Sometimes you just crave a meal that feels decadent and truly restaurant-worthy, but without the complicated steps or the huge bill at the end. Let me introduce you to my absolute favorite for nights like that: this Creamy Tuscan Chicken. It has become one of the most requested dinners in my house, and for very good reason!
Imagine perfectly seared, tender chicken cutlets swimming in a rich, velvety cream sauce that’s absolutely loaded with savory sun-dried tomatoes, wilted spinach, and fragrant garlic. It looks and tastes incredibly impressive, but you won’t believe how easy it is to make in just one skillet in about 30 minutes.
If you’re ready for a dinner that will seriously wow your family (or just treat yourself to something amazing!), you are in the perfect place.
What Does Creamy Tuscan Chicken Taste Like?
The sauce is the undeniable star of the show here. It’s unbelievably rich and creamy, but it’s balanced so it doesn’t feel heavy. The sun-dried tomatoes are little flavor bombs, adding an intense, sweet-and-tangy flavor that cuts through the richness of the cream. The garlic provides a savory backbone, while the fresh spinach adds a touch of color and earthy freshness.
Everything is brought together with grated Parmesan cheese, which melts into the sauce to give it a salty, nutty finish. The chicken itself stays incredibly tender and juicy, soaking up all that glorious sauce. It feels like a luxurious Italian dish, but it’s as easy to whip up as my One-Pan Lemon Herb Chicken.
Ingredients You’ll Need
Here’s what you’ll need to create this restaurant-quality dish at home.
- 2 large boneless, skinless chicken breasts (about 1.5 lbs), sliced in half horizontally to make 4 thin cutlets
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 4-5 cloves garlic, minced
- ½ cup chicken broth
- 1 cup heavy cream
- ½ cup sun-dried tomatoes in oil, drained and chopped
- ½ cup grated Parmesan cheese, plus more for serving
- 3 cups fresh spinach
- ¼ teaspoon red pepper flakes (optional, for a little heat)
Kitchen Utensils You’ll Need
- A large skillet
- Tongs
- Knife and cutting board
- Measuring cups and spoons
Preparation Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes
Recipe for Creamy Tuscan Chicken
Follow these simple steps to make this incredible skillet dinner.
1. Prepare and Sear the Chicken Season both sides of your chicken cutlets with Italian seasoning, salt, and pepper. Heat the olive oil and 1 tablespoon of butter in your large skillet over medium-high heat. Once the pan is hot, add the chicken. Cook for about 4-5 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.
2. Start the Sauce Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the skillet. Once it melts, add the minced garlic and cook for just about 30-60 seconds until fragrant. Be careful not to let it burn!
3. Build the Creamy Base Pour in the chicken broth to deglaze the pan, scraping up any delicious browned bits from the bottom with your spoon. Let it simmer for a minute, then stir in the heavy cream, chopped sun-dried tomatoes, and optional red pepper flakes.
4. Add the Cheese and Spinach Bring the sauce to a gentle simmer. Reduce the heat to low and stir in the grated Parmesan cheese until it has melted and the sauce is smooth. This is where the magic happens! Add the fresh spinach to the skillet in handfuls, stirring until it wilts down into the sauce. It will look like a lot of spinach at first, but it cooks down fast!
5. Bring It All Together Return the seared chicken back to the skillet, nestling it into the creamy sauce. Spoon some of the sauce over the top of each piece. Let it simmer for another minute or two, just to heat the chicken through.
6. Serve and Devour! Serve immediately, garnished with a little extra Parmesan cheese.
My Favorite Ways to Serve This Dish
This creamy chicken is amazing on its own, but the sauce is just begging to be soaked up by something delicious.
- Over Pasta: This is the classic pairing. I love serving it over fettuccine, linguine, or penne to catch all the sauce.
- With Mashed Potatoes: Oh my goodness, spooning this over a bed of creamy mashed potatoes is pure comfort food heaven.
- Next to Roasted Veggies: For a slightly lighter option, it’s fantastic alongside some simple roasted asparagus or broccoli.
- With Crusty Bread: This is non-negotiable in my house. You need a good, crusty bread to dip into the skillet and get every last drop of that incredible sauce.
