Easy One Pan Tuscan Chicken with Mushrooms

A creamy and flavorful one-pan dish featuring tender chicken, rich cream sauce, sun-dried tomatoes, and mushrooms, perfect for weeknight dinners.

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Prep Time 30

Cook Time 30

Total Time 1

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 500

For the chicken

4 pieces boneless, skinless chicken breasts Choose high-quality chicken for best flavor.
Salt and pepper to taste
1 tablespoon olive oil

For the sauce

8 ounces mushrooms, sliced Any variety of mushrooms can be used.
3 cloves garlic, minced
1 cup chicken broth Use low-sodium for a lighter option.
1 cup heavy cream For a lighter version, substitute with half-and-half.
½ cup sun-dried tomatoes, chopped Oil-packed sun-dried tomatoes add more flavor.
1 teaspoon Italian seasoning
Fresh basil for garnish (optional)

Preparation

Begin by seasoning both sides of the chicken breasts with salt and pepper.
In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and sear for about 5-7 minutes on each side, or until golden brown. Remove the chicken from the pan and set aside.

Cooking

In the same skillet, add the sliced mushrooms and cook until they are tender, about 4-5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the chicken broth and scrape the bottom of the pan to loosen any browned bits. Let it simmer for about 2-3 minutes.
Add the heavy cream, chopped sun-dried tomatoes, and Italian seasoning. Stir to combine.
Place the chicken back into the skillet, nestling it in the sauce. Simmer on low heat for another 5-7 minutes, or until the chicken is cooked through (internal temperature should be 165°F).

Serving

For extra creaminess, consider adding grated Parmesan cheese to the sauce. Adjust seasoning to your taste based on preference.