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One Pot Creamy Tuscan Chicken

One Pot Creamy Tuscan Chicken - Cozy, Saucy, and Weeknight Easy

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings

Ingredients
  

  • 4 boneless, skinless chicken breasts (or 6–8 chicken thighs), patted dry
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning (or a mix of dried oregano, basil, and thyme)
  • 1/2 teaspoon smoked paprika (optional, for warmth)
  • 2 tablespoons olive oil (use the oil from the sun-dried tomatoes for extra flavor if you have it)
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, thinly sliced (oil-packed, drained; reserve a little oil if you like)
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream (or half-and-half for a lighter sauce)
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon cornstarch mixed with 2 teaspoons water (slurry, optional for thicker sauce)
  • 2 cups baby spinach (loosely packed)
  • 1 tablespoon fresh lemon juice
  • Red pepper flakes, to taste (optional)
  • Fresh basil or parsley, chopped, for garnish (optional)

Instructions
 

  • Season the chicken: Sprinkle both sides with salt, pepper, Italian seasoning, and smoked paprika. Press gently so the seasoning sticks.
  • Sear the chicken: Heat olive oil and butter in a large skillet or Dutch oven over medium-high. Add chicken in a single layer and sear 4–5 minutes per side until golden. Transfer to a plate; it will finish cooking in the sauce.
  • Sauté aromatics: Lower heat to medium. Add garlic and sun-dried tomatoes. Cook 30–60 seconds, stirring, until fragrant. Don’t let the garlic brown.
  • Deglaze: Pour in the chicken broth. Scrape up the browned bits from the bottom of the pan—those are pure flavor.
  • Build the sauce: Stir in the cream and bring to a gentle simmer. Add Parmesan and whisk until melted and smooth. If you want a thicker sauce, stir in the cornstarch slurry and simmer 1–2 minutes.
  • Finish the chicken: Return chicken and any juices to the pan. Reduce heat to low and simmer 5–8 minutes, or until the chicken reaches 165°F in the thickest part.
  • Add greens and brighten: Stir in spinach and cook until just wilted, about 1 minute. Add lemon juice and a pinch of red pepper flakes if using. Taste and adjust salt and pepper.
  • Serve: Garnish with fresh basil or parsley. Spoon over pasta, rice, polenta, or mashed potatoes, and add extra sauce on top.