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Creamy Tuscan Chicken, a delicious and creamy dish, is showcased as the featured image.

Creamy Tuscan Chicken

This Creamy Tuscan Chicken recipe delivers restaurant-quality flavor with ease. Perfectly seared chicken breasts are simmered in a luscious, creamy sauce bursting with sun-dried tomatoes, garlic, spinach, and Parmesan cheese. Serve over pasta, rice, or your favorite side for a comforting and satisfying meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5-2 pounds boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 4 cloves garlic, minced
  • 1/2 cup oil-packed sun-dried tomatoes, drained
  • 1 cup chicken broth, low-sodium
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon red pepper flakes, optional
  • 5 ounces fresh spinach, roughly chopped

Equipment

  • Large Skillet
  • Knife
  • Cutting board
  • Measuring cups and spoons
  • Paper towels
  • Spatula
  • Plate

Method
 

  1. Pat the chicken breasts dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 5-7 minutes per side, until golden brown and cooked through (internal temperature of 165°F). Remove from skillet and set aside.
  3. Reduce heat to medium and add minced garlic and sun-dried tomatoes to the skillet. Sauté for 1-2 minutes, until garlic is fragrant.
  4. Pour in chicken broth and scrape up any browned bits from the bottom of the skillet. Bring to a simmer and let reduce slightly, about 2-3 minutes.
  5. Stir in heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Reduce heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly. Taste and adjust seasoning as needed.
  6. Stir in chopped spinach and cook until wilted, about 1-2 minutes.
  7. Return the seared chicken breasts to the skillet and nestle them into the creamy sauce. Spoon the sauce over the chicken to coat evenly.
  8. Simmer for a few more minutes, until the chicken is heated through.
  9. Serve immediately over pasta, rice, mashed potatoes, or zucchini noodles. Garnish with extra Parmesan cheese and fresh parsley, if desired.

Notes

Spice it up by adding a pinch of red pepper flakes or a dash of hot sauce. Add other vegetables like mushrooms, bell peppers, or broccoli. Try using different cheeses, such as mozzarella or provolone. Use half-and-half instead of heavy cream to reduce the fat content. Deglaze the pan with a splash of white wine after sautéing the garlic and sun-dried tomatoes for an extra layer of flavor. Prepare the sauce ahead of time and store it in the refrigerator for up to 3 days. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat in the microwave or in a skillet over medium heat.