Creamy Tuscan Chicken Dish (Printable)

Succulent chicken breasts simmered in a garlicky cream sauce with sun-dried tomatoes and spinach.

# What you 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 cheese

# How to make it:

01 - Pat chicken breasts dry and season both sides evenly with kosher salt, black 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, reaching an internal temperature of 165°F. Transfer chicken to a plate and cover loosely.
03 - Lower heat to medium and add minced garlic to the skillet. Cook for 30 seconds until fragrant.
04 - Stir in sun-dried tomatoes and cook for 1 minute to release their flavor.
05 - Pour in heavy cream and chicken broth while scraping the skillet to loosen browned bits. Stir in grated Parmesan cheese and dried basil. Simmer for 2 to 3 minutes until the sauce thickens slightly.
06 - Add fresh baby spinach and stir until wilted, approximately 1 minute.
07 - Return chicken breasts and any accumulated juices to the skillet. Nestle the chicken into the sauce and spoon sauce over the top. Simmer for an additional 2 to 3 minutes until heated through.
08 - Optionally, sprinkle chopped fresh parsley and extra grated Parmesan over the dish before serving warm.

# Helpful Hints:

01 -
  • One pan means you're actually done cleaning before dessert arrives.
  • The sauce is silky and restaurant-worthy without pretending to be complicated.
  • It tastes decadent but won't leave you feeling stuffed or guilty.
02 -
  • Drying your chicken thoroughly before searing is the difference between a beautiful crust and rubbery skin that sticks to the pan.
  • Don't skimp on that sear time or rush it on high heat; medium-high lets the chicken cook through without the outside burning before the inside finishes.
03 -
  • Let your cream sauce simmer gently instead of boiling, so the cream stays silky and doesn't break or become grainy.
  • If you have leftover sauce, it freezes beautifully and becomes the base for quick dinners weeks later.
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