I make this One Pot Tuscan Chicken on rotation for weeknights when I want something comforting but not fussy. Tender, browned chicken finishes in a silky tomato‑spinach cream sauce studded with Parmesan and basil. It’s quick, requires one pan, and cleans up in under ten minutes — which is the kind of dinner that keeps everyone happy and the kitchen sane. If you like simple, satisfying chicken dinners, you might also enjoy this collection of easy crock‑pot recipes for busy nights.
Why you’ll love this dish
This recipe combines bright tomatoes and fresh basil with a rich, creamy sauce that clings to the chicken. It’s the kind of dish that feels indulgent but is quick to assemble. Perfect for:
- Weeknight family dinners when you want something that looks restaurant‑worthy without the fuss.
- Meal-prep nights — leftovers reheat beautifully.
- Entertaining a small group: the sauce is crowd‑pleasing and you can scale up easily.
“A fast, one-pot classic — juicy chicken, a creamy tomato sauce, and plenty of basil. My family asks for it every time.” — home cook review
What makes it practical: you brown the chicken, build the sauce in the same pot, then finish cooking together. That saves pans and concentrates flavor. The technique also lets you adapt the dish to what’s on hand — swap baby spinach for kale, or use sun-dried tomatoes for a punchier sauce.
How this recipe comes together
- Brown seasoned chicken in olive oil to build flavor and color.
- Remove the chicken and briefly sauté garlic to release aroma.
- Add halved cherry tomatoes so they soften and start releasing juices.
- Stir in spinach to wilt and reduce volume.
- Pour in heavy cream and whisk in Parmesan until smooth.
- Return chicken to the pot and simmer gently until the meat reaches a safe internal temperature.
This overview lets you know the rhythm: sear → quick aromatics → vegetables → cream → finish. Expect about 25–30 minutes total from start to table if your pan and heating are ready.
What you’ll need
- 4 boneless, skinless chicken breasts (about 1.5–2 lbs)
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup spinach, chopped (baby spinach works well)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- 1 tablespoon lemon juice
Substitution notes:
- Chicken thighs (boneless) can replace breasts for more forgiving cooking and extra juiciness.
- Use half-and-half for a lighter sauce, but it will be thinner and less rich.
- Grana Padano can stand in for Parmesan if that’s what you have.
- For dairy-free, substitute full-fat coconut milk and omit Parmesan; add a splash of nutritional yeast for savoriness.
If you want more make‑ahead dinner ideas that keep life simple, try this easy crock-pot recipe roundup.
Directions to follow
- Heat 2 tablespoons olive oil in a large pot or deep skillet over medium heat.
- Season the chicken breasts on both sides with 1 teaspoon Italian seasoning, salt, and pepper.
- Add chicken to the hot pot. Cook until well browned, about 4–5 minutes per side. Transfer the chicken to a plate and set aside.
- Lower heat slightly. Add the minced garlic to the same pot and sauté for about 30 seconds until fragrant.
- Pour in the halved cherry tomatoes. Cook, stirring occasionally, until they begin to soften and release juices, about 3–4 minutes.
- Stir in the chopped spinach and cook until wilted, 1–2 minutes.
- Pour in 1 cup heavy cream and bring to a gentle simmer. Scrape up any browned bits from the bottom of the pot — that’s where the flavor is.
- Stir in 1/2 cup grated Parmesan cheese until melted and the sauce is smooth. Taste and adjust seasoning.
- Return the chicken to the pot, nestling it into the sauce. Simmer gently until chicken is cooked through, about 5–10 minutes. The internal temperature should read 165°F (74°C).
- Finish by stirring in 1/4 cup chopped fresh basil and 1 tablespoon lemon juice. Serve immediately.
Keep steps short and deliberate. Browning is non-negotiable — it builds depth. Simmer gently once the cream is added to prevent breaking or curdling.
Best ways to enjoy it
- Over cooked pasta (fettuccine or penne) so the sauce clings to each strand.
- Over creamy mashed potatoes or garlic cauliflower mash for a low-carb plate.
- Spooned atop roasted vegetables for a lighter grain-free meal.
- With crusty bread to soak up every drop of the sauce.
For plating: slice the chicken across the grain, arrange over your starch, spoon sauce and tomatoes over top, and finish with a basil leaf or two for color. A small wedge of lemon on the side brightens the whole plate.
Storage and reheating tips
- Refrigerate leftovers within 2 hours in an airtight container. Use within 3–4 days.
