Creamy Tuscan Chicken
This Easy Creamy Tuscan Chicken is restaurant-quality comfort food made at home! Tender chicken in a rich, creamy sauce with sun-dried tomatoes, spinach, and Italian herbs. Ready in just 30 minutes and perfect for weeknight dinners.
Ingredients
- 4 large (about 1.5 lbs) chicken breasts
- 2 tbsp olive oil
- 4 cloves, minced garlic
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/3 cup, chopped sun-dried tomatoes
- 3 cups fresh spinach
- 1/2 cup, grated Parmesan cheese
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 tbsp (optional, for thickening) flour
Instructions
- 1
Season chicken breasts with salt, pepper, and paprika on both sides.
- 2
Heat olive oil in a large skillet over medium-high heat.
- 3
Add chicken breasts and cook for 6-7 minutes per side until golden brown and cooked through (internal temp 165°F). Remove and set aside.
- 4
In the same skillet, add minced garlic and cook for 30 seconds until fragrant.
- 5
Pour in chicken broth and scrape up any browned bits from the bottom of the pan.
- 6
Add heavy cream, sun-dried tomatoes, and Italian seasoning. Bring to a gentle simmer.
- 7
Add fresh spinach and cook until wilted, about 2 minutes.
- 8
Stir in Parmesan cheese until melted and sauce is creamy. If sauce is too thin, whisk in flour.
- 9
Return chicken to the skillet and simmer for 2-3 minutes to heat through.
- 10
Taste and adjust seasoning. Serve immediately over pasta, rice, or with crusty bread.
💡 Pro Tips
For extra flavor, use chicken thighs instead of breasts. Make sure not to boil the cream sauce or it may curdle. If sauce gets too thick, add a splash of chicken broth.
🔄 Variations
Try with different proteins like shrimp or salmon. Add mushrooms or bell peppers for extra vegetables. For a lighter version, substitute half-and-half for heavy cream.
🏠 Storage
Store in refrigerator for up to 3 days. Reheat gently on stovetop over low heat, adding a splash of broth if needed. Do not freeze as cream sauce may separate.