Creamy Tuscan Chicken Dish (Print View)

Tender chicken breasts in a rich cream sauce with sun-dried tomatoes, spinach, and Parmesan cheese.

# Ingredient List:

→ 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 season both sides evenly with kosher salt, black pepper, and Italian seasoning.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook 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 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 release flavor.
05 - Pour in heavy cream and chicken broth, scraping up any browned bits from the pan. Stir in grated Parmesan cheese and dried basil. Simmer for 2 to 3 minutes until the sauce slightly thickens.
06 - Add fresh spinach leaves and stir until just wilted, approximately 1 minute.
07 - Return chicken along with any accumulated juices to the skillet, nestling into the sauce. Spoon sauce over chicken and simmer for 2 to 3 minutes until heated through.
08 - If desired, sprinkle with chopped parsley and additional grated Parmesan before serving warm.

# Expert Tips:

01 -
  • It comes together in one skillet, meaning your cleanup is as effortless as the cooking.
  • The sauce is rich and coated in umami without tasting heavy or fussy.
  • You can have dinner on the table in 40 minutes, which means weeknights suddenly feel manageable again.
02 -
  • The chicken will carry over cooking even after you take it off the heat, so don't wait for it to be overcooked in the pan or it'll turn dry by the time you serve it.
  • Sun-dried tomatoes in oil are crucial here; the tomatoes packed in regular containers are too dry and won't add that silky depth to the sauce.
  • Fresh spinach is forgiving, but add it only at the very end or the heat will turn it drab and mushy.
03 -
  • Use a meat thermometer instead of guessing when the chicken is done—165°F is the magic number, and it prevents the dry-chicken regret that ruins so many home-cooked meals.
  • Brown the chicken hard before you add the sauce; those golden, crusty bits are where the flavor lives, and they make the whole dish taste deeper and more intentional.
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