Creamy One Pan Tuscan Chicken with Fresh Tomatoes

High in protein and high in fat, this keto-friendly creamy one pan Tuscan chicken with fresh tomatoes recipe is rich in flavor and quick to make. Paired with a fresh green salad, or served over a bed of freshly made pasta, this Tuscan chicken won’t disappoint. Let’s explore this classic dish and what makes this recipe unique and easy.

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One Pan Tuscan Chicken with Fresh Tomatoes Ingredients

Gather the following ingredients together to make this rich and delicious Tuscan chicken with fresh tomatoes.

• Chicken Breasts – Boneless and skinless chicken breasts are preferred for this recipe and when possible opt for the free-range and organic.

• Cherry Tomatoes, Garlic, and Onions – Many Tuscan chicken recipes call for sun-dried tomatoes. My garden’s plentiful tomato harvest has left me seeking ways to use fresh cherry tomatoes. Diced onions and garlic give this dish a ton of flavor.

Add Aromatic Ingredients

Add Butter and Tomatoes: Add the butter to the pan and toss in the cherry tomatoes. The tomatoes are going to break down into the sauce as we cook the dish through the next few steps.

Add Onions, garlic, Italian seasoning, and Red Pepper Flakes: Once the butter has melted, add the onions and garlic. Stir frequently to prevent them from burning. Once the garlic is fragrant and the onions begin to turn translucent, add the Italian seasoning and optional red pepper flakes.

Bake the Tuscan Chicken

Put the Pan in the Oven: Now that the chicken has been seared on both sides and the aromatic ingredients are beginning to cook down for the sauce, place the pan in the preheated oven and bake the Tuscan chicken until the chicken has reached an internal temperature of 165°F.

Depending on the thickness of the chicken and how hot your pan was during the steps leading up to this, it could take just a few minutes or as long as 10 minutes to finish cooking the chicken.

Tip: before putting the chicken in the oven check the internal temperature with an instant-read probe thermometer. This will help you decide how long to put the chicken in the oven for before you check its temperature again.

Make the Sauce

Remove the Chicken to Rest: Remove the chicken from the oven once it has reached the internal temperature of 165°F. The handle for the pan will likely stay very hot through the rest of the cooking process, so be very careful.

Place the chicken breasts on a plate or a cutting-bard and rest them while you make the sauce in the pan on the stove-top.

Deglaze the Pan: With the pan over medium heat, add the chicken broth and scrape any browned bits with a wooden spatula.

Add the Sauce Ingredients: Add the parmesan cheese and heavy cream to the pan stirring frequently until incorporated and simmer to reduce and thicken the sauce. Once it is thick enough to coat the back of a spoon, add in the roughly chopped spinach and stir.

Finish the Dish

Slice the Chicken: Now that our chicken has rested, slice it into thick pieces against the grain of the meat.

Add the Chicken: Add the chicken to the sauce and toss to coat.

Serve: Serve the chicken and Tuscan creamy sauce over fresh-made pasta or beside a leafy green salad.

Tuscan Chicken with Fresh Tomatoes Variations

Many Tuscan chicken recipes call for sun-dried tomatoes. Substitute the fresh tomatoes for sundried or include both types of tomatoes to add even more punch to this recipe.

Spinach works a treat in this recipe, but if you have a different leafy green around consider using that. Kale, Arugula, or even Collard greens make great spinach alternatives. If you have fresh basil in the fridge or herb garden, consider adding a dozen leaves for even more flavor.

What to Serve with One Pan Tuscan Chicken with Fresh Tomatoes

This is Italian food, so what better way to serve it than over a bed of fresh pasta? The last time I made Tuscan chicken with fresh tomatoes, I served it over handmade farfalle “bowtie” pasta. It was not my first time making pasta but it was definitely my first time making farfalle. The sauce from the Tuscan chicken harmonized perfectly with the surface area and bevels of the farfalle making the dish iconically Italian.

My other favorite pairing for this delicious Tuscan chicken is serving it beside a fresh green salad. Some may prefer a classic Caesar salad or a salad loaded with fresh veggies, nuts, and berries. Either choice will give you the fresh, cool crunch of a green salad to contrast with the rich and creamy Tuscan chicken. An orzo salad also makes a great choice side dish, pairing the pasta and freshness of a cool salad.