One Pot Tuscan Chicken – Delicious, Healthy & Quick (30 Minute Meals)
This creamy One Pot Tuscan Chicken is packed with rich flavors, tender chicken, and a luscious garlic parmesan sauce—all ready in under 30 minutes! If you’re looking for a quick and delicious dinner that feels gourmet but comes together in just one pot, this is for you!

If you love rich, creamy sauces and bold Italian flavors, this One-Pot Tuscan Chicken is about to become your new favorite meal. Juicy, seasoned chicken simmers in a luscious garlic parmesan sauce with sun-dried tomatoes and spinach, creating a dish that’s both comforting and elegant.
Best of all, it comes together in just one pot, making cleanup a breeze! Whether you’re cooking for a busy weeknight or a cozy weekend dinner, this easy recipe delivers restaurant-quality flavor in under 30 minutes.
Serve this delicious Tuscan Chicken alongside Artisan Sourdough Bread (or Easy Overnight Bread if you don’t do sourdough!), delicious Homemade Yeast Rolls, or on top of your favorite pasta.

Why You’ll Love One Pot Tuscan Chicken
There are many reasons to love this quick, nutrient-dense recipe!
- Healthy & Homemade – Skip the heavy takeout and enjoy a wholesome, homemade meal made with real, nutrient-dense ingredients.
- Packed with Superfoods – This dish features spinach, garlic, and sun-dried tomatoes, all rich in antioxidants, vitamins, and essential nutrients.
- High-Protein & Low-Carb – With lean chicken breast and a creamy, satisfying sauce, this meal keeps you full and energized without empty carbs. Add some whole-wheat pasta if you want for the most delicious (but not low-carb!) twist.
One-Pot Tuscan Chicken Ingredients
- Chicken breasts – Most people use boneless, skinless chicken breasts, but we often mix breasts and thighs for more flavor.
- Olive oil – Olive or avocado oil will work just fine. You can also use the oil from your jar of sun-dried tomatoes for more flavor!
- Chicken bone broth – I like to use bone broth, either homemade or Kettle & Fire brand from Thrive Market.
- Heavy cream – If you don’t have heavy cream, you can use milk or half and half. For a dairy-free option, use coconut milk or other non-dairy milk of choice.
- Sun-dried tomatoes – I prefer to use the ones in a jar as they are more flavorful, but I have use the ones in the pouches (without liquid) as well.
- Roasted garlic bulb – I highly recommend takin the time to roast a whole garlic bulb. It adds such a depth of flavor that feels so elevated! If you don’t have time, you can use minced garlic. Or you could roast the garlic the day before and store in the fridge.
- Parmesan cheese – I prefer to buy a block of parmesan and shred it myself. The stuff in the aisles (versus in the deli) has added cellulose, and it doesn’t melt the same way.
A full list of ingredients and quantities can be found in the recipe card below.

Tuscan Chicken Variations
- Dairy-Free Tuscan Chicken – Swap the heavy cream for coconut milk and use nutritional yeast instead of parmesan for a creamy, dairy-free version.
- Spicy Tuscan Chicken – Add red pepper flakes or diced jalapeños for a kick of heat that balances the creamy sauce.
- Tuscan Chicken with Whole Grains – Stir in cooked quinoa or farro at the end for added fiber and a heartier meal.
- Seafood Tuscan Delight – Replace the chicken with shrimp or salmon for a delicious twist with healthy omega-3s.
- Vegetarian Tuscan Skillet – Swap chicken for chickpeas or white beans and load up on zucchini, bell peppers, and mushrooms for a plant-based, nutrient-packed version.
How To Make One Pot Tuscan Chicken
- Cook seasoned, butterflied chicken breasts until golden on each side. Remove from the pan.
- Add butter and garlic to the pan, as well as the sun-dried tomatoes, and heat until fragrant.
- Add in flour and stock to thicken, then add the spinach to wilt.
- Place the chicken back in the pan, add the parmesan, and simmer for a few minutes to meld the flavors.
Tips For Making This Recipe
- Sear the Chicken First – Browning the chicken before simmering locks in flavor and creates a delicious, caramelized crust.
- Use Fresh Ingredients – Fresh garlic, spinach, and high-quality sun-dried tomatoes enhance the taste and nutrient value of the dish.
- Simmer for Maximum Flavor – Let the sauce thicken and absorb the seasonings for a few extra minutes to create a rich, creamy texture.

