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