Creamy Tuscan Parmesan Chicken: A One-Pan Dinner Tips, FAQ & printable recipe

Tips for success

To add an extra layer of flavor, consider using some of the oil from the jar of sun-dried tomatoes when searing the chicken. This oil is packed with concentrated tomato flavor and herbs, which will infuse the chicken cutlets as they cook. Just be mindful that this oil can have a lower smoke point, so monitor your heat carefully to prevent burning.

If the sauce thickens too much while it sits, whisk in a small splash of chicken broth or warm water to loosen it up before serving. This will restore the glossy, velvety texture without diluting the flavor.

Always taste the sauce before serving and adjust the seasoning with a pinch of salt if necessary, keeping in mind that the parmesan already provides a savory, salty kick.

Variations

• Spinach Addition: Stir in two cups of fresh baby spinach during the final minute of simmering the sauce. The heat will wilt the spinach, adding a vibrant green color and a mild earthy flavor that complements the parmesan perfectly.
• Mushroom Infusion: Sauté one cup of sliced cremini mushrooms in the pan before searing the chicken. The mushrooms will absorb the flavors and add a meaty, savory depth that makes the dish even more substantial.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Allow the dish to cool completely before placing it in the refrigerator.

Reheat

Reheat gently in a skillet over low heat, adding a splash of broth or water to thin the sauce until it is creamy again.

Store any leftovers in an airtight container in the refrigerator. Ensure the chicken is completely cooled before sealing it to maintain its texture.

The sauce may thicken significantly as it chills, so expect to add a tiny splash of water or broth when reheating to bring back that original, creamy consistency. Consume leftovers within three days for the best quality and flavor.

You can prepare the chicken by dredging it in flour up to an hour before cooking; just keep the coated chicken in the refrigerator until you are ready to sear.

The sauce components, such as grating the cheese and preparing the broth, can be measured out in advance. However, the dish is best cooked fresh, as the cream sauce can sometimes separate if it is prepared too far in advance.

Serving ideas

Serve this dish immediately while it is hot and the sauce is at its creamiest. Pair it with a side of al dente pasta, such as linguine or fettuccine, which is perfect for soaking up the extra sauce. A simple side of steamed broccoli or a crisp, green garden salad with a light vinaigrette also provides a refreshing contrast to the richness of the creamy parmesan sauce.

For a more rustic presentation, serve the chicken directly from the braiser. Garnish generously with fresh, torn basil leaves right before bringing it to the table to add a burst of color and herbaceous aroma.

If you have guests, consider serving with a loaf of warm, crusty bread, which is essential for wiping the plate clean of every last drop of that delicious, velvety sauce.

Frequently asked questions

Recipe card

Creamy Tuscan Parmesan Chicken: A One-Pan Dinner

Prep 10 minCook 20 minRest 5 minTotal 35 minServes 4

Ingredients

• 4 cutlets chicken breast cutlets
• 1/3 cup all-purpose flour, seasoned
• 2 tbsp olive oil and butter mixture
• 3/4 cup chicken bone broth
• 3/4 cup heavy cream
• 1/2 cup freshly grated parmesan cheese
• 1/2 cup sun-dried tomatoes
• 1 tsp crushed red pepper flakes
• Fresh basil leaves, for serving

Instructions

1. Place the seasoned flour in a shallow dish. Press each chicken breast cutlet into the flour until evenly coated on both sides, shaking off any excess. This thin coating creates a beautiful golden crust when seared in the hot pan.
2. Heat the olive oil and butter in the braiser over medium-high heat. Once shimmering, add the floured chicken cutlets. Sear for 4 minutes per side. Ensure the chicken reaches an internal temperature of 165°F (74°C) before removing it from the pan to rest for at least 5 minutes.
3. In the same pan, deglaze with the chicken bone broth, scraping up the browned bits from the bottom. Stir in the heavy cream, sun-dried tomatoes, crushed red pepper flakes, and parmesan. Simmer until the sauce thickens to a glossy, velvety consistency. Serve the chicken topped with the sauce and fresh basil.

Contains: gluten, milk

Estimated nutrition per serving

Calories

480

Protein

35 g

Carbohydrates

12 g

Fat

32 g

Fiber

1.5 g

Sugar

4 g

Sodium

750 mg

Automatic estimate from the ingredient list, not laboratory-verified.