Why You’ll Love This Recipe
Tuscan Chicken is bursting with bold and balanced flavors—savory garlic, sweet sun-dried tomatoes, and earthy spinach all blended into a creamy, cheesy sauce. It’s a restaurant-quality meal you can make at home in under 30 minutes. Serve it over pasta, mashed potatoes, or rice for a comforting and satisfying dish that’s sure to impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts
- Olive oil
- Garlic, minced
- Heavy cream
- Chicken broth
- Grated Parmesan cheese
- Sun-dried tomatoes (in oil), chopped
- Fresh spinach
- Italian seasoning
- Salt
- Black pepper
- Crushed red pepper flakes (optional)
- Fresh basil or parsley (optional for garnish)
Directions
- Season chicken breasts with salt, pepper, and Italian seasoning.
- In a large skillet, heat olive oil over medium heat. Sear chicken on both sides until golden and cooked through, about 5–6 minutes per side. Remove and set aside.
- In the same skillet, add a bit more oil if needed and sauté garlic until fragrant, about 1 minute.
- Pour in chicken broth and bring to a simmer, scraping up browned bits from the bottom of the pan.
- Add heavy cream and Parmesan cheese, stirring until the sauce is smooth and slightly thickened.
- Stir in chopped sun-dried tomatoes and spinach. Cook for 2–3 minutes until spinach is wilted.
- Return the chicken to the skillet and simmer for another 2–3 minutes to reheat and coat in the sauce.
- Garnish with fresh basil or parsley before serving, if desired.
Servings and timing
This recipe serves 4 people. Total time is approximately 30 minutes from start to finish.
Variations
- Add Mushrooms: Sauté sliced mushrooms with the garlic for extra umami.
- Lighter Version: Use half-and-half or evaporated milk instead of heavy cream.
- Spicy Kick: Add more crushed red pepper flakes or a dash of hot sauce.
- Low Carb: Serve with zucchini noodles or cauliflower mash.
- Cheese Boost: Stir in mozzarella or cream cheese for extra richness.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop over low heat, adding a splash of cream or broth to loosen the sauce.
Microwave in short intervals, stirring between each, until warmed through.
Freezing is not recommended, as cream-based sauces can separate when thawed.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless skinless thighs are a great option and stay juicy in the creamy sauce.
Is this dish spicy?
It has a mild heat from red pepper flakes, which can be adjusted to taste or omitted entirely.
What can I serve with Tuscan Chicken?
Pasta, mashed potatoes, rice, or crusty bread all pair beautifully with the creamy sauce.
Can I make this ahead of time?
Yes, it reheats well. Store the chicken and sauce together and warm gently before serving.
Can I use milk instead of cream?
Whole milk can be used, but the sauce may be thinner. Add a bit of flour or cornstarch to thicken if needed.
What kind of sun-dried tomatoes should I use?
Use oil-packed sun-dried tomatoes for the best texture and flavor.
Can I make this dairy-free?
Substitute with a plant-based cream and nutritional yeast, though the flavor will vary.
How do I prevent the cream from curdling?
Avoid boiling the cream—keep the heat at a gentle simmer and stir often.
Can I double the sauce?
Yes, easily double the cream, broth, and cheese to make extra sauce for serving over pasta.
How do I know when the chicken is cooked?
Use a meat thermometer—chicken is done when the internal temperature reaches 165°F.
Conclusion
Tuscan Chicken is a creamy, flavorful dish that brings a touch of rustic Italian charm to your dinner table. With its rich sauce, tender chicken, and vibrant sun-dried tomatoes and spinach, this meal is both comforting and elegant. Easy to make and endlessly adaptable, it’s a recipe you’ll turn to again and again for both everyday meals and special occasions.
PrintTuscan Chicken
Tuscan Chicken is a one-skillet dish made with pan-seared chicken breasts simmered in a creamy garlic Parmesan sauce with sun-dried tomatoes and spinach. It’s rich, comforting, and packed with rustic Italian flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Halal
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/3 cup sun-dried tomatoes in oil, chopped
- 2 cups fresh spinach
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional)
- 2 tbsp fresh basil or parsley, chopped (optional for garnish)
Instructions
- Season chicken breasts with salt, pepper, and Italian seasoning.
- In a large skillet, heat olive oil over medium heat. Sear chicken for 5–6 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, add a little more oil if needed and sauté garlic until fragrant, about 1 minute.
- Pour in chicken broth and bring to a simmer, scraping up any browned bits.
- Add heavy cream and Parmesan cheese, stirring until the sauce is smooth and slightly thickened.
- Stir in sun-dried tomatoes and spinach. Cook for 2–3 minutes until spinach is wilted.
- Return chicken to the skillet and simmer for another 2–3 minutes to reheat and coat in the sauce.
- Garnish with fresh basil or parsley before serving, if desired.
Notes
- Use oil-packed sun-dried tomatoes for the best flavor and texture.
- Don’t boil the cream to avoid curdling—keep the heat at a gentle simmer.
- Can substitute chicken thighs for a juicier option.
- Double the sauce if serving over pasta or rice.
- Add sautéed mushrooms for an extra layer of flavor.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 480
- Sugar: 4g
- Sodium: 590mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 140mg