What To Serve With Tuscan Chicken
Here are some delicious side options to serve with One-Pot Tuscan Chicken:
Low-Carb Options:
- Garlic Butter Zucchini Noodles – A light and flavorful alternative to pasta.
- Cauliflower Mash – Creamy and rich, perfect for soaking up the sauce.
- Steamed Broccoli or Asparagus – Adds extra greens and nutrients to your meal.
Classic Pairings:
- Crusty Artisan Bread – Ideal for dipping into the creamy sauce.
- Buttery Mashed Potatoes – A hearty, comforting side that complements the dish.
- Pasta or Rice – Serve over linguine, penne, or jasmine rice for a filling meal. Cook your rice or pasta in bone broth instead of water for extra nutrients!
Refreshing Additions:
- Simple Arugula Salad – Tossed with olive oil, lemon juice, and parmesan for a fresh contrast.
- Roasted Vegetables – A mix of bell peppers, cherry tomatoes, and squash enhances the Mediterranean flavors.

Recipe FAQs
- Can I use chicken thighs instead of chicken breasts?
Yes! Chicken thighs are a great alternative and add extra juiciness to the dish. Just adjust the cooking time slightly, as thighs may take a bit longer to cook through. - Can I use frozen spinach?
If using frozen spinach, thaw it first and squeeze out any excess water to prevent the sauce from becoming too watery. Stir it in at the end of cooking, allowing it to heat through for the best texture and flavor. - What can I use instead of sun-dried tomatoes?
If you don’t have sun-dried tomatoes, try using cherry tomatoes, roasted red peppers, or even a bit of tomato paste for a similar depth of flavor. - How do I thicken the sauce?
If you want a thicker sauce, let it simmer uncovered for a few extra minutes, or stir in a little bit of grated parmesan cheese or an arrowroot powder slurry (1 teaspoon arrowroot powder mixed with 2 teaspoons water). - How do I make this recipe dairy-free?
You can swap the heavy cream for full-fat coconut milk or a dairy-free cream alternative. Use nutritional yeast or a dairy-free parmesan substitute for a similar cheesy flavor. - Can I freeze this dish?
It’s best enjoyed fresh, but you can freeze it without the spinach for up to 2 months. When reheating, add fresh spinach at the end to keep it from becoming too mushy.

One Pot Tuscan Chicken
This creamy One Pot Tuscan Chicken is packed with rich flavors, tender chicken, and a luscious garlic parmesan sauce—all ready in under 30 minutes!
Ingredients
Chicken Ingredients
- 2 large boneless skinless chicken breasts or a mix of thighs and breasts
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 Tablespoons olive oil (or for more flavor, use the oil from the jar of sun dried tomatoes!)
Sauce Ingredients
- 1 Tablespoon butter
- One 5 oz jar sun dried tomato halves or pieces drained
- One bulb of garlic, roasted or 5 cloves garlic, minced
- 1 Tablespoon all purpose flour
- 3/4 cup chicken bone broth
- 3/4 cup heavy whipping cream
- 3/4 teaspoon dried Italian seasoning
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried rosemary
- 1 to 1 & 1/2 cups fresh baby spinach, roughly chopped
- 2/3 cup freshly grated Parmesan cheese
Instructions
- Butterfly the chicken breast, cutting all the way through (horizontally) to make 4 chicken breasts.
- Season the chicken on both sides with the onion powder, paprika, oregano, thyme, salt and pepper.
- Add 3 Tablespoons of olive oil ( or the sun dried tomato oil) to large skillet and heat over medium high heat.
- Add chicken and cook about 7 minutes per side, until seared and golden. Remove to a plate and cover loosely with foil to keep warm.
- Reduce the heat to medium, the melt the butter in the same pan where you cooked the chicken. Add the sun dried tomatoes and garlic and cook for a few minutes, until fragrant.
- Add the flour and stir for a minute, then pour in the bone broth. Use a whisk to scrape the brown bits off the bottom of the pan.
- Stir in the heavy cream, 1 teaspoon Italian seasoning, rosemary and black pepper. Cook 2-4 minutes, or until thickened slightly.
- Stir the spinach into the sauce, and wilt for about 2-3 minutes. Stir in the freshly grated Parmesan cheese.
- Add the chicken back to the skillet, and spoon sauce over the chicken, turning to coat. Top with additional Parmesan cheese if desired.
- Serve with your favorite pasta, over a salad, or over spiraled vegetables.
Notes
- Browning the chicken before simmering locks in flavor and creates a delicious, caramelized crust.
- Fresh garlic, spinach, and high-quality sun-dried tomatoes enhance the taste and nutrient value of the dish.
- If using frozen spinach, thaw it first and squeeze out any excess water to prevent the sauce from becoming too watery. Stir it in at the end of cooking, allowing it to heat through for the best texture and flavor.
- Let the sauce thicken and absorb the seasonings for a few extra minutes to create a rich, creamy texture. If you want a thicker sauce, let it simmer uncovered for a few extra minutes, or stir in a little bit of grated parmesan cheese or an arrowroot powder slurry (1 teaspoon arrowroot powder mixed with 2 teaspoons water).