Creamy Tuscan Chicken (Printable)

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

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (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 in oil, drained and sliced
08 - 1 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

# How To Make It:

01 - Pat chicken breasts dry and season evenly with kosher salt, black pepper, and Italian seasoning on both sides.
02 - Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts 5 to 6 minutes per side until golden and internal temperature reaches 165°F (75°C). Transfer to a plate and cover loosely.
03 - Reduce heat to medium. Add minced garlic to the same skillet and cook for 30 seconds until aromatic.
04 - Stir in sun-dried tomatoes and cook for 1 minute to release flavors.
05 - Pour in heavy cream and chicken broth, scraping up any 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 gently until just wilted, about 1 minute.
07 - Return chicken along with any juices to the skillet, nestling it into the sauce. Spoon sauce over chicken and simmer gently for 2 to 3 minutes until heated through.
08 - Sprinkle chopped parsley and extra grated Parmesan over the top if desired. Serve immediately while hot.

# Expert Suggestions:

01 -
  • It comes together in one pan, which means less cleanup and more time enjoying dinner.
  • The sauce is rich and forgiving, tasting like you've been cooking all day when you've really only spent 40 minutes in the kitchen.
  • You can have it on the table in under an hour, making it perfect for both weeknight emergencies and when you want to impress someone.
02 -
  • Don't skip the patting-dry step for your chicken, or the pan won't sear properly and you'll end up steaming instead of browning.
  • Once the spinach hits the pan, stir it constantly so it wilts evenly and keeps its color instead of darkening.
  • Taste the sauce right before serving and adjust the seasoning, as Parmesan can be salty and you might not need as much salt as you think.
03 -
  • If the sauce seems too thick, thin it with a little more broth rather than rushing the cooking, which gives the flavors time to settle.
  • Using room-temperature cream instead of cold cream helps it integrate smoothly into the hot sauce without curdling.
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