Creamy Tuscan Chicken: A Quick One-Pan Dinner Step-by-step instructions

Before you start

Before starting, ensure all ingredients are prepped and ready to go. Chop the sun-dried tomatoes, mince the garlic, and wash the spinach thoroughly to remove any grit.

Since this dish comes together quickly once you begin cooking, having your mise en place organized is the key to success. Check that the chicken is thawed if frozen, and pat it dry with paper towels to ensure a better sear in the pan.

Instructions

Searing the chicken

1. 1Sear the chicken
   Heat a large skillet over medium-high heat with a splash of oil. Place the chicken breasts in the pan and sear them until they are golden brown on both sides. Ensure they are cooked through to reach an internal temperature of 165°F (74°C). Remove the chicken from the pan and set aside to rest for at least 5 minutes.
   Look for The chicken should have a deep golden-brown crust on the outside and be opaque throughout.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not crowd the pan; cook in batches if necessary to ensure a proper sear.

The chicken should be golden brown and crusty on the outside. When you press the meat with tongs, it should feel firm but still have a slight spring. Ensure the pan is hot before adding the chicken to prevent sticking and to achieve that desirable sear that locks in the juices.

Building the sauce

2. 2Create the creamy sauce
   In the same skillet, add the minced garlic and sauté until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in the chopped sun-dried tomatoes. Allow the sauce to thicken slightly over medium heat, stirring occasionally to combine all the flavors from the pan.
   Look for The sauce should thicken enough to coat the back of a spoon.
   Tip Scrape the browned bits from the bottom of the pan to incorporate extra flavor into the cream.

The sauce should smell intensely fragrant with garlic and have a smooth, velvety consistency. Watch for the sun-dried tomatoes to soften as they absorb the cream.

The mixture should be bubbling gently, and you should see the sauce begin to reduce and coat the sides of the skillet evenly.

Finishing the dish

3. 3Wilt spinach and combine
   Add the fresh spinach to the simmering sauce and stir until it just begins to wilt. Return the cooked chicken breasts to the skillet, spooning the sauce over them to reheat and coat thoroughly. Serve immediately while hot.
   Look for The spinach should be bright green and just wilted, not overcooked into a mushy consistency.
   Tip If the sauce becomes too thick, add a small splash of water or broth to loosen it.

The spinach should be wilted but still bright green. The chicken, once returned to the pan, should be heated through and well-coated in the sauce. The final dish should look creamy and vibrant, with the tomatoes and spinach evenly distributed throughout the rich, savory sauce.

Common mistakes

Avoid overcrowding the pan when searing the chicken, as this lowers the temperature and causes the meat to steam rather than brown.

Using too much heat for the sauce can cause the cream to separate or scorch on the bottom of the pan; maintain a gentle, steady simmer. Finally, ensure the spinach is not added too early, as overcooking it will make it lose its bright color and appetizing texture.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C). The sauce is done when it has thickened to a consistency that coats the back of a spoon.

Avoid overcooking the chicken, as it can quickly become dry. If you are unsure, use a meat thermometer inserted into the thickest part of the breast to confirm the internal temperature before removing it from the heat.

• Poultry: 165°F (74°C) in the thickest part