- To freeze: cool completely, transfer to a freezer-safe container, and store up to 2–3 months. Sauce texture can change slightly after freezing.
- Reheat gently on the stove over low heat, stirring occasionally. Add a splash of cream or broth if the sauce tightens up. Heat until it reaches 165°F (74°C) before serving.
- Never refreeze thawed cooked chicken. Thaw frozen portions overnight in the fridge before reheating.
Food safety tip: always check the thickest part of the chicken with an instant‑read thermometer — 165°F is the safe endpoint for poultry.
Pro chef tips
- Pound the chicken breasts to an even thickness so they brown and cook uniformly.
- Don’t overcrowd the pot when searing. Brown in batches if needed. Proper searing is flavor.
- If your cream sauce looks grainy, remove from heat and whisk in a tablespoon of cold water or an extra splash of cream to smooth it.
- Use freshly grated Parmesan. Pre-grated varieties contain anti-caking agents and don’t melt as smoothly.
- If you like more acidity, add lemon zest with the juice to brighten the sauce.
- For depth, deglaze the pot with a splash of white wine before adding the cream; let the alcohol cook off for a minute.
Looking for another quick chicken midweek winner? Try this honey garlic chicken recipe for a different flavor profile.
Creative twists
- Mushroom & Sundried Tomato: Add sliced cremini mushrooms when sautéing tomatoes and stir in 2–3 tbsp chopped sundried tomatoes for an umami boost.
- Pesto Finish: Stir 2 tablespoons basil pesto into the finished sauce for herb-forward richness.
- Spicy Kick: Add 1/4 teaspoon red pepper flakes with the garlic.
- Lighter Version: Use half-and-half and reduce Parmesan to 1/4 cup; finish with a dollop of Greek yogurt off heat for tang.
- Sheet‑pan option: If you prefer crisp edges, roast seasoned chicken and cherry tomatoes on a sheet pan and toss with a quick cream sauce after.
Common questions
Q: How long does this take from start to finish?
A: Plan on about 25–30 minutes total: 8–10 minutes to brown the chicken, 8–10 minutes to build the sauce and wilt greens, and 5–10 minutes to finish simmering until the chicken hits 165°F.
Q: Can I use frozen chicken breasts?
A: It’s best to thaw them first. Frozen chicken steams and won’t brown properly, which reduces flavor and alters cooking time. If pressed, you can cut thicker breasts in half to accelerate thawing and cooking.
Q: Will the cream separate if I simmer too long?
A: High heat can cause dairy to break. Simmer gently after adding cream and remove the pot from heat if it starts to boil vigorously. If separation occurs, whisk in a splash of cold cream or broth off heat to bring it back together.
Q: Can I make this dairy-free?
A: Yes. Use full-fat coconut milk and omit Parmesan; add 1–2 tablespoons nutritional yeast or miso paste for savory depth.
Q: Is this kid-friendly?
A: Generally yes — the sauce is mild and creamy. Leave out red pepper flakes and chop tomatoes smaller if picky eaters prefer no chunks.
Conclusion
If you want another tested take on Tuscan chicken to compare techniques and ingredient lists, see this Tuscan Chicken Recipe (Just 8 Ingredients) | The Kitchn for a slightly different, well-loved version.
One Pot Tuscan Chicken
Ingredients
Method
- Heat 2 tablespoons of olive oil in a large pot or deep skillet over medium heat.
- Season the chicken breasts on both sides with Italian seasoning, salt, and pepper.
- Add the chicken to the hot pot. Cook until browned, about 4–5 minutes per side. Transfer the chicken to a plate and set aside.
- Lower the heat slightly. Add minced garlic to the same pot and sauté for about 30 seconds until fragrant.
- Pour in the halved cherry tomatoes. Cook, stirring occasionally, until they begin to soften and release juices, about 3–4 minutes.
- Stir in the chopped spinach and cook until wilted, about 1–2 minutes.
- Pour in 1 cup of heavy cream. Bring to a gentle simmer, scraping any browned bits from the bottom of the pot.
- Stir in 1/2 cup of grated Parmesan cheese until melted and the sauce is smooth. Taste and adjust seasoning.
- Return the chicken to the pot, nestling it into the sauce. Simmer gently until the chicken is cooked through, about 5–10 minutes.
- Finish by stirring in 1/4 cup of chopped fresh basil and 1 tablespoon of lemon juice.
- Serve immediately.