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Creamy Tuscan Chicken

Creamy Tuscan Chicken

This irresistible Creamy Tuscan Chicken combines golden-seared chicken breasts with a silky garlic cream sauce, sun-dried tomatoes, and fresh spinach. Ready in just 30 minutes, it delivers restaurant-quality Italian flavor perfect for both special occasions and weeknight dinners.
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Total Time 30 minutes
Course Dinner, Main Course
Cuisine American, Italian
Servings 4

Equipment

  • Large skillet with lid

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
  • 2 cups fresh spinach, roughly chopped
  • 1/4 cup fresh basil, chopped (plus extra for garnish)
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water (optional, for thickening)
  • Red pepper flakes to taste (optional)

Instructions
 

Step 1: Prepare and Cook the Chicken

  • Pat the chicken breasts dry with paper towels. This ensures better browning.
  • In a small bowl, mix together Italian seasoning, garlic powder, salt, and black pepper.
  • Season both sides of each chicken breast with the spice mixture.
  • Heat olive oil in a large skillet over medium-high heat until shimmering.
  • Add the chicken breasts to the hot skillet and cook for 5-7 minutes per side until golden brown and cooked through (internal temperature of 165°F/74°C).
  • Transfer the chicken to a plate and cover loosely with foil to keep warm.

Step 2: Create the Amazing Sauce

  • In the same skillet (don't clean it – those browned bits are flavor gold!), add minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
  • Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan.
  • Add the heavy cream and bring to a gentle simmer.
  • Stir in the Parmesan cheese a little at a time until melted and smooth.
  • Add the chopped sun-dried tomatoes and let the sauce simmer for 2-3 minutes until it starts to thicken slightly.
  • If you'd like a thicker sauce, add the cornstarch slurry now and stir until the sauce thickens to your preference.
  • Stir in the chopped spinach and cook just until wilted, about 1-2 minutes.
  • Add the fresh basil and stir to combine. Season with additional salt, pepper, and red pepper flakes to taste.

Step 3: Bring It All Together

  • Return the chicken to the skillet, nestling it into the sauce, and spoon some sauce over the top of each piece.
  • Cover and simmer gently for 2-3 minutes until the chicken is warmed through and has absorbed some of the sauce flavors.
  • Garnish with additional fresh basil and a sprinkle of Parmesan cheese.
  • Serve immediately with your choice of sides and prepare for the compliments!

Notes

  • Chicken thickness: For even cooking, either pound the chicken to an even thickness or slice thick breasts horizontally into two thinner cutlets.
  • Sun-dried tomato tip: If using dry-packed sun-dried tomatoes, rehydrate them in hot water for 30 minutes before using, then drain and chop.
  • Make ahead option: The sauce can be made up to 2 days ahead and stored in the refrigerator. Reheat gently and add the spinach just before serving.
  • Dairy alternatives: For a lighter version, half-and-half can replace the heavy cream, though the sauce won't be quite as rich. Just don't boil it or it might curdle.
  • Fresh vs. dried herbs: While fresh basil is strongly preferred for its bright flavor, in a pinch, you can use 1 teaspoon dried basil added along with the other dried herbs.