Creamy Tuscan Chicken is a rich and flavorful dish made with tender chicken breasts simmered in a creamy garlic Parmesan sauce, loaded with sun-dried tomatoes and spinach. It’s a restaurant-worthy meal I can easily make at home, perfect for both weeknights and special occasions.
Why You’ll Love This Recipe
I love how this dish delivers bold, comforting flavors without being too heavy or complicated. The sauce is silky and savory, the chicken stays juicy, and the sun-dried tomatoes and spinach add vibrant color and depth. Whether I serve it over pasta, mashed potatoes, or cauliflower rice, it’s a meal that always feels indulgent and satisfying.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken breasts
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Salt
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Black pepper
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Garlic powder
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Olive oil
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Garlic, minced
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Heavy cream
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Chicken broth
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Grated Parmesan cheese
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Sun-dried tomatoes (in oil, drained and sliced)
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Fresh spinach
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Italian seasoning
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Crushed red pepper flakes (optional)
directions
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I start by seasoning the chicken breasts with salt, pepper, and garlic powder on both sides.
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In a large skillet, I heat olive oil over medium heat and sear the chicken for 5–6 minutes per side until golden and cooked through. I then remove the chicken and set it aside.
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In the same skillet, I add minced garlic and sauté for about 30 seconds until fragrant.
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I pour in the chicken broth and scrape up any browned bits from the bottom, then add the heavy cream and Parmesan cheese.
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I stir in sun-dried tomatoes, Italian seasoning, and red pepper flakes if using, and let the sauce simmer gently for 3–4 minutes until it thickens slightly.
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I add the spinach and stir until wilted.
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I return the chicken to the pan, spoon the sauce over the top, and let everything simmer for another 2–3 minutes to blend the flavors.
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I serve it hot, garnished with extra Parmesan or chopped parsley if I want a fresh finish.
Servings and timing
This recipe serves 4. It takes about 10 minutes to prep and 25 minutes to cook, so I can have it on the table in about 35 minutes.
Variations
Sometimes I swap the chicken breasts for boneless thighs for extra juiciness. I’ve also added mushrooms or cherry tomatoes for more veggies. If I want to lighten it up, I use half-and-half instead of heavy cream. For a dairy-free version, I’ve used coconut cream and nutritional yeast—it’s a different flavor, but still creamy and comforting.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm the chicken gently on the stovetop or in the microwave, adding a splash of broth or cream to loosen the sauce. I don’t recommend freezing it, as the cream sauce can separate when thawed.
FAQs
Can I use frozen spinach?
Yes, I’ve used thawed frozen spinach in a pinch. I just squeeze out the excess liquid before adding it to the sauce.
What sides go well with Tuscan chicken?
I usually serve it over pasta, rice, mashed potatoes, or even zucchini noodles. A side of garlic bread or a green salad rounds out the meal.
Can I make this ahead of time?
Yes, I often cook the chicken and sauce separately, then combine and reheat just before serving to keep the texture perfect.
How can I thicken the sauce?
If I want a thicker sauce, I simmer it a bit longer or stir in a slurry of cornstarch and water toward the end.
Is there a way to make it lighter?
I use half-and-half or evaporated milk instead of heavy cream, and reduce the cheese slightly. It’s still creamy but with fewer calories.
Conclusion
Creamy Tuscan Chicken is one of those dishes that always impresses without much effort. It’s rich, flavorful, and feels special every time I make it. Whether I’m cooking for family, friends, or just myself, this recipe always brings comfort and elegance to the table.
Print
Creamy Tuscan Chicken
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Skillet
- Cuisine: Italian-American
- Diet: Gluten Free
Description
Creamy Tuscan Chicken is a savory skillet dish featuring seared chicken breasts in a rich garlic Parmesan cream sauce with sun-dried tomatoes and spinach. It’s a comforting, elegant meal perfect for any night of the week.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 3/4 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup sun-dried tomatoes (in oil), drained and sliced
- 2 cups fresh spinach
- 1 tsp Italian seasoning
- 1/4 tsp crushed red pepper flakes (optional)
Instructions
- Season chicken with salt, pepper, and garlic powder on both sides.
- Heat olive oil in a large skillet over medium heat. Sear chicken for 5–6 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, sauté minced garlic for 30 seconds.
- Add chicken broth and scrape up browned bits. Stir in heavy cream and Parmesan.
- Add sun-dried tomatoes, Italian seasoning, and red pepper flakes. Simmer for 3–4 minutes until slightly thickened.
- Stir in spinach and cook until wilted.
- Return chicken to the pan and simmer for 2–3 more minutes, spooning sauce over the top.
- Serve hot with additional Parmesan or parsley if desired.
Notes
- Use boneless thighs for extra juiciness.
- Add mushrooms or cherry tomatoes for variety.
- Use half-and-half to lighten up the dish.
- Substitute with coconut cream and nutritional yeast for a dairy-free version.
- Thicken sauce with a cornstarch slurry if needed.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 460
- Sugar: 3g
- Sodium: 580mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 140mg
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