Pin This one-pot creamy Tuscan chicken transforms ordinary weeknight dinners into something truly special. The combination of tender chicken, seasonal vegetables, and a velvety sauce creates a restaurant-quality meal that comes together in just one pan. I developed this recipe when looking for ways to incorporate fall vegetables into our family meals without sacrificing comfort or flavor.
I first created this dish during a chilly autumn evening when I had butternut squash that needed using. My family was immediately smitten with how the sweet squash balanced the savory garlic and sun dried tomatoes. Now it appears on our table at least twice a month during fall and winter.
Ingredients
- Boneless skinless chicken breasts: provide lean protein and cook beautifully in the creamy sauce. Look for pieces of similar thickness for even cooking.
- Butternut squash: adds natural sweetness and a gorgeous golden color. Choose one with a matte rather than shiny skin for best flavor.
- Baby spinach: wilts perfectly into the sauce adding color and nutrients. Fresh is best but frozen works in a pinch.
- Cremini mushrooms: bring earthy depth. Select firm ones with tight closed caps.
- Red onion: offers a slightly sweeter flavor than yellow varieties and beautiful color contrast.
- Cherry tomatoes: burst with fresh acidity. Choose ripe ones for the best flavor.
- Sun dried tomatoes packed in oil: deliver intense umami flavor. Drain but save the oil for future recipes.
- Heavy cream: creates the luxurious sauce base. Full fat works best for preventing curdling.
- Parmesan cheese: adds nutty richness and helps thicken the sauce. Always grate your own for best melting.
- Dijon mustard: provides subtle tanginess that balances the cream. A little goes a long way.
Instructions
- Prepare the Chicken:
- Season chicken breasts thoroughly on both sides with salt pepper and Italian herbs ensuring even coverage. The seasoning creates a flavorful crust when seared. Pat the chicken completely dry with paper towels first this ensures proper browning rather than steaming.
- Create the Foundation:
- Heat olive oil until shimmering but not smoking in a large heavy bottomed skillet. Sear chicken for exactly 3 to 4 minutes per side until deeply golden but not fully cooked through. The fond created on the pan bottom during this step is crucial for flavor development. Remove chicken to a clean plate.
- Build the Vegetable Base:
- Add butternut squash cubes to the hot pan spreading them in an even layer to maximize browning. Let them cook undisturbed for 2 minutes before stirring. Add onions and mushrooms allowing them to release their moisture and begin caramelizing. This layering of vegetables creates depth of flavor.
- Develop Aromatics:
- Add minced garlic stirring constantly for exactly one minute until fragrant but not browned. Garlic burns easily and becomes bitter so watch carefully during this step. The aroma will intensify noticeably when ready.
- Create the Sauce:
- Pour in chicken broth scraping the bottom of the pan thoroughly to release all the flavorful browned bits. Add sun dried tomatoes and cherry tomatoes allowing them to simmer and begin breaking down. Reduce heat before adding cream to prevent curdling then stir in Parmesan and Dijon mustard until completely incorporated.
- Finish Cooking:
- Return chicken to the pan nestling pieces into the sauce so they're partially submerged. Cover with a tight fitting lid and maintain a gentle simmer not a boil for 12 to 15 minutes. Check chicken temperature with a meat thermometer to ensure it reaches 165°F for food safety.
- Final Touches:
- Gently fold in baby spinach allowing the residual heat to wilt it naturally. Add red pepper flakes if desired for a subtle heat that complements the creamy sauce. Taste and adjust seasoning remembering that flavors will continue to develop as the dish rests.
Pin This recipe holds a special place in my heart because it reminds me of our family trip to Tuscany where we first experienced the magical combination of cream garlic and sun dried tomatoes. The butternut squash is my favorite addition to the traditional recipe as it absorbs all the wonderful flavors while adding its own subtle sweetness.
Make Ahead and Storage
This dish actually improves with time making it perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken considerably when chilled. When reheating add a splash of chicken broth or cream to restore the original consistency. Heat gently on the stovetop over medium low rather than using a microwave for best texture maintenance.
Ingredient Substitutions
This recipe welcomes adaptations based on what you have available. Sweet potatoes work beautifully in place of butternut squash with a similar cooking time. Boneless chicken thighs can replace breasts for a richer flavor though cooking time may increase slightly. Kale makes an excellent substitute for spinach but requires an extra minute or two of cooking time to properly wilt. For a dairy free version coconut cream can replace heavy cream though the flavor profile will shift slightly.
Serving Suggestions
While delicious on its own this Tuscan chicken truly shines when served with something to soak up the incredible sauce. Crusty artisan bread makes an excellent accompaniment for a casual meal. For a more formal presentation serve over creamy polenta or mashed potatoes. A simple side salad dressed with lemon vinaigrette provides a bright counterpoint to the rich dish. For wine pairing choose a crisp Pinot Grigio or unoaked Chardonnay to complement without overwhelming the delicate flavors.
The Italian Connection
While this dish takes inspiration from Tuscan cuisine it represents a modern interpretation rather than a strictly traditional preparation. The combination of cream and sun dried tomatoes emerged in Italian American restaurants during the 1980s but has roots in the creamy garlic sauces of northern Italy. Authentic Tuscan cooking typically features simpler preparations with olive oil rather than cream but the flavor profile of garlic herbs and tomatoes remains true to the region. This adaptation honors those flavors while incorporating seasonal fall vegetables for a contemporary twist.
Seasonal Adaptations
Spring version replaces butternut squash with asparagus and adds fresh peas Summer adaptation uses zucchini instead of squash and incorporates fresh basil Winter variation includes hearty root vegetables like parsnips and carrots
Pin For the most flavorful result take the time to properly brown the chicken creating a golden crust. This step develops crucial flavor compounds that infuse the entire dish. Patience during the searing process pays enormous dividends in the final taste.
Recipe FAQ
- → What can I use instead of butternut squash?
Sweet potato makes an excellent substitute, offering a similar texture and subtle sweetness in the dish.
- → How can I tell when the chicken is fully cooked?
Chicken is done when it reaches an internal temperature of 165°F (74°C) and is no longer pink in the center.
- → Can I replace spinach with another green?
Yes, kale or Swiss chard both hold up well and add a hearty, earthy flavor to the sauce.
- → Is this dish gluten-free?
Yes, all listed ingredients are gluten-free, but check pre-made items like broth and sun-dried tomatoes for hidden gluten.
- → What should I serve on the side?
This meal pairs well with crusty gluten-free bread or over creamy mashed potatoes for extra comfort.
- → Can I add wine to the sauce?
A splash of white wine added with the broth deepens the flavors and gives the sauce an aromatic lift.