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Creamy Tuscan Chicken

A one-pan chicken dinner with a flavorful creamy sauce, sun-dried tomatoes, and spinach. Serve with pasta for a full meal!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Italian
Servings 4


  • 1-1 ½ pounds boneless, skinless chicken thighs
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 ½ teaspoons onion powder
  • 1 ½ teaspoons teaspoon paprika
  • 3 tablespoons oil from sun-dried tomato jar
  • 2 tablespoons fresh Italian parsley chopped
  • 8 oz angel hair or other pasta of choice

For sauce:

  • 6 cloves garlic minced
  • ¼ cup chicken stock
  • 4 oz sun dried tomato strips in oil drained
  • 1 ½ teaspoons Dijon mustard
  • 2 cups heavy cream
  • 3 cups spinach
  • ½ cup Parmesan cheese grated


  • In a small bowl combine the kosher salt, pepper, onion powder, and paprika. Season chicken on both sides liberally.
  • Add the sun-dried tomato oil to a large skillet and heat over medium heat for 2-3 min. Add the chicken; you should hear a sizzle, meaning the oil is hot enough. Cook for 5 min on first side; then flip and cook 5 more minutes. It should be cooked through. Put the chicken on a clean plate and set aside.
  • Reduce heat to low-medium heat. Add the garlic to the pan and saute for 30 seconds. Add chicken stock and scrape up any brown bits stuck to bottom of pan.
  • Add in the sun-dried tomatoes and Dijon mustard, mix and allow to cook a couple minutes while stirring.
  • Add the heavy cream and bring to a gentle simmer, stirring occasionally. Taste and add salt and pepper if necessary.
  • Add in the spinach leaves, stir and allow to wilt.
  • Add in the parmesan cheese. Stir and bring to a simmer for 1 minute.
  • Add the chicken back into the pan (including any juices); top with parsley and serve over pasta.


Adapted from:  https://cafedelites.com/creamy-tuscan-chicken/
Keyword chicken