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Creamy Tuscan Chicken

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  • Prep Time: 10 minutes

  • Cook Time: 20 minutes

  • Total Time: 30 minutes

  • Intensity: Easy (Perfect for beginners and busy weeknights)

  • Servings: 4

  • Calories: Approx. 580 kcal per serving

Ingredients

For the Chicken

  • 2 large boneless, skinless chicken breasts (about 1.5 lbs total)

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1 tsp garlic powder

  • 1 tbsp olive oil

  • 1 tbsp unsalted butter

For the Creamy Tuscan Sauce

  • 1 tbsp unsalted butter

  • 3-4 cloves garlic, minced

  • 1/3 cup sun-dried tomatoes in oil, drained and thinly sliced (reserve 1 tsp of oil if desired)

  • 1 1/4 cups heavy cream (or heavy whipping cream)

  • 1/2 cup low-sodium chicken broth

  • 1 cup freshly grated Parmesan cheese (plus more for garnish)

  • 2 cups (packed) fresh baby spinach

  • 1/2 tsp red pepper flakes (optional, for a little heat)

  • Pinch of nutmeg (optional, enhances the creaminess)

  • Salt and pepper to taste

  • 2 tbsp fresh parsley, chopped (for garnish)

Instructions

Step 1: Prepare the Chicken

Place the chicken breasts on a cutting board. If they are very thick, you can carefully slice them in half horizontally to create two thinner cutlets, which cook more evenly. Pat the chicken breasts completely dry with paper towels (this is crucial for a good sear). Season both sides generously with the salt, pepper, and garlic powder.

Step 2: Sear the Chicken

Heat the olive oil and 1 tablespoon of butter in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Once the butter is melted and the pan is hot (the oil should shimmer), carefully place the chicken breasts in the pan in a single layer. Make sure not to overcrowd the pan; cook in two batches if necessary.

Sear for 5-7 minutes per side, without moving them, until golden brown and cooked through (internal temperature should reach 165°F / 74°C). The cooking time will depend on the thickness of your chicken. Once cooked, transfer the chicken to a clean plate and loosely cover with foil to keep warm. Don’t worry if the pan has some browned bits on the bottom—that’s flavor!

Step 3: Sauté the Aromatics

Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the same skillet. Once it melts, add the minced garlic and sliced sun-dried tomatoes. Sauté for about 1 minute until the garlic is fragrant. Be careful not to burn the garlic.

Step 4: Build the Creamy Sauce

Pour the chicken broth into the skillet. Use a wooden spoon or spatula to scrape up all those delicious browned bits from the bottom of the pan (this is called “deglazing”). Let the broth simmer for 2-3 minutes, reducing slightly.

Reduce the heat to low and slowly pour in the heavy cream, stirring constantly. Allow the sauce to come to a gentle simmer (do not let it boil rapidly, or it could curdle).

Step 5: Add the Cheese and Spinach

Stir in the freshly grated Parmesan cheese. Continue stirring until the cheese has completely melted into the sauce, creating a smooth, creamy texture. Season the sauce with salt, pepper, and the optional red pepper flakes and pinch of nutmeg to taste.

Add the fresh baby spinach to the skillet. Gently stir it into the warm sauce and cook for 2-3 minutes, just until it has wilted down.

Step 6: Combine and Serve

Return the seared chicken breasts to the skillet, nestling them down into the creamy Tuscan sauce. Spoon some of the sauce over the tops of the chicken. Let everything simmer together for 2-3 minutes to reheat the chicken and meld the flavors.

Garnish generously with fresh chopped parsley and additional grated Parmesan cheese. Serve immediately.

Serving Suggestions

This creamy Tuscan chicken is incredibly versatile. Here are a few of our favorite ways to serve it:

  • Over Pasta: Toss with fettuccine, pappardelle, or penne to coat the pasta in the rich sauce.

  • With Grains: Serve over a bed of creamy polenta, mashed potatoes, or rice to soak up the extra sauce.

  • With Vegetables: Pair with a side of simple steamed broccoli, roasted asparagus, or a fresh green salad with a lemon vinaigrette to cut through the richness.

  • With Bread: A loaf of crusty bread is perfect for dipping into the leftover sauce.

Storage and Reheating

  • Storage: Place leftovers in an airtight container and refrigerate for up to 3-4 days.

  • Reheating: The cream sauce may thicken as it sits. The best way to reheat is gently on the stovetop over low heat. Add a splash of milk, chicken broth, or water to help thin the sauce back to its creamy consistency. You can also reheat individual portions in the microwave, using 30-second intervals, stirring in between.

  • Freezing: Due to the cream and Parmesan content, this dish is not ideal for freezing as the sauce may separate and become grainy upon thawing. It’s best enjoyed fresh.

Nutrition Information

Please note: The following nutrition information is estimated using a standard database and is for informational purposes only. It does not include any suggested side dishes.

  • Serving Size: 1/4 of recipe (approx. 1 chicken breast with sauce)

  • Calories: 585 kcal

  • Sugar: 4g

  • Sodium: 980mg

  • Fat: 41g

  • Saturated Fat: 23g

  • Unsaturated Fat: 15g

  • Trans Fat: 0.5g

  • Carbohydrates: 9g

  • Fiber: 1g

  • Protein: 43g

  • Cholesterol: 200mg

Did you make this recipe?
Leave a comment below and let us know how it turned out! Tag us in your photos on social media with #TuscanChickenLove. Enjoy

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