One-Pan Creamy Tuscan Chicken

By Chef Marco

Updated Today

This is the ultimate weeknight dinner upgrade. If you are tired of dry, boring chicken breasts, this rich and decadent cream sauce will completely change your dinner rotation. Best of all? It happens entirely in one skillet.

The magic lies in the combination of sweet sun-dried tomatoes, earthy spinach, and a parmesan cream sauce that tastes like it took hours to simmer—but actually comes together in minutes. When you sear the chicken and make the sauce in the same pan, all those incredible browned bits from the meat infuse right into the cream. Serve it over pasta, mash, or keep it low-carb with a side of roasted asparagus.

Why this recipe is a massive hit:

One-Pan Brilliance: From searing the chicken to bubbling the cream sauce, everything happens in a single skillet. Less cleanup, more flavor.
Restaurant Quality: The sauce is incredibly decadent and complex, making it taste like a high-end Italian restaurant meal you made right at home.
Customizable: Serve it over linguine to soak up the sauce, or keep it keto-friendly by eating it exactly as it is straight out of the pan.

The Recipe

Prep time: 10 mins | Cook time: 20 mins | Servings: 4 Generous Portions

Ingredients

2 large Chicken breasts, sliced in half horizontally
2 tbsp Olive oil & 1 tbsp Butter
4 cloves Garlic, minced
1/2 cup Sun-dried tomatoes, drained and chopped
1/2 cup Chicken broth
1 cup Heavy whipping cream
1/2 cup Parmesan cheese, freshly grated
2 cups Fresh baby spinach
1 tsp Italian seasoning, salt, and pepper

Instructions

Season & Sear

Season the chicken cutlets generously on both sides with salt, pepper, and Italian seasoning. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until golden brown and cooked through. Remove and set aside on a plate.

Aromatics

Lower the heat to medium. Melt the butter in the same skillet (don’t wipe it out!). Add the minced garlic and chopped sun-dried tomatoes. Sauté for about 1 minute until the garlic is extremely fragrant.

Deglaze & Simmer

Pour in the chicken broth, using a wooden spoon to scrape up all those delicious browned bits stuck to the bottom of the pan. Let the broth simmer and reduce by half for about 2 minutes.

Make it Creamy

Reduce heat to low. Slowly stir in the heavy cream and grated parmesan cheese. Keep stirring gently until the sauce becomes smooth and begins to gently bubble and thicken.

Spinach & Serve

Toss the fresh spinach into the bubbling sauce and let it wilt (about 1 minute). Nestle the cooked chicken breasts back into the pan, spooning the rich sauce completely over the top to warm them through. Serve hot!