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One-Pan Creamy Tuscan Chicken
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
Cook Time 20 minutes
Total Time 30 minutes
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.