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This creamy single serving Tuscan Chicken recipe features tender chicken in a rich sauce with garlic, sun-dried tomatoes, spinach, and Parmesan. Packed with bold flavor and ready in 30 minutes, it’s a quick and satisfying meal for one.
Featured Comment
“This recipe is OUTSTANDING! LOVE IT!”
– Theresa
Why You’ll Love This Recipe
- Quick and Easy: Cooks in about 30 minutes from start to finish.
- Perfectly Portioned: Made for one, with no leftovers.
- Easily Doubles: Simple to scale up if you’re cooking for two.
- Balanced and Satisfying: High in protein and full of nutrient-rich vegetables.
- Customizable: Includes options for gluten-free, low-carb, and dairy-free versions.
There’s something about this Tuscan Chicken that feels like a little escape to Italy right from your kitchen. The sauce is rich and creamy with just the right balance of garlic, sun-dried tomatoes, and a touch of heat. Paired with tender, golden chicken, it’s the kind of meal that makes you pause and appreciate every bite.
I love how it comes together quickly but tastes like you spent all afternoon cooking. Whether you’re winding down after a long day or just treating yourself to something truly delicious, this dish never disappoints.
Looking for more single serving chicken dishes? Try our chicken shawarma for one, small batch chicken nuggets, paprika chicken for one, or rich chicken marsala for one.
Ingredients
If you have any ingredients leftover from this single serving Tuscan chicken recipe, check out our Leftover Ingredients Recipe Finder.
- Chicken: Use a 5 to 6-ounce boneless, skinless chicken breast, sliced into 1/4-inch thick strips. This is the perfect amount for one serving. If you have an extra breast, use it in single serving chicken fajitas or chicken alfredo for one.
- Vegetables: Fresh spinach, chopped onions, and minced garlic add flavor and nutrition. These are also used in single serving chicken tortellini soup, single serving saag paneer, and crustless coronation quiche.
- Chicken Broth: Use low-sodium broth to better control salt. If using regular broth, taste before adding extra salt. Leftover broth is great in a mini hashbrown casserole and single serving split pea soup.
- Tomato Paste: Adds deep flavor. Look for it in tubes for easy storage, or freeze leftovers in ice cube trays. Also used in slow cooker ropa vieja and baked black bean tacos.
- Heavy Cream: Use heavy cream or heavy whipping cream for a rich, creamy texture. Extras can be used in chicken tikka masala for one, fettuccine alfredo for one, and single serving broccoli cheddar soup.
- Sun-dried Tomatoes: Use oil-packed for convenience. If using dry-packed, rehydrate with boiling water. Try extras in a small spinach and orzo salad.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
There are plenty of ways to change up this Tuscan chicken recipe. Try one of these simple variations:
- Add Extra Cheese: Swap or add Gruyere, Fontina, Gouda, or fresh Mozzarella for a richer flavor.
- Make It Spicy: Add more red pepper flakes for extra heat.
- Add Lemon: Stir 1/2 to 1 teaspoon of lemon juice into the cream sauce for a bright, tangy version.
- Use a Different Protein: Try boneless chicken thighs, shrimp, or fish with the same creamy sauce.
- Add Vegetables: Sauté mushrooms with the onions or stir in thawed peas.
- Marry Me Chicken Style: Leave out the spinach for a version similar to Marry Me Chicken.
How To Make Tuscan Chicken
These photos and instructions help you visualize how to make a single serving of Tuscan chicken. See the recipe card below for ingredient amounts and full recipe instructions.
- In a small bowl, mix together the flour, salt, and pepper. Dredge the chicken strips in the flour mixture until fully coated.
- Heat oil in a 10-inch skillet over medium heat. Add the chicken and cook for 3 minutes without moving it. Flip and cook for another 3 minutes, until browned and cooked through. Transfer to a plate.
Pro Tip: Don’t move or flip the chicken more than once. It will release easily from the pan when it’s ready.
- Add the onions to the pan and cook for about 2 minutes, until softened and translucent. Stir in the garlic and red pepper flakes and cook for 30 seconds.
- Pour in the broth and deglaze the pan, scraping up any browned bits with a wooden spoon or rubber spatula.
- Stir in the cream, sun-dried tomatoes, tomato paste, and Italian seasoning. Bring to a boil, then reduce the heat to medium-low and simmer uncovered for 3 to 5 minutes, until the sauce thickens and reduces by half.
- Stir in the Parmesan cheese and spinach. Simmer until the spinach wilts.
- Return the chicken to the pan and simmer until warmed through.
Pro Tip: If the sauce is too thick, stir in more heavy cream, one tablespoon at a time, until it reaches your desired consistency.
- Transfer the chicken and sauce to a bowl and top with fresh basil.
Expert Tips
- Read Through the Recipe First: Review the full recipe, including Ingredient Notes and photos, before you begin. This will help you understand each step and set you up for success.
- Don’t Overcook the Chicken: Thin strips cook quickly. Sear for about 3 minutes per side until cooked through and lightly browned.
- Make Adjustments as Needed:
- Use frozen, thawed spinach or omit it.
- Swap sun-dried tomatoes for chopped fresh or canned diced tomatoes.
- Use 1/8 teaspoon garlic powder if you don’t have fresh garlic.
- Low-Carb Option: Skip the flour and coat the chicken with shredded Parmesan, salt, and pepper instead.
Serving Suggestions
Tuscan Chicken is satisfying on its own, but it’s also great with a simple side. Here are a few easy options to round out your meal:
- Pasta al Limone For One: The light, lemony pasta pairs perfectly with the rich sauce.
