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One Pan Tuscan Chicken
5 from 74 votes

One Pan Tuscan Chicken

One Pan Tuscan Chicken uses boneless, skinless chicken breasts seasoned with classic spices and seared in sun-dried tomato oil. The sauce combines sun-dried tomatoes, garlic, cream, Dijon mustard, and Parmesan, creating a rich, creamy texture with savory and bright tomato notes. Fresh baby spinach adds a tender, leafy component. This skillet meal balances creamy sauce and tender chicken, making it a satisfying dish for dinner or lunch.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 servings
Calories: 620 kcal
Course: Main Course
Cuisine: Italian, American

Ingredients

Chicken
  • 2 large chicken breast boneless skinless
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp Italian seasoning dried
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 3 Tbsp tomato oil from the sun dried tomato jar, sun dried
Sauce
  • 1 Tbsp butter
  • 5 oz jar sun-dried tomatoes drained, halves or pieces
  • 5 cloves garlic minced
  • 1 Tbsp all-purpose flour
  • 3/4 cup chicken broth reduced sodium
  • 3/4 cup heavy whipping cream
  • 1 tsp Dijon mustard
  • 3/4 tsp Italian seasoning dried
  • 1/4 tsp black pepper
  • 1/4 tsp rosemary dried
  • 1 - 1 1/2 cups fresh baby spinach roughly chopped if desired
  • 2/3 cup grated Parmesan Cheese fresh is best

Instructions

Drain tomatoes
    Cup of Yum
  1. Place fine mesh sieve over the top of a small mixing bowl, then pour the contents of the sun dried tomato jar into the sieve.  The oil will drain into the mixing bowl, which is what is used to cook the chicken. Set both the bowl and the drained tomatoes aside.
Prep chicken
  1. Hold your knife parallel to the cutting board and carefully slice the chicken from right to left (if you're a righty)... opening the chicken breast up like a book.  Slice all the way through, so you now have 4 thinly sliced pieces of chicken.
  2. Season chicken on both sides with onion powder, paprika, Italian seasoning, salt and pepper.
Sear chicken
  1. Add 3 Tbsp of the reserves sun dried tomato oil to large skillet (I use cast iron or stainless steel) and heat over MED HIGH heat. 
  2. Add chicken and cook about 3-5 minutes per side, until golden.  Remove to a plate and cover loosely with foil to keep warm.
  3. If skillet isn't big enough to cook all 4 pieces of chicken at once, cook the chicken in batches.
Make the sauce
  1. Reduce heat to MED. Add butter and melt.  Add sun dried tomatoes and garlic and cook about 30 seconds to 1 minute. 
  2. Add flour and stir. Cook about 1 minute.
  3. Carefully pour in chicken broth, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Pour in heavy cream and mustard and stir well to combine.
  4. Season with Italian seasoning, rosemary and black pepper. Cook 2-4 minutes, or until thickened slightly.
  5. Stir the baby spinach into the sauce, cooking about 2-3 minutes, until it starts to wilt. Stir in Parmesan cheese.
Return chicken to skillet
  1. Add chicken back to the skillet, and spoon sauce over the chicken, turning to coat.
  2. Top with additional Parmesan cheese if desired.

Notes

  • Sun-dried tomato oil contributes significant flavor, but olive oil can be used as a substitute if necessary.

Nutrition Information

Calories 620kcal (31%) Carbohydrates 23g (8%) Protein 47g (94%) Fat 40g (62%) Saturated Fat 20g (100%) Cholesterol 168mg (56%) Sodium 1365mg (57%) Potassium 2094mg (45%) Fiber 6g (24%) Sugar 1g (2%) Vitamin A 15692IU (314%) Vitamin C 92mg (102%) Calcium 686mg (69%) Iron 7mg (39%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 620

% Daily Value*

Calories 620kcal 31%
Carbohydrates 23g 8%
Protein 47g 94%
Fat 40g 62%
Saturated Fat 20g 100%
Cholesterol 168mg 56%
Sodium 1365mg 57%
Potassium 2094mg 45%
Fiber 6g 24%
Sugar 1g 2%
Vitamin A 15692IU 314%
Vitamin C 92mg 102%
Calcium 686mg 69%
Iron 7mg 39%

* Percent Daily Values are based on a 2,000 calorie diet.