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Creamy Tuscan chicken recipe. Pan-seared chicken in a rich, creamy sauce with spinach and sun-dried tomatoes.
Lady Maria

BEST. TUSCAN CHICKEN. EVER.

This Creamy Tuscan Chicken recipe delivers an explosion of Italian flavors with tender chicken breasts simmered in a luscious sauce of sun-dried tomatoes, spinach, garlic, and Parmesan cheese. It's an easy-to-make, restaurant-quality dish that's perfect for a weeknight dinner or special occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • Salt to taste
  • Pepper to taste
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, oil-packed, drained
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/4 cup grated Parmesan cheese
  • 5 ounces fresh spinach, roughly chopped
  • Fresh basil, for garnish optional
  • Cooked pasta, rice, or mashed potatoes for serving optional

Equipment

  • large skillet
  • measuring cups and spoons
  • Cutting board
  • knife
  • paper towels
  • meat thermometer
  • spatula or tongs
  • serving dish

Method
 

  1. Prepare the Chicken: Pat the chicken breasts dry with paper towels. Season generously with Italian seasoning, garlic powder, salt, and pepper.
  2. Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the chicken breasts in the skillet. Sear for 5-7 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and set aside.
  3. Sauté the Garlic and Sun-Dried Tomatoes: Reduce the heat to medium. Add the minced garlic and sun-dried tomatoes to the skillet. Sauté for 1-2 minutes, or until the garlic is fragrant. Be careful not to burn the garlic!
  4. Create the Creamy Sauce: Pour in the heavy cream and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
  5. Add Parmesan Cheese: Stir in the Parmesan cheese until it's melted and the sauce is smooth and creamy. The sauce should thicken slightly as it simmers.
  6. Incorporate the Spinach: Add the chopped spinach to the skillet and cook until it wilts, about 2-3 minutes. The spinach will shrink down considerably.
  7. Return the Chicken: Place the cooked chicken breasts back into the skillet with the sauce. Spoon the sauce over the chicken, ensuring it's well coated.
  8. Simmer and Serve: Let the chicken simmer in the sauce for a few minutes to allow the flavors to meld together. Garnish with fresh basil, if desired. Serve immediately over pasta, rice, or mashed potatoes.

Notes

For best results, use high-quality sun-dried tomatoes and fresh spinach. Don't overcook the chicken, and adjust the sauce consistency to your liking by simmering longer for a thicker sauce or adding more chicken broth for a thinner sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. When reheating, do so gently to prevent the sauce from separating. Serve with a side of roasted asparagus or garlic bread for a complete meal.