Creamy Tuscan Chicken

Why You’ll Love This Recipe

• Quick and easy—perfect for weeknights but elegant enough for guests
• Packed with flavor from garlic, Parmesan, and sun-dried tomatoes
• One-pan preparation means minimal cleanup
• Versatile—pairs well with pasta, rice, mashed potatoes, or bread
• Creamy, comforting, and irresistible every time

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or chicken cutlets
• Olive oil
• Butter (optional, for extra richness)
• Garlic, minced
• Sun-dried tomatoes, chopped
• Heavy cream (or half-and-half for a lighter sauce)
• Grated Parmesan cheese
• Fresh baby spinach
• Salt and pepper to taste
• Optional: Italian seasoning, paprika, or fresh herbs for garnish

Directions

1. Season chicken with salt, pepper, and optional Italian seasoning.
2. Heat olive oil (and butter, if using) in a large skillet over medium-high heat. Sear chicken on both sides until golden brown and cooked through. Remove and set aside.
3. In the same skillet, add garlic and sauté until fragrant. Stir in sun-dried tomatoes.
4. Pour in heavy cream, scraping the bottom of the pan to release browned bits.
5. Stir in Parmesan cheese until melted and the sauce thickens slightly.
6. Add spinach and cook until wilted.
7. Return chicken to the pan, spoon sauce over the top, and simmer for 2–3 minutes to let the flavors meld.
8. Serve hot with your favorite side.

Servings and timing

• Servings: 4
• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes

Variations

• Use chicken thighs for a juicier texture
• Add mushrooms or bell peppers for extra vegetables
• Stir in a splash of white wine when making the sauce for depth of flavor
• Swap spinach for kale or arugula for a different green
• Use coconut cream and dairy-free cheese for a lactose-free version

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days
• Reheat gently on the stovetop or in the microwave, adding a splash of cream or broth to loosen the sauce
• Not ideal for freezing, as the sauce may separate

FAQs

Can I use frozen spinach?

Yes, thaw and drain it well before adding to avoid excess water.

Can I make this ahead of time?

Yes, cook the chicken and sauce separately, then combine and reheat before serving.

What pasta works best with this dish?

Fettuccine, penne, or linguine work perfectly to soak up the sauce.

Is this recipe gluten-free?

Yes, as long as all ingredients used are certified gluten-free.

Can I use milk instead of cream?

You can, but the sauce will be thinner and less rich.

Can I make it spicy?

Yes, add red pepper flakes to the sauce for a gentle kick.

How do I know when the chicken is done?

The internal temperature should reach 165°F (74°C).

Can I use jarred sun-dried tomatoes?

Yes, oil-packed sun-dried tomatoes work best—just drain them before use.

Can I bake the chicken instead?

Yes, bake seasoned chicken at 400°F (200°C) for 20–25 minutes, then add it to the finished sauce.

What sides pair well with this dish?

Pasta, mashed potatoes, roasted vegetables, or a simple salad complement it beautifully.

Conclusion

Creamy Tuscan Chicken brings together tender chicken, a luxurious sauce, and vibrant vegetables in a single skillet. With its quick preparation and big flavor, it’s a go-to recipe for both casual weeknight dinners and elegant entertaining.

Creamy Tuscan Chicken

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Creamy Tuscan Chicken is a one-pan, 30-minute dish featuring golden-seared chicken breasts in a luscious garlic Parmesan cream sauce with sun-dried tomatoes and fresh spinach. It’s rich, flavorful, and perfect for both weeknight dinners and special occasions.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian-inspired

Ingredients

1. 4 boneless, skinless chicken breasts (or cutlets)
2. 2 tbsp olive oil
3. 1 tbsp butter (optional, for richness)
4. 3 cloves garlic, minced
5. 1/2 cup sun-dried tomatoes, chopped
6. 1 cup heavy cream (or half-and-half)
7. 1/2 cup grated Parmesan cheese
8. 2 cups fresh baby spinach
9. Salt and pepper, to taste
10. Optional: 1 tsp Italian seasoning, 1/2 tsp paprika, fresh herbs for garnish

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Instructions

Season chicken: Sprinkle chicken with salt, pepper, and optional Italian seasoning.

1. Sear chicken: Heat olive oil (and butter if using) in a large skillet over medium-high heat. Cook chicken 5–7 minutes per side until golden and cooked through (165°F / 74°C internal temp). Remove and set aside.
2. Sauté aromatics: In the same skillet, add garlic and cook 30 seconds until fragrant. Stir in sun-dried tomatoes.
3. Make sauce: Pour in cream, scraping browned bits from the pan. Stir in Parmesan until melted and sauce slightly thickens.
4. Add greens: Stir in spinach and cook until wilted, 1–2 minutes.
5. Finish chicken: Return chicken to skillet, spoon sauce over, and simmer 2–3 minutes for flavors to meld.
6. Serve: Garnish with herbs if desired and serve hot with pasta, rice, or bread.

Notes

1. Chicken thighs can be substituted for a juicier texture.
2. Add mushrooms, bell peppers, or other vegetables for variety.
3. For a lighter version, use half-and-half instead of heavy cream, though sauce will be thinner.
4. Dairy-free adaptation: use coconut cream and dairy-free cheese.

Nutrition

• Serving Size: 1 chicken breast with sauce
• Calories: 480
• Sugar: 4g
• Sodium: 650mg
• Fat: 32g
• Saturated Fat: 15g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 2g
• Protein: 38g
• Cholesterol: 145mg