Creamy Tuscan Chicken Dish (Printable Version)

Tender chicken breasts cooked in a rich garlicky cream sauce with sun-dried tomatoes and spinach.

# Needed Ingredients:

→ Chicken

01 - 4 boneless, skinless chicken breasts (6 ounces 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 - ½ 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

# Preparation Steps:

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

# Expert Advice:

01 -
  • One pan means one dish to wash, which honestly matters more than people admit.
  • It tastes fancy enough to serve guests but comes together faster than ordering takeout.
  • The sauce is so creamy and garlicky that even spinach skeptics ask for seconds.
02 -
  • Cooking the chicken completely before the sauce is crucial, because if you try to finish it in the cream, it sticks to the pan and cooks unevenly.
  • Pat your chicken dry before seasoning, otherwise the moisture prevents browning and you miss out on that golden crust that makes the dish taste restaurant quality.
03 -
  • Don't rush the garlic step, because 30 seconds of fragrant sizzle is the difference between a good sauce and an unforgettable one.
  • Taste your sauce right before the chicken goes back in and add a pinch more salt if needed, because dairy can mute flavors in surprising ways.
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