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Creamy Tuscan Chicken
Rich, velvety Tuscan chicken with sun-dried tomatoes, spinach, and parmesan cream sauce, all in one skillet in just 35 minutes.
Prep
12 min
Cook
25 min
Total
37 min
Serves
4
Instructions
- 01
Pat the chicken breasts dry with paper towels. Season both sides with 1 teaspoon Italian seasoning, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and sear for 4 minutes per side until golden brown. The chicken does not need to be fully cooked through.
- 03
Transfer the chicken to a plate and set aside.
- 04
Reduce heat to medium. Add the minced garlic and chopped onion to the same skillet. Sauté for 2 to 3 minutes until the onion is softened and the garlic is fragrant.
- 05
Add the sun-dried tomatoes and stir for 30 seconds. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
- 06
Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and 1 teaspoon Italian seasoning. Continue stirring until the cheese is fully melted and the sauce is smooth, about 2 to 3 minutes.
- 07
Nestle the seared chicken breasts back into the sauce. Simmer gently for 5 to 6 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.
- 08
Add the baby spinach on top and let it wilt for 1 to 2 minutes, then stir gently to combine with the sauce.
- 09
Taste and adjust seasoning with salt and pepper as needed. Serve immediately, garnished with fresh basil if desired.
Variations & swaps
Variations
- Once you have the base recipe down, the possibilities are endless. Here are my favorite ways to switch it up:
- Use chicken thighs instead of breasts. Thighs are more forgiving, juicier, and hold up better if you accidentally overcook them. They also have more flavor on their own. I use boneless, skinless thighs and reduce the searing time by about a minute per side.
- Add artichoke hearts. Drain a can of quartered artichoke hearts and toss them in with the sun-dried tomatoes. They add a tangy, earthy bite that feels very Mediterranean.
- Tuscan Chicken Pasta. Stir 8 oz of cooked pasta directly into the sauce before serving. Add an extra ¼ cup of cream and a splash of pasta water so the noodles have enough sauce to swim in.
- Lighter version. Swap the heavy cream for half-and-half, or try coconut cream for a dairy-free option. The sauce will be thinner but still full of flavor.
- Spicy Tuscan chicken. Add ¼ teaspoon red pepper flakes when you sauté the garlic. This bridges the gap between Tuscan chicken and Marry Me Chicken. My favorite variation, honestly.
- Slow cooker version. Season the chicken, layer it in the crockpot, pour the cream mixture over top, and cook on low for 5 hours or high for 3 hours. Stir in spinach and parmesan in the last 10 minutes.
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