Creamy One-Pot Tuscan Chicken with Sun-Dried Tomatoes Recipe

Introduction

This Creamy One-Pot Tuscan Chicken combines tender chicken breasts with a rich, flavorful sauce featuring sun-dried tomatoes, spinach, and Parmesan. It’s an easy, comforting dish that comes together quickly and makes a perfect weeknight dinner.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs / 700g)
• 3/4 cup chopped sun-dried tomatoes (packed in oil if possible)
• 3 cups fresh baby spinach leaves, roughly chopped
• 3 cloves garlic, minced
• 1 small yellow onion, finely chopped
• 1 cup heavy cream (or half-and-half for lighter version)
• 1/2 cup grated Parmesan cheese
• 1/2 cup cottage cheese, blended smooth
• 1 tsp dried Italian seasoning (or mix of oregano, basil, thyme)
• 1/2 tsp crushed red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1/2 cup low-sodium chicken broth

Instructions

1. Step 1: Pat the chicken breasts dry and season both sides with salt, pepper, and half of the Italian seasoning.
2. Step 2: Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken breasts for 4-5 minutes per side until golden and almost cooked through (internal temp about 145°F). Remove and set aside.
3. Step 3: Lower heat to medium. Sauté chopped onion until translucent, about 3 minutes. Add minced garlic and cook for 30 seconds until fragrant.
4. Step 4: Add sun-dried tomatoes, remaining Italian seasoning, and red pepper flakes if using. Stir for 2 minutes to soften tomatoes and blend flavors.
5. Step 5: Pour in chicken broth and scrape browned bits from the pan.
6. Step 6: Lower heat to medium-low. Stir in heavy cream, Parmesan cheese, and blended cottage cheese. Cook until sauce thickens and is smooth, about 3-5 minutes. Add more broth or cream if the sauce becomes too thick.
7. Step 7: Add chopped spinach and stir until wilted, about 2 minutes. Return chicken to the pan, nestle into the sauce, and simmer gently for 3-5 minutes to finish cooking and absorb flavors.
8. Step 8: Taste and adjust seasoning with salt and pepper. Remove from heat and let rest for 5 minutes before serving.

Tips & Variations

• For a lighter dish, substitute half-and-half for heavy cream and use low-fat cottage cheese.
• Adding a splash of white wine when deglazing the pan adds extra depth to the sauce.
• Swap baby spinach for kale or Swiss chard for a different leafy green texture.
• Serve over cooked pasta, rice, or with crusty bread to soak up the creamy sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or cream if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

It’s best to use fresh or fully thawed chicken breasts to ensure even cooking and proper texture. If using frozen, thaw completely before starting.

What can I substitute for sun-dried tomatoes?

If you don’t have sun-dried tomatoes, chopped roasted red peppers or fresh cherry tomatoes can add a similar sweetness and tang, though the flavor will be milder.

Creamy One-Pot Tuscan Chicken with Sun-Dried Tomatoes Recipe

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★★★★★

4.6 from 52 reviews

This creamy one-pot Tuscan chicken recipe combines tender seared chicken breasts with a rich sauce of sun-dried tomatoes, fresh spinach, garlic, and a luscious blend of heavy cream, Parmesan, and cottage cheese. Easy to prepare and packed with comforting Italian flavors, it’s perfect for a hassle-free weeknight dinner that feels special.

• Author: luca
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Chicken

• 4 boneless, skinless chicken breasts (about 1.5 lbs / 700g)
• Salt and freshly ground black pepper, to taste
• 1 tsp dried Italian seasoning (half for chicken)
• 2 tbsp olive oil
• 1 tbsp unsalted butter

Vegetables & Flavorings

• 3/4 cup chopped sun-dried tomatoes (packed in oil if possible)
• 3 cups fresh baby spinach leaves, roughly chopped
• 3 cloves garlic, minced
• 1 small yellow onion, finely chopped
• 1/2 tsp crushed red pepper flakes (optional)

Sauce

• 1 cup heavy cream (or half-and-half for lighter version)
• 1/2 cup grated Parmesan cheese
• 1/2 cup cottage cheese, blended smooth
• 1/2 cup low-sodium chicken broth
• Remaining 1/2 tsp dried Italian seasoning

Instructions

1. Prepare the chicken: Pat the chicken breasts dry using paper towels, then season both sides evenly with salt, pepper, and half of the dried Italian seasoning. This ensures the chicken is flavorful before cooking. (5 minutes)
2. Sear the chicken: Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken breasts and sear for about 4-5 minutes per side until golden brown and nearly cooked through, aiming for an internal temperature of approximately 145°F. Remove the chicken from the pan and set aside. (10 minutes)
3. Sauté aromatics: Lower the heat to medium and add the finely chopped onion to the same skillet. Cook until it becomes translucent, about 3 minutes, then add the minced garlic and sauté for 30 seconds until fragrant, taking care not to burn the garlic. (4 minutes)
4. Add sun-dried tomatoes and seasonings: Stir in the chopped sun-dried tomatoes, the remaining Italian seasoning, and the crushed red pepper flakes if using. Cook for 2 minutes to soften the tomatoes and blend flavors into the aromatics. (2 minutes)
5. Deglaze the pan: Pour in the low-sodium chicken broth and use a wooden spoon to scrape up any browned bits stuck to the bottom of the skillet. This adds depth of flavor to the sauce. (1 minute)
6. Make the creamy sauce: Reduce heat to medium-low. Add the heavy cream, grated Parmesan cheese, and blended smooth cottage cheese to the skillet. Stir continuously and cook for about 3-5 minutes until the sauce thickens and becomes smooth. If the sauce becomes too thick, add a little more chicken broth or cream to adjust the consistency. (5 minutes)
7. Wilt the spinach and finish cooking chicken: Stir in the chopped fresh spinach and cook until wilted, about 2 minutes. Return the chicken breasts to the skillet, nestle them into the sauce, and simmer gently for another 3-5 minutes. This allows the chicken to finish cooking while absorbing the flavorful sauce. (5 minutes)
8. Season and rest: Taste the sauce and adjust seasoning with additional salt and black pepper as desired. Remove the skillet from heat and let the dish rest for 5 minutes before serving to allow flavors to meld. (5 minutes)

Notes

• For a lighter version, substitute heavy cream with half-and-half or a combination of milk and cream.
• If sun-dried tomatoes are not packed in oil, rehydrate them in warm water first and drain before adding.
• Use blended cottage cheese to create a creamy texture without adding too much fat.
• Serve this dish with crusty bread, over pasta, or alongside roasted vegetables for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: Tuscan chicken, creamy chicken recipe, one-pot chicken, sun-dried tomatoes, spinach chicken, easy Italian dinner