This Creamy Tuscan Chicken brings rustic Italian elegance to your table. Tender chicken simmers in a garlic-Parmesan sauce with sun-dried tomatoes and spinach. It’s a restaurant-worthy Creamy Tuscan Chicken that’s surprisingly simple to make.
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Why You’ll Love This Creamy Tuscan Chicken
- Restaurant-quality at home: Looks and tastes impressively gourmet.
- Versatile & forgiving: Easy to adapt with different proteins or veggies.
- Quick & elegant: Perfect for both weeknights and dinner parties.
- Dreamy sauce: Velvety, savory, and irresistibly spoonable.
Ingredients & Tools
- 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes in oil, drained and thinly sliced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup freshly grated Parmesan cheese
- 2 cups fresh spinach
- 1 tsp dried Italian seasoning
- 1/4 tsp red pepper flakes (optional, for a little heat)
- Salt and black pepper to taste
- Fresh basil or parsley for garnish
Tools: Large skillet (preferably stainless steel or cast iron), tongs, measuring cups/spoons, microplane or box grater for Parmesan
Notes: Use freshly grated Parmesan for smoother melting, and don’t skip the flavorful oil from the sun-dried tomatoes for sautéing.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 42 g |
| Fat: | 34 g |
| Carbs: | 12 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Pound your chicken breasts to even thickness. This is the single best trick for perfectly cooked, juicy chicken every time. Just place them between two pieces of plastic wrap and gently pound the thicker ends until they’re uniform—about ¾-inch thick.
- Don’t use pre-shredded Parmesan. It contains anti-caking agents that can make your sauce grainy. Freshly grated Parmesan melts beautifully and gives the sauce a silky, cohesive texture.
- Have all your ingredients prepped and ready. This recipe moves quickly once you start cooking, so having your onions chopped, garlic minced, and cream measured out will make the process smooth and stress-free.
- Use the oil from the sun-dried tomatoes. If your sun-dried tomatoes are packed in oil, use that flavorful oil to sauté the onions and garlic. It adds an incredible depth of flavor that you just can’t get from plain olive oil.
How to Make Creamy Tuscan Chicken
Step 1: Start by preparing your chicken. Pat the chicken breasts completely dry with paper towels—this helps them get a beautiful golden sear. Season both sides generously with salt and black pepper. Heat the olive oil in your large skillet over medium-high heat. Once the oil is shimmering, add the chicken and cook for 5–7 minutes per side, until deeply golden brown and cooked through. The internal temperature should reach 165°F. Transfer the chicken to a clean plate and set aside.
Step 2: Reduce the heat to medium and add the butter to the same skillet. You’ll notice all those browned bits from the chicken are still in the pan—that’s pure flavor! Add the chopped onion and cook for 3–4 minutes, stirring occasionally, until softened and translucent. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can turn bitter.
Step 3: Stir in the sliced sun-dried tomatoes and dried Italian seasoning. Cook for about a minute to let the tomatoes soften slightly and release their sweet, concentrated flavor into the pan. If you’re using red pepper flakes for a bit of heat, add them now.
Step 4: Pour in the chicken broth to deglaze the pan, scraping up all those delicious browned bits from the bottom with a wooden spoon. Let it simmer for a minute to reduce slightly. Then, lower the heat to medium-low and pour in the heavy cream. Stir everything together and let it come to a gentle simmer—you’ll see little bubbles forming around the edges.
Step 5: Gradually sprinkle in the grated Parmesan cheese, stirring constantly until it’s fully melted and the sauce is smooth. The sauce should thicken nicely and coat the back of a spoon. Taste and adjust seasoning with more salt or pepper if needed.
Step 6: Add the fresh spinach to the sauce, stirring until it’s just wilted—this should only take a minute or two. You’ll see the vibrant green color brighten up the entire dish. Now, return the cooked chicken breasts to the skillet, spooning some of the sauce over them. Let everything heat through for 2–3 minutes so the chicken soaks up some of that creamy goodness.
Step 7: Garnish with freshly chopped basil or parsley and serve immediately. The contrast of the green herbs against the creamy orange sauce makes it look absolutely stunning. Honestly, don’t be surprised if everyone asks for seconds.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended; cream sauces may separate.
- Reviving: Reheat gently on stove with a splash of cream or broth.
Serving Suggestions
Complementary Dishes
- Garlic Parmesan Risotto — The creamy rice is the perfect vehicle for soaking up every last drop of that luxurious sauce.
