One-Pot Creamy Tuscan Chicken (Printable)

Chicken breasted in creamy garlic sauce with Tuscan vegetables for a hearty, comforting meal.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 1 teaspoon salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1/2 teaspoon dried Italian herb blend
05 - 2 tablespoons olive oil

→ Vegetables

06 - 1 small butternut squash, peeled and cut into 1/2-inch cubes (about 2 cups)
07 - 2 cups baby spinach leaves
08 - 1 cup cremini or button mushrooms, sliced
09 - 1 small red onion, thinly sliced
10 - 1 cup cherry tomatoes, halved
11 - 1/2 cup sun-dried tomatoes packed in oil, drained and sliced

→ Sauce

12 - 3 large garlic cloves, minced
13 - 1 cup low-sodium chicken broth
14 - 1 cup heavy cream
15 - 1/2 cup grated Parmesan cheese
16 - 1 teaspoon Dijon mustard
17 - 1/4 teaspoon red pepper flakes (optional)

# Cooking Steps:

01 - Pat chicken breasts dry using paper towels. Season both sides with salt, black pepper, and Italian herbs.
02 - Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Place chicken into hot oil and sear for 3 to 4 minutes per side until golden brown. Transfer chicken to a plate; it will finish cooking later.
03 - Add cubed butternut squash to the skillet. Sauté for 4 minutes over medium heat, stirring occasionally.
04 - Incorporate sliced mushrooms and red onion. Cook for an additional 3 minutes until softened.
05 - Stir in minced garlic and sauté for 1 minute just until aromatic.
06 - Add sliced sun-dried tomatoes, halved cherry tomatoes, and chicken broth. Bring mixture to a simmer and cook for 5 minutes until butternut squash begins to soften.
07 - Lower heat to medium-low. Stir in heavy cream, grated Parmesan, and Dijon mustard until well combined. Nestle the seared chicken breasts back into the pan with the sauce and vegetables.
08 - Cover pan and gently simmer for 12 to 15 minutes until chicken reaches an internal temperature of 165°F and squash is tender.
09 - Stir in baby spinach leaves and red pepper flakes. Simmer for an additional minute until spinach wilts.
10 - Taste for seasoning and adjust salt or pepper as needed. Serve hot, spooning sauce and vegetables over the chicken.

# Expert Tips:

01 -
  • Quick prep means it's perfect for busy nights
  • Brings together fall produce and pantry staples
  • Everything simmers in one pot for easy cleanup
  • The creamy garlic sauce tastes like something from a favorite trattoria
02 -
  • Packed with antioxidants from fall vegetables
  • Gluten-free and family friendly
  • Leftovers taste even better the next day
03 -
  • Give the chicken ample space to sear for good golden color
  • Always caramelize the squash before adding liquids for a deep sweetness
  • Do not skimp on fresh garlic it transforms the entire sauce
  • I always finish with a last sprinkle of Parmesan at the table for that irresistible melty finish

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