Creamy Tuscan Chicken (One-Pan, 30 Minutes)

One-pan garlic parmesan chicken in a velvety sun-dried tomato sauce with spinach. Ready in 30 minutes. Cozy, saucy, and weeknight-friendly. Great with pasta.

Crave something cozy, creamy, and downright delicious? This one-pan chicken checks every box. You get golden, juicy pieces nestled in a silky garlic–Parmesan sauce, dotted with sun-dried tomatoes and wilted spinach. It’s fast, saucy, and so satisfying. Minimal dishes. Maximum flavor.

Weeknights deserve food that feels special without taking all night. This skillet does it in about 30 minutes, and the pan sauce is pure velvet. Spoon it over hot pasta, fluffy rice, or swipe it up with warm, crusty bread. For more speedy ideas, browse Easy Weeknight Dinners and our cozy lineup of One-Pot Meals.

Serves: 4  |  Prep: 10 minutes  |  Cook: 20 minutes  |  Total: 30 minutes

Why You’ll Love It

• One pan, low mess: Sear, simmer, and serve from the same skillet.
• Big, balanced flavor: Garlicky, creamy, bright with lemon, and a touch smoky from sun-dried tomatoes.
• Weeknight-fast: On the table in about half an hour.
• Restaurant vibes: Silky sauce that clings to every bite, without fancy steps.
• Flexible: Works with chicken breasts or thighs; easy swaps for cream, greens, or add-ins.

Ingredients

• 4 small boneless, skinless chicken breasts (about 1.5 lb)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon Italian seasoning
• 1/2 teaspoon paprika
• 2 tablespoons olive oil, divided
• 1 tablespoon unsalted butter
• 4 cloves garlic, minced
• 1/2 cup oil-packed sun-dried tomatoes, drained and sliced
• 1 cup low-sodium chicken broth
• 3/4 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1 teaspoon cornstarch (optional, for thicker sauce)
• 2 cups baby spinach
• 1 tablespoon fresh lemon juice
• Red pepper flakes, to taste
• Fresh basil or parsley, chopped, for garnish

Step-by-Step Instructions

1. Season the chicken: Pat the chicken dry with paper towels. Sprinkle both sides with salt, pepper, Italian seasoning, and paprika. This simple mix boosts browning and adds savory depth.
2. Sear until golden: Heat a large skillet over medium-high. Add 1 tablespoon olive oil. Lay the chicken in without crowding. Sear 4–5 minutes per side until deep golden and just cooked through. Transfer to a plate and tent loosely with foil.
3. Sauté the aromatics: Lower heat to medium. Add remaining olive oil and the butter. Stir in the garlic and cook 30 seconds, just until fragrant. Toss in the sun-dried tomatoes to bloom in the garlicky fat.
4. Deglaze: Pour in the chicken broth. Scrape up the browned bits from the bottom of the pan; that’s where the flavor lives. Simmer 2 minutes to reduce slightly.
5. Make it creamy: Reduce heat to low. Stir in the cream and Parmesan until smooth and glossy. If you prefer a thicker sauce, mix cornstarch with 1 tablespoon water, then whisk it into the pan. Simmer gently 2–3 minutes; don’t boil.
6. Add the greens: Fold in the spinach and let it wilt. Return the chicken and any collected juices to the skillet. Simmer 2–3 minutes to warm through, spooning sauce over the top.
7. Brighten and serve: Finish with lemon juice and a pinch of red pepper flakes. Taste and adjust seasoning. Shower with fresh herbs and serve hot. It’s fantastic over pasta, polenta, or garlicky mashed potatoes.

For more chicken inspiration, peek at our collection of Chicken Recipes. Want a deep dive on pan-searing technique? Check out this primer from Food Network.

Expert Tips

• Dry the chicken: Patting dry helps the surface brown instead of steam. Golden crust = tastier bites and richer sauce.
• Don’t rush the sear: Let the first side cook undisturbed until it releases naturally. If it’s sticking, it’s not ready.
• Mind the heat with dairy: Keep the sauce at a gentle simmer after adding cream and cheese. Boiling can make it split or feel grainy.
• Use freshly grated Parmesan: Pre-shredded cheese often contains anti-caking agents that don’t melt as smoothly.
• Leverage tomato oil: A spoonful of the oil from the sun-dried tomato jar boosts flavor and gives the sauce a gorgeous, sunset hue.
• Check doneness properly: Pull chicken at 165°F in the thickest part; use an instant-read thermometer. Reference safe temps at FoodSafety.gov.
• Balance the richness: Lemon juice and a pinch of pepper flakes keep the creamy sauce lively, not heavy.
• Salt smart: Parmesan and sun-dried tomatoes bring salt. Taste before adding more at the end.
• Finish with heat off: Kill the flame before the final cheese adjustment to keep the sauce glossy and smooth.

Storage

• Fridge: Cool completely, then store in an airtight container for 3–4 days.
• Reheat: Warm gently over low heat, adding a splash of broth, milk, or cream to loosen the sauce. Avoid vigorous boiling.
• Freezer: Cream sauces can separate when frozen. If you must freeze, do so up to 2 months, thaw overnight in the fridge, and reheat slowly while whisking.
• Meal prep: Portion with cooked pasta or rice and extra sauce. Keep components slightly undercooked so they reheat perfectly.

Variations

• Mushroom twist: Add 8 ounces sliced cremini or button mushrooms with the garlic and sauté until browned.
• Swap the greens: Try kale (thinly sliced), arugula, or chopped broccolini. Sturdier greens need a few extra minutes.
• Protein swap: Use boneless thighs, turkey cutlets, or even shrimp. For shrimp, sear just until pink, then set aside and finish in the sauce.
• Lighter sauce: Use half-and-half and thicken with a small cornstarch slurry. Silky, but less heavy.
• Wine-kissed: Deglaze with 1/4 cup dry white wine before adding broth. Simmer 1–2 minutes to cook off alcohol.
• Extra veggies: Toss in halved cherry tomatoes, roasted red peppers, or steamed asparagus tips for color and freshness.
• Herb play: Swap basil for parsley or chives. A few thyme sprigs simmered in the sauce add cozy, woodsy notes.
• Spicy kick: Increase red pepper flakes or swirl in a teaspoon of Calabrian chile paste.

FAQ

• Can I use chicken thighs? Yes. Boneless, skinless thighs work beautifully. Sear 5–6 minutes per side, then simmer in the sauce until they reach 165°F.
• How do I keep the sauce from curdling? Keep heat moderate, add cream off the boil, and stir in cheese gradually. Gentle heat = creamy, not grainy.
• Can I make it without heavy cream? Use half-and-half and a small cornstarch slurry. It stays silky with fewer calories.
• What should I serve it with? Pasta, rice, polenta, or mashed potatoes are classics. For lighter sides, try zucchini noodles or a crisp green salad.
• How can I tell the chicken is done? Use an instant-read thermometer; 165°F in the thickest part is the goal. Rest a few minutes so juices settle.
• Can I double the recipe? Yes, but use a wider pan or cook the chicken in two batches so it sears instead of steams.
• Is it gluten-free? The dish is naturally gluten-free as written (check labels on broth and tomatoes). Serve with gluten-free pasta or rice.
• Why did my chicken turn out tough? It was likely overcooked. Pull it right at 165°F and let it rest; the sauce will keep it juicy.

Call to Action

Made this creamy skillet dinner? Drop a comment, leave a star rating, and tell us how you served it! Save this recipe for later and share it with a friend who loves an easy, saucy win.