Introduction
Tender, juicy chicken breasts swimming in a luscious creamy sauce infused with garlic, Italian herbs, and tangy sun-dried tomatoes, all brought together with vibrant spinach and Parmesan cheese. This restaurant-quality Tuscan chicken comes together in just 30 minutes, making it the perfect weeknight dinner that tastes like you’ve been cooking all day. The combination of rich flavors and silky sauce will have your family asking for seconds—and the recipe!
Recipe Information
| Prep Time | Cook Time | Total Time | Servings | Calories |
|---|---|---|---|---|
| 10 minutes | 20 minutes | 30 minutes | 4 servings | ~420 per serving |
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (about 1.5 lbs / 680g)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 2 tablespoons butter
Tuscan Sauce:
- 4 cloves garlic, minced
- 1 cup (240ml) heavy cream
- ½ cup (120ml) chicken broth
- ½ cup (50g) grated Parmesan cheese
- ⅓ cup (40g) sun-dried tomatoes, chopped (oil-packed, drained)
- 2 cups (60g) fresh spinach, packed
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
For Garnish:
- Fresh basil leaves, chopped
- Extra Parmesan cheese
Instructions
Step 1: Prepare the Chicken
Pat the chicken breasts dry with paper towels. If they’re thick, pound them to an even ¾-inch thickness using a meat mallet. Season both sides generously with salt, pepper, and Italian seasoning.
Step 2: Sear the Chicken
Heat olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken breasts. Cook for 5-6 minutes per side, until golden brown and cooked through (the internal temperature should reach 165°F / 74°C). Remove chicken from the skillet and set aside on a plate.
Step 3: Build the Sauce Base
In the same skillet, reduce the heat to medium and add butter. Once melted, add minced garlic and sauté for 30-45 seconds until fragrant—don’t let it burn!
Step 4: Create the Creamy Tuscan Sauce
Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Add heavy cream, sun-dried tomatoes, Italian seasoning, and red pepper flakes. Stir well and bring to a gentle simmer.
Step 5: Add Cheese and Greens
Reduce the heat to low and stir in the Parmesan cheese until it is melted and the sauce is smooth. Add fresh spinach and stir until wilted, about 1-2 minutes. Taste and adjust seasoning with salt and pepper.
Step 6: Combine and Serve
Return the chicken breasts to the skillet, spooning sauce over the top. Let them simmer in the sauce for 2-3 minutes to absorb the flavors and warm through. Garnish with fresh basil and extra Parmesan. Serve immediately over pasta, rice, or with crusty bread.
Expert Tips (The ‘Secret’ Sauce)
1. Don’t Overcook the Chicken: Use a meat thermometer to ensure your chicken reaches exactly 165°F (74°C). Overcooked chicken becomes dry and tough. Remove it from the pan just before it reaches temperature—it will continue cooking while resting.
2. Reserve Some Pasta Water: If serving over pasta, save ½ cup of the starchy pasta cooking water. Add it to the sauce to help it cling to the noodles and create a silkier consistency.
3. Quality Matters with Sun-Dried Tomatoes: Use oil-packed sun-dried tomatoes rather than the dry variety. They’re more tender and flavorful. Pat them dry before adding to prevent the sauce from becoming greasy.
4. Control Your Heat: When adding the cream, keep the heat at medium-low. High heat can cause the cream to separate or curdle, ruining the smooth texture of your sauce.
Variations
Make It Lighter: Swap heavy cream for half-and-half or a mixture of Greek yogurt and milk (add off-heat to prevent curdling). You can also use chicken thighs instead of breasts for more flavor with slightly higher fat content.
Seafood Twist: Replace chicken with shrimp or salmon fillets. Reduce cooking time to 3-4 minutes per side for shrimp, or 4-5 minutes per side for salmon, depending on thickness.
Storage Advice
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken when cold—this is normal.
Reheating: Gently reheat in a skillet over medium-low heat, adding 2-3 tablespoons of chicken broth or cream to loosen the sauce. Microwave reheating works but can dry out the chicken—use 50% power in 30-second intervals, stirring the sauce between each interval.
Freezing: While cream-based sauces don’t always freeze perfectly, you can freeze this dish for up to 2 months. Thaw overnight in the refrigerator and reheat gently, whisking in a splash of fresh cream to restore the texture.