This creamy Tuscan chicken is rich, comforting, and full of flavor — golden seared chicken breasts nestled in a creamy garlic parmesan sauce with sun-dried tomatoes and spinach. It looks and tastes like something you’d order at an Italian restaurant, but it’s ready in about 30 minutes, all in one pan.
It’s an easy way to make a weeknight dinner feel a little special, without any complicated steps or hard-to-find ingredients.
Why you’ll love this recipe
- One pan, minimal cleanup — chicken and sauce cook in the same skillet
- Ready in about 30 minutes — restaurant flavor on a weeknight timeline
- Rich and comforting — a creamy sauce loaded with flavor
- Great with multiple sides — pasta, rice, or crusty bread all work
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- ½ cup grated parmesan cheese
- Fresh basil, for garnish (optional)
Instructions
- Season the chicken. Pat the chicken breasts dry and season both sides with salt, pepper, and Italian seasoning. If the breasts are thick, slice them in half horizontally for more even cooking.
- Sear the chicken. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside.
- Sauté the garlic. In the same skillet, reduce heat to medium and add the garlic, cooking for about 30 seconds until fragrant.
- Build the sauce. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream and sun-dried tomatoes.
- Simmer. Let the sauce simmer for 3–4 minutes until slightly thickened.
- Add the spinach and parmesan. Stir in the spinach until wilted, then add the parmesan cheese, stirring until melted and smooth.
- Return the chicken. Nestle the chicken back into the skillet, spooning the sauce over the top. Simmer for another 2–3 minutes to heat everything through.
- Serve. Garnish with fresh basil if using, and serve warm with extra sauce spooned over the top.
Tips for success
- Don’t overcrowd the pan when searing the chicken — cook in batches if needed so it browns instead of steaming.
- Slice thick chicken breasts in half for quicker, more even cooking.
- Let the sauce simmer gently, not boil, once the cream is added, to keep it smooth.
- Pat sun-dried tomatoes dry if they’re packed in oil, to avoid making the sauce too greasy.
What to serve it with
- Pasta or gnocchi to soak up the sauce
- Steamed rice
- Crusty bread and a simple side salad
Frequently asked questions
Can I use chicken thighs instead of breasts? Yes — thighs work great and tend to stay extra juicy. Adjust cook time slightly since thighs may need a minute or two longer.
Can I make this dairy-free? You can substitute the heavy cream with full-fat coconut milk, though the flavor and texture will be a little different, and you may want to skip the parmesan or use a dairy-free alternative.
Can I add other vegetables? Mushrooms are a great addition — sauté them with the garlic before building the sauce.
Can I freeze this? Cream-based sauces can separate when frozen and reheated, so this dish is best enjoyed fresh or as next-day leftovers.