This creamy Tuscan chicken recipe brings together tender seared chicken breasts with a rich garlic-Parmesan cream sauce, sun-dried tomatoes, and spinach. It’s a cozy, Italian-inspired dish that feels indulgent but is incredibly easy to make at home.
Why I Love This Recipe
I love how this dish comes together in just one skillet, making cleanup a breeze. The flavors are bold but balanced—juicy chicken, sweet sun-dried tomatoes, creamy sauce, and garlicky goodness all in one bite. It’s also versatile enough to serve over pasta, rice, or even mashed potatoes depending on what I’m craving. Whether it’s a weeknight dinner or a weekend treat, this recipe never disappoints.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon Italian seasoning
2 tablespoons olive oil
3 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
½ cup grated Parmesan cheese
¾ cup sun-dried tomatoes (packed in oil), drained and chopped
2 cups fresh spinach leaves
1 tablespoon butter (optional, for extra richness)
Directions
I start by seasoning both sides of the chicken breasts with salt, pepper, and Italian seasoning.
In a large skillet, I heat olive oil over medium-high heat and sear the chicken for about 5–7 minutes per side, until golden brown and cooked through. Then I remove it and set it aside.
In the same skillet, I sauté the minced garlic for about 30 seconds, just until fragrant.
I pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan.
Next, I stir in the heavy cream and Parmesan cheese, letting the sauce simmer for 2–3 minutes to thicken.
I add the chopped sun-dried tomatoes and spinach, cooking until the spinach wilts.
I return the chicken to the skillet, spooning the sauce over the top and letting everything simmer together for another 2–3 minutes.
Sometimes I finish it with a tablespoon of butter for an extra silky texture.
Servings and Timing
This recipe serves 4 people. It takes about 10 minutes to prep and 25 minutes to cook, making the total time approximately 35 minutes.
Variations
Sometimes I switch things up by adding mushrooms for an earthy flavor or a pinch of red pepper flakes for some heat. When I want to make it low-carb, I serve it over cauliflower mash. It also tastes amazing with shrimp instead of chicken for a seafood twist.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm it gently on the stove over low heat, adding a splash of cream or broth to bring the sauce back to life. The microwave works too, but I do it in short bursts and stir in between to avoid drying out the chicken.
FAQs
What can I serve with creamy Tuscan chicken?
I usually serve it over pasta, mashed potatoes, or rice to soak up all that delicious sauce.
Can I use chicken thighs instead of breasts?
Yes, I sometimes use boneless, skinless thighs for extra juiciness. Just make sure they’re cooked through.
Can I make this dairy-free?
To make it dairy-free, I replace the cream with coconut cream and use nutritional yeast instead of Parmesan. The flavor changes a bit, but it’s still tasty.
Is this dish freezer-friendly?
I don’t recommend freezing it because the cream sauce can separate when thawed. It’s best enjoyed fresh or from the fridge within a few days.
How do I know the chicken is fully cooked?
I check that the internal temperature reaches 165°F (74°C) using a meat thermometer. The juices should run clear when sliced.
Conclusion
Creamy Tuscan chicken is one of those recipes I keep going back to. It’s flavorful, comforting, and comes together in under 40 minutes. Whether I’m cooking for my family or impressing guests, this dish always delivers that rustic, creamy Italian comfort I love.
Creamy Tuscan Chicken is a rich and flavorful one-skillet meal made with seared chicken breasts, garlic-Parmesan cream sauce, sun-dried tomatoes, and spinach. This easy and comforting Italian-inspired dish is perfect for weeknight dinners or special occasions.
Ingredients
4 boneless, skinless chicken breasts
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon Italian seasoning
2 tablespoons olive oil
3 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
½ cup grated Parmesan cheese
¾ cup sun-dried tomatoes (packed in oil), drained and chopped
2 cups fresh spinach leaves
1 tablespoon butter (optional)
Instructions
Season chicken breasts with salt, pepper, and Italian seasoning.
In a large skillet, heat olive oil over medium-high heat. Sear chicken 5–7 minutes per side until golden and cooked through. Remove and set aside.
In the same skillet, sauté garlic for 30 seconds.
Add chicken broth and scrape up browned bits.
Stir in heavy cream and Parmesan. Simmer 2–3 minutes to thicken.
Add sun-dried tomatoes and spinach; cook until wilted.
Return chicken to skillet, spoon sauce over, and simmer 2–3 more minutes.
Optional: Stir in butter for extra richness.
Notes
You can substitute chicken thighs for a juicier version.
Add mushrooms or red pepper flakes for flavor variation.
Serve over pasta, rice, or mashed potatoes.
For low-carb, pair with cauliflower mash.
To reheat, warm on the stove with a splash of broth or cream.
