One-Pot Creamy Tuscan Chicken

Creamy Tuscan chicken is the kind of dinner that looks like a restaurant dish but comes together in one pan on a busy weeknight. Golden, juicy chicken breasts simmer in a garlic parmesan sauce with sun-dried tomatoes and handfuls of spinach until everything tastes like it came from a Tuscan trattoria.

The secret is the sear. Give the chicken proper colour in the pan first, then build the sauce in the same pan so all those browned bits become flavour. The whole thing is ready in about 35 minutes.

Serve it straight from the pan with crusty bread, mashed potatoes or pasta, and keep extra parmesan close by.

Ingredients

• 4 boneless, skinless chicken breasts (about 700 g)
• 1 tsp fine sea salt, plus more to taste
• ½ tsp freshly ground black pepper
• 1 tsp Italian seasoning
• ½ tsp smoked paprika
• 40 g (⅓ cup) plain flour, for dusting
• 2 tbsp olive oil
• 2 tbsp unsalted butter

For the creamy Tuscan sauce

• 4 garlic cloves, finely minced
• 120 g (¾ cup) sun-dried tomatoes in oil, drained and thinly sliced
• 1 tsp red chilli flakes (optional)
• 250 ml (1 cup) chicken stock
• 250 ml (1 cup) double cream
• 50 g (1 cup) finely grated Parmesan, plus more to serve
• 90 g (3 cups) baby spinach
• Fresh basil leaves, torn, to serve

Instructions

1. Season and dust: Pat the chicken dry. Season with salt, pepper, Italian seasoning and smoked paprika, then dust lightly with flour, shaking off the excess.
2. Sear the chicken: Heat the olive oil in a large deep pan over medium-high heat. Sear the chicken for 5 to 6 minutes per side until deep golden. Transfer to a plate; it will finish cooking in the sauce.
3. Build the sauce: Reduce the heat to medium. Add the butter, garlic, sun-dried tomatoes and chilli flakes. Cook for 1 minute until fragrant, scraping up the browned bits.
4. Simmer: Pour in the chicken stock and let it bubble for 2 minutes. Stir in the cream and parmesan until melted and smooth.
5. Wilt the spinach: Add the spinach a handful at a time, stirring until just wilted, about 2 minutes.
6. Finish: Return the chicken to the pan, spoon the sauce over the top, and simmer for 4 to 5 minutes until the chicken is cooked through and the sauce is thick enough to coat a spoon. Rest 2 minutes, scatter with basil and extra parmesan, and serve.

Storing and reheating

Refrigerate in an airtight container for up to 3 days. Reheat gently on the stove over low heat with a splash of cream or stock, stirring until the sauce is smooth again. Freezing is not recommended, as cream sauces can separate.

Frequently asked questions

How do I stop the cream sauce from splitting?

Let the sauce come to a gentle boil before adding the cream, and do not boil it hard once the cream and parmesan are in. Simmer gently and stir, and it will stay silky.

Can I use chicken thighs instead of breasts?

Yes. Sear them for the same amount of time, then simmer in the sauce for about 10 minutes until the juices run clear and the thickest part is no longer pink.

Which sun-dried tomatoes work best?

The jarred kind packed in oil, drained and sliced. They are chewier and sweeter than dry-packed ones and melt into the sauce better.

Can I make this ahead for meal prep?

Yes, this reheats well. Warm it gently on the stove with a splash of cream or stock to loosen the sauce.