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Tuscan chicken - Image 3

Creamy Tuscan Chicken

Juicy chicken breasts are pan-seared and simmered in a luxurious, creamy sauce with sun-dried tomatoes, fresh spinach, and Italian herbs. This one-pan wonder delivers restaurant-quality flavor with minimal cleanup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-Inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts about 6 oz each, pounded to even thickness
  • 1 tsp kosher salt divided
  • 1/2 tsp black pepper divided
  • 1 tbsp Italian seasoning divided
  • 2 tbsp olive oil
  • 3 garlic cloves minced
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream or half-and-half for a lighter option
  • 1/2 cup grated Parmesan cheese plus more for serving
  • 1 cup jarred sun-dried tomatoes drained and chopped, oil reserved
  • 3 cups fresh baby spinach packed
  • 1/4 cup fresh basil chopped, for garnish

Equipment

  • Large skillet or cast-iron pan (12-inch minimum)
  • Kitchen tongs
  • Instant-read meat thermometer
  • Wooden spoon or spatula

Method
 

  1. Pat the chicken breasts completely dry with paper towels. Season both sides evenly with 3/4 tsp salt, 1/4 tsp pepper, and 1 1/2 tsp of the Italian seasoning. This step is crucial for a flavorful crust and juicy interior.
  2. Heat the olive oil in a large skillet or cast-iron pan over medium-high heat. Once the oil shimmers, add the chicken. Sear without moving for 5-6 minutes per side, until deeply golden brown and cooked through (165°F internal temp). Transfer to a plate and tent with foil.
  3. Reduce heat to medium. If the pan is dry, add 1 tbsp of the reserved sun-dried tomato oil. Add the minced garlic and sauté for 30 seconds until fragrant—be careful not to burn it. Pour in the chicken broth to deglaze the pan, scraping up all the flavorful browned bits with a wooden spoon.
  4. Stir in the heavy cream, remaining Italian seasoning, Parmesan cheese, and sun-dried tomatoes. Bring to a gentle simmer and cook for 3-4 minutes, stirring occasionally, until the sauce thickens slightly. Taste and adjust seasoning with remaining salt and pepper.
  5. Add the fresh spinach to the sauce, stirring until it just wilts, about 1-2 minutes. Return the chicken breasts and any accumulated juices to the skillet, spooning the sauce over them. Simmer together for 2 more minutes to reheat the chicken.
  6. Remove from heat. Garnish generously with fresh basil and an extra sprinkle of Parmesan cheese. Serve immediately over pasta, mashed potatoes, or with crusty bread to soak up every drop of the incredible sauce.

Notes

Chef's Tips:
• For the juiciest chicken, let it rest for 5 minutes after cooking before slicing.
• Avoid boiling the cream sauce, as high heat can cause it to separate. A gentle simmer is key.
• Serve over fettuccine, creamy polenta, or with a simple side salad for a complete meal.
Food Safety:
• Always cook chicken to a minimum internal temperature of 165°F (74°C) as measured by a food thermometer.
• Refrigerate leftovers within 2 hours of cooking.