Creamy Tuscan Chicken Dish (Printable)

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

# What You 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 - 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

# How-To:

01 - Pat chicken breasts dry and season both sides with kosher salt, black pepper, and Italian seasoning.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear 5 to 6 minutes per side until golden and cooked through (internal temperature 165°F). Transfer chicken 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 - Stir in the sun-dried tomatoes and cook for 1 minute.
05 - Pour in heavy cream and chicken broth, scraping any browned bits from the pan. Stir in Parmesan cheese and dried basil. Simmer for 2 to 3 minutes until the sauce slightly thickens.
06 - Add baby spinach and stir until wilted, about 1 minute.
07 - Return chicken breasts and any accumulated juices to the skillet. Nestle into the sauce, spoon sauce over chicken, and simmer for 2 to 3 minutes until heated through.
08 - Garnish with chopped parsley and additional grated Parmesan if desired. Serve immediately.

# Insider Tips:

01 -
  • It comes together in one pan, which means less cleanup when you're already tired.
  • The sauce is rich enough to feel indulgent but comes together in minutes, not hours.
  • Your guests will think you've fussed, but the whole thing takes barely 40 minutes.
02 -
  • If your sauce breaks or looks separated, don't panic—just whisk in a splash more broth or cream off heat and it'll come back together smoothly.
  • Don't overcook the spinach or chicken once you combine them; you're just bringing them back up to temperature, not cooking them a second time.
03 -
  • Don't skip the step of letting garlic cook for just 30 seconds—raw garlic tastes sharp and harsh, but toasted garlic becomes sweet and mellow.
  • Taste the sauce before serving and adjust the salt and pepper; you're not adding it to the chicken anymore, so this is your last chance to balance it.
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