This One Pan Tuscan Chicken is a quick and easy one-pot meal that’s sure to be a family favorite! Juicy chicken, a creamy sauce made with bursts of sun dried tomatoes, Parmesan cheese and spinach, and it’s all ready in about 30 minutes, making it a great weeknight dinner option.
This One Pan Tuscan Chicken recipe is perfect for when you want a hearty recipe that’s on the table fairly quickly! We love versatile chicken meals like my Creamy Garlic Chicken and French Onion Baked Chicken. This is one of my Chicken recipes you’ll definitely want in your dinner rotation!
Tuscan chicken recipe
Well I’m back with another great one pan meal! You guys love those recipes that are made entirely in one pot/pan, and so do I. Skimpy on the dishes, but not on the flavor!
We eat chicken a lot around here, because it’s so versatile, as well as relatively inexpensive. I generally buy chicken when I know it’s on a good sale, and freeze it.
This recipe stretches that even further by using just 2 chicken breasts, which are sliced in half to get 2 thin cutlets out of 1 breast.
4 servings for the price of 2!
While I’ve titled this Tuscan Chicken, it’s not necessarily a recipe from Tuscany. Tuscan style, when it comes to food, usually involves a creamy sauce, sun dried tomato, and spinach/kale.
No hate please – this recipe just uses similar ingredients to Tuscan-style foods from popular Italian restaurants in the U.S.
No matter what it’s called, I know you’ll love the tender chicken cutlets and ultra flavorful sauce!
How to make one pan tuscan chicken
- Drain sun dried tomatoes. Place fine mesh sieve over the top of a small mixing bowl, then pour the contents of the sun dried tomato jar into the sieve. The oil will drain into the mixing bowl, which is what is used to cook the chicken.
- Prep chicken. Start prepping the chicken by slicing the 2 breasts into cutlets. Then season cutlets with spices on both sides.
- Sear chicken. Cook chicken pieces about 3-5 minutes per side, until golden and cooked through. Set aside on a plate.
- Cook sun dried tomatoes and garlic. Add the drained sun dried tomato halves and minced garlic to the same skillet as the chicken was cooked in – DON’T rinse the skillet out in between, you want those browned bits.
- Add flour. Stir in flour, and let it cook about 1 minute to get the raw flour taste out.
- Add liquids. Pour in chicken broth, scraping the bottom of the pan with a wooden spoon to really loosen all those browned bits. Stir in heavy cream and mustard.
- Simmer. Let mixture simmer for a few minutes, until the sauce starts to thicken.
- Add spinach. Stir the baby spinach into the sauce, cooking about 2-3 minutes, until it starts to wilt.
- Add Parmesan cheese. Stir in the cheese until melted into the sauce.
- Return chicken to the pan. Return the chicken to the skillet, turn to coat on all sides and spoon some sauce over the top.
Additional cooking tips
- Sun Dried Tomatoes – typically stores carry two types of sun dried tomatoes; dry packed, and packed in oil. Dry packed tomatoes have a texture similar to dried fruit, and while tasty, aren’t what we want in this recipe. Sun dried tomatoes packed in oil have a better texture, and we use some of the oil to saute the chicken in (which adds great flavor!).
- Slicing Chicken in Half – the reason I slice the chicken breasts in half is so they’re thinner and will cook quicker and more evenly. Plus you get a better sauce to chicken ratio.
How to make chicken cutlets from a chicken breast
- Start on the thicker side of the breast, so it’s easier to work with.
- Hold your knife parallel to the cutting board and carefully slice the chicken from right to left (if you’re a righty) completely in half.
- Now you’ll have two thinner pieces of chicken, which are called chicken cutlets.
- Alternately, some grocery store may sell chicken cutlets or thin cut chicken, eliminating the need to do this yourself.
How to make a pan sauce
- Making a pan sauce is my favorite way to make a sauce because you don’t have to dirty another pan! Plus you get the added bonus of all the flavors of what was cooked in the pan before the sauce.
- After the chicken has been browned on both sides and removed to a plate, add in a drizzle of olive oil and saute any aromatics (in this recipe that would be the sun dried tomatoes and garlic).
- Add in liquids (the chicken broth) and use a wooden spoon to really scrape the bottom of the pan. This loosens up any browned bits and incorporates that flavor into the sauce.
- Add in the cream and seasonings, stirring as it cooks and thickens. In this recipe we finish the sauce by adding spinach and Parmesan cheese.
- This pan sauce method can be used to make just about any pan sauce you want!
Variations of this recipe
- Flour Dredge – it’s an extra step, but one that makes a great difference! This creates a light crust on the chicken, as well as encouraging the sauce to really stick to the chicken.
