Creamy Tuscan Chicken Dish (Print)

Chicken breasts cooked in garlicky cream sauce with sun-dried tomatoes, spinach, and Parmesan cheese.

# Components:

→ Chicken

01 - 4 boneless, skinless chicken breasts (6 oz each)
02 - 1 teaspoon kosher salt
03 - 0.5 teaspoon freshly ground black pepper
04 - 1 teaspoon Italian seasoning
05 - 2 tablespoons olive oil

→ Sauce

06 - 3 cloves garlic, minced
07 - 0.5 cup sun-dried tomatoes in oil, drained and sliced
08 - 0.5 cup heavy cream
09 - 0.5 cup low-sodium chicken broth
10 - 0.5 cup grated Parmesan cheese
11 - 1 teaspoon dried basil
12 - 2 cups fresh baby spinach

→ Garnish

13 - Fresh parsley, chopped
14 - Extra grated Parmesan cheese

# Directions:

01 - Pat the chicken breasts dry and evenly season both sides with kosher salt, black pepper, and Italian seasoning.
02 - Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 5 to 6 minutes per side until golden and cooked through, reaching an internal temperature of 165°F. Transfer to a plate and cover loosely.
03 - Reduce heat to medium in the same skillet. Add minced garlic and sauté for 30 seconds until fragrant.
04 - Stir in the sun-dried tomatoes and cook for 1 minute to release their flavor.
05 - Pour in heavy cream and chicken broth, scraping up any browned bits from the skillet. Stir in Parmesan cheese and dried basil, then simmer for 2 to 3 minutes until slightly thickened.
06 - Add fresh baby spinach and stir until just wilted, approximately 1 minute.
07 - Return the chicken and any accumulated juices to the skillet. Nestle pieces into the sauce and spoon sauce over each. Simmer for 2 to 3 minutes until warmed through.
08 - Sprinkle chopped parsley and additional grated Parmesan over the dish if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together in one pan, which means less cleanup when you're already tired.
  • The sauce is so good you'll find yourself scraping the pan with bread long after the chicken is gone.
  • It tastes like you spent hours cooking, but your weeknight schedule stays intact.
02 -
  • Don't skip the searing step—that golden crust on the chicken is where the real flavor lives, and it only takes a few extra minutes.
  • Keep an eye on the spinach; a minute is all it needs, any longer and it starts to turn dark and lose its brightness.
  • If your sauce seems too thick, thin it with a splash of broth; if it's too thin, give it another minute or two of simmering.
03 -
  • Bring your chicken to room temperature for 10 minutes before cooking so it sears evenly and doesn't end up with a cold center.
  • The sauce thickens slightly as it cools, so if it seems a bit loose when you serve it, give it another minute or two and it'll reach the perfect consistency.
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