Why You’ll Love This Recipe
This dish combines creamy comfort with bold, vibrant flavors. The sun-dried tomatoes add a sweet and tangy punch, while the spinach gives a fresh, earthy balance to the richness of the cream. The chicken stays juicy and tender, and everything comes together in a single pan, making cleanup easy. Whether served over pasta, mashed potatoes, or with crusty bread, this meal is elegant yet effortless.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts
- Salt
- Black pepper
- Paprika (optional)
- Olive oil
- Garlic cloves, minced
- Sun-dried tomatoes (packed in oil, drained and chopped)
- Heavy cream
- Chicken broth
- Grated Parmesan cheese
- Fresh spinach
- Fresh basil or parsley (optional, for garnish)
Directions
- Season chicken breasts with salt, pepper, and paprika.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the chicken breasts for about 5–6 minutes per side, or until golden and cooked through. Remove and set aside.
- In the same skillet, reduce heat to medium and add more oil if needed. Sauté garlic for 30 seconds until fragrant.
- Stir in the sun-dried tomatoes and cook for 1–2 minutes.
- Add heavy cream and chicken broth. Bring to a gentle simmer.
- Stir in Parmesan cheese and cook until the sauce thickens slightly.
- Add fresh spinach and cook until wilted.
- Return the chicken to the skillet and spoon the sauce over the top. Simmer for another 2–3 minutes.
- Garnish with fresh herbs and serve hot.
Servings and timing
This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
- Use chicken thighs instead of breasts for a juicier result.
- Add mushrooms or artichokes for more texture and flavor.
- Substitute kale for spinach if you prefer heartier greens.
- Make it spicy with a pinch of red pepper flakes.
- Add a splash of white wine for extra depth in the sauce.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat, adding a splash of cream or broth to loosen the sauce.
Microwave in short intervals, stirring in between, until heated through.
Not recommended for freezing, as the cream sauce may separate when thawed.
FAQs
What is Tuscan chicken made of?
Tuscan chicken typically includes chicken cooked in a creamy sauce with sun-dried tomatoes, garlic, spinach, and Parmesan cheese.
Can I use milk instead of cream?
Heavy cream is best for richness and consistency, but you can use half-and-half or full-fat milk with a bit of flour to thicken the sauce.
How do I know when the chicken is done?
Use a meat thermometer—chicken is fully cooked when it reaches an internal temperature of 165°F (74°C).
What can I serve with Creamy Tuscan Chicken?
It pairs well with pasta, rice, mashed potatoes, or crusty bread to soak up the sauce.
Can I use frozen spinach?
Yes, thaw and squeeze out excess moisture before adding to the sauce.
Is this recipe keto-friendly?
Yes, it’s low in carbs and suitable for keto diets when served without pasta or bread.
Can I make this dairy-free?
You can try coconut cream and nutritional yeast instead of heavy cream and Parmesan, though the flavor will differ.
Can I prep this ahead of time?
Yes, make the sauce and sear the chicken ahead of time. Reheat gently and assemble before serving.
What can I substitute for sun-dried tomatoes?
You can use cherry tomatoes, though they will be less intense and sweet than sun-dried.
Can I double the recipe?
Yes, just make sure to use a large enough skillet and adjust cooking time slightly.
Conclusion
Creamy Tuscan Chicken is a rich, satisfying dish that delivers gourmet flavor with simple ingredients. With its sun-dried tomato cream sauce and tender seared chicken, it’s a comforting yet elegant meal that comes together in one pan. Whether you’re cooking for guests or treating yourself, this easy recipe is bound to impress and become a new favorite in your dinner rotation.
PrintCreamy Tuscan Chicken
Creamy Tuscan Chicken is a one-skillet dish featuring juicy chicken breasts simmered in a rich, creamy sauce with sun-dried tomatoes, garlic, spinach, and Parmesan. It’s packed with bold, comforting flavors and ready in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet
- Cuisine: Italian-American
Ingredients
- 4 boneless, skinless chicken breasts
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon paprika (optional)
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1/2 cup sun-dried tomatoes (packed in oil, drained and chopped)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 3 cups fresh spinach
- Fresh basil or parsley, chopped (optional, for garnish)
Instructions
- Season the chicken breasts with salt, pepper, and paprika.
- Heat olive oil in a large skillet over medium-high heat.
- Sear chicken for 5–6 minutes per side until golden and cooked through. Remove and set aside.
- Reduce heat to medium. In the same skillet, sauté garlic for 30 seconds until fragrant.
- Add sun-dried tomatoes and cook for 1–2 minutes.
- Pour in heavy cream and chicken broth. Stir and bring to a gentle simmer.
- Stir in Parmesan cheese and cook until the sauce thickens slightly.
- Add spinach and cook until wilted.
- Return chicken to the skillet and spoon sauce over the top. Simmer for 2–3 minutes.
- Garnish with fresh basil or parsley and serve hot.
Notes
- Use chicken thighs for a juicier alternative.
- Red pepper flakes can add a spicy kick.
- Substitute kale for spinach for a heartier green.
- Double the sauce ingredients if serving over pasta.
- Not freezer-friendly due to the cream-based sauce.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 470
- Sugar: 4g
- Sodium: 520mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 145mg
