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The Best One-Pan Parmesan Tuscan Chicken Recipe

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There’s something so satisfying about a meal that combines tender chicken with a creamy Parmesan sauce, 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!

Why We Love One-Pan Tuscan Chicken

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.

Ingredients

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.
  • ​Salt – sea salt or kosher salt
  • Fresh ground black pepper
  • Flour – plain flour / all-purpose flour is all you need. It’s just to add a little bit of a coating to the chicken.
  • Unsalted butter
  • ​Fresh minced garlic – garlic powder can be substituted.
  • Small shallot or green onion – finely chopped
  • 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 (see FAQ’s)
  • ​Heavy cream or heavy whipping cream
  • 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.
  • ​Fresh spinach – baby spinach can be used.
  • 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.
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.

Equipment Needed

  • Large skillet
  • Cutting board
  • Large kitchen knife
  • Wooden spoon
  • Measuring spoons
  • Measuring cups

How To Make Tuscan Chicken

There is a rectangular wooden board with a mound of chopped onion and a mound of minced garlic. There is a kitchen tool that minces garlic that is resting on the back of the board. The board is on a dark gray surface.
  • Gather and measure the ingredients.
  • Finley chop shallot.
  • Mince garlic.
There is a rectangular wooden board with a mound of dried tomatoes strips and a small clear glass bowl with oil in it. The board is on a dark gray surface.
  • Slice the sun-dried tomatoes into strips.
  • Reserve some of the jarred oil.
There is a large white bowl with pieces of raw skinless boneless chicken thighs lightly coated with flour, salt, and black pepper. The bowl is on a dark gray surface.
  • ​Heat a large skillet over medium-high heat.
  • Season chicken pieces with salt and pepper.
  • Lightly coat the chicken with flour.
There is a large dark gray skillet with cooked pieces of chicken in it. The skillet is on a dark gray surface.
  • 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.
There is a large dark gray skillet with cooked small pieces of onion and garlic in it. The skillet is on a dark gray surface.
  • 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.
There is a large dark gray skillet with cooked onion, garlic, sun-dried tomatoes, and dried herb seasonings. There is a wooden spoon resting in the skillet. The skillet is on a dark gray surface.
  • Toss in the sun-dried tomatoes and Italian seasoning.
  • Cook for 1-2 minutes then add the chicken broth and let it slightly reduce.
There is a large dark gray skillet with a liquid white cream sauce, sun-dried tomatoes, pieces of onion and garlic. There is a wooden spoon resting in the skillet. The skillet is on a dark gray surface.
  • Slowly pour in the heavy cream and let it come to a low boil.
There is a large dark gray skillet with a liquid white cream sauce, sun-dried tomatoes, pieces of onion and garlic. There is grated white cheese on top of the sauce. There is a wooden spoon resting in the skillet. The skillet is on a dark gray surface.
  • Stir in the grated Parmesan cheese.
  • Cook, stirring occasionally, until the sauce thickens slightly.
There is a large dark gray skillet with a white cream sauce with sun-dried tomatoes, pieces of onion, garlic and melted cheese mixed in. There are pieces of cooked chicken sitting in the sauce. The skillet is on a dark gray surface.
  • Return the chicken to the skillet and simmer for 2-3 minutes.
There is a large dark gray skillet with a white cream sauce with sun-dried tomatoes, pieces of onion, garlic and melted cheese mixed in. There are pieces of cooked chicken resting in the sauce. There are fresh spinach leaves on top of the sauce. The skillet is on a dark gray surface.
  • Add spinach and continue to simmer until it starts to wilt just a bit.
There is a large dark gray skillet with a white cream sauce with sun-dried tomatoes, pieces of onion, garlic and melted cheese mixed in. There are pieces of cooked chicken resting in the sauce. There are fresh spinach leaves and small oblong nuts on top of the sauce. The skillet is on a dark gray surface.
  • 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.

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

Recipe Variations

  • Creamy Tuscan Chicken Pasta – Toss the cream Parmesan Tuscan chicken with cooked pasta for a comforting and satisfying meal.
  • Creamy Tuscan Garlic Chicken – Add extra garlic to the sauce for an even bolder creamy garlic flavor.
  • Creamy Tuscan 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.
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.

Frequently Asked Questions

​Can I use chicken breasts instead of chicken thighs?

Yes, skinless boneless chicken breasts can be used in place of skinless boneless thighs in the creamy Tuscan chicken recipe.

Can I use white wine instead of chicken broth?

Yes, white wine is a delicious alternative to chicken broth.

How long will leftover Tuscan chicken last in the fridge?

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

What is the best way to reheat Creamy Parmesan Tuscan Chicken?

Reheat the chicken 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!

More easy dinner ideas to try

Yield: 6 servings

The Best One-Pan Parmesan Tuscan Chicken Recipe

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.

Tender chicken nestled in a creamy cheese sauce packed with sun-dried tomatoes, spinach, and Italian seasonings.

A versatile dish that has fabulous flavor from simple ingredients and is ready in about 30 minutes! 

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

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.

Instructions

  1. Finley chop shallot.
  2. Mince garlic.
  3. Slice the sun-dried tomatoes into strips.
  4. ​Heat a large skillet over medium-high heat.
  5. Season chicken pieces with salt and pepper.
  6. Lightly coat the chicken with flour.
  7. Heat 2 tablespoons of the sun-dried tomato oil and melt butter in the pan.
  8. Place the chicken in and cook until golden brown on each side and cooked through, 3-5 minutes per side. (The internal temperature should be 74C / 165F in the thickest part). Set it aside on a warm plate, loosely covered with foil.
  9. Lower flame to medium heat.
  10. In the same skillet, add the other 2 tablespoons of the sun-dried tomato oil.
  11. Add the chopped shallot and minced garlic.
  12. Cook for  2-3 minutes, scrapping any little bits from the bottom of the pan.
  13. Toss in the sun-dried tomatoes and Italian seasoning. Cook for 2 minutes. 
  14. Then add the chicken broth and let it slightly reduce.
  15. Slowly pour in the heavy cream and let it come to a boil.
  16. Stir in the grated Parmesan cheese.
  17. Cook, stirring occasionally, until the sauce thickens slightly.
  18. Return the chicken to the skillet and simmer for 2-3 minutes.
  19. Add the spinach and continue to simmer until the spinach has wilted just a bit.
  20. Sprinkle in the toasted pine nuts.
  21. Gently cover the spinach and nuts with the sauce.

Notes

Equipment Needed

  • Large skillet
  • Cutting board
  • Large kitchen knife
  • Wooden spoon
  • Measuring spoons
  • Measuring cups

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 637Total Fat: 47gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 27gCholesterol: 244mgSodium: 997mgCarbohydrates: 13gFiber: 2gSugar: 4gProtein: 45g

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