Creamy, comforting and made for busy weeknights, this one-pot Tuscan chicken is the kind of dinner that feels far fancier than the effort required.
Golden-seared chicken breasts are nestled into a velvety sauce layered with garlic, white wine, sweet cherry tomatoes, parmesan and handfuls of spinach for a fresh finish. Best of all? It’s ready in just 30 minutes and leaves you with only one pan to wash – the dream.
Serve with plenty of crusty bread to mop up every last drop of that outrageously good sauce. Trust me, no crumb should be left behind.
Try this delicious one-pot creamy tuscan chicken:
One-pot creamy chicken
Ingredients
- The chicken
- ½ tsp salt
- ½ tsp pepper
- ¼ tsp paprika
- 1 tsp garlic powder
- 2 tsp italian herbs
- 4 chicken breast fillets
- The sauce
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 2 tsp italian herbs
- 2 tbsp tomato paste
- ½ tsp paprika
- 125 g cherry tomatoes
- ½ cup white wine
- 1 cup chicken stock
- 1 cup cream
- 2 tbsp parmesan cheese
- 2 cups baby spinach
- To Serve
- ¼ cup fresh basil
- Fresh bread loaf, toasted
Instructions
For the chicken
Mix the salt, pepper, paprika, garlic powder and Italian herbs. Press the sides of the chicken into the seasoning mix, coating evenly.
Add some oil to a large pan over medium-high heat. When hot, add the chicken and cook for 3-4 minutes on each side until browned and golden. Remove chicken from the heat and set aside.
For the sauce
Glaze the same frying pan with more oil and reduce the heat to medium.
Fry onion until softened. Add the garlic, Italian herbs, tomato paste, paprika and tomatoes; fry until fragrant.
Add the white wine and using a wooden spoon, scrape any bits off of the base of the pan. Simmer for 2-3 minutes. Add the chicken stock and bring the mixture to a boil. Reduce the heat to a simmer and cook for 10 minutes, until reduced by half.
Keep the mixture on a simmer and stir through the cream and spinach. Place the chicken back into the pan. Spoon some sauce over the chicken to coat, then cover with a lid. Switch off the heat but keep the pan on the stove; this will allow the chicken to finish cooking through poaching.
Serve this dish with basil and crusty bread on the side.
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ALSO SEE: Beer chicken
Recipes & styling: Sjaan van der Ploeg
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.