One-Pot Tuscan Chicken with Sun-Dried Tomatoes and Kale
Tender chicken breasts simmered in a creamy sun-dried tomato sauce with kale and garlic, all prepared in one pot for an easy Italian dinner. This italian-inspired chicken ready in about 35 minutes pairs olive oil, garlic cloves, minced, sun-dried tomatoes in oil, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.
Ingredients
- 4 (6 oz each) boneless skinless chicken breasts
- 2 tbsp olive oil
- 3 cloves garlic cloves, minced
- 1/3 cup sun-dried tomatoes in oil, chopped
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/3 cup grated Parmesan cheese
- 3 cups fresh kale, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried Italian herbs
Instructions
- Step 1: Heat 2 tablespoons olive oil in a large deep skillet or Dutch oven over medium-high heat. Season 4 boneless skinless chicken breasts with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon dried Italian herbs. Add chicken to the pan and sear for 5 minutes per side until golden brown but not fully cooked. Remove chicken and set aside.
- Step 2: Reduce heat to medium, add 3 minced garlic cloves and 1/3 cup chopped sun-dried tomatoes to the same skillet. Sauté for 1 minute until fragrant.
- Step 3: Pour in 1 cup chicken broth and bring to a simmer, scraping up any browned bits from the pan.
- Step 4: Stir in 1/2 cup heavy cream and 1/3 cup grated Parmesan cheese, stirring until the sauce thickens slightly, about 2 minutes.
- Step 5: Return chicken breasts to the skillet and nestle 3 cups chopped fresh kale around and on top of the chicken. Cover and cook for 8-10 minutes until chicken reaches 165°F and kale is tender.
- Step 6: Taste and adjust seasoning with additional salt or pepper if needed. Serve warm with sauce spooned over the chicken.
Frequently asked questions
How long does One-Pot Tuscan Chicken with Sun-Dried Tomatoes and Kale take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Tuscan Chicken with Sun-Dried Tomatoes and Kale?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in One-Pot Tuscan Chicken with Sun-Dried Tomatoes and Kale?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Tuscan Chicken with Sun-Dried Tomatoes and Kale for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pot Tuscan Chicken with Sun-Dried Tomatoes and Kale?
Italian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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