One-Pan Tuscan Chicken
Creamy sun-dried tomato and spinach sauce with seared chicken breasts. An Italian-inspired one-pan dinner ready in 25 minutes.
Creamy sun-dried tomato and spinach sauce with seared chicken breasts. An Italian-inspired one-pan dinner ready in 25 minutes.
Per serving · Adjust servings below to scale ingredients
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5/5 · 1 rating
Season chicken breasts with salt, pepper, and Italian seasoning. Sear in olive oil 5-6 minutes per side. Remove and set aside.
In the same pan, sauté garlic 30 seconds until fragrant.
Add sun-dried tomatoes, heavy cream, chicken broth, and parmesan. Stir until combined and simmering.
Add spinach and stir until wilted, about 1 minute.
Return chicken to the pan, spoon sauce over top. Simmer 2-3 minutes until chicken is cooked through (74°C/165°F).
Values are per 1 serving and stay fixed regardless of the servings adjuster above — use the adjuster to scale ingredients only.
Each serving of One-Pan Tuscan Chicken delivers 44g of protein at 450 calories — that's 10 calories per gram of protein, making it one of the more efficient protein sources on this site. Protein accounts for roughly 39% of total calories in this dish. With only 10g of carbohydrates per serving, this recipe fits well into low-carb, ketogenic, or carb-cycling approaches. The 26g of fat primarily comes from the cooking method and protein source itself, contributing to satiety and supporting fat-soluble vitamin absorption.
One-Pan Tuscan Chicken is a quick recipe that scales well for meal prep. This recipe makes 4 servings, each delivering 44g of protein and 450 calories — ideal for tracking macros across the week. Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over medium-low heat or in the microwave in 90-second intervals, stirring between each, until heated through. Adding a small splash of water or broth prevents the protein from drying out during reheating. One-Pan Tuscan Chicken also freezes well — portion into individual freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Batch cooking a double or triple portion on the weekend means you have 44g-protein meals ready throughout the week with zero daily effort.
Cook the chicken ahead and refrigerate for up to 3 days. Slice or shred just before serving — whole cooked breasts stay juicier than pre-sliced portions.
Swap heavy cream for coconut cream (dairy-free) or half-and-half (lighter). The sauce will be thinner but still delicious. Greek yogurt stirred in at the end also works.
The two most common causes: the pan isn't hot enough before the chicken goes in (heat oil until shimmering), or the chicken is wet (pat dry with paper towels). Don't force it — a properly seared piece releases cleanly when the crust forms.
Recipe by
BoBo ChefFitness enthusiast and home cook. Every recipe is tested in a real kitchen and macro-verified before publishing.
