Creamy Tuscan Chicken is a flavorful, comforting dish featuring tender chicken breasts smothered in a rich, creamy sauce filled with sun-dried tomatoes, spinach, and Parmesan cheese. This restaurant-quality meal comes together in under 30 minutes, making it perfect for weeknight dinners or special occasions.

INGREDIENTS YOU’LL NEED:

4 boneless chicken breasts (pound to even thickness for faster cooking)
1 cup heavy cream (for a rich, creamy sauce)
½ cup chicken broth (to add depth to the sauce)
½ cup sun-dried tomatoes, chopped (use oil-packed for better flavor)
2 cups fresh spinach (adds a fresh, healthy element)
2 garlic cloves, minced (for added flavor)
1 tbsp olive oil (for cooking the chicken)
¼ cup Parmesan cheese, grated (for a cheesy finish)
1 tsp Italian seasoning (for a balanced blend of herbs)
Salt and pepper, to taste
1 tbsp fresh parsley, chopped (for garnish)

HOW TO MAKE CREAMY TUSCAN CHICKEN:

This dish is both elegant and easy to prepare, with juicy chicken breasts and a flavorful sauce packed with vibrant sun-dried tomatoes and spinach.

STEP-BY-STEP INSTRUCTIONS:

Prepare the chicken:
Season both sides of the chicken breasts with salt, pepper, and Italian seasoning. This will ensure the chicken is flavorful throughout.
Cook the chicken:
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the seasoned chicken breasts to the skillet and cook for 5-6 minutes on each side, or until the chicken is golden brown and cooked through (165°F/75°C internal temperature). Remove the chicken from the skillet and set it aside.
Tip: To keep the chicken warm, cover it loosely with foil while you prepare the sauce.
Sauté the garlic:
In the same skillet, add the minced garlic and sauté for about 1 minute until it becomes fragrant. Be careful not to burn the garlic, as it can become bitter.
Add the sun-dried tomatoes:
Stir in the chopped sun-dried tomatoes and cook for an additional 2 minutes, allowing the flavors to meld with the garlic. Sun-dried tomatoes add a sweet and tangy burst of flavor to the dish.
Deglaze with chicken broth:
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring the broth to a simmer and cook for about 2 minutes to reduce slightly. This adds a depth of flavor to the sauce.
Create the creamy sauce:
Lower the heat to medium-low and stir in the heavy cream. Let the sauce simmer for 3-4 minutes until it thickens slightly, stirring occasionally to prevent it from sticking. The creamy base forms the heart of the dish.
Add spinach:
Stir in the fresh spinach and cook until it wilts, about 1-2 minutes. The spinach adds a burst of color and nutrients to the sauce.
Return the chicken:
Return the cooked chicken breasts to the skillet, spooning the creamy sauce over the top. Let the chicken simmer in the sauce for about 2 minutes to absorb the flavors.
Finish with Parmesan:
Sprinkle the grated Parmesan cheese over the chicken and sauce. Allow it to melt into the sauce, adding a savory, cheesy richness to the dish.
Garnish and serve:
Before serving, garnish with freshly chopped parsley for a pop of color and freshness. Serve the Creamy Tuscan Chicken hot, paired with your favorite side dishes.

HELPFUL TIPS:

Pound the chicken: To ensure even cooking, pound the chicken breasts to an even thickness. This helps prevent the chicken from being overcooked on the outside while remaining undercooked inside.
Use oil-packed sun-dried tomatoes: Oil-packed sun-dried tomatoes tend to be more flavorful and moist than their dry-packed counterparts. Drain them well before chopping.
Adjust the thickness: If your sauce becomes too thick, you can thin it out with a little more chicken broth or a splash of cream.

DETAILS:

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: Serves 4
Category: Main Course
Method: Stove-Top
Cuisine: Italian
Diet: Gluten-Free

NOTES:

You can substitute the spinach with kale or arugula for a different flavor profile.
If you prefer a lighter dish, you can use half-and-half instead of heavy cream, though the sauce may be less rich.

