Creamy Tuscan Chicken Dish (Print Version)

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

# What You'll 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 - 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

# How to Make:

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. Sear chicken breasts 5 to 6 minutes per side until golden and cooked through (165°F internal temperature). Transfer to a plate and cover loosely.
03 - Reduce heat to medium. Add minced garlic to skillet and cook for 30 seconds until fragrant.
04 - Stir in sun-dried tomatoes and cook for 1 minute to release flavors.
05 - Pour in heavy cream and chicken broth, scraping browned bits from the skillet. Stir in Parmesan cheese and dried basil. Simmer for 2 to 3 minutes until the sauce thickens slightly.
06 - Add fresh baby spinach and stir until wilted, about 1 minute.
07 - Return chicken and any accumulated juices to skillet. Nestle into sauce, spoon sauce over chicken, and simmer for 2 to 3 minutes until heated through.
08 - Top with chopped parsley and extra grated Parmesan if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together in one skillet, which means less cleanup and more time to actually enjoy your meal.
  • The sauce is luxuriously creamy without tasting heavy, and the sun-dried tomatoes add a punch of brightness that keeps it interesting.
  • It looks fancy enough to impress someone, but honest enough that you won't stress if they watch you cook it.
02 -
  • Don't crowd the skillet or move the chicken around while it sears—patience here is what gives you that golden, appetizing crust that makes people's eyes light up.
  • If your sauce seems too thick when you're done, thin it out with a splash of broth; if it's too thin, let it simmer an extra minute or two, and it will tighten up beautifully.
  • Taste the sauce before serving and adjust the seasoning—sometimes the Parmesan needs a gentle hand, and sometimes it needs a bit more salt to sing.
03 -
  • If you're making this ahead of time, you can sear the chicken and set it aside, then make the sauce while your guests are arriving—it only takes 10 minutes and you'll feel wonderfully composed.
  • For a lighter version that still tastes indulgent, swap the heavy cream for half-and-half or even a combination of cream and Greek yogurt stirred in at the very end off the heat.
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