Creamy Tuscan Chicken (Printable)

Tender chicken in a rich cream sauce with sun-dried tomatoes, spinach, and Parmesan cheese.

# Components:

→ Chicken

01 - 4 boneless, skinless chicken breasts, approximately 6 oz each
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 teaspoon Italian seasoning
05 - 2 tablespoons olive oil

→ Sauce

06 - 3 cloves garlic, minced
07 - ½ cup sun-dried tomatoes, drained and sliced
08 - ½ cup heavy cream
09 - ½ cup low-sodium chicken broth
10 - ½ cup grated Parmesan cheese
11 - 1 teaspoon dried basil
12 - 2 cups fresh baby spinach

→ Garnish (optional)

13 - Fresh parsley, chopped
14 - Extra grated Parmesan cheese

# Directions:

01 - Pat chicken breasts dry and season both sides evenly with kosher salt, black pepper, and Italian seasoning.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook 5 to 6 minutes per side until golden brown and the internal temperature reaches 165°F. Remove chicken and set aside covered.
03 - Reduce heat to medium and add minced garlic to the skillet. Sauté for 30 seconds until fragrant.
04 - Stir in sun-dried tomatoes and cook for 1 minute to release flavor.
05 - Pour in heavy cream and chicken broth, scraping up browned bits from the pan. Stir in Parmesan cheese and dried basil. Simmer for 2 to 3 minutes until the sauce thickens slightly.
06 - Add fresh baby spinach and stir until wilted, about 1 minute.
07 - Nestle chicken breasts back into the skillet with the sauce. Spoon sauce over the chicken and simmer for an additional 2 to 3 minutes until heated through.
08 - Optionally garnish with chopped fresh parsley and extra grated Parmesan before serving warm.

# Expert Advice:

01 -
  • Everything happens in one pan, which means fewer dishes and more time actually enjoying dinner.
  • It looks fancy enough to impress guests but takes barely 40 minutes from start to table.
  • The sauce is so velvety and rich that even people who claim they don't like cream-based dishes find themselves licking their fork.
02 -
  • Don't skip patting the chicken dry—moisture is the enemy of browning, and a proper sear is what gives this dish its restaurant-quality feel.
  • Once you add the cream, keep the heat moderate so it simmers gently rather than boiling hard, which can cause it to break or separate.
  • The spinach wilts faster than you think, so add it at the very end or it turns dark and loses its fresh brightness.
03 -
  • Buy sun-dried tomatoes packed in oil and drain them thoroughly so you control the oil content in your sauce.
  • Taste the sauce before returning the chicken—this is your only moment to adjust seasoning since you can't season the chicken again once it's back in the pan.
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