Creamy Tuscan Chicken
Sun-dried tomatoes and fresh spinach folded into a garlic cream sauce make this one-pan dinner feel restaurant-worthy in under 30 minutes. Sear the chicken first to build a fond on the bottom of the pan, then deglaze with a splash of broth — that's where the flavor lives. Serve this with One-Pot Tomato Basil Pasta and Simple Roasted Broccoli.
Dinner • 30 min
Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz each)
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes (oil-packed), drained and sliced
- 1 cup heavy cream
- ½ cup low-sodium chicken stock
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes (optional)
- 3 cups fresh baby spinach (about 3 ounces)
- Cooked pasta, rice, or crusty bread, for serving
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Steps
- Butterfly each chicken breast or pound to an even ½-inch thickness. Season both sides generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken until golden brown, about 4 minutes per side. Transfer to a plate (the chicken won't be fully cooked yet).
- Reduce heat to medium. In the same skillet, add garlic and sun-dried tomatoes. Cook, stirring, until fragrant, about 1 minute.
- Pour in heavy cream, chicken stock, Parmesan, Italian seasoning, and red pepper flakes. Stir and bring to a gentle simmer. Cook until slightly thickened, 2–3 minutes.
- Add spinach and stir until wilted, about 1 minute. Return chicken to the skillet along with any accumulated juices. Spoon sauce over the top and simmer until the chicken reaches 160°F internal, 3–5 minutes. Rest 2 minutes before serving over pasta, rice, or with bread.
Tips & Variations
Make Ahead
Pound the chicken breasts and prep the garlic and sun-dried tomatoes up to 24 hours ahead. The sauce is best made fresh — cream sauces don't hold well for reheating.
Storage
Refrigerate chicken and sauce together for up to 3 days. Reheat gently in a covered skillet over low heat with a splash of milk or stock to loosen the sauce. Microwave on 50% power in 30-second bursts if you're in a hurry.
Substitutions
Chicken thighs work well — brown for 5 minutes per side and extend the final simmer to 5–7 minutes. For a dairy-free version, use full-fat coconut milk instead of cream (the flavor changes but still works) and skip the Parmesan or use a plant-based alternative. Kale can replace spinach — add it a minute earlier since it takes longer to wilt.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
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