Creamy Tuscan Chicken Dish (Printable Version)

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

# Components:

→ 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

# Preparation steps:

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; sear chicken breasts 5 to 6 minutes per side until golden brown and internal temperature reaches 165°F. Remove and keep warm.
03 - Reduce heat to medium; add minced garlic to skillet and cook for 30 seconds until fragrant.
04 - Stir in sun-dried tomatoes and cook for 1 minute to deepen flavor.
05 - Pour in heavy cream and chicken broth, scraping browned bits from skillet; add grated Parmesan and dried basil, then simmer 2 to 3 minutes until slightly thickened.
06 - Incorporate fresh spinach and stir until just wilted, about 1 minute.
07 - Return chicken breasts with any resting juices back to the skillet; nestle into sauce and spoon sauce over. Simmer 2 to 3 minutes until heated through.
08 - Optionally garnish with chopped parsley and extra grated Parmesan before serving hot.

# Expert Advice:

01 -
  • Everything happens in one pan, which means maximum flavor and minimum cleanup
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Its the kind of meal that turns a Tuesday night into something worth remembering
02 -
  • Pat the chicken absolutely dry before it hits the pan—wet chicken steams instead of sears
  • Dont let the garlic burn or it will turn bitter
  • The sauce thickens as it cools slightly so dont over reduce it in the pan
03 -
  • Use freshly grated Parmesan—it melts into the sauce instead of staying grainy
  • Let the chicken rest on the plate while you make the sauce—those juices are pure flavor
  • Have all your ingredients prepped before you start cooking—the sauce comes together fast
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