Go Back
- 4 boneless, skinless chicken breasts - 3 cups fresh spinach, rinsed and patted dry - 1 cup cherry tomatoes, halved - 1/2 cup sun-dried tomatoes, coarsely chopped - 2 tablespoons extra virgin olive oil - 1 teaspoon Italian seasoning blend - Sea salt and freshly cracked black pepper to taste - 1 teaspoon garlic powder - 1 cup heavy cream - 1/2 cup finely grated Parmesan cheese When cooking One-Pan Tuscan Chicken, the right ingredients make all the difference. The chicken breasts serve as the main star, bringing protein and heartiness to the dish. Fresh spinach adds a bright, green touch, while cherry and sun-dried tomatoes provide sweetness and tang. For seasoning, I always use extra virgin olive oil. It adds depth and richness to the dish. The Italian seasoning blend brings herbs together, creating a warm flavor. Don't forget salt and pepper; they elevate the taste. Garlic powder adds a lovely aroma, making this dish even more appetizing. The sauce is where the magic happens. Heavy cream gives the dish its creamy texture, while Parmesan cheese adds a nutty, savory note. Together, these ingredients create a sauce that clings to the chicken and vegetables, making every bite delightful. Gather these ingredients, and you are ready to start your culinary adventure! Drizzle 2 tablespoons of extra virgin olive oil over 4 boneless, skinless chicken breasts. Season both sides with 1 teaspoon of Italian seasoning blend, sea salt, and freshly cracked black pepper. Make sure the chicken is coated well. This step adds flavor and helps the chicken stay juicy. Heat a large skillet over medium-high heat. Once hot, add the seasoned chicken breasts. Cook for about 6-7 minutes on each side. The chicken should be golden brown and reach an internal temperature of 165°F (75°C). When done, carefully remove the chicken from the skillet and set it aside on a plate. In the same skillet, add 3 cups of fresh spinach. Sauté for 1-2 minutes until it wilts. Next, add 1 cup of halved cherry tomatoes and 1/2 cup of chopped sun-dried tomatoes. Cook for another 2-3 minutes until the tomatoes soften and become juicy. This step adds vibrant color and flavor to the dish. Lower the heat to medium. Pour in 1 cup of heavy cream. Sprinkle in 1 teaspoon of garlic powder and add 1/2 cup of finely grated Parmesan cheese. Stir well to mix everything. Let this simmer for about 3-4 minutes, stirring occasionally until the sauce thickens slightly. The creamy sauce is the heart of this dish. Gently return the browned chicken breasts to the skillet. Position them in the creamy sauce. Let the chicken simmer for another 2-3 minutes. This reheats the chicken and allows it to soak up some of the sauce's flavor. Once ready, transfer the chicken to serving plates. Garnish with torn fresh basil leaves for added color and aroma. For a nice touch, serve the Tuscan chicken over a bed of cooked pasta or polenta. Spoon the creamy sauce and vegetables on top. A sprinkle of extra Parmesan cheese and a drizzle of olive oil can elevate the dish even more. - Importance of seasoning: Seasoning makes your chicken shine. I use sea salt and cracked black pepper to enhance the flavors. Italian seasoning brings warmth and depth. Make sure you coat your chicken evenly with these spices. - Achieving perfect chicken doneness: Cook your chicken until it reaches 165°F (75°C). This ensures it's safe and juicy. Use a meat thermometer to check the thickest part. Allow it to rest for a few minutes before slicing. This keeps the juices inside. - Storing leftovers and reheating: For leftovers, place the chicken and sauce in an airtight container. It stays fresh in the fridge for about three days. When reheating, use low heat on the stove. This helps avoid dryness and keeps it creamy. - Caloric content and macronutrients: Each serving of One-Pan Tuscan Chicken has about 450 calories. It's rich in protein, with around 35 grams per serving. The heavy cream adds fat, while spinach and tomatoes provide fiber and vitamins. This dish is balanced and satisfying. {{image_4}} You can easily change the veggies and proteins in One-Pan Tuscan Chicken. If you want, try using zucchini or bell peppers instead of spinach. They add great color and flavor. For protein, turkey or even tofu works well. Just make sure to adjust cooking times for different proteins. To make this dish gluten-free, simply check that your chicken broth is gluten-free. If you want it dairy-free, swap the heavy cream with coconut milk. You can also use nutritional yeast instead of Parmesan cheese for a cheesy flavor without dairy. Want to spice things up? You can add crushed red pepper flakes for heat. Fresh herbs like thyme or oregano can also bring a new taste to the sauce. Experiment with a squeeze of lemon juice for brightness. Each change can create a unique twist on this classic dish. To keep your One-Pan Tuscan Chicken fresh, store it in an airtight container. Place it in the fridge within two hours of cooking. This helps maintain safety and flavor. Enjoy your leftovers within three days for the best taste. If you want to avoid sogginess, separate the chicken from the sauce before storing. Freezing is a great option for longer storage. To freeze, let the chicken cool completely. Place the chicken and sauce in a freezer-safe container. Use plastic wrap or foil to wrap it tightly. This prevents freezer burn. You can freeze it for up to three months. When ready to eat, thaw it overnight in the fridge or use the microwave for a quicker option. Reheat your Tuscan Chicken using gentle heat. The best method is on the stove. Place it in a skillet over low heat. Stir occasionally until warmed through. Adding a splash of cream or broth can help keep it moist. If using a microwave, cover it loosely and heat in short bursts. This helps avoid drying out the chicken. Enjoy your tasty meal! You can use several options for a lighter sauce. Some popular replacements include: - Half-and-half - Coconut cream - Greek yogurt (thinned with a little milk) - Silken tofu blended until smooth These options give you a creamy texture with fewer calories. Each choice adds a unique flavor, too. For instance, coconut cream gives a tropical touch. Greek yogurt adds protein and tang. To ensure your chicken is safe to eat, check its internal temperature. Use a meat thermometer for best results. Insert it into the thickest part of the chicken. The temperature should read 165°F (75°C). If you don’t have a thermometer, cut the chicken in the thickest part. The juices should run clear, and the meat must be white, not pink. Yes, you can prepare One-Pan Tuscan Chicken ahead of time. Cook and cool the chicken and sauce, then store them separately in airtight containers. In the fridge, they last up to 3 days. When ready to eat, reheat gently on the stove. This helps keep the chicken moist and flavorful. This blog post gave you a clear path to a tasty chicken dish. We covered the best ingredients, steps to cook, and ways to store. You learned how to perfect your chicken and make a creamy sauce. Remember, you can swap ingredients for your taste or dietary needs. Whether you follow my tips or try your own twist, cooking this meal can be fun. Enjoy sharing your delicious creation with family and friends. You have all you need to impress them!

