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–+ servings
closeup of a skillet full of tuscan chicken with spoon.
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4.52 from 52 votes

Creamy Tuscan Chicken (One Pot Recipe)

My easy Tuscan chicken recipe is made in one pan in just 30 minutes, with plenty of spinach and cherry tomatoes in a creamy lemon sauce.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 people
Calories: 456kcal
Author: Becky Hardin

Ingredients

For the Chicken"

  • 1 tablespoon olive oil
  • 4 boneless, skinless chicken breasts *
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon dried oregano

For the Sauce:

  • 4 tablespoons unsalted butter ½ stick
  • 2 cups chicken broth
  • 2 tablespoons all-purpose flour
  • 1 medium yellow onion chopped
  • 1 teaspoon minced fresh garlic
  • 3 cups fresh baby spinach
  • 9 ounces cherry tomatoes halved
  • 1 teaspoon lemon juice **
  • ½ cup heavy cream
  • ½ cup grated Parmesan cheese

Instructions

  • Heat the olive oil in a large skillet set over medium heat. Add the chicken breasts then season with salt, pepper, and oregano. Cook the chicken for 8 minutes per side.
    1 tablespoon olive oil, 4 boneless, skinless chicken breasts, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, 1 teaspoon dried oregano
    seared chicken breasts in a skillet.
  • Once the chicken is cooked, remove it from the skillet and set aside.
  • Add the butter and chicken broth to the skillet, and cook over medium heat until the butter is melted. Whisk in the flour. The sauce will begin to thicken.
    4 tablespoons unsalted butter, 2 cups chicken broth, 2 tablespoons all-purpose flour
  • Add the onion and garlic, and cook for 1 minute. Then add the spinach, cherry tomatoes, and lemon juice, and cook for 1 more minute while the spinach begins to wilt.
    1 medium yellow onion, 1 teaspoon minced fresh garlic, 3 cups fresh baby spinach, 9 ounces cherry tomatoes, 1 teaspoon lemon juice
    adding tomatoes and spinach to tuscan chicken.
  • Stir in the heavy cream and parmesan cheese.
    ½ cup heavy cream, ½ cup grated Parmesan cheese
    cream sauce with spinach and tomatoes in a skillet.
  • Add the cooked chicken back to the skillet and reduce the temperature to low. Simmer for 15 minutes.
    chicken added to cream sauce with spinach and tomatoes in a skillet.
  • Chicken is done when internal temperature reaches 160℉. Let it rest for 5 minutes before serving, and the temp will rise to 165℉.
  • Serve over pasta, rice, or by itself!

Video

Notes

*Boneless, skinless chicken thighs can be used instead. Just increase the cook time by a few minutes.
**I recommend using fresh-squeezed lemon juice for the best flavor.
Tips:
  • Be sure to whisk your flour continuously to keep your sauce smooth and clump-free.
Storage: Store Tuscan chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months.

Nutrition

Serving: 1serving | Calories: 456kcal | Carbohydrates: 9g | Protein: 29g | Fat: 34g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 187mg | Sodium: 867mg | Potassium: 687mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3345IU | Vitamin C: 30mg | Calcium: 227mg | Iron: 3mg