- Crispy Roasted Potatoes — Their crunchy exterior and fluffy interior provide a wonderful textural contrast to the tender chicken.
- Simple Arugula Salad with Lemon Vinaigrette — The peppery arugula and bright lemon help cut through the richness of the dish.
Drinks
- Chianti Classico — This medium-bodied Italian red wine has enough acidity to balance the creaminess and enhance the tomato notes.
- Sparkling Water with Lemon — The bubbles and citrus provide a refreshing palate cleanser between bites of the rich sauce.
- Pinot Grigio — A crisp, dry white wine complements the garlic and Parmesan without overpowering the delicate flavors.
Something Sweet
- Tiramisu — The coffee-soaked ladyfingers and mascarpone cream continue the Italian theme perfectly.
- Lemon Sorbet — Its bright, clean flavor provides a refreshing finish after the rich, savory main course.
- Dark Chocolate Affogato — A scoop of vanilla gelato drowned in a shot of hot espresso feels sophisticated yet simple.
Top Mistakes to Avoid
- Overcooking the chicken. Chicken breasts can dry out quickly if cooked too long. Use a meat thermometer and pull them at 165°F—they’ll continue to cook slightly while resting.
- Adding cheese to boiling sauce. If the sauce is boiling when you add the Parmesan, it can cause the fats to separate, making your sauce greasy. Always reduce the heat to a simmer before incorporating cheese.
- Using old, clumpy spinach. Wilted or yellowing spinach can release excess water and make your sauce thin. Use fresh, vibrant spinach for the best texture and color.
- Rushing the onion and garlic
Creamy Tuscan Chicken
Make this easy Creamy Tuscan Chicken with sun-dried tomatoes and spinach in 40 minutes. A rich, restaurant-style dinner perfect for any night. Get the recipe now!
Ingredients
For the Ingredients
-
4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
-
2 tbsp olive oil
-
1 tbsp unsalted butter
-
1 medium yellow onion (finely chopped)
-
4 cloves garlic (minced)
-
1/2 cup sun-dried tomatoes in oil (drained and thinly sliced)
-
1 cup heavy cream
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1/2 cup chicken broth
-
1 cup freshly grated Parmesan cheese
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2 cups fresh spinach
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1 tsp dried Italian seasoning
-
1/4 tsp red pepper flakes (optional, for a little heat)
-
Salt and black pepper (to taste)
-
Fresh basil or parsley (for garnish)
Instructions
-
Start by preparing your chicken. Pat the chicken breasts completely dry with paper towels—this helps them get a beautiful golden sear. Season both sides generously with salt and black pepper. Heat the olive oil in your large skillet over medium-high heat. Once the oil is shimmering, add the chicken and cook for 5–7 minutes per side, until deeply golden brown and cooked through. The internal temperature should reach 165°F. Transfer the chicken to a clean plate and set aside.01
-
Reduce the heat to medium and add the butter to the same skillet. You’ll notice all those browned bits from the chicken are still in the pan—that’s pure flavor! Add the chopped onion and cook for 3–4 minutes, stirring occasionally, until softened and translucent. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can turn bitter.02
-
Stir in the sliced sun-dried tomatoes and dried Italian seasoning. Cook for about a minute to let the tomatoes soften slightly and release their sweet, concentrated flavor into the pan. If you’re using red pepper flakes for a bit of heat, add them now.03
-
Pour in the chicken broth to deglaze the pan, scraping up all those delicious browned bits from the bottom with a wooden spoon. Let it simmer for a minute to reduce slightly. Then, lower the heat to medium-low and pour in the heavy cream. Stir everything together and let it come to a gentle simmer—you’ll see little bubbles forming around the edges.04
-
Gradually sprinkle in the grated Parmesan cheese, stirring constantly until it’s fully melted and the sauce is smooth. The sauce should thicken nicely and coat the back of a spoon. Taste and adjust seasoning with more salt or pepper if needed.05
-
Add the fresh spinach to the sauce, stirring until it’s just wilted—this should only take a minute or two. You’ll see the vibrant green color brighten up the entire dish. Now, return the cooked chicken breasts to the skillet, spooning some of the sauce over them. Let everything heat through for 2–3 minutes so the chicken soaks up some of that creamy goodness.06
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Garnish with freshly chopped basil or parsley and serve immediately. The contrast of the green herbs against the creamy orange sauce makes it look absolutely stunning. Honestly, don’t be surprised if everyone asks for seconds.07
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