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Creamy One-Pan Tuscan Chicken Recipe Easy with Artichokes and Spinach

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A quick and easy one-pan Tuscan chicken dish with artichokes, spinach, and a creamy Parmesan sauce, perfect for cozy dinners and minimal cleanup.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 pounds / 680 g), pounded slightly for even cooking
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/3 cup sun-dried tomatoes, chopped (packed in oil, drained)
  • 1 cup artichoke hearts, quartered (jarred or canned, drained)
  • 3 cups fresh baby spinach (about 3 ounces / 90 g), rinsed and dried
  • 1 cup heavy cream (240 ml)
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • 1/2 cup chicken broth (120 ml), preferably low sodium

Instructions

  1. Pat the chicken breasts dry with paper towels, then season both sides with salt, pepper, and half of the Italian seasoning. Lightly pound them to an even thickness (about 3/4 inch / 2 cm) for uniform cooking.
  2. Heat olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken breasts carefully. Sear for about 4-5 minutes on each side until golden brown but not cooked through. Remove chicken and set aside.
  3. Lower heat to medium. Add minced garlic and sun-dried tomatoes to the same pan, stirring frequently for about 1 minute until fragrant. Be careful not to burn the garlic.
  4. Add the quartered artichokes and pour in chicken broth. Stir and let it simmer for 2 minutes to reduce slightly.
  5. Pour in the heavy cream, sprinkle in Parmesan cheese, remaining Italian seasoning, and red pepper flakes (if using). Stir gently until cheese melts and the sauce thickens slightly, about 3-4 minutes.
  6. Nestle the chicken back into the pan, spooning some sauce over the top. Scatter the spinach around and on top of the chicken. Cover the skillet and let everything simmer gently for 5-7 minutes until the chicken is cooked through (internal temperature of 165°F / 74°C) and spinach is wilted.
  7. Taste the sauce and adjust salt or pepper as needed. Remove from heat and let the dish rest for a couple of minutes to thicken further before serving.

Notes

Use a meat thermometer to avoid overcooking chicken. Drain artichokes well to prevent watery sauce. For a thicker sauce, whisk in a teaspoon of cornstarch dissolved in cold water. For a thinner sauce, add more broth or cream. Keep heat moderate when cooking cream to prevent curdling.

Nutrition

Keywords: Tuscan chicken, creamy chicken, one-pan recipe, artichokes, spinach, easy dinner, quick meal, Parmesan sauce

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