- Over Polenta or Rice: Creamy polenta or simple white rice are also wonderful bases for this dish.
Some Tips from My Kitchen
- Thin Chicken is Key: Slicing the chicken breasts in half to create thinner cutlets is so important. It ensures they cook quickly and evenly without drying out.
- Use the Oil from the Sun-Dried Tomato Jar: Instead of plain olive oil, sometimes I use a tablespoon of the flavorful oil from the sun-dried tomato jar to sear the chicken. It adds an extra layer of flavor right from the start!
- Don’t Burn the Garlic: Garlic goes from fragrant to burnt in the blink of an eye. Keep your heat on medium-low and stir it constantly for that 30-60 seconds.
- Freshly Grated Parmesan Melts Best: I know it’s an extra step, but grating your own Parmesan from a block makes a huge difference. Pre-shredded cheeses often have anti-caking agents that can make your sauce a bit grainy.
- Add Spinach in Batches: Don’t be afraid of the mountain of spinach! It wilts down to almost nothing. Add it one handful at a time, stirring until it wilts before adding the next.
How to Store and Reheat Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Cream sauces can sometimes separate when reheated in the microwave. I highly recommend reheating this gently in a skillet over low heat, adding a small splash of milk or chicken broth to loosen the sauce back to its original creamy consistency.
Creamy Easy Chicken Dinner Recipe with Spinach and Sun-Dried Tomatoes
Ingredients
- 2 large boneless skinless chicken breasts (about 1.5 lbs), sliced in half horizontally to make 4 thin cutlets
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper to taste
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 4-5 cloves garlic minced
- ½ cup chicken broth
- 1 cup heavy cream
- ½ cup sun-dried tomatoes in oil drained and chopped
- ½ cup grated Parmesan cheese plus more for serving
- 3 cups fresh spinach
- ¼ teaspoon red pepper flakes (optional
Instructions
- Prepare and Sear the Chicken Season both sides of your chicken cutlets with Italian seasoning, salt, and pepper. Heat the olive oil and 1 tablespoon of butter in your large skillet over medium-high heat. Once the pan is hot, add the chicken. Cook for about 4-5 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.
- Start the Sauce Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the skillet. Once it melts, add the minced garlic and cook for just about 30-60 seconds until fragrant. Be careful not to let it burn!
- Build the Creamy Base Pour in the chicken broth to deglaze the pan, scraping up any delicious browned bits from the bottom with your spoon. Let it simmer for a minute, then stir in the heavy cream, chopped sun-dried tomatoes, and optional red pepper flakes.
- Add the Cheese and Spinach Bring the sauce to a gentle simmer. Reduce the heat to low and stir in the grated Parmesan cheese until it has melted and the sauce is smooth. This is where the magic happens! Add the fresh spinach to the skillet in handfuls, stirring until it wilts down into the sauce. It will look like a lot of spinach at first, but it cooks down fast!
- Bring It All Together Return the seared chicken back to the skillet, nestling it into the creamy sauce. Spoon some of the sauce over the top of each piece. Let it simmer for another minute or two, just to heat the chicken through.
- Serve and Devour! Serve immediately, garnished with a little extra Parmesan cheese.
Common Queries on This Tuscan Chicken Recipe
1. Can I use half-and-half or milk instead of heavy cream? You can, but the sauce will be significantly thinner and less rich. If you use half-and-half, you may want to let it simmer a bit longer to reduce. If you use milk, I’d recommend making a small slurry with 1 teaspoon of cornstarch and 1 tablespoon of cold milk and stirring that in to help thicken the sauce.
2. Can I use frozen spinach? Yes, but you absolutely MUST thaw it completely and squeeze out all of the excess water before adding it to the sauce. If you don’t, your sauce will become watery.
3. What if I don’t like sun-dried tomatoes? While they are key to the “Tuscan” flavor, you could substitute them with chopped roasted red peppers, sautéed mushrooms, or artichoke hearts. The flavor profile will change, but it will still be delicious!
This Creamy Tuscan Chicken has become a true foolproof favorite in my home, and I hope it will in yours too. It’s the perfect way to make any weeknight feel special. If you try it, please drop a comment below and let me know what you think!