One-Pot Creamy Tuscan Chicken (Print View)

Chicken simmers in creamy sauce with sun-dried tomatoes and kale for an easy, flavorful one-pan Italian-inspired meal.

# Components:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 600 grams total)
02 - 1 teaspoon kosher salt
03 - 0.5 teaspoon freshly ground black pepper
04 - 1 tablespoon olive oil

→ Sauce Base

05 - 3 cloves garlic, minced
06 - 1 small yellow onion, finely chopped
07 - 0.5 cup sun-dried tomatoes packed in oil, drained and sliced
08 - 1 cup low-sodium chicken broth
09 - 0.75 cup heavy cream
10 - 0.5 cup freshly grated Parmesan cheese
11 - 1 teaspoon dried Italian herbs
12 - 0.25 teaspoon crushed red pepper flakes

→ Vegetables

13 - 4 cups fresh kale, chopped, tough stems removed

# Directions:

01 - Evenly season the chicken breasts on both sides with kosher salt and freshly ground black pepper.
02 - In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat. Place the seasoned chicken breasts in the hot skillet and sear for 3-4 minutes per side until golden brown. Remove the chicken from the skillet and set aside on a plate. It will finish cooking in the sauce.
03 - Reduce the heat to medium. Add the minced garlic and finely chopped onion to the same skillet. Sauté for 2-3 minutes until the aromatics are softened and fragrant.
04 - Stir in the sliced sun-dried tomatoes and cook for an additional 1 minute.
05 - Pour in the chicken broth, scraping the bottom of the skillet with a spoon to loosen any browned bits. Bring the liquid to a simmer.
06 - Add the heavy cream, grated Parmesan cheese, dried Italian herbs, and crushed red pepper flakes (if using) to the skillet. Stir thoroughly to combine and bring the sauce back to a gentle simmer.
07 - Add the chopped fresh kale to the simmering sauce. Cook for 2-3 minutes, stirring occasionally, until the kale has wilted.
08 - Return the seared chicken breasts along with any accumulated juices back into the skillet with the sauce and kale. Simmer uncovered for 8-10 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the sauce has thickened to your desired consistency.
09 - Taste the sauce and adjust seasonings if necessary. Serve immediately, spooning the creamy sauce and vegetables over the chicken.

# Expert Advice:

01 -
  • Ready in just 40 minutes for a quick weeknight dinner
  • Uses simple ingredients you likely have on hand
  • Creates minimal dishes with the one-pot approach
  • Naturally gluten-free comfort food that feels indulgent
02 -
  • This recipe is incredibly versatile and works with chicken thighs too
  • The sauce naturally thickens as it cooks no need for flour or cornstarch
  • Leftovers actually taste even better the next day as flavors meld
03 -
  • Always pat chicken dry before seasoning to ensure proper browning. Wet chicken will steam rather than sear, preventing that golden crust that adds so much flavor.
  • Let the chicken rest at room temperature for 15 minutes before cooking for the most tender results.
  • Use a splatter screen during the initial searing to keep your stovetop clean.
  • When adding the Parmesan, remove the pan from heat momentarily to prevent the cheese from clumping or becoming stringy in too-hot liquid.

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