One Pan Tuscan Chicken

      Tuscan Chicken is rich in taste and flavor.  You can add some cooked pasta, if preferred.  This is an easy one pan dish that comes together quickly.  Enjoy! Diane 

Tuscan Chicken

  • 2-3 Chicken Breasts, sliced in half then into quarters
  • 1/2 cup flour
  • 2 Tablespoon olive oil, divided 
  • 1 Tablespoon butter   
  • 1 small onion or 2 shallots, sliced in diced
  • 1/2 cup sun dried tomatoes
  • 3 cloves garlic, minced  
  • 1 Tablespoon fresh Basil paste 
  • 3 large handfuls spinach 
  • 1/2-1 cup chicken broth 
  • 1 cup heavy cream
  • teaspoons Italian seasoning, divided 
  • salt & pepper  
  • 1/2 cup grated parmesan cheese


  • Add a teaspoon of Italian seasonings to flour in a shallow bowl or plate. 
  • Lightly salt and pepper both sides of your chicken and dredge chicken in the flour.  
  • Place half the olive oil and butter in large cast iron pan on stove top over medium heat. 
  • Add in coated chicken and let set to brown in pan about 4 minutes each side. 
  • Remove chicken to a plate and add remaining oil to pan. 
  • Sautee the onion until lightly browned.
  • Add sundried tomatoes and garlic to pan, cook about 3 minutes before adding in 1/2 cup of the chicken broth to deglaze pan and stop the garlic from scorching. 
  • Add in the spinach and let it wilt down, add in the basil paste, heavy cream, Italian seasoning, salt & pepper and let cook to thicken. 
  • Stir in the Parmesean and add the chicken back into pan. 
  • If you want the sauce "looser" then add more chicken broth at this point. 
  • Let the chicken cook until a digital thermometer reaches 165F. 
  • You can toss in some cooked pasta at this point if preferred.
  • Salt & Pepper dish as preferred.  

Older Post Newer Post

Leave a comment

Please note, comments must be approved before they are published