This creamy Tuscan chicken is one of those recipes that feels fancy but is secretly really easy to make. Juicy chicken in a garlic parmesan cream sauce loaded with sun dried tomatoes and spinach. It’s rich cozy and tastes like something from a restaurant. Perfect with pasta rice or even mashed potatoes.
Here’s everything you need to know to make it at home without any stress. You’ll want to make this one again and again.
Why I Love This Recipe
This one brings back memories of a dinner I made for a small group of friends after we all had a long week. It was quiet comforting and full of flavor. It became the recipe they kept asking me to make again.
- You only need one pan
- The flavor is super rich but not too heavy
- Looks fancy but it’s easy enough for a weeknight
- Pairs with almost anything pasta rice bread you name it
What You’ll Need
- 4 boneless skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 4 garlic cloves minced
- 1 cup heavy cream
- ½ cup chicken broth
- ¾ cup grated parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes optional
- ⅓ cup chopped sun dried tomatoes oil packed drained
- 2 cups fresh spinach
Pro Tips
- Slice your chicken breasts in half if they’re very thick they cook faster and more evenly
- Don’t skip draining the oil from the sun dried tomatoes too much oil can break the sauce
- Let the chicken rest a few minutes before slicing so it stays juicy
- Add the spinach last so it doesn’t overcook
- If your sauce gets too thick just splash in a bit more chicken broth
Tools Required
- Large nonstick skillet
- Tongs
- Small whisk
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Substitutions and Variations
- Chicken thighs instead of breasts just adjust the cook time
- Half and half instead of heavy cream for a lighter version
- Kale or arugula instead of spinach
- Pecorino Romano instead of parmesan for sharper flavor
- Leave out the red pepper flakes if you don’t want heat
Make Ahead Tips
- You can sear the chicken ahead of time and store it in the fridge for up to 2 days Finish the sauce and combine everything when ready to serve
- Sauce can be made a day ahead just reheat gently on the stove before serving
Servings and Time
Serves 4
Total Time 30 to 35 minutes
Macros Per Serving estimate
Calories 520
Protein 42g
Fat 36g
Carbs 6g
Fiber 1g
Sugar 2g
Why This Recipe Works Quick Science
Heavy cream and parmesan help thicken the sauce naturally without needing flour The high heat from searing the chicken creates a crust that locks in moisture And when you simmer the garlic broth and cream together it builds deep flavor in just minutes
Common Mistakes
- Boiling the sauce It should simmer gently or it may curdle
- Adding cheese too fast Add it slowly so it melts smoothly
- Crowding the pan Sear the chicken in batches if needed so it browns properly
What to Serve With
- Buttered noodles or fettuccine
- Garlic mashed potatoes
- Warm crusty bread
- Steamed rice
- Roasted broccoli or green beans
FAQ
Can I make this dairy free
Try using coconut cream and a dairy free cheese though flavor will change a bit
Can I freeze it
It’s not great frozen The cream sauce can separate when reheated
What if I don’t have sun dried tomatoes
You can use roasted red peppers or just leave them out
Let’s Cook
Step 1. Season the Chicken
Season 4 boneless skinless chicken breasts with 1 teaspoon salt ½ teaspoon black pepper and 1 teaspoon garlic powder on both sides
Step 2. Sear the Chicken
Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat Add chicken and sear for about 5 to 6 minutes per side until golden and cooked through Remove and set aside
Step 3. Make the Garlic Base
In the same pan melt 2 tablespoons butter Add 4 minced garlic cloves and cook for 30 seconds until fragrant
Step 4. Make the Cream Sauce
Pour in 1 cup heavy cream and ½ cup chicken broth Stir well Let simmer 2 to 3 minutes then slowly whisk in ¾ cup grated parmesan cheese 1 teaspoon Italian seasoning and ½ teaspoon crushed red pepper flakes optional
Step 5. Add Veggies
Stir in ⅓ cup chopped sun dried tomatoes and 2 cups fresh spinach Cook for 1 to 2 minutes until spinach wilts
Step 6. Return Chicken and Simmer
Add the chicken back into the sauce Spoon some sauce over the top and let everything simmer together for 3 to 4 minutes to warm through
Step 7. Serve and Enjoy
Serve hot in a round shallow bowl spooning sauce and toppings over the chicken Garnish with extra parmesan or basil if you’d like
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 3 days Reheat gently on the stove or microwave at half power so the sauce stays creamy
Final Thoughts
This creamy Tuscan chicken is one of those feel good dinners that hits all the right notes rich flavorful and so satisfying I hope you give it a try and make it your own Let me know how it turned out or ask anything in the comments I’d love to hear from you
