper flakes optional for a gentle kick
  • Salt & black pepper to taste
  • Fresh basil or parsley for garnish

Optional additions:

  • ½ cup mushrooms sliced — for earthy depth
  • 1 cup cooked orzo or tortellini — for a heartier meal
  • 1 tbsp cream cheese — for extra creaminess

Instructions
 

  • Sear the chicken.
    Season chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil in a large pan over medium-high heat and sear chicken for 5–6 minutes per side until golden brown and cooked through. Remove and set aside.
  • Sauté the aromatics.
    In the same pan, add minced garlic and cook for 30 seconds until fragrant. Add sun-dried tomatoes and (if using) mushrooms, stirring gently to release their oils.
  • Make the creamy sauce.
    Pour in chicken broth to deglaze the pan, scraping up brown bits. Add heavy cream and Parmesan, stirring until the sauce is silky smooth.
  • Add spinach.
    Fold in fresh spinach and let it wilt into the sauce. Taste and adjust seasoning with salt, pepper, or chili flakes.
    Step-by-step making creamy Tuscan chicken
  • Combine and simmer.
    Return the chicken to the pan and spoon the creamy sauce over the top. Simmer for 3–4 minutes until thickened and glossy.
    Pro Tip: If you want to serve with pasta or orzo, toss it directly into the sauce at this stage — it soaks up every drop of flavor!

Notes

How to Save It for Later

  • Store: In an airtight container in the fridge for up to 3 days.
  • Reheat: Gently in a skillet over low heat or in the microwave with a splash of cream.
  • Freeze: Up to 2 months (best without spinach; add fresh spinach when reheating).

Nutrition

Calories: 485kcalCarbohydrates: 9gProtein: 36gFat: 34gFiber: 2g
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