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Creamy Tuscan Chicken

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A cozy and flavorful dish featuring tender chicken simmered in a creamy garlic-Parmesan sauce with sun-dried tomatoes and spinach.

Ingredients

Scale
  • 4 small boneless, skinless chicken breasts (about 1.5 lb total)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning (or dried oregano + dried basil)
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 3 cloves garlic, minced
  • 1/2 cup low-sodium chicken broth
  • 3/4 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1/3 cup sliced oil-packed sun-dried tomatoes, drained
  • 2 cups baby spinach
  • 1 teaspoon lemon juice (optional, for brightness)
  • Pinch red pepper flakes (optional, for heat)
  • Fresh basil or parsley, chopped (for garnish)

Instructions

  1. Pat chicken dry. Season both sides with salt, pepper, and Italian seasoning.
  2. Heat olive oil in a large skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden. Transfer to a plate.
  3. Lower heat to medium. Add butter, then garlic. Cook 30 seconds until fragrant.
  4. Stir in chicken broth. Scrape up browned bits. Simmer 1–2 minutes to reduce slightly.
  5. Add heavy cream and Parmesan. Stir until smooth. Add sun-dried tomatoes and red pepper flakes if using. Simmer 2 minutes.
  6. Add spinach and stir until wilted, 30–60 seconds. Return chicken and any juices to the pan. Simmer on medium-low 5–8 minutes, or until chicken is cooked through (165°F/74°C) and sauce is creamy.
  7. Add lemon juice if using. Taste and adjust salt and pepper. Garnish with fresh basil. Serve hot with pasta, rice, or bread.

Notes

Keep the cream sauce from boiling to prevent curdling. Store leftovers in an airtight container for up to 3–4 days.

Nutrition

Find it online: https://recipesunfolded.com/creamy-tuscan-chicken/

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