There’s something magical about recipes that feel fancy but come together in under half an hour—and this Creamy Tuscan Chicken is exactly that kind of magic. Imagine tender, golden-brown chicken simmering in a rich, garlicky cream sauce with sun-dried tomatoes and spinach swirling through it. It’s cozy, comforting, and so impressive that it looks like it came straight from a restaurant kitchen. I first made this dish on a weeknight when I needed something quick but special, and it instantly became a favorite. Every bite is pure comfort food bliss, perfect for date night or a quick dinner that feels a little elevated.
The best part? It’s a one-pan recipe—meaning fewer dishes, faster cleanup, and more time to actually enjoy your meal. You can pair it with pasta, mashed potatoes, or even cauliflower rice if you’re keeping things lighter. The sauce alone is so delicious you’ll be tempted to grab a piece of bread and soak up every last drop. For more cozy Italian-inspired dinners like this one, I love exploring Half Baked Harvest’s weeknight comfort recipes, which always inspire me to get creative in the kitchen.
Ingredients You’ll Need
For the Chicken
Boneless, Skinless Chicken Breasts (4 pieces) – Pound to even thickness for quick, uniform cooking. If they’re thick, slice them horizontally into cutlets.
Salt and Black Pepper (to taste) – The foundation of great flavor. Don’t skip seasoning both sides before cooking.
Italian Seasoning (1 teaspoon) – Adds that Tuscan-inspired herb flavor without needing multiple spices.
Olive Oil (2 tablespoons) – For searing the chicken and creating those beautiful golden edges.
For the Sauce
Butter (2 tablespoons) – Adds richness and helps create a silky sauce base.
Garlic (4 cloves, minced) – Use fresh cloves for that irresistible aroma and authentic Italian flavor.
Sun-Dried Tomatoes (½ cup, sliced) – Packed with tangy sweetness. Use the kind in oil for the best texture and flavor.
Baby Spinach (2 cups) – Wilts beautifully into the sauce, adding color and a boost of nutrients.
Heavy Cream (1 cup) – The key to that luscious, creamy sauce. You can substitute with half-and-half for a lighter option.
Freshly Grated Parmesan Cheese (½ cup) – Melts into the sauce for a nutty, savory finish.
Chicken Broth (½ cup) – Thins the sauce just enough and enhances the savory depth.
Crushed Red Pepper Flakes (optional) – Add a pinch for gentle heat and balance against the creaminess.
Optional Garnishes
Fresh Basil or Parsley (chopped) – Brightens the dish and adds a pop of color.
Extra Parmesan – Because there’s no such thing as too much cheese.
Step-by-Step Instructions
Step 1: Season and Sear the Chicken
Pat your chicken dry with paper towels and season generously on both sides with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium heat. Once hot, add the chicken and cook for 4–5 minutes per side until golden brown and cooked through. Transfer to a plate and set aside—don’t wipe out the pan, you’ll want those flavorful browned bits for the sauce.
Step 2: Build the Base of the Sauce
In the same pan, add butter. Once melted, sauté the minced garlic for 30 seconds until fragrant. Stir in the sun-dried tomatoes and cook for another minute, letting them soften and release their flavor into the butter.
Step 3: Add Liquids and Spinach
Pour in the chicken broth, scraping up any browned bits stuck to the bottom of the pan—those are pure flavor. Reduce the heat to low, then stir in the heavy cream. Add the spinach and cook until it just begins to wilt.
Step 4: Melt in the Parmesan
Gradually add the Parmesan cheese, stirring until it melts and the sauce thickens slightly. If it feels too thick, add a splash more broth or cream to loosen it up. Season to taste with salt, pepper, and a pinch of red pepper flakes for a subtle kick.
Step 5: Combine and Serve
Return the chicken to the skillet, nestling it into the creamy sauce. Spoon sauce over the top and let everything simmer for another 2–3 minutes until warmed through and perfectly coated. Serve immediately, garnished with fresh basil or parsley.
Tips & Variations
Make It Dairy-Free: Use coconut cream or cashew cream in place of heavy cream and a sprinkle of nutritional yeast instead of Parmesan. The flavor stays rich and delicious.
Add Veggies: Try mushrooms, cherry tomatoes, or artichoke hearts for extra texture and depth.
Swap the Protein: This creamy Tuscan sauce works just as well with shrimp, salmon, or even tofu for a vegetarian twist.
Wine Lover’s Upgrade: Deglaze the pan with a splash of dry white wine before adding the cream—it adds a bright note that balances the richness.
Storage Tip: Keep leftovers in an airtight container for up to 4 days in the fridge. The sauce thickens as it sits—just reheat gently with a splash of cream or broth to loosen it up.
Serving Suggestions
This creamy Tuscan chicken pairs beautifully with pasta, rice, or mashed potatoes. For a lighter option, serve it over zucchini noodles or cauliflower mash. Add a side of garlic bread or a crisp green salad for a complete meal. The sauce is so flavorful that it doubles as a pasta sauce—try spooning it over linguine or penne and topping with extra Parmesan. For a cozy dinner setting, serve it family-style right from the skillet and garnish with fresh basil for that restaurant-quality touch.
FAQs About Creamy Tuscan Chicken
1. Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully and add even more juiciness.
2. Can I make this ahead of time?
Yes, you can cook the chicken and sauce separately, then combine and reheat before serving. It keeps beautifully in the fridge for up to four days.
3. How do I make the sauce thicker?
Let it simmer uncovered for a few extra minutes or stir in a bit more Parmesan cheese to naturally thicken it.
4. What can I use instead of heavy cream?
Half-and-half or full-fat coconut milk both work well, though coconut milk will add a slight sweetness.
5. Why did my sauce separate?
It likely boiled too hard after adding the cream. Keep the heat low and stir gently for a silky, stable sauce.
6. Can I freeze this dish?
Yes! Let it cool completely, then freeze in an airtight container for up to 3 months. Thaw overnight and reheat slowly on the stovetop.
Final Thoughts
Creamy Tuscan Chicken is one of those dishes that makes any dinner feel special. It’s rich, comforting, and bursting with flavor—but still simple enough for a weeknight. The combination of sun-dried tomatoes, spinach, garlic, and Parmesan in a velvety sauce is pure perfection, and once you’ve made it, you’ll understand why it’s become such a favorite across kitchens everywhere.
Whether you serve it for a family dinner or a romantic date night, this dish brings restaurant-quality flavor right to your table. If you’re craving even more comforting, Italian-inspired dinners, check out Taste of Home’s collection of easy skillet chicken recipes. They’re full of cozy, flavorful meals you’ll want to make again and again.
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Creamy Tuscan Chicken – A Restaurant-Style Dinner You Can Make at Home
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Creamy Tuscan Chicken is pure comfort food — tender, golden-seared chicken breasts simmered in a rich, garlicky cream sauce with sun-dried tomatoes and spinach. It’s elegant enough for date night yet easy enough for a weeknight dinner. Serve it with pasta, mashed potatoes, or crusty bread to soak up every drop of that velvety sauce.
Ingredients
4 boneless, skinless chicken breasts – pounded to even thickness for quick, even cooking
1 teaspoon salt – seasons the chicken and balances the creamy sauce
½ teaspoon black pepper – adds gentle heat
2 tablespoons olive oil – for searing the chicken to golden perfection
3 cloves garlic, minced – aromatic base for the sauce
½ cup sun-dried tomatoes (in oil), chopped – adds tangy, sweet depth
1 cup heavy cream – forms the luscious, silky sauce
½ cup chicken broth – lightens the sauce while adding savory flavor
½ cup grated Parmesan cheese – for richness and saltiness
1 teaspoon Italian seasoning – blends the herbs perfectly for a Tuscan touch
2 cups baby spinach – adds freshness and color to the creamy sauce
1 tablespoon butter – for extra flavor and a glossy finish
Instructions
Season and Sear the Chicken: Pat chicken breasts dry with paper towels. Season both sides with salt and pepper. In a large skillet over medium heat, add olive oil and sear chicken for 4–5 minutes per side until golden and cooked through. Remove and set aside.
Build the Sauce Base: In the same skillet, reduce heat slightly. Add minced garlic and sauté for 30 seconds until fragrant. Stir in sun-dried tomatoes and cook for another minute to release their flavor.
Create the Cream Sauce: Pour in the chicken broth, scraping up any browned bits from the pan (they’re full of flavor!). Stir in heavy cream, Parmesan cheese, and Italian seasoning. Simmer gently until the sauce thickens slightly, about 3–4 minutes.
Add Spinach and Finish: Stir in spinach and cook until just wilted. Add butter for a smooth, glossy finish. Return the chicken to the pan, spoon sauce over the top, and simmer for another 2 minutes.
Serve and Enjoy: Serve immediately over pasta, rice, or mashed potatoes. Garnish with extra Parmesan and freshly cracked pepper for that restaurant-style presentation.
Notes
Make it lighter: Substitute half-and-half for heavy cream for a slightly lighter version.
Add a kick: Stir in a pinch of red pepper flakes for a subtle heat that balances the creaminess.
Storage: Store leftovers in an airtight container for up to 3 days. Reheat gently over low heat, adding a splash of broth or milk to loosen the sauce.
Perfect pairing: Serve with a crisp green salad or roasted vegetables to round out the meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 780mg
- Fat: 32 g
- Saturated Fat: 16 g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 165 mg