Dump and Go Creamy Tuscan Chicken – Easy, Comforting, and Flavor-Packed

Creamy Tuscan chicken is the kind of meal that feels fancy but takes almost no effort. This dump-and-go version brings all the rich flavors—garlic, sun-dried tomatoes, and tender chicken—without babysitting the stove. You’ll toss everything into your slow cooker or oven dish, set it, and let it do its thing.

The result is silky, savory sauce and juicy chicken that’s perfect over pasta, rice, or mashed potatoes. It’s a reliable dinner that works on busy weeknights, date nights, or when you’re feeding a crowd.

Dump and Go Creamy Tuscan Chicken - Easy, Comforting, and Flavor-Packed

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 6 servings

Ingredients

  

• 2 pounds chicken breasts or thighs (boneless, skinless)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning (or a mix of dried basil, oregano, and thyme)
• 4 cloves garlic, minced (or 1 teaspoon garlic powder)
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 1 cup low-sodium chicken broth
• 1 cup heavy cream (or half-and-half for lighter)
• 4 ounces cream cheese, softened and cubed
• 1/2 cup grated Parmesan cheese
• 2 cups baby spinach, lightly packed
• 2 tablespoons sun-dried tomato oil or olive oil
• Optional: 1/2 teaspoon red pepper flakes for heat
• Optional garnish: Fresh basil or parsley, chopped

Instructions

 

• Season the chicken: Pat the chicken dry. Sprinkle with salt, pepper, and Italian seasoning on both sides. This builds flavor from the start.
• Layer the base: In your slow cooker or a 9x13-inch baking dish, add the chicken broth, sun-dried tomatoes, garlic, and oil. Stir to combine. Place the chicken in a single layer on top.
• Add the creamy elements: Scatter the cream cheese cubes around the chicken. Pour in the heavy cream and sprinkle with Parmesan. If you like heat, add red pepper flakes.
• Cook it low and slow: For slow cooker: cook on Low for 4–5 hours or on High for 2–3 hours, until the chicken is tender and 165°F in the thickest part. For oven: cover with foil and bake at 375°F (190°C) for 30–40 minutes, depending on thickness.
• Stir in the greens: When the chicken is done, add the spinach and stir gently into the sauce. The heat will wilt it in about 2–3 minutes.
• Adjust the sauce: If the sauce seems too thick, whisk in a splash of warm broth or cream. If it’s thin, let it sit uncovered for a few minutes or stir in extra Parmesan.
• Taste and finish: Taste for salt and pepper and adjust. Garnish with fresh basil or parsley.
• Serve: Spoon over pasta, mashed potatoes, rice, or creamy polenta. Add a squeeze of lemon if you want a little brightness.

What Makes This Special

• Minimal prep: No browning required. Just layer the ingredients and cook.
• Restaurant-style flavor: Sun-dried tomatoes, garlic, and Italian herbs make a rich, tangy cream sauce.
• Versatile protein: Works with chicken breasts or thighs, bone-in or boneless.
• Great for meal prep: Reheats beautifully and tastes even better the next day.
• Family-friendly: Creamy, comforting, and pairs with simple sides.

Ingredients

• 2 pounds chicken breasts or thighs (boneless, skinless)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning (or a mix of dried basil, oregano, and thyme)
• 4 cloves garlic, minced (or 1 teaspoon garlic powder)
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 1 cup low-sodium chicken broth
• 1 cup heavy cream (or half-and-half for lighter)
• 4 ounces cream cheese, softened and cubed
• 1/2 cup grated Parmesan cheese
• 2 cups baby spinach, lightly packed
• 2 tablespoons sun-dried tomato oil or olive oil
• Optional: 1/2 teaspoon red pepper flakes for heat
• Optional garnish: Fresh basil or parsley, chopped

Step-by-Step Instructions

1. Season the chicken: Pat the chicken dry.

   Sprinkle with salt, pepper, and Italian seasoning on both sides. This builds flavor from the start.

2. Layer the base: In your slow cooker or a 9×13-inch baking dish, add the chicken broth, sun-dried tomatoes, garlic, and oil. Stir to combine.

   Place the chicken in a single layer on top.

3. Add the creamy elements: Scatter the cream cheese cubes around the chicken. Pour in the heavy cream and sprinkle with Parmesan. If you like heat, add red pepper flakes.
4. Cook it low and slow: For slow cooker: cook on Low for 4–5 hours or on High for 2–3 hours, until the chicken is tender and 165°F in the thickest part.

