30 Minutes One-Pan Creamy Tuscan Chicken Recipe

This One Pan Creamy Tuscan Chicken is a comfort-packed dish that tastes like it came straight from an Italian countryside kitchen — but comes together effortlessly in your own! Juicy, golden-seared chicken thighs are nestled in a rich, creamy sauce, swirled with sun-dried tomatoes and baby spinach for a burst of color and flavor. It’s hearty, flavorful, and made entirely in one pan — perfect for busy weeknights or a cozy date-night dinner. Serve it over pasta, mashed potatoes, or a warm loaf of bread to soak up every drop of that luscious sauce.

While the name “Creamy Tuscan Chicken” evokes visions of sun-drenched hills, olive groves, and rustic Italian farmhouses, the one-pan creamy tuscan chicken dish itself is actually a modern creation — inspired by Tuscany, but born in the kitchens of home cooks and restaurants around the world.

The heart of this dish lies in its Tuscan-inspired flavors: sun-dried tomatoes, garlic, spinach, and herbs like oregano and basil — ingredients that are staples in traditional Tuscan cuisine. Tuscany, a region in central Italy, is known for its simple yet deeply flavorful food. Meals there often rely on fresh, seasonal ingredients and are crafted with love and patience. Think rustic stews, slow-simmered sauces, and generous pours of olive oil.

One-Pan Creamy Tuscan Chicken, however, is a fusion — a brilliant twist that combines the soulful ingredients of Tuscany with the rich creaminess beloved in American comfort food. It likely gained popularity in the U.S. and globally through chain restaurants and viral recipe videos, offering home cooks a taste of Italy without needing specialty ingredients or long cooking times.

You can also check out other chicken recipes here Butter Chicken Recipe

Lubainah

One-Pan Creamy Tuscan Chicken

Juicy chicken breasts simmered in a rich, garlicky, creamy sauce with sun-dried tomatoes and spinach. A Tuscan-inspired, one-pan dinner that’s ready in under 30 minutes and perfect over pasta, potatoes, or crusty bread.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 3 people

Course: Dinner

Cuisine: Italian

Ingredients Method Video Notes

Ingredients

  

For the Chicken Marinade:

• 4 boneless skinless chicken thighs
• 1 tsp paprika
• ½ tsp garlic powder
• 1 tsp Italian herbs
• 1 tsp Cajun seasoning
• ½ tsp black pepper
• salt to taste
• 1 tbsp olive oil for pan-frying

For the Sauce:

• 2 tbsp olive oil or use more from sun-dried tomato jar
• 1 small onion minced
• 3-4 garlic cloves minced
• 1 cup cherry tomatoes halved
• 2 tbsp sun-dried tomatoes sliced
• 1 tbsp sun-dried tomato oil from the jar
• 1 cup heavy cream
• 2 cups fresh spinach leaves
• salt to taste

Method

 

Marinate the Chicken

1. In a bowl, combine paprika, garlic powder, Italian herbs, Cajun seasoning, black pepper, and salt. Rub the mixture evenly over the chicken thighs. Set aside for at least 10 minutes (or refrigerate for up to 2 hours for deeper flavor).

Pan-Fry the Chicken

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear the chicken thighs for 4–5 minutes per side, until golden brown and cooked through. Remove from the pan and set aside.

Sauté the Aromatics

1. In the same pan, add 2 tbsp olive oil (or sun-dried tomato oil for extra flavor). Add the minced onion, garlic, and cherry tomatoes. Sauté for 3–4 minutes, until softened and fragrant.

Build the Sauce

1. Stir in the sliced sun-dried tomatoes and 1 tbsp of their oil. Cook for 1 minute to release their flavor. Pour in the heavy cream, stirring gently to combine.

Add Spinach & Chicken

1. Add the spinach and cook until just wilted. Return the chicken thighs to the skillet, nestling them into the sauce.

Simmer & Serve

1. Reduce the heat to low and let the dish simmer for 3–4 minutes, allowing the flavors to meld and the chicken to absorb the sauce. Taste and adjust seasoning if needed.

Serve Hot

1. Serve immediately with pasta, mashed potatoes, or crusty bread to soak up the creamy sauce.

Video

Notes

• Chicken Choice: Boneless, skinless chicken thighs are juicier and more forgiving than chicken breasts, but you can swap if preferred — just adjust cooking time to avoid overcooking.
• Marinating Time: Even 10 minutes of marination boosts flavor, but if you have 1–2 hours, refrigerating the chicken will make it even more flavorful.
• Cream Options: Heavy cream makes the richest sauce, but you can use half-and-half for a lighter version. Avoid milk — it may split.
• Dairy-Free Alternative: Swap the heavy cream for full-fat coconut milk or an unsweetened barista-style oat cream. The coconut milk adds a subtle sweetness, while oat cream keeps the flavor neutral. Use nutritional yeast (or dairy-free parmesan) for a cheesy note.
• Sun-Dried Tomatoes: Use the oil-packed variety for the best flavor and extra richness in the sauce. The oil also doubles as a seasoning base.
• Spinach Swap: Baby spinach wilts quickly, but you can use kale — just give it a few extra minutes to soften.
• Make it Spicier: Increase the Cajun seasoning or add a pinch of red pepper flakes for extra heat.
• Serving Suggestions: Perfect over al dente pasta, creamy mashed potatoes, or with warm crusty bread for soaking up the sauce.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat to avoid splitting the sauce.