Creamy Tuscan Chicken – Rich, Velvety & Packed with Flavor
This creamy Tuscan chicken is rich, flavorful, and easy to make — with sun-dried tomatoes, spinach, and Parmesan in a luscious cream sauce.
Equipment
- Large skillet or sauté pan
- Wooden spoon or spatula
- Measuring cups and spoons
- Tongs
Ingredients
- 4 boneless skinless chicken breasts
- 2 tbsp olive oil
- Salt and black pepper to taste
- 3 cloves garlic minced
- ½ cup sun-dried tomatoes chopped
- 1 ½ cups heavy cream
- ½ cup grated Parmesan cheese
- 1 cup baby spinach fresh
- 1 tsp Italian seasoning
- ¼ tsp red pepper flakes optional
Instructions
Cook the Chicken:
- Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper. Sear for 4–5 minutes per side until golden and cooked through. Remove and set aside.
Make the Sauce:
- In the same skillet, add garlic and sun-dried tomatoes. Sauté for 1 minute. Pour in heavy cream, Parmesan, Italian seasoning, and red pepper flakes. Simmer gently until slightly thickened.
Combine:
- Stir in spinach until wilted, then return chicken to the pan. Spoon sauce over the chicken and simmer 2–3 minutes more.
Serve:
- Garnish with extra Parmesan and fresh basil if desired. Serve hot with pasta, rice, or mashed potatoes.
Notes
💡 Don’t boil the cream — gentle heat keeps the sauce smooth and velvety.
🧊 Store leftovers in the fridge up to 3 days. Reheat slowly on the stove with a splash of milk or cream.
🧊 Store leftovers in the fridge up to 3 days. Reheat slowly on the stove with a splash of milk or cream.