One-Pan Tuscan Chicken

Delve into a culinary adventure with our One-Pan Tuscan Chicken Delight! This mouthwatering recipe features succulent chicken breasts simmered in a creamy sauce with fresh spinach, cherry tomatoes, and sun-dried tomatoes for a burst of Italian flavor. Perfect for a weeknight dinner, it's quick to prepare and only requires one pan! Click through to discover the full recipe and impress your family with this delicious meal!
Print Recipe Pin Recipe

Ingredients
  

4 boneless, skinless chicken breasts

2 tablespoons extra virgin olive oil

1 teaspoon Italian seasoning blend

Sea salt and freshly cracked black pepper to taste

3 cups fresh spinach, rinsed and patted dry

1 cup cherry tomatoes, halved

1/2 cup sun-dried tomatoes, coarsely chopped

1 cup heavy cream

1/2 cup finely grated Parmesan cheese

1 teaspoon garlic powder

Fresh basil leaves, torn, for garnish

Instructions
 

Prepare the Chicken: Drizzle olive oil over the chicken breasts, then season both sides with Italian seasoning, sea salt, and freshly cracked black pepper. Ensure the chicken is evenly coated for maximum flavor.

    Brown the Chicken: Heat a large skillet over medium-high heat. Once hot, add the seasoned chicken breasts to the skillet. Cook for approximately 6-7 minutes on each side, or until the chicken is golden brown and reaches an internal temperature of 165°F (75°C). Once cooked, carefully remove the chicken from the skillet and set aside on a plate.

      Sauté Vegetables: In the same skillet, without cleaning it, add the fresh spinach. Sauté for 1-2 minutes until the spinach has wilted down. Next, add the halved cherry tomatoes and chopped sun-dried tomatoes, cooking for an additional 2-3 minutes, until the tomatoes are softened and juicy.

        Make the Sauce: Reduce the heat to medium, then pour in the heavy cream. Sprinkle in the garlic powder and add the finely grated Parmesan cheese. Stir well to combine all ingredients. Allow this mixture to simmer for about 3-4 minutes, stirring occasionally, until the sauce thickens slightly and becomes creamy.

          Combine and Finish: Gently return the browned chicken breasts to the skillet, positioning them in the creamy sauce. Let the chicken simmer in the sauce for an additional 2-3 minutes to reheat thoroughly and absorb a bit of the flavor from the sauce.

            Serve: Once ready, transfer the chicken to serving plates. Garnish generously with torn fresh basil leaves for added aroma and vibrant color before serving.

              - Prep Time: 10 min | Total Time: 30 min | Servings: 4

                Presentation Tips: For an elegant presentation, serve the Tuscan chicken over a bed of cooked pasta or polenta, spooning the creamy sauce and vegetables on top. Add a sprinkle of extra Parmesan cheese and a drizzle of olive oil for a gourmet touch.