Tuscan Chicken Will Have Everyone Asking for Seconds

Boneless chicken breast is a staple in my family’s weekly dinner rotation because there are so many different ways to serve it, whether it’s stuffed with spinach and cheese or marinated in yogurt and grilled. On the nights I want an easy chicken dinner that feels kind of luxurious and will be a total hit with the whole table, I make Tuscan chicken. 

What really makes this one-pan chicken dinner so delicious is the ultra-creamy sauce — it’s got onion, lots of garlic, and sun-dried tomatoes. Plus, it’s easy enough to pull together in the middle of the week yet special enough when you have people over for dinner. Here’s how to make it.

Key Ingredients in Tuscan Chicken

• Boneless chicken breast. I recommend using two large boneless chicken breasts (about two pounds total). You’ll slice them in half horizontally (this is also known as butterflying) to yield four pieces total.

• Sun-dried tomatoes. This is a signature ingredient in Tuscan chicken. Be sure to use oil-packed sun-dried tomatoes here.

• Spinach. While most recipes use three or four ounces of spinach, I don’t care for the skimpy amount of leftovers that leaves, so this recipe uses a full five-ounce package of baby spinach.

• Heavy cream. This is the ingredient that makes up the heart and soul of the sauce. Because it has a higher fat content than other dairy, it thickens better as it simmers.

• Parmesan cheese. You can grate your own or use store-bought; both options work great here. This adds more flavor to the sauce and gives it more body.

How to Make Tuscan Chicken

• Sear the chicken. You’ll do this in two batches, so as not to overcrowd the pan. Once you add the chicken to the pan, let it cook undisturbed until the bottom gets nice and brown. (The chicken won’t be cooked through at this point.)

• Sauté the seasonings. Cook the diced onion just until softened, then add garlic, sliced sun-dried tomatoes, and Italian seasoning.

• Wilt the spinach. Add the baby spinach a handful at a time, stirring after each addition, and cook just until it starts to wilt.

• Add the heavy cream and simmer. Add the cream and grated Parm, stir to combine, and bring to a simmer.

• Finish the chicken in the sauce. Return the chicken and any accumulated juices on the plate to the skillet, and cook at a gentle simmer just until the chicken is cooked through.

What Do You Eat with Tuscan Chicken?

Between the juicy chicken, creamy sauce, and tender spinach, Tuscan chicken is basically a full meal already. For this reason, I think it partners best with something to mop up every last drop of the delicious sauce. Here are my favorite choices.

• Any cooked pasta shape you have in the pantry

• Couscous, rice, and farro

• Crispy oven-roasted potatoes

• Garlic bread

Tuscan Chicken Recipe

The creamy sauce makes this chicken totally irresistible.

Prep time 15 minutes

Cook time 30 minutes to 35 minutes

Serves 4

Ingredients

• 1 small yellow onion

• 3 cloves garlic

• 1/2 cup drained oil-packed sun-dried tomatoes (2 1/2 ounces)

• 1 ounce Parmesan cheese (1/2 cup firmly packed freshly grated or 1/3 cup store-bought grated)

• 2 large boneless, skinless chicken breasts (1 1/2 to 2 pounds total)

• 1 1/2 teaspoons kosher salt, divided

• 1/2 teaspoon freshly ground black pepper

• 2 to 3 tablespoons olive oil, divided

• 2 teaspoons dried Italian seasoning

• 5 ounces baby spinach (about 5 packed cups)

• 1 1/4 cups heavy cream

Instructions

1. Dice 1 small yellow onion (about 2/3 cup). Mince 3 garlic cloves. Thinly slice 1/2 cup drained oil-packed sun-dried tomatoes. Finely grate 1 ounce Parmesan cheese if needed (about 1/2 cup lightly packed), or measure out 1/3 cup store-bought grated.

2. Cut 2 large boneless, skinless chicken breasts in half horizontally (also known as butterflying). Pat dry with paper towels. Season all over with 1 teaspoon of the kosher salt and 1/2 teaspoon black pepper.

3. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat until shimmering. Add half of the chicken in a single layer and sear until browned, 3 to 5 minutes per side. Transfer to a large plate (the chicken will not be cooked through). Add 1 tablespoon of the olive oil to the pan and repeat browning the remaining chicken. Transfer to the same plate.

4. Reduce the heat to medium. Add the remaining 1 tablespoon olive oil, if needed, and heat until shimmering. Add the onion and cook, stirring occasionally until softened, 2 to 3 minutes. Add the garlic, sun-dried tomatoes, and 2 teaspoons dried Italian seasoning. Cook until fragrant, 30 seconds to 1 minute. Add 5 ounces baby spinach a handful at a time. Cook, stirring regularly, until just wilted, 1 to 2 minutes.

5. Add the Parmesan, 1 1/4 cups heavy cream, and the remaining 1/2 teaspoon kosher salt. Bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Reduce the heat to maintain a gentle simmer. Return the chicken and any accumulated juices on the plate to the pan and cook until the chicken is cooked through and registers at least 165oF on an instant-read thermometer, 4 to 7 minutes.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days.