Creamy Tuscan Chicken is the kind of dish that feels indulgent but still checks all the boxes for a balanced, nutritious meal.
With seared, golden chicken breasts simmered in a velvety sauce of sun-dried tomatoes, spinach, garlic, and parmesan, every bite bursts with flavor and comfort.
35-Minute Creamy Tuscan Chicken
Equipment
- 1 Large Skillet – For searing and simmering the chicken and sauce
- 1 Chef’s Knife – To finely chop onions, garlic, and sun-dried tomatoes
- 1 Cutting Board – For safe and easy ingredient prep
- 1 Garlic Press (optional) – For mincing garlic with less effort
- 1 Measuring Set – To accurately portion cream, oil, and seasoning
- 1 Meat Thermometer (optional) – To ensure juicy, perfectly cooked chicken
Ingredients
- 4 boneless skinless chicken breasts (approximately 6 ounces each)
- 1 teaspoon Italian seasoning or a custom blend of oregano, basil, thyme, and rosemary
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 4 garlic cloves finely minced
- ¼ cup yellow onion finely chopped
- ½ cup sun-dried tomatoes thinly sliced (drained if packed in oil)
- 2 cups baby spinach
- 1½ cups heavy cream or a dairy-free substitute, see notes
- ¼ cup parmesan cheese freshly grated
Instructions
- Season the Chicken: Pat the chicken breasts dry using paper towels. Generously sprinkle both sides with Italian seasoning, salt, and pepper, ensuring even coverage. This step helps lock in flavor and enhances browning.
- Sear the Chicken: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot and shimmering, place the chicken breasts into the pan. Cook for 3–4 minutes per side until golden brown and slightly crisp on the edges. Transfer the seared chicken to a plate and set aside. (Note: If your chicken breasts are thick, they won’t be fully cooked yet—that’s okay!)
- Sauté the Aromatics: Add the remaining 1 tablespoon of olive oil to the same skillet. Toss in the chopped onions and cook for 2–3 minutes, stirring occasionally, until they turn soft and translucent.Stir in the minced garlic and sliced sun-dried tomatoes, cooking for another 1 minute until the garlic is fragrant and tomatoes begin to soften.
- Wilt the Spinach: Add the baby spinach to the skillet, stirring gently for about a minute until it just begins to wilt. This adds color, nutrients, and a fresh element to the creamy base.
- Make the Creamy Sauce: Lower the heat to medium-low. Pour in the heavy cream and stir well, scraping up any flavorful browned bits from the bottom of the skillet. Stir in the grated parmesan cheese until it melts into the sauce. Let the mixture come to a gentle simmer and thicken slightly, about 2–3 minutes.
- Finish the Chicken in the Sauce: Return the chicken breasts to the skillet, nestling them into the creamy spinach mixture. Spoon some sauce over the top of each piece. Cover and simmer gently for 5–6 minutes, or until the chicken is fully cooked through (internal temperature should reach 165°F/74°C). The sauce will thicken further as it finishes cooking.
- Serve and Enjoy: Once the chicken is tender and juicy, serve it hot with your choice of side—zucchini noodles, cauliflower rice, mashed potatoes, or crusty bread are all great companions!
Notes
- Chicken Thickness Tip: If your chicken breasts are especially thick, consider butterflying them or pounding them to an even thickness before cooking for quicker, more even results.
- Sun-Dried Tomato Tip: Use oil-packed sun-dried tomatoes for extra richness, but drain them before slicing to avoid excess oil in the sauce.
- Dairy-Free Option: Swap the cream for a mix of full-fat coconut milk and a splash of unsweetened almond milk. Use nutritional yeast (1–2 tablespoons) in place of parmesan to keep the cheesy flavor.
- Make It Ahead: The chicken can be seared ahead of time and stored in the fridge. Reheat gently in the sauce just before serving for a quick meal.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat.
This recipe is especially appealing for its quick prep time (just 35 minutes) and simple steps, making it perfect for busy weeknights or casual entertaining.
From a nutritional standpoint, it’s high in protein (30g per serving), supporting muscle repair and satiety.
The inclusion of spinach and sun-dried tomatoes adds fiber and antioxidants, while the olive oil and parmesan deliver a good dose of healthy fats.
For those watching their carb intake, this dish clocks in at only 9g of carbohydrates, making it a satisfying low-carb option that doesn’t skimp on taste.
Best of all, it’s meal-prep friendly—just sear the chicken ahead of time, and finish the creamy sauce right before serving.
Serve it over zucchini noodles, cauliflower rice, or your favorite grain for a versatile dinner that feels like a restaurant-quality experience at home.
Must-Have Tools for Perfect Results
Lodge Cast Iron Skillet
This heavy-duty skillet ensures an even sear on your chicken breasts, locking in moisture and creating that golden crust.
Its superior heat retention also makes it perfect for finishing the dish in a simmering sauce. A long-lasting staple for searing, sautéing, or oven baking.
OXO Good Grips Garlic Press
Make quick work of mincing garlic cloves with this ergonomic press. Its sturdy build and easy-clean design save time and mess—ideal for any dish that calls for fresh, aromatic flavor.
Cuisinart Chef’s Classic Non-Stick Saucepan
While this recipe uses one skillet, a non-stick saucepan comes in handy when prepping cream-based sauces or reheating leftovers.
It’s a versatile kitchen tool for everything from boiling pasta to melting cheese.
Meater Plus Smart Meat Thermometer
Avoid overcooked chicken by monitoring internal temperature with this Bluetooth-enabled thermometer.
It takes the guesswork out of cooking meat—especially thicker chicken breasts—and ensures perfect doneness every time.
Microplane Premium Classic Zester
Freshly grated parmesan makes a huge difference in flavor.
This zester creates delicate, fluffy shavings ideal for melting into sauces. It’s also great for citrus zest, ginger, