Creamy Tuscan Chicken Dish (Printable)

Tender chicken in a garlicky cream sauce with sun-dried tomatoes, spinach, and Parmesan cheese.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (6 oz each)
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 teaspoon Italian seasoning
05 - 2 tablespoons olive oil

→ Sauce

06 - 3 cloves garlic, minced
07 - ½ cup sun-dried tomatoes in oil, drained and sliced
08 - 1 cup heavy cream
09 - ½ cup low-sodium chicken broth
10 - ½ cup grated Parmesan cheese
11 - 1 teaspoon dried basil
12 - 2 cups fresh baby spinach

→ Garnish (optional)

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

# Directions:

01 - Pat chicken breasts dry and season both sides evenly with kosher salt, black pepper, and Italian seasoning.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5 to 6 minutes per side until golden and cooked through to an internal temperature of 165°F. Remove chicken to a plate and tent loosely with foil.
03 - Reduce heat to medium and add minced garlic to the skillet. Cook for 30 seconds until fragrant.
04 - Stir in the sun-dried tomatoes and sauté for 1 minute.
05 - Pour in heavy cream and chicken broth, scraping up browned bits from the pan. Stir in grated Parmesan and dried basil. Let the sauce simmer for 2 to 3 minutes until it slightly thickens.
06 - Incorporate fresh spinach into the sauce and stir until wilted, about 1 minute.
07 - Return chicken breasts with any accumulated juices to the skillet, nestling them into the sauce. Spoon sauce over the chicken and simmer for 2 to 3 minutes to reheat thoroughly.
08 - If desired, sprinkle chopped parsley and additional Parmesan cheese over the dish before serving hot.

# Expert Advice:

01 -
  • One pan means one pan to wash, which is the kind of magic weeknight dinners are made of.
  • It looks fancy enough to serve guests but feels relaxed enough to make on a random Tuesday.
  • The sauce is so good you'll find yourself soaking bread in it long after the chicken is gone.
02 -
  • Cooking the chicken through takes longer than you think if your breasts are thick—use a meat thermometer to hit 165°F, because rubbery chicken ruins everything.
  • Don't skip drying the chicken. Wetness equals no crust, and that golden crust is what makes this taste restaurant-quality.
  • Stir the Parmesan off heat or very low heat, because high heat makes it clump and separate instead of melting into silky sauce.
03 -
  • Let your chicken rest on the plate for a few minutes before returning it to the sauce—it stays more tender that way instead of drying out further.
  • The sauce will thicken more as it cools, so stop simmering before it looks quite thick enough; it'll surprise you in the best way.
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