The Best Creamy Tuscan Chicken | Easy One-Pan Dinner

Prep: Preheat oven to 350°F (180°C).

Coat the chicken: In a shallow dish, whisk together flour, salt, pepper, paprika, and oregano. Dredge each chicken piece until fully coated; shake off excess.

Sear the chicken: Heat 3 Tbsp olive oil in a large skillet over medium heat. Sear chicken for 3–4 minutes per side, until golden. Transfer to a baking dish and bake 15 minutes, or until cooked through.

Make the sauce: In the same skillet, add 2 Tbsp olive oil. Add garlic and sauté 2–3 minutes over low heat until fragrant. Add bell pepper and sun-dried tomatoes; cook 2–3 minutes.

Thicken: Sprinkle in 1 Tbsp flour and cook 1 minute. Pour in white wine and cook until almost fully evaporated.

Finish the sauce: Add spinach and cook 3–4 minutes until wilted. Pour in heavy cream, parmesan, paprika, thyme, oregano, salt, and pepper. Simmer 2–3 minutes until slightly reduced.

Combine: Add the chicken back to the pan, spoon sauce over the top, and simmer 1–2 minutes on low. Turn off heat and finish with chopped parsley.

Serve: Enjoy with pasta, rice, mashed potatoes, or crusty bread.