- Lightened up sauce – if you’d like to have a less heavy sauce, feel free to use more chicken broth and less heavy cream. You’ll want to have some, or else it won’t be creamy at all, but the ratio is up to you. Just make sure you have 1 1/2 cups of total liquid.
- Wine – adding a splash of dry white wine (like a chardonnay) to the skillet after cooking the sun dried tomatoes and garlic, about 1/3 cup, and letting it simmer down for a few minutes will add another great dimension to the sauce.
- Onion – adding some diced yellow onion to the skillet when you cook the sun dried tomatoes would be delicious too!
- Different Protein – this sauce would be fabulous with boneless skinless chicken thighs, pork chops, shrimp, or even tofu.
- Kale – while spinach is used the most in tuscan-style dishes, kale would be a great substitute!
Making tuscan chicken ahead of time
During my testing, I found this chicken recipe is best made before serving. However the chicken can be sliced into cutlets ahead of time, which does cut down on the prep time 🙂
Any leftovers should be refrigerated in an airtight container and consumed within 3-4 days.
Reheat gently in a skillet, stirring the sauce so it doesn’t separate.
Shop this recipe
- Enameled Cast Iron Skillet – heavy bottomed skillets, like this one, heat evenly and give a reliable sear.
- Cast Iron Skillet – a classic workhorse in my kitchen, I use this skillet all the time.
- 12″ wide skillet – I love this pan, and love that it’s oven and broiler safe (a must for one pan recipes).
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- 2 large boneless skinless chicken breasts
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp dried Italian seasoning
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 3 Tbsp sun dried tomato oil (from the sun dried tomato jar)
- 1 Tbsp butter
- 5 oz jar sun dried tomato halves or pieces drained
- 5 cloves garlic minced
- 1 Tbsp all purpose flour
- 3/4 cup reduced sodium chicken broth
- 3/4 cup heavy whipping cream
- 1 tsp dijon mustard
- 3/4 tsp dried Italian seasoning
- 1/4 tsp black pepper
- 1/4 tsp dried rosemary
- 1 - 1 1/2 cups fresh baby spinach roughly chopped if desired
- 2/3 cup grated Parmesan cheese fresh is best
- Place fine mesh sieve over the top of a small mixing bowl, then pour the contents of the sun dried tomato jar into the sieve. The oil will drain into the mixing bowl, which is what is used to cook the chicken. Set both the bowl and the drained tomatoes aside.
- Hold your knife parallel to the cutting board and carefully slice the chicken from right to left (if you're a righty)... opening the chicken breast up like a book. Slice all the way through, so you now have 4 thinly sliced pieces of chicken.
- Season chicken on both sides with onion powder, paprika, Italian seasoning, salt and pepper.
- Add 3 Tbsp of the reserves sun dried tomato oil to large skillet (I use cast iron or stainless steel) and heat over MED HIGH heat.
- Add chicken and cook about 3-5 minutes per side, until golden. Remove to a plate and cover loosely with foil to keep warm.
- If skillet isn't big enough to cook all 4 pieces of chicken at once, cook the chicken in batches.
- Reduce heat to MED. Add butter and melt. Add sun dried tomatoes and garlic and cook about 30 seconds to 1 minute.
- Add flour and stir. Cook about 1 minute.
- Carefully pour in chicken broth, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Pour in heavy cream and mustard and stir well to combine.
- Season with Italian seasoning, rosemary and black pepper. Cook 2-4 minutes, or until thickened slightly.
- Stir the baby spinach into the sauce, cooking about 2-3 minutes, until it starts to wilt. Stir in Parmesan cheese.
RETURN CHICKEN TO SKILLET
- Add chicken back to the skillet, and spoon sauce over the chicken, turning to coat.
- Top with additional Parmesan cheese if desired.
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- If desired, you can omit using the sun dried tomato oil and use olive oil instead. I really love the added flavor from the sun dried tomato oil though.
- My sauce is darker because I had a LOT of browned bits in the skillet. Yours may be lighter in color, but still every bit as delicious 🙂
Any nutritional information shared is an estimate, and is automatically calculated through a program. If calorie count is important to you, I recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
The Chunky Chef is not a nutritionist and doesn’t provide full nutritional information for recipes as she wouldn’t want to potentially and unknowingly pass along incorrect information.
If changing the recipe serving quantity, the recipe plugin will change the ingredient values for you, but it does NOT change the written instructions, those are manually added and not subject to a slider. You will have to extrapolate that multiplication to any amounts listed in the instructions.
For example: if an ingredient calls for 4 cups, and you doubled the recipe, it will automatically change to 8 cups. In the instructions, if I say “use 4 cups of cheese”, you will have to realize that since you doubled it, you use 8 cups, not 4.