This restaurant-worthy Tuscan chicken recreates the creamy, sun-drenched flavors of Italian trattorias—juicy pan-seared chicken** smothered in garlic-Parmesan sauce with blistered tomatoes and wilted spinach. Learn the chef’s searing secret, why deglazing with white wine is non-negotiable, and how to keep the sauce velvety. Serve over pappardelle for la dolce vita at home!
⭐ Why This Recipe Stands Out
✔ One-pan magic (30 minutes start to finish)
✔ Creamy without heavy cream (thanks to a clever trick)
✔ Meal-prep friendly – sauce reheats beautifully
Yields: 4 servings
Prep time: 15 minutes
Cook time: 30 minutes
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 (15-ounce) jar sun-dried tomatoes in oil, drained (reserve 2 tablespoons of the oil)
- 1 cup heavy cream
- ½ cup chicken broth
- 5 ounces fresh spinach, roughly chopped
- ¼ cup grated Parmesan cheese
- Fresh basil leaves, for garnish (optional)
Equipment:
- Large skillet
- Cutting board
- Sharp knife
Instructions:
Step 1: Season the chicken breasts.
Season both sides of the chicken breasts with salt and pepper.
Step 2: Sear the chicken.
Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 5-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Step 3: Sauté garlic and sun-dried tomatoes.
In the same skillet, add the reserved sun-dried tomato oil and minced garlic. Cook for about 30 seconds until fragrant, being careful not to burn the garlic. Add the drained sun-dried tomatoes to the skillet and cook for another minute.
Step 4: Make the creamy sauce.
Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan.
Step 5: Add spinach and Parmesan cheese.
Stir in the chopped spinach and cook until it wilts down, about 1-2 minutes. Stir in the grated Parmesan cheese until the sauce thickens slightly.
Step 6: Return chicken to the skillet.
Return the cooked chicken breasts to the skillet and nestle them into the creamy sauce. Spoon some of the sauce over the chicken.
Step 7: Serve.
Simmer for another 2-3 minutes to heat the chicken through. Garnish with fresh basil leaves, if desired. Serve hot over pasta, rice, or mashed potatoes.
💡 Pro Tips
✔ Juicy chicken secret: Pound breasts to even thickness before cooking
✔ No cream cheese? Use ¼ cup heavy cream instead
✔ Extra veggies: Add mushrooms with the garlic
🍽️ Serving Suggestions
- Over fettuccine or risotto
- With roasted asparagus
- Pair with Chardonnay
🌡️ Storage
- Fridge: 3 days in an airtight container
- Freeze: 1 month (sauce may separate slightly – rewhisk when reheating)
📊 Nutrition (Per Serving)
Calories: 380 | Protein: 42g | Carbs: 12g
Enjoy your delicious Creamy Tuscan Chicken!
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