Creamy Tuscan Chicken Dish (Printable Version)

Tender chicken in garlicky cream sauce with sun-dried tomatoes, spinach, and Parmesan.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (6 oz each)
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 teaspoon Italian seasoning
05 - 2 tablespoons olive oil

→ Sauce

06 - 3 cloves garlic, minced
07 - ½ cup sun-dried tomatoes in oil, drained and sliced
08 - 1 cup heavy cream
09 - ½ cup low-sodium chicken broth
10 - ½ cup grated Parmesan cheese
11 - 1 teaspoon dried basil
12 - 2 cups fresh baby spinach

→ Garnish (optional)

13 - Fresh parsley, chopped
14 - Extra grated Parmesan

# Directions:

01 - Pat chicken breasts dry and evenly season both sides with salt, black pepper, and Italian seasoning.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 5 to 6 minutes per side until golden and cooked through (internal temperature 165°F). Transfer to a plate and cover loosely.
03 - Reduce heat to medium and add minced garlic to the skillet. Sauté for 30 seconds until fragrant.
04 - Stir in sun-dried tomatoes and cook for 1 minute to develop flavor.
05 - Pour in heavy cream and chicken broth, scraping the skillet to release browned bits. Stir in Parmesan cheese and dried basil. Simmer gently for 2 to 3 minutes until sauce thickens slightly.
06 - Add fresh baby spinach to the skillet and stir until just wilted, about 1 minute.
07 - Return chicken breasts and any accumulated juices to the skillet, nestling them into the sauce. Spoon sauce over the chicken and simmer for an additional 2 to 3 minutes until heated through.
08 - Optionally garnish with chopped parsley and extra grated Parmesan. Serve immediately.

# Additional Tips::

01 -
  • It comes together in one skillet, which means minimal cleanup when you're already tired.
  • The creamy sauce tastes like you fussed over it for hours, but you genuinely didn't.
  • It's elegant enough to serve when people are coming over, casual enough for a Tuesday night.
02 -
  • Don't skip drying the chicken; wet chicken won't sear properly and you'll lose that golden crust that makes this dish feel restaurant-quality.
  • The sauce thickens as it simmers, so if you're worried it's not thick enough at the end, you can always let it bubble gently for another minute or two.
03 -
  • Let your chicken come to room temperature for 10 minutes before searing; it cooks more evenly and the outside browns better.
  • Make extra sauce because there's no such thing as too much of this to spoon over your chicken or bread.
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