Creamy Tuscan Chicken (Printable)

Tender chicken breasts simmered in creamy garlic sauce with sun-dried tomatoes and spinach.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon Italian seasoning
05 - 2 tablespoons olive oil

→ Sauce

06 - 3 cloves garlic, minced
07 - 1/2 cup sun-dried tomatoes packed in oil, drained and sliced
08 - 1 cup heavy cream
09 - 1/2 cup low-sodium chicken broth
10 - 1/2 cup grated Parmesan cheese
11 - 3 cups fresh baby spinach
12 - 1 teaspoon dried basil
13 - 1/4 teaspoon crushed red pepper flakes

→ Garnish

14 - Fresh basil leaves
15 - Extra Parmesan cheese

# Directions:

01 - Pat chicken breasts dry with paper towels and season both sides evenly with salt, pepper, and Italian seasoning.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 5 to 6 minutes per side until golden brown and cooked through. Transfer to a plate.
03 - In the same skillet, add minced garlic and sun-dried tomatoes. Sauté for 1 minute until fragrant.
04 - Pour in heavy cream and chicken broth. Stir vigorously, scraping up any browned bits from the bottom of the pan to incorporate all flavors.
05 - Add Parmesan cheese, dried basil, and red pepper flakes. Stir constantly until cheese melts completely and sauce thickens, approximately 2 to 3 minutes.
06 - Add fresh baby spinach and stir until completely wilted, about 2 minutes.
07 - Return chicken breasts to the skillet and spoon sauce over the top. Simmer for 2 to 3 minutes until chicken is heated through.
08 - Transfer to serving plates and garnish with fresh basil leaves and additional Parmesan cheese.

# Expert Tips:

01 -
  • One pan means one cleanup, and honestly that's half the battle on a busy weeknight.
  • The cream sauce tastes like you spent hours simmering it, but it comes together in minutes.
  • Sun-dried tomatoes add an unexpected richness that makes people ask for the recipe.
02 -
  • Don't crowd the skillet when searing; if your pan feels cramped, work in batches or the chicken will steam instead of sear, and you'll lose that crucial crust.
  • The cream sauce will look thin when you first pour in the broth, but it thickens beautifully once the cheese melts and the spinach releases its moisture.
03 -
  • Make this earlier in the day and reheat it gently; the flavors actually deepen after sitting, and you'll have minimal cleanup during dinner prep.
  • A squeeze of fresh lemon juice at the very end brightens everything and keeps the cream from feeling too rich, even though no one will taste the lemon directly.
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