One Pan Creamy Tuscan Chicken

Ingredients

• 4 pieces Boneless Skinless Chicken Breasts (about 1.5 lb total, pounded to even thickness)
• 2 tablespoons Oil from Sun‑Dried Tomatoes (use the infused oil from a jar of sundried tomatoes)
• 1 medium Onion (finely diced)
• 3 cloves Garlic (minced)
• 1/3 cup Sun‑Dried Tomatoes (chopped, packed in oil)
• 1 tablespoon Dijon Mustard (smooth)
• 1 cup Coconut Milk (full‑fat, canned; can substitute heavy cream for a richer dairy version)
• 2 cups Fresh Spinach (roughly chopped)
• 1/4 cup Parmesan Cheese (freshly grated)
• to taste Salt (preferably kosher or sea salt)
• to taste Black Pepper (freshly ground)
• 1/4 teaspoon Red Pepper Flakes (optional, for heat)

Instructions

1. Season the Chicken

   Pat the chicken breasts dry, then season both sides generously with salt and black pepper.

   Time: PT3M

2. Brown the Chicken

   Heat the oil from the sundried tomatoes in the skillet over medium‑high heat. Add the chicken and cook 6‑7 minutes per side, until golden and cooked through (internal temp 165°F). Transfer to a plate and set aside.

   Time: PT12M

   Temperature: Medium‑high

3. Sauté Aromatics

   In the same pan, add the diced onion and minced garlic. Sauté, stirring frequently, until the onion becomes translucent and fragrant, about 4 minutes.

   Time: PT4M

   Temperature: Medium

4. Add Sundried Tomatoes & Mustard

   Stir in the chopped sundried tomatoes and Dijon mustard. Cook for 1 minute to combine the flavors.

   Time: PT1M

   Temperature: Medium

5. Create the Creamy Sauce

   Pour in the coconut milk (or heavy cream). Bring to a gentle simmer, then reduce heat to low and let the sauce thicken, stirring occasionally, for 6‑7 minutes.

   Time: PT7M

   Temperature: Low

6. Incorporate Spinach

   Add the chopped spinach to the sauce. Cook, stirring, until wilted, about 2 minutes.

   Time: PT2M

   Temperature: Low

7. Finish with Parmesan

   Stir in the grated Parmesan cheese until melted and the sauce is glossy. Adjust seasoning with salt, pepper, and optional red‑pepper flakes.

   Time: PT2M

   Temperature: Low

8. Re‑Combine Chicken

   Return the cooked chicken to the skillet, nestling it into the sauce. Spoon sauce over the top and heat for another 2 minutes to re‑warm the meat.

   Time: PT2M

   Temperature: Low

9. Serve

   Transfer the chicken and sauce to serving plates. Garnish with a sprinkle of extra Parmesan and a drizzle of the sundried‑tomato oil if desired.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

8 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Boneless Skinless Chicken Breasts: Chicken thighs, Turkey breast
• Instead of Oil from Sun‑Dried Tomatoes: Olive oil, Avocado oil
• Instead of Onion: Shallot, Leek
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Sun‑Dried Tomatoes: Roasted red peppers, Sun‑dried tomato paste
• Instead of Dijon Mustard: Stone‑ground mustard, Whole grain mustard
• Instead of Coconut Milk: Heavy cream, Half‑and‑half
• Instead of Fresh Spinach: Kale, Swiss chard
• Instead of Parmesan Cheese: Pecorino Romano, Grana Padano
• Instead of Red Pepper Flakes: Cayenne pepper

Equipment Needed

• Large Skillet or Sauté Pan
• Wooden Spoon or Silicone Spatula
• Chef's Knife
• Cutting Board
• Measuring Cups and Spoons
• Microplane or Box Grater
• Plate or Tray (optional)

Critical Steps — Do Not Skip

• Season and fully cook the chicken to 165°F before removing from the pan.
• Deglaze the pan with aromatics to capture browned bits for flavor.
• Simmer the coconut milk (or cream) gently to thicken without curdling.
• Add spinach only until wilted to retain texture.
• Incorporate Parmesan off heat if using dairy cream to prevent separation.

Chef Tips from the Video

• Use the oil from the sundried tomato jar for an instant umami boost.
• Deglaze the pan with a splash of white wine or chicken broth for extra depth.
• Finish with a squeeze of lemon juice for a bright contrast to the rich sauce.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Chicken can be frozen without the spinach; reheat and stir fresh spinach in before serving. Up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Chop onion, garlic, and sundried tomatoes up to 24 hours ahead and store in the fridge.
• The sauce can be prepared in advance; reheat gently and add fresh spinach before serving.
• Cooked chicken can be sliced and stored; re‑warm in the sauce to keep it moist.

Frequently Asked Questions