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Creamy Tuscan Chicken

Creamy Tuscan chicken with golden-seared chicken breasts and a silky sun-dried tomato and spinach cream sauce. Simmered until thick enough to coat the back of a spoon, then finished with fresh basil for a glossy Italian chicken skillet dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts
  • 4 boneless skinless chicken breasts For best results, pat dry before seasoning.
seasonings
  • Salt to taste
  • pepper to taste
  • garlic powder to taste
  • Italian seasoning to taste
  • smoked paprika to taste
olive oil
  • 2 tbsp olive oil
aromatics and vegetables
  • 4 garlic cloves, minced
  • 1 lb sun-dried tomatoes in oil, drained and sliced Use the amount listed; drain well.
  • 2 cups chicken broth Measure as written for the right sauce thickness.
  • 1 cup heavy cream
  • 2 cups Parmesan cheese, grated Freshly grated melts smoothly.
  • 2 cups fresh baby spinach Stir just until wilted.
sauce flavoring
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes Adjust to taste.
garnish
  • Fresh basil for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken breasts generously with salt, pepper, garlic powder, Italian seasoning, and smoked paprika. Heat olive oil in a large cast iron skillet over medium-high heat until shimmering, then add chicken and sear 5-6 minutes per side until golden and an instant-read thermometer reaches 165°F, then remove.
Build the sun-dried tomato cream sauce
  1. In the same skillet, cook minced garlic over medium-high heat for 30 seconds until fragrant, then add sun-dried tomatoes and cook 1 minute. Pour in chicken broth and deglaze, scraping up browned bits.
  2. Stir in heavy cream, grated Parmesan, Italian seasoning, and red pepper flakes, then simmer 4-5 minutes until thickened. Keep the sauce at a gentle simmer for a silky texture.
Finish and serve
  1. Stir in fresh baby spinach and cook just until wilted. Return the chicken breasts to the pan and spoon the sauce over each breast.
  2. Garnish with fresh basil and serve immediately. Spoon extra sauce over the chicken for the best back-of-spoon coating.

Notes

Pro tip: sear the chicken undisturbed to develop deep color, then deglaze thoroughly to lift the browned bits into the cream sauce. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently in a skillet over low heat until warmed through. Freezing is not recommended because the cream sauce may separate after thawing. For a lighter option, use half-and-half instead of heavy cream, knowing the sauce may be slightly thinner.