One pot · 30 minutes · Serves 4
One-Pot Creamy Tuscan Chicken
Sun-dried tomatoes, spinach, and cream — one pot, thirty minutes, and a sauce worth mopping up with bread. This is the comfort-food recipe that makes a Dutch oven earn its shelf.
How to make it
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Sear the chicken
Season, then sear skin-side down in a hot Dutch oven until golden, about 5 minutes a side. Remove and set aside.
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Sauté the garlic
In the same pot, soften the garlic for 30 seconds. Scrape up the browned bits — that’s the flavour.
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Add cream and tomatoes
Pour in the cream, stir in the sun-dried tomatoes, parmesan, and Italian seasoning. Bring to a gentle simmer.
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Simmer 20 minutes
Return the chicken to the pot, cover, and simmer on low until cooked through and the sauce has thickened.
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Wilt the spinach
Stir in the spinach at the end — it wilts in under a minute. Taste, adjust salt, and serve.
Why this works
A heavy pot holds steady heat, so the sauce simmers instead of scorching — and one pot means one thing to wash. The sun-dried tomatoes bring the salt and sweetness, so the cream never tastes flat.
What I used
The gear that made this easy
These are the exact tools from this recipe. Affiliate links are added here once the Amazon Associates account is approved — for now, the names so you can find them.
- Enameled Dutch oven, 5.5 qtLink coming soon
- Wooden spoon setLink coming soon