Creamy Tuscan Chicken Recipe Makes One-Pan Magic (25 Minutes, 8 Ingredients) by Donna John

Anything "marry me" or Tuscan is all the rage in the recipe world right now. The creamy, rich sauce in this one-pan Tuscan chicken recipe begs to be sopped up with bread or drizzled over pasta or rice. One taste is all you'll need to know this easy Tuscan chicken recipe will be a family favorite. Because this one-pan recipe uses boneless chicken breasts, it's on the table in less than 30 minutes.

To make this irresistible gluten-free chicken dinner for your family you will need boneless chicken breasts, olive oil, heavy cream, chicken broth, garlic powder, Italian seasoning, Parmesan cheese, chopped fresh spinach and sundried tomatoes (check out the health benefits of sundried tomatoes). These amazing ingredients create a spectacular sauce for the chicken. The chicken breasts are seasoned with salt and pepper before being cooked in a skillet until golden and cooked through. The rest of the ingredients join the party and in minutes you have made dinner magic.

Photo credit: Donna John

Variation:  You could substitute kale or your favorite greens for the spinach.

Looking for a healthier version? Try this lighter, gluten-free Tuscan chicken recipe. Serve this easy Tuscan chicken for dinner with rice, a vegetable and a salad. 

Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4

Ingredients

• 4 boneless/skinless chicken breasts
• olive oil
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1/2 cup freshly shredded Parmesan cheese
• 1 cup chopped spinach
• 1/2 cup sundried tomatoes (I use the sundried tomatoes packed in oil) 

Here's how to make it:

1. Season the chicken with salt and pepper. Heat a little olive oil in a large skillet. Add the chicken and cook over medium-high heat for about 4 to 6 minutes on each side, or until browned and cooked through. Remove from pan and set aside.
2. Reduce heat to medium and add the cream, broth, garlic powder, Italian seasoning and Parmesan cheese. Cook for a few minutes, stirring, until mixture thickens. (For a lighter sauce, you can use half and half or evaporated milk.)
3. Add the sundried tomatoes and spinach. Cook until spinach wilts, about 2 minutes. Put the chicken back and cover with the sauce. Serve. Store leftovers in an airtight container in the refrigerator or freezer.

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