Creamy Tuscan Chicken Dish (Printable)

Tender chicken with creamy garlic sauce, sun-dried tomatoes, spinach, and Parmesan for a cozy meal.

# 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

13 - Fresh parsley, chopped
14 - Extra grated Parmesan

# Directions:

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 for 5–6 minutes per side until golden and cooked through (internal temperature 165°F). Transfer to a plate and keep covered.
03 - Reduce heat to medium. Add minced garlic to the skillet and cook for 30 seconds until fragrant.
04 - Stir in sliced 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 skillet. Stir in grated Parmesan and dried basil. Simmer for 2–3 minutes until the sauce slightly thickens.
06 - Add fresh baby spinach to the sauce and stir until just wilted, about 1 minute.
07 - Return chicken breasts along with any accumulated juices to the skillet. Nestle them into the sauce and spoon sauce over the top. Simmer for 2–3 minutes until heated through.
08 - Sprinkle with chopped fresh parsley and extra grated Parmesan if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • Ready in 40 minutes but tastes like you've been cooking all day.
  • One pan means less cleanup and more time enjoying your dinner.
  • The sauce is so luscious and rich that even spinach becomes irresistible.
02 -
  • Wet chicken will steam instead of sear, so that extra step of patting dry isn't optional—it's essential.
  • Don't skip scraping the pan after searing; those browned bits dissolved into the sauce create the entire backbone of flavor.
03 -
  • Use a meat thermometer to hit 165°F on the chicken—it removes all guesswork and prevents dry, overcooked chicken.
  • If your cream sauce seems too thin, let it simmer uncovered for another minute or two to concentrate; if it breaks and looks curdled, lower the heat immediately and stir gently.
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