Dinner

One-Pot Creamy Tuscan Chicken Recipe

ByLuna Ryder January 9, 2026January 9, 2026

Introduction

This One-Pot Creamy Tuscan Chicken is a delicious and comforting meal that combines tender chicken breasts with a rich, flavorful sauce. Made with sun-dried tomatoes, Parmesan, and fresh kale, it’s a perfect weeknight dinner that feels special without the fuss.

The dish shows three pieces of golden brown, crispy chicken thighs with a slightly charred texture, placed on a bed of creamy green kale mixed with cooked onions. Bright red sun-dried tomatoes are scattered on top of the kale and chicken, adding color contrast. The dish is garnished with small bits of green herbs and finely grated white cheese. The food is served in a deep white bowl, with a silver fork resting on the right side. The background and surface have a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts (approximately 600 grams total)
1 teaspoon kosher salt
0.5 teaspoon freshly ground black pepper
1 tablespoon olive oil
3 cloves garlic, minced
1 small yellow onion, finely chopped
0.5 cup sun-dried tomatoes packed in oil, drained and sliced
1 cup low-sodium chicken broth
0.75 cup heavy cream
0.5 cup freshly grated Parmesan cheese
1 teaspoon dried Italian herbs
0.25 teaspoon crushed red pepper flakes
4 cups fresh kale, chopped, tough stems removed

Instructions

Step 1: Evenly season the chicken breasts on both sides with kosher salt and freshly ground black pepper.
Step 2: 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 and set aside.
Step 3: Reduce the heat to medium. Add the minced garlic and chopped onion to the skillet and sauté for 2-3 minutes until softened and fragrant.
Step 4: Stir in the sliced sun-dried tomatoes and cook for 1 minute more.
Step 5: Pour in the chicken broth, scraping the bottom of the skillet to loosen browned bits. Bring to a simmer.
Step 6: Add the heavy cream, grated Parmesan, dried Italian herbs, and crushed red pepper flakes. Stir well and return to a gentle simmer.
Step 7: Add the chopped kale to the sauce and cook for 2-3 minutes until wilted, stirring occasionally.
Step 8: Return the chicken breasts to the skillet with any juices. Simmer uncovered for 8-10 minutes until the chicken is cooked through and the sauce has thickened.
Step 9: Taste the sauce and adjust seasoning if needed. Serve immediately, spooning the creamy sauce and kale over the chicken.

Tips & Variations

For extra flavor, marinate the chicken breasts in olive oil and herbs for 30 minutes before cooking.
Swap kale with spinach or Swiss chard if preferred.
If you like it spicier, increase the crushed red pepper flakes to taste.
Use fresh sun-dried tomatoes if available for a brighter flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of broth or cream if the sauce thickens too much.

How to Serve

Four pieces of golden brown grilled chicken with a crispy, herb-coated surface sit on a bed of creamy green kale mixed with chunks of soft white onion. The creamy sauce underneath is yellow with specks of seasoning, pooling gently around the kale. Bright red dried tomato pieces are scattered on top and among the chicken, adding a touch of color. Shredded white cheese and finely chopped green herbs garnish the chicken pieces, giving a fresh look. A silver fork rests on the edge of the shallow white bowl, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used. They may need slightly longer to cook through, so adjust simmering time accordingly.

Is this dish freezer-friendly?

It can be frozen, but the kale’s texture may change after thawing. For best results, freeze the chicken and sauce separately from the greens and add fresh kale when reheating.