- Small Batch Buttered Noodles: A quick, no-fuss option that soaks up the creamy flavors.
- Baked White Rice: A neutral base that lets the sauce shine in every bite.
- Small Loaf of French Bread: Ideal for dipping and soaking up every bit of the sauce.
- White Wine: Try a crisp Pinot Grigio or Chardonnay to balance the richness.
Frequently Asked Questions
Yes, this recipe doubles easily. Just use a larger pan and avoid crowding the chicken.
Yes, one or two boneless, skinless chicken thighs work well. Just slice them thinly and cook until fully done.
This recipe is designed for one serving, but if you have leftovers, store them in an airtight container in the fridge for up to 4 days.
Yes, just be sure to fully thaw it and pat it dry before cooking.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this easy Tuscan chicken recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Tuscan Chicken For One
Equipment
Ingredients
- 1 tablespoon all purpose flour
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- 1 (5 to 6 ounce) boneless, skinless chicken breast -sliced into ¼ inch strips
- 1 tablespoon olive oil
- ½ cup chopped onions
- 1 clove garlic -minced
- ⅛ teaspoon red pepper flakes (optional)
- 1 cup low sodium chicken broth
- ¼ cup heavy cream
- 2 tablespoons sun-dried tomatoes (packed in oil)
- 1 teaspoon tomato paste
- ¼ teaspoon Italian seasoning
- 2 tablespoons grated Parmesan cheese
- 1 cup fresh spinach -packed
- 2-3 fresh basil leaves -torn
Instructions
- In a small bowl, mix together the flour, salt, and pepper. Dredge the chicken strips in the flour mixture until fully coated.
- Heat oil in a 10-inch skillet over medium heat. Add the chicken and cook for 3 minutes without moving it. Flip and cook for another 3 minutes, until browned and cooked through. Transfer to a plate.Pro Tip: Don’t move or flip the chicken more than once. It will release easily from the pan when it’s ready.
- Add the onions to the pan and cook for about 2 minutes, until softened and translucent. Stir in the garlic and red pepper flakes and cook, stirring constantly for 30 seconds.
- Pour in the broth and deglaze the pan, scraping up any browned bits with a wooden spoon or spatula.
- Stir in the cream, sun-dried tomatoes, tomato paste, and Italian seasoning. Bring to a boil, then reduce the heat to medium-low and simmer uncovered, stirring frequently for 3 to 5 minutes, until the sauce thickens and reduces by half.
- Stir in the Parmesan cheese and spinach. Simmer until the spinach wilts.
- Return the chicken to the pan and simmer until warmed through.Pro Tip: If the sauce is too thick, stir in more heavy cream, one tablespoon at a time, until it reaches your desired consistency.
- Transfer the chicken and sauce to a bowl and top with fresh basil.
Notes
- Read Through the Recipe First: Review the full recipe, including Ingredient Notes and photos, before you begin. This will help you understand each step and set you up for success.
- Don’t Overcook the Chicken: Thin strips cook quickly. Sear for about 3 minutes per side until cooked through and lightly browned.
- Make Adjustments as Needed: Use frozen, thawed spinach or omit it. Swap sun-dried tomatoes for chopped fresh or canned diced tomatoes. Use 1/8 teaspoon garlic powder if you don’t have fresh garlic.
- Low-Carb Option: Skip the flour and coat the chicken with shredded Parmesan, salt, and pepper instead.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I would like to say how much I enjoy & appreciate your recipes.
Just the right size & amount with lots of deliciousness! Thank you so much.
That means so much—thank you! I’m so glad you’re enjoying the recipes. I really appreciate you taking the time to share this!
Hi! I’m curious are any of your recipes InstantPot friendly?
I actually don’t use an Instant Pot for my recipes, so they aren’t specifically developed for it. However, with some adjustments, a few of them might work well. If you decide to experiment, I’d love to hear how they turn out!
I’ve been looking forward to making this all week – wow it’s Fantastic!!! I put mine over rice – good thing since I got a little carried away with the red pepper 🥰😂. I also added a chopped up portobello mushroom I had – absolutely delicious – I can’t wait to make it again! Thanks for another favorite recipe!
Beautiful! Delicious! not to mention yummy!
I added about a cup of tiny button mushrooms along with the onions. Barely a quarter of a small jalapeno and a couple of leftover scallion stalks with the broth. (cleaning out the fridge!) I might reduce the broth next time by about 1/4 cup.
Served over rigatoni. Was great!
Was an early supper. Have enough for lunch tomorrow or maybe a late night snack. 😉
Did I mention it was delicious?
This was delicious. Mine ended up a bit creamier than the picture so I’d use a longer noddle than I choose.
This recipe is OUTSTANDING! LOVE IT!
Thank you so much!
Very good. Very tasty. Followed recipe exactly which is rare for me. Loved it
JOANIE,
I MADE YOUR TUSCAN CHICKEN USING CHICKEN BREAST STRIPS. USED THE LEMON JUICE AND PRESSED FRESH GARLIC. MY WIFE SAID IT WAS THE BEST MEAL I HAVE EVER SERVED. THAT’S SAYING A LOT, AS I HAVE BEEN COOKING HER MEALS FOR 25 YEARS! IT REALLY IS A TERRIFIC RECIPE, AND I LIKED HOW THE INGREDIENTS LIST EXPANDED FOR THE FOUR SERVINGS I WANTED TO MAKE. GREAT WEBSITE, AND I PLAN TO TRY SOME MORE OF YOUR RECIPES. THANK YOU!!
I’m so glad you both enjoyed the chicken recipe. Thank you so much for taking the time to let me know and I hope you find many new recipes here on our website that you love.
Good recipe.