Creamy Tuscan Chicken combines golden pan-seared chicken with a rich Parmesan cream sauce, savory sun-dried tomatoes, garlic, and tender spinach. Ready in about 30 minutes, it's a comforting Italian-American skillet dinner with a creamy, garlicky sauce and a touch of brightness from lemon.
Estimated nutrition
Per serving
Based on 4 servings
- Calories
- 620 kcal
- Protein
- 50 g
- Carbs
- 10 g
- Fat
- 43 g
- Fiber
- 2 g
Actual values can vary with brands, amounts, and preparation.
Ingredients
Loading serving controls…- 1½ lb (680 g) boneless, skinless chicken breasts
- 1 tsp kosher salt, plus more to taste
- ½ tsp black pepper
- ½ tsp Italian seasoning
- ½ tsp garlic powder, optional
- 2 tbsp all-purpose flour, optional, for lightly dredging the chicken
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- ½ cup (120 ml) chicken stock
- 1 cup (240 ml) heavy cream
- ½ cup (50 g) finely grated Parmesan
- ½ cup (80 g) oil-packed sun-dried tomatoes, drained and sliced
- 3 cups (90 g) baby spinach
- 1 tsp fresh lemon juice, plus more to taste, optional
- ¼ tsp red pepper flakes, optional
- 2 tbsp chopped fresh basil or parsley
Need a broader change?
Adjust this recipe around your kitchen and preferences.
SpiceGuy suggestions
- Calabrian Chili Flakes — Use instead of regular red pepper flakes for deeper, fruitier heat.
- Chili Oil — A light drizzle at serving adds heat and contrast to the creamy sauce.
Instructions
- 1
Prepare the chicken: Pat the chicken dry. If the breasts are thick, butterfly or pound them to an even ½–¾ inch (1.3–2 cm) thickness. Season both sides with salt, black pepper, Italian seasoning, and garlic powder, if using. Lightly coat with flour, if using, shaking off the excess.
- 2
Sear: Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook for approximately 4–6 minutes per side, depending on thickness, until golden and the thickest part reaches 165°F (74°C). Transfer to a plate.
- 3
Cook the garlic: Reduce the heat to medium. Add the garlic and red pepper flakes, if using. Cook for about 20–30 seconds, stirring constantly, until fragrant without letting the garlic brown.
- 4
Deglaze: Pour in the chicken stock and scrape the browned bits from the bottom of the skillet. Simmer for 1–2 minutes to reduce slightly.
- 5
Make the cream sauce: Reduce the heat to medium-low. Stir in the heavy cream and bring to a gentle simmer. Add the Parmesan gradually and stir until melted and the sauce is smooth.
- 6
Add the sun-dried tomatoes: Stir in the sliced sun-dried tomatoes. Gently simmer for 2–3 minutes, until the sauce begins to thicken. Taste and adjust the salt and black pepper if necessary.
- 7
Wilt the spinach: Add the spinach in batches and stir for 1–2 minutes, just until wilted.
- 8
Finish the chicken: Return the chicken and any accumulated juices to the skillet. Spoon the sauce over the chicken and gently simmer for 1–2 minutes, until everything is hot. Stir in the lemon juice, if using.
- 9
Serve: Remove from the heat and sprinkle with the chopped basil or parsley. Spoon plenty of the creamy sun-dried tomato and spinach sauce over each piece of chicken and serve immediately.
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