FREQUENTLY ASKED QUESTIONS:

Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work well in this recipe. Just adjust the cooking time as thighs may take slightly longer to cook through.

Can I make this dish ahead of time?
You can cook the chicken and prepare the sauce ahead of time. Store them separately in the refrigerator, then reheat gently on the stovetop before serving. Add the spinach and Parmesan just before serving for the best texture.

What sides go well with Creamy Tuscan Chicken?
This dish pairs beautifully with pasta, mashed potatoes, rice, or even a side of crusty bread to soak up the creamy sauce. For a lighter option, serve with steamed vegetables or a side salad.

STORAGE INSTRUCTIONS:

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth or cream to loosen the sauce if it thickens too much.
Freezing: This dish can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.

Creamy Tuscan Chicken is a delicious, easy-to-make dish that’s sure to impress your family and guests. Serve it with your favorite sides for a satisfying meal!

Creamy Tuscan Chicken Recipe

Author: Martha

Print Recipe

Description

Ingredients

Scale

4 boneless chicken breasts (pound to even thickness for faster cooking)
1 cup heavy cream (for a rich, creamy sauce)
½ cup chicken broth (to add depth to the sauce)
½ cup sun-dried tomatoes, chopped (use oil-packed for better flavor)
2 cups fresh spinach (adds a fresh, healthy element)
2 garlic cloves, minced (for added flavor)
1 tbsp olive oil (for cooking the chicken)
¼ cup Parmesan cheese, grated (for a cheesy finish)
1 tsp Italian seasoning (for a balanced blend of herbs)
Salt and pepper, to taste
1 tbsp fresh parsley, chopped (for garnish)

Instructions

Prepare the chicken:
Season both sides of the chicken breasts with salt, pepper, and Italian seasoning. This will ensure the chicken is flavorful throughout.
Cook the chicken:
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the seasoned chicken breasts to the skillet and cook for 5-6 minutes on each side, or until the chicken is golden brown and cooked through (165°F/75°C internal temperature). Remove the chicken from the skillet and set it aside.
Tip: To keep the chicken warm, cover it loosely with foil while you prepare the sauce.
Sauté the garlic:
In the same skillet, add the minced garlic and sauté for about 1 minute until it becomes fragrant. Be careful not to burn the garlic, as it can become bitter.
Add the sun-dried tomatoes:
Stir in the chopped sun-dried tomatoes and cook for an additional 2 minutes, allowing the flavors to meld with the garlic. Sun-dried tomatoes add a sweet and tangy burst of flavor to the dish.
Deglaze with chicken broth:
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring the broth to a simmer and cook for about 2 minutes to reduce slightly. This adds a depth of flavor to the sauce.
Create the creamy sauce:
Lower the heat to medium-low and stir in the heavy cream. Let the sauce simmer for 3-4 minutes until it thickens slightly, stirring occasionally to prevent it from sticking. The creamy base forms the heart of the dish.
Add spinach:
Stir in the fresh spinach and cook until it wilts, about 1-2 minutes. The spinach adds a burst of color and nutrients to the sauce.
Return the chicken:
Return the cooked chicken breasts to the skillet, spooning the creamy sauce over the top. Let the chicken simmer in the sauce for about 2 minutes to absorb the flavors.
Finish with Parmesan:
Sprinkle the grated Parmesan cheese over the chicken and sauce. Allow it to melt into the sauce, adding a savory, cheesy richness to the dish.
Garnish and serve:
Before serving, garnish with freshly chopped parsley for a pop of color and freshness. Serve the Creamy Tuscan Chicken hot, paired with your favorite side dishes.

Notes

You can substitute the spinach with kale or arugula for a different flavor profile.
If you prefer a lighter dish, you can use half-and-half instead of heavy cream, though the sauce may be less rich.