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It just takes one pan to make this delicious chicken dinner.
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A decadent dinner doesn’t have to come at the expense of hours of prep and lots of dirty dishes to clean. This one-pan wonder is proof. Herby chicken cutlets take a swim in a garlicky Parmesan cream sauce filled with wilted spinach and tangy sun-dried tomatoes for a luxe meal the whole family will agree on.
And because it takes just about 30 minutes to make from start to finish, it’s quick enough for the busiest weeknight (though it absolutely feels special enough for a weekend, too).
What Is Tuscan Chicken?
Despite its name, Tuscan chicken didn't originate in Tuscany. The dish was instead created and popularized by the Italian American chain restaurant, Olive Garden.
The original recipe featured pan-seared chicken in a thick and creamy garlic Parmesan sauce with wilted spinach and red bell peppers that were served over fettuccine pasta. Over the years, both fresh and sun-dried tomatoes have been used instead of peppers, adding a more Italian feel to the dish—just don’t expect to find it on menus in Italy.
Oil-Packed vs. Dry Sun-Dried Tomatoes
My take on Tuscan chicken utilizes sun-dried tomatoes, which lend their signature sweet-tart, bold flavor to every bite. They come in two forms: oil-packed and dried. Oil-packed are slightly more common in grocery stores and are sun-dried tomatoes that are packed in oil and sold either whole or thinly sliced (labeled “julienne-cut”) in jars.
Dry sun-dried tomatoes are sold in containers or bags that are often vacuum-sealed to keep them from drying out too much and becoming tough. Either works in this recipe.
If you use oil-packed sun-dried tomatoes, pluck them out of their jar of oil (save the oil for vinaigrettes and to fry eggs in!) and pat them dry. If using dry sun-dried tomatoes, avoid any that are too dried out and hard—they should be fairly soft and flexible.
Tips and Tricks
- If you can’t find chicken cutlets, buy 2 boneless skinless chicken breasts (about 1 1/2 pounds total). Lay the chicken breast flat on your cutting board and use a sharp chef’s knife to cut it in half horizontally. Each chicken breast will give you 2 cutlets.
- If you’re out of dried oregano, use dried Italian seasoning, rosemary, or thyme instead.
- Need to skip the white wine for whatever reason? Here are a few great substitutes.
- Heavy cream will give you the most luxurious sauce here, but if you’d like to lighten things up just a little, you can use half-and-half instead. The sauce will still be creamy but a little less rich.
How To Serve Creamy Tuscan Chicken
It feels natural to serve this creamy dish over pasta to catch all the sauce. Long shapes like fettuccine and spaghetti are good choices as well as short shapes like penne and even orzo.
Pasta isn’t your only option, though. My favorite choice is polenta, whose nutty, lightly sweet flavor balances all the savory richness and also happens to make this dinner naturally gluten-free. Mashed potatoes, mashed cauliflower, rice, and farro are good options too.
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Creamy Tuscan Chicken
Prep Time7 mins
Cook Time20 mins
Total Time27 mins
Servings4 servings
Ingredients
4 chicken cutlets (about 1 1/2 pounds total)
3/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1 tablespoon dried oregano
3 tablespoons olive oil, divided
1 medium shallot, minced
1/3 cup sun-dried tomatoes (drained and patted dry if oil-packed)
4 cloves garlic, minced
1/2 cup dry white wine
1 cup heavy creamor half-and-half
1 ounce finely grated Parmesan cheese(about 1/2 firmly packed cup grated on a Microplane or 1/3 cup store-bought)
5 ounces baby spinach(about 5 packed cups)
Method
Cook the chicken:
Pat the chicken dry with paper towels and season all over with 1/2 teaspoon salt, pepper, and oregano.
Heat 2 tablespoons of olive oil in a 10-inch or larger skillet over medium-high heat until simmering. Working in batches, if needed, add the chicken and sear until deeply browned, 3 to 5 minutes per side. Transfer the chicken to a plate and set aside while you make the sauce.
Make the sauce:
Reduce the heat to medium and add the remaining 1 tablespoon olive oil to the skillet. Add the shallot and sauté until softened and lightly browned, about 1 minute. Add the sun-dried tomatoes, garlic, and remaining 1/4 teaspoon salt, and sauté until fragrant, about 30 seconds.
Add the white wine and scrape up any browned bits from the bottom of the skillet with a wooden spoon. Simmer until the wine has reduced by about half, 30 seconds to 1 minute.
Stir in the heavy cream and Parmesan. Add the spinach a handful at a time, stirring after each addition until all the leaves are wilted into the sauce, 2 to 3 minutes.
Add the chicken and serve:
Return the chicken and any juices on the plate to the skillet. Simmer until the chicken is warmed through and the sauce is slightly reduced and thickened, 3 to 4 minutes. Serve.
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Nutrition Facts (per serving) | |
---|---|
591 | Calories |
38g | Fat |
12g | Carbs |
46g | Protein |
Show Full Nutrition Label
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Nutrition Facts | |
---|---|
Servings: 4 | |
Amount per serving | |
Calories | 591 |
% Daily Value* | |
Total Fat 38g | 49% |
Saturated Fat 18g | 88% |
Cholesterol 182mg | 61% |
Sodium 512mg | 22% |
Total Carbohydrate 12g | 4% |
Dietary Fiber 3g | 9% |
Total Sugars 5g | |
Protein 46g | |
Vitamin C 15mg | 74% |
Calcium 191mg | 15% |
Iron 4mg | 20% |
Potassium 858mg | 18% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.