Home » The Best One-Pan Parmesan Tuscan Chicken

The Best One-Pan Parmesan Tuscan Chicken

Name: The Best One-Pan Parmesan Tuscan Chicken Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 2 pounds skinless boneless chicken thighs. Remove any excess fat.; 1 teaspoon sea salt or kosher salt; 1/2 teaspoon fresh ground black pepper; 2 tablespoons all-purpose flour; 1 tablespoon unsalted butter; 4 garlic cloves - minced; 1 small shallot or 3 green onions - finely chopped; 1 teaspoon dry Italian seasoning blend; 1/2 cup jarred sun-dried tomatoes - cut into thin strips; 1/4 cup reserved oil from the sun-dried tomatoes - divided in half; 1/2 cup chicken broth; 1 cup heavy cream; 2/3 cup fresh grated Parmesan cheese; 5 cups fresh spinach (3 generous handfuls); 2-3 tablespoons toasted pine nuts (optional) - You can buy toasted pine nuts or toast them yourself.

Laura @ Join me in the Kitchen

September 6, 2025

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There is a dark blue plate with a white cream sauce with pieces of cooked chicken, sun-dried tomatoes, pieces of onion, garlic, melted cheese, spinach leaves and small oblong nuts mixed in the sauce. The chicken and sauce are poured over large tubular pasta. The plate is on a dark gray surface.

Jump to Recipe

There’s something so satisfying about a meal that combines tender chicken with a creamy Parmesan sauce, sun-dried tomatoes, spinach, and Italian flavors.

With just a few simple ingredients and minimal prep time, you can have an amazing one-pan dish perfect for a busy weeknight dinner and gourmet enough for a special occasion. It’s the ultimate in convenience without sacrificing flavor.

One of the best things about this Tuscan Chicken dish is how easy it is to make! It’s a recipe that will have everyone coming back for seconds and is sure to become a family favorite!

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 4 to 6
Prep level: Beginner +

Close up of a large dark gray skillet with a white cream sauce with sun-dried tomatoes, pieces of onion, garlic, melted cheese, spinach leaves and small oblong nuts mixed in. There are pieces of cooked chicken resting in the sauce. The skillet is on a dark gray surface.

What You’ll Love

Fabulous flavor from simple ingredients – The combination of juicy chicken, fresh garlic, Parmesan cheese, tangy sun-dried tomatoes, and Italian seasoning in a luscious sauce is so irresistible!
Easy to make – Despite its gourmet taste, this dish is an easy chicken dinner that is ready in about 30 minutes.
Versatile – This recipe is incredibly versatile. Serve it with pasta, white rice, or crusty bread for a hearty meal. Pair this easy recipe with a side salad or green beans for a lighter option.

Ingredient Notes

There is a large white bowl with pieces of raw chicken, another white bowl with fresh spinach leaves, a small white bowl with dried tomatoes in oil. There is a clear glass measuring cup with white liquid cream in it. There is a small carton of chicken broth, a block of light yellow cheese, a small oblong onion, four cloves of garlic, a small clear glass bowl with small light yellow nuts in it. There is also a white round plate with a spoon size mound of white flour, salt, and ground black pepper. There is also a small glass bowl with a chunk of butter and a smaller clear glass bowl with dried ground seasoning in it. All items are on a dark gray surface.

Chicken: skinless boneless chicken thighs. Remove any excess fat. Skinless boneless chicken breasts can be used in place of skinless boneless thighs.
Dry Italian herbs: you can use a mixture of herbs like basil, thyme, oregano, and marjoram.
Jarred sundried tomatoes: a bold tangy tomato flavor is added with sun-dried tomatoes. I use the jarred tomato oil for this recipe. Fresh cherry tomatoes can be used if you don’t use sun-dried tomatoes, but add a heaped tablespoon of tomato paste when you add the chicken broth to give the sauce a bolder tomato flavor.
Reserved oil from the sundried tomatoes: replace with olive oil if using fresh tomatoes.
Chicken broth or chicken broth: white wine is a delicious alternative to chicken broth.
Parmesan cheese – Freshly grated off the block is best. It’s a little pricier than pre-shredded but a small amount goes a long way and it has so much more flavor.
Pine nuts (optional) – You can buy already toasted pine nuts at most grocery stores. Toast them yourself at home, it’s easy! Just toss the pine nuts in a dry pan over medium heat, stirring them often until light golden.

Step-by-Step Instructions

Chopped shallots and minced garlic on a wooden cutting board.

Sliced sun-dried tomatoes and a small bowl of oil on a wooden cutting board.

Finley chop shallot and mince the garlic.
Slice the sun-dried tomatoes into strips. Reserve some of the jarred oil.

Raw chicken thighs coated in seasoned flour in a large white bowl.

Heat a large skillet over medium-high heat.
Season chicken pieces with salt and pepper. Lightly coat the chicken with flour.
Heat a little of the sun-dried tomato oil and melt butter in the pan.
Place the chicken in and cook until golden brown on each side and cooked through. Set it aside on a warm plate and loosely covered with foil.

Minced garlic, onions, and red pepper cooking in a skillet.

Sun-dried tomatoes, garlic, and shallots cooking in oil in a skillet with a wooden spoon.

Lower flame to medium heat. In the same skillet, add a little more of the sun-dried tomato oil.
Add the chopped shallot and minced garlic. Cook for a couple of minutes, scrapping any little bits of chicken from the bottom of the pan.
Toss in the sun-dried tomatoes and Italian seasoning. Cook for a couple of minutes then add the chicken broth and let it slightly reduce.

A skillet with a cream sauce with sun-dried tomatoes, grated cheese, and seasonings.

Creamy chicken, sun-dried tomatoes, and seasonings in a skillet.

Slowly pour in the heavy cream and let it come to a low boil. Stir in the grated Parmesan cheese. Cook, stirring occasionally, until the sauce thickens slightly.
Return the chicken to the skillet and simmer for 2-3 minutes.

Creamy chicken, spinach, sun-dried tomatoes, and seasonings in a skillet.

Creamy chicken, spinach, sun-dried tomatoes, pine nuts, and seasonings in a skillet.

Add spinach and continue to simmer until it starts to wilt just a bit.
Sprinkle in the toasted pine nuts. Gently cover the spinach and nuts with the sauce.

There is a large dark gray skillet with a white cream sauce with sun-dried tomatoes, pieces of onion, garlic, melted cheese, spinach leaves and small oblong nuts mixed in. There are pieces of cooked chicken resting in the sauce. The skillet is on a dark gray surface.

Serve warm by itself or over pasta, rice, or mashed potatoes to soak up the creamy sauce and enjoy!

See the printable recipe card below for full measurements and cooking times.

Laura Belle’s Tips

Use the oil from the sun-dried tomatoes – sauté the garlic and shallots in it instead of plain olive oil for a nice deep tomato flavor.
Add the spinach at the end – Toss it in at the end so it stays bright and tender, not mushy.
Balance flavors – If the sauce feels too rich, brighten it up with a squeeze of fresh lemon juice.

Variations

Creamy chicken pasta – Toss the cream Parmesan Tuscan chicken with cooked pasta for a comforting and satisfying meal.
Creamy garlic chicken – Add extra garlic to the sauce for an even bolder creamy garlic flavor.
Creamy salmon – substitute the chicken with salmon fillets for a seafood twist on this classic dish.
Low carb option – Serve the creamy Parmesan Tuscan chicken with steamed vegetables or a side salad for a low-carb meal.

Storage

Leftover Tuscan chicken can be stored in an airtight container in the refrigerator for 3-4 days.

Reheating

Reheat in a skillet over medium-low heat, gently stirring occasionally until warmed through.

If you enjoyed this recipe, be sure to leave a star rating and share your feedback at the bottom of this post in the comments section. Happy cooking!

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Yield: 6 servings