Creamy Tuscan Chicken
Golden, juicy chicken in a silky Parmesan cream sauce with sun-dried tomatoes and spinach — all ready in 25 minutes from one skillet.
Ingredients
Chicken
- 4 boneless skinless chicken breasts 6 oz each, uniform size
- 1 tsp Italian seasoning or mix oregano, thyme, basil, rosemary
- 1 tsp kosher salt adjust to taste
- 1/2 tsp freshly ground black pepper
- 2 tbsp extra virgin olive oil for searing
Cream Sauce
- 1 tbsp extra virgin olive oil for sauce base
- 4 garlic cloves freshly minced
- 1/4 cup yellow onion finely chopped
- 1/2 cup sun-dried tomatoes thinly sliced, oil-packed preferred
- 2 cups baby spinach loosely packed
- 1 1/2 cups heavy cream full-fat only
- 1/4 cup freshly grated Parmesan cheese grate from block for smooth melting
Instructions
- Season both sides of the chicken breasts with Italian seasoning, kosher salt, and black pepper. Press seasoning in gently with fingertips. Let sit at room temperature for 5 minutes before cooking.
- Heat 2 tablespoons of olive oil in a large heavy-bottomed skillet over medium-high heat until shimmering. Add chicken breasts in a single layer and sear undisturbed for 3–4 minutes per side until deep golden brown and cooked through. Transfer to a plate and cover loosely with foil.
- Reduce heat to medium. Add the remaining 1 tablespoon of olive oil to the same skillet. Sauté the finely chopped onion for 2–3 minutes until softened and translucent. Stir in the minced garlic and sliced sun-dried tomatoes and cook for 1 minute, stirring constantly.
- Add the baby spinach and toss for about 1 minute until fully wilted.
- Pour in the heavy cream and stir to combine. Add the grated Parmesan and stir until melted. Bring to a gentle simmer and cook for 2–3 minutes, stirring occasionally, until slightly thickened.
- Return the seared chicken to the skillet and spoon sauce generously over each piece. Cook over medium-low heat for 5 minutes or until chicken is heated through and reaches 165°F internally. Taste and adjust salt and pepper as needed. Serve immediately.
Notes
Use oil-packed sun-dried tomatoes for the best flavor. For dairy-free, substitute full-fat canned coconut cream for heavy cream. Chicken thighs work great in place of breasts. Serve over pasta, rice, mashed potatoes, polenta, or with crusty bread to soak up the sauce. Leftovers keep in the fridge for up to 4 days — reheat gently on the stovetop with a splash of broth.