   For oven: cover with foil and bake at 375°F (190°C) for 30–40 minutes, depending on thickness.

5. Stir in the greens: When the chicken is done, add the spinach and stir gently into the sauce. The heat will wilt it in about 2–3 minutes.
6. Adjust the sauce: If the sauce seems too thick, whisk in a splash of warm broth or cream. If it’s thin, let it sit uncovered for a few minutes or stir in extra Parmesan.
7. Taste and finish: Taste for salt and pepper and adjust.

   Garnish with fresh basil or parsley.

8. Serve: Spoon over pasta, mashed potatoes, rice, or creamy polenta. Add a squeeze of lemon if you want a little brightness.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 2 months. Cream sauces can separate slightly, but a gentle reheat and whisk will bring it back together.
• Reheating: Warm on the stovetop over low heat or in the microwave at 50% power in short bursts, stirring between intervals.

  Add a splash of broth or cream if needed.

Health Benefits

• Protein-rich: Chicken provides high-quality protein to keep you full and support muscle health.
• Leafy greens: Spinach brings iron, vitamin K, and antioxidants.
• Smart fats: Using sun-dried tomatoes in olive oil offers heart-friendly fats and lycopene from the tomatoes.
• Customizable: You can lighten the sauce with half-and-half or Greek yogurt and swap in more veggies to balance the meal.

What Not to Do

• Don’t skip seasoning the chicken: A quick sprinkle of salt and herbs makes a big difference.
• Don’t overcook: Chicken dries out quickly. Use a thermometer and pull it at 165°F.
• Don’t add spinach too early: It will overcook and turn soggy. Stir it in at the end.
• Don’t boil the sauce hard: A strong boil can break the cream.

  Keep heat gentle when reheating.

• Don’t overload with salt: Parmesan and sun-dried tomatoes add saltiness. Taste before adding more.

Recipe Variations

• Lighter version: Use half-and-half instead of heavy cream and swap half the cream cheese for Greek yogurt. Stir in the yogurt off the heat to prevent curdling.
• Garlic mushroom twist: Add 8 ounces sliced mushrooms with the sun-dried tomatoes for extra umami.
• Kale instead of spinach: Use chopped Tuscan kale.

  Add it 10 minutes before the end so it softens.

• Tomato-forward: Stir in 1/2 cup crushed tomatoes or passata for a rosé-style sauce.
• Spicy version: Add 1–2 teaspoons Calabrian chili paste or extra red pepper flakes.
• Herb-forward: Finish with fresh basil, thyme, or rosemary for a brighter, fresher flavor.
• Dairy-free: Use full-fat coconut milk and a dairy-free Parmesan alternative. The flavor shifts slightly but stays delicious.
• Pasta bake: Toss the cooked chicken and sauce with al dente penne, top with mozzarella, and broil until bubbly.

FAQ

Can I use frozen chicken?

Yes, but it’s safer to thaw first for even cooking, especially in a slow cooker. If cooking from frozen in the oven, add extra time and ensure the internal temperature reaches 165°F.

What can I use instead of sun-dried tomatoes?

Roasted red peppers, cherry tomatoes, or a few spoonfuls of tomato paste work.

The flavor will be less tangy, so add a splash of balsamic or lemon to brighten it.

Can I make this on the stovetop?

Absolutely. Sauté the garlic in the sun-dried tomato oil, add broth and cream, then stir in cream cheese and Parmesan until smooth. Simmer the chicken in the sauce until cooked through, then add spinach.

How do I prevent the sauce from curdling?

Keep the heat moderate and avoid boiling after adding dairy.

If using yogurt or half-and-half, add it near the end and warm gently.

What sides go best with it?

Pasta, rice, mashed potatoes, or crusty bread for the sauce. A simple green salad or roasted broccoli balances the richness.

Can I use bone-in chicken?

Yes. Bone-in thighs are great but will need more time.

Check for 165°F and tender meat that pulls from the bone.

How can I thicken a thin sauce?

Simmer uncovered for a few minutes, add more Parmesan, or whisk in a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) and heat gently.

Is this gluten-free?

Yes, the base recipe is naturally gluten-free. Serve with gluten-free pasta, rice, or potatoes to keep it that way.

Wrapping Up

Dump and Go Creamy Tuscan Chicken delivers big flavor with almost no effort. The sauce is velvety, the chicken stays juicy, and the whole dish feels special without any fuss.

Keep this one in your weeknight rotation and dress it up with fresh herbs or your favorite sides. It’s the kind of guaranteed crowd-pleaser you’ll make again and again.