One-Pot Creamy Tuscan Chicken (Print)

Chicken and fall vegetables simmered in creamy Tuscan garlic sauce, all in a single pot for easy weeknight comfort.

# Components:

→ Poultry

01 - 4 boneless, skinless chicken breasts (approximately 700 grams)
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1/2 teaspoon dried Italian herbs
05 - 2 tablespoons olive oil

→ Vegetables

06 - 1 small butternut squash, peeled and cut into 1/2-inch cubes (approximately 2 cups)
07 - 2 cups baby spinach
08 - 1 cup sliced cremini or button mushrooms
09 - 1 small red onion, thinly sliced
10 - 1 cup halved cherry tomatoes
11 - 1/2 cup sun-dried tomatoes packed in oil, drained and sliced

→ Sauce Components

12 - 3 cloves garlic, minced
13 - 1 cup low-sodium chicken broth
14 - 1 cup heavy cream
15 - 1/2 cup grated Parmesan cheese
16 - 1 teaspoon Dijon mustard
17 - 1/4 teaspoon red pepper flakes (optional)

# Method:

01 - Pat chicken breasts dry. Season both sides generously with salt, black pepper, and dried Italian herbs.
02 - Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Sear the seasoned chicken breasts for 3 to 4 minutes per side until a golden-brown crust forms. Remove the chicken to a separate plate; it will finish cooking later.
03 - In the same skillet, add the cubed butternut squash and sauté for 4 minutes. Add the sliced red onion and mushrooms; cook for an additional 3 minutes, stirring occasionally, until softened.
04 - Stir in the minced garlic and cook for 1 minute until fragrant, ensuring it does not burn.
05 - Add the sliced sun-dried tomatoes, halved cherry tomatoes, and low-sodium chicken broth to the skillet. Bring the mixture to a simmer and cook for 5 minutes, allowing the squash to begin softening.
06 - Reduce the heat to medium-low. Stir in the heavy cream, grated Parmesan cheese, and Dijon mustard until well combined. Return the seared chicken breasts to the skillet, nestling them into the sauce and vegetables.
07 - Cover the skillet and simmer gently for 12 to 15 minutes, or until the chicken is cooked through (internal temperature reaching 165°F or 74°C) and the butternut squash is tender.
08 - Stir in the baby spinach and red pepper flakes (if using). Continue to simmer just until the spinach has wilted. Taste and adjust seasoning as necessary.
09 - Serve the One-Pot Creamy Tuscan Chicken hot, spooning the rich sauce and vegetables over the tender chicken.

# Expert Advice:

01 -
  • Ready in under an hour from start to finish
  • Uses one pot for minimal cleanup
  • Adaptable to whatever vegetables you have on hand
  • Creamy sauce without being too heavy
02 -
  • The dish tastes even better the next day after flavors have melded
  • Butternut squash provides 450% of your daily vitamin A needs
  • Can be made ahead and gently reheated for entertaining
03 -
  • 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. I learned through much trial and error that patience during the searing process pays enormous dividends in the final taste.
  • When adding the cream to the hot pan always reduce the heat first and stir constantly to prevent curdling. The gradual temperature change allows the fat molecules to incorporate smoothly rather than separating. This technique ensures your sauce remains silky rather than grainy.
  • Butternut squash continues cooking even after heat is removed so aim for just barely tender when testing with a fork. This prevents the final dish from containing mushy vegetables that lose their distinct texture and visual appeal.
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