Save There's something about the smell of garlic hitting hot oil that makes you forget it's a Tuesday night. I stumbled onto this Tuscan chicken years ago when I was hunting for something impressive but manageable, and it turned out to be the kind of dish that feels like you've been cooking it forever. The cream sauce catches all those sun-dried tomato flavors and wraps around tender chicken like it was meant to be, and somehow it comes together in less time than it takes to set the table properly.
I made this for my neighbor one random Friday when she mentioned craving Italian food, and I remember her taking that first bite and just going quiet for a second, which honestly told me everything. The whole thing came together while we were catching up, and by the time the spinach wilted into the sauce, she was already asking for the recipe to make it for her partner. That's when I knew this wasn't just dinner, it was the kind of meal people actually remember.
Ingredients
- Boneless, skinless chicken breasts (4, about 6 oz each): Pat them dry before seasoning so they get a proper golden crust instead of steaming in their own moisture.
- Kosher salt and freshly ground black pepper: The difference between flat and bright flavors is literally in these two things.
- Italian seasoning (1 teaspoon): It's not pretentious to use it; it hits all the right notes at once.
- Olive oil (2 tablespoons): Don't skimp here; good oil makes the sear actually worth the effort.
- Garlic, minced (3 cloves): Fresh is non-negotiable because garlic powder won't give you that moment when your kitchen suddenly smells incredible.
- Sun-dried tomatoes in oil (1/2 cup), drained and sliced: They're concentrated flavor bombs that make the sauce feel like it took hours to develop.
- Heavy cream (1 cup): This is what makes it Tuscan and what makes it worth making.
- Low-sodium chicken broth (1/2 cup): It balances the richness so the sauce doesn't overwhelm your palate by the second bite.
- Grated Parmesan cheese (1/2 cup): Use freshly grated if you can; the pre-shredded kind has coatings that don't melt as smoothly.
- Dried basil (1 teaspoon): It ties everything together with an herbaceous whisper.
- Fresh baby spinach (2 cups): It wilts down instantly and adds a gentle earthiness that grounds all that richness.
- Fresh parsley and extra Parmesan for garnish: A little color on top reminds you this is actually good for you.
Instructions
- Pat and season your chicken:
- Blot those breasts completely dry with paper towels, then sprinkle both sides with salt, pepper, and Italian seasoning. This step is what separates a proper crust from a pale, disappointing surface.
- Sear until golden:
- Heat your oil until it shimmers, then lay the chicken in with confidence and don't touch it for 5 to 6 minutes. You want that golden-brown crust that means flavor is happening; flip once and cook the other side until an instant-read thermometer hits 165°F. Transfer to a plate and let it breathe for a moment.
- Build the sauce foundation:
- In that same skillet, reduce the heat to medium and add your minced garlic, stirring for about 30 seconds until the smell hits you. Toss in the sun-dried tomatoes and let them warm through for a minute, softening and releasing their concentrated flavor.
- Create the cream sauce:
- Pour in the cream and broth, scraping the bottom of the pan to catch all those caramelized bits stuck there—that's liquid gold. Stir in the Parmesan and basil, then let it bubble gently for 2 to 3 minutes until it thickens slightly and coats the back of a spoon.
- Add the spinach:
- Dump in all the fresh spinach and stir until it collapses into the sauce, which takes about a minute. It shrinks down so much faster than you'd expect.
- Nestle the chicken back in:
- Return your seared chicken to the skillet, positioning it so it's half-submerged in that creamy sauce. Spoon the sauce over top and simmer for 2 to 3 minutes until everything is heated through and the flavors have had a moment to get acquainted.
- Finish and serve:
- Scatter fresh parsley over the top and a extra pinch of Parmesan if you're feeling generous. Serve it hot, straight from the skillet if you want that casual-but-impressive vibe.
Save I once made this for my family on a night when nobody was in the mood for takeout, and my teenager actually put down their phone mid-meal to ask for seconds. That's when I realized this dish had somehow become the thing that brings people back to the table together, not just for food but for a moment where everyone slows down.
Why This Dish Works
Tuscan cooking is about letting a few quality ingredients speak for themselves, and this recipe nails that philosophy. The sun-dried tomatoes give you concentrated brightness, the cream brings luxury and balance, and the spinach adds a gentle earthiness that keeps everything from feeling heavy. It's the kind of formula that feels effortless once you understand why each piece belongs.
The Best Way to Serve It
This sauce is too good to let sit on the plate, so think about what you want to soak it up. I've served it over buttered pasta, nestled next to creamy mashed potatoes, and spooned over crispy polenta, and honestly every option is worth making. A hunk of crusty bread is never wrong either, and I've caught myself using it to wipe the last bits of sauce off my plate more than once.
Making It Your Own
This recipe is flexible enough to bend toward what you have on hand or what you're craving. I've added sliced mushrooms to the pan right after the garlic for earthy depth, swapped the spinach for kale when I wanted something sturdier, and even thrown in a handful of caramelized onions for sweetness. The beauty is that the cream-and-sun-dried-tomato base is solid enough to handle variations without falling apart.
- If dairy isn't your thing, half-and-half works perfectly for a lighter version, or you can experiment with coconut cream for something different.
- Fresh thyme or oregano can stand in for basil if that's what you've got, and the dish still tastes authentic and delicious.
- Make it ahead by preparing everything up to the spinach, then reheat gently and finish just before serving so the spinach stays bright.
Save This is the kind of dish that rewrites your weeknight dinner story, turning ordinary Tuesday nights into meals people talk about. Make it when you need something beautiful, and watch how quickly it becomes a regular in your rotation.
Recipe Questions & Answers
- → Can I substitute the heavy cream?
Yes, half-and-half can be used for a lighter texture, but the sauce will be less rich.
- → What sides pair well with this dish?
Crusty bread, mashed potatoes, pasta, or rice complement the creamy sauce perfectly.
- → How do I prevent the sauce from breaking?
Simmer gently and avoid boiling vigorously once cream is added to maintain a smooth sauce.
- → Can I use spinach substitutes?
Kale or Swiss chard work well as alternatives, though they may alter the flavor slightly.
- → Is this dish suitable for gluten-free diets?
Yes, the ingredients are naturally gluten-free, but verify ingredient labels to be certain.
- → How do I ensure the chicken remains tender?
Sear the chicken properly and avoid overcooking by monitoring internal temperature to 75°C (165°F).