One-Pot Creamy Tuscan Chicken with Spinach and Sun-Dried Tomatoes

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Cooked in a creamy sauce infused with sun-dried tomatoes, garlic, and fresh spinach for a comforting Italian-inspired dinner. This Italian-inspired chicken recipe, ready in about 35 minutes, pairs boneless skinless chicken breasts, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Italian cuisine 480 cal/serving

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Ingredients

4 (6 oz each) boneless skinless chicken breasts
3 tbsp olive oil
1 tsp salt
1/2 tsp ground black pepper
4 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 cup chicken broth
3/4 cup heavy cream
1/2 cup Parmesan cheese, grated
3 cups fresh spinach leaves
1 tsp dried Italian seasoning

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Instructions

Step 1: Season 4 boneless skinless chicken breasts (6 oz each) with 1 tsp salt and 1/2 tsp ground black pepper.
Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 5 minutes per side until golden brown and cooked through. Remove chicken and set aside.
Step 3: In the same skillet, add 4 minced garlic cloves and 1/2 cup chopped sun-dried tomatoes. Sauté for 1-2 minutes until fragrant.
Step 4: Pour in 1 cup chicken broth and scrape the browned bits from the pan. Let simmer for 3 minutes.
Step 5: Stir in 3/4 cup heavy cream, 1/2 cup grated Parmesan cheese, and 1 tsp dried Italian seasoning. Cook over medium heat until the sauce thickens and coats the back of a spoon, about 4-5 minutes.
Step 6: Add 3 cups fresh spinach leaves and cook until wilted, about 2 minutes.
Step 7: Return the chicken breasts to the skillet, spoon sauce over them, and heat through for 2 minutes before serving.