Creamy Tuscan Chicken Dish (Printable)

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

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (6 oz each)
02 - 1 tsp kosher salt
03 - ½ tsp freshly ground black pepper
04 - 1 tsp Italian seasoning
05 - 2 tbsp 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 tsp dried basil
12 - 2 cups fresh baby spinach

→ Garnish (optional)

13 - Fresh parsley, chopped
14 - Extra grated Parmesan cheese

# Directions:

01 - Pat chicken breasts dry and season on both sides with kosher salt, black pepper, and Italian seasoning.
02 - Heat olive oil in a large skillet over medium-high heat. Brown chicken for 5 to 6 minutes per side until golden and cooked through, reaching an internal temperature of 165°F. Transfer to a plate and cover loosely.
03 - Reduce heat to medium and add minced garlic to the skillet. Cook for 30 seconds until fragrant.
04 - Stir in sun-dried tomatoes and cook for 1 minute.
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 slightly thickened.
06 - Add fresh baby spinach and stir until just wilted, about 1 minute.
07 - Return chicken along with any accumulated juices to the skillet, nestling into the sauce. Spoon sauce over the chicken and simmer for 2 to 3 minutes until warmed through.
08 - Optional: garnish with chopped parsley and additional grated Parmesan before serving hot.

# Expert Advice:

01 -
  • One skillet, one dinner, zero stress—this comes together faster than takeout and tastes infinitely better.
  • That cream sauce coats everything so luxuriously you'll find yourself spooning extra over rice just to catch every drop.
  • It's the kind of dish that makes guests think you spent hours in the kitchen when really you were sipping wine the whole time.
02 -
  • Don't skip patting the chicken dry; wet chicken steams instead of sears, and you'll miss that golden crust that makes this dish sing.
  • The sauce will look a little loose before the spinach goes in, but it thickens slightly as it simmers and as the Parmesan fully incorporates—trust the process.
  • Freshly grated Parmesan melts silkily into cream; pre-grated cheese made me learn this lesson the hard way when my sauce turned grainy.
03 -
  • Use a meat thermometer if you're ever unsure—75°C/165°F is the moment chicken is perfectly cooked, not a second before and not overdone.
  • Room-temperature or cold cream added to a very hot pan can break; keep the heat at medium and stir constantly so it incorporates smoothly.
  • Make this in the morning, refrigerate it completely, then reheat gently in a low oven or on low stovetop heat—it reheats better than almost any other cream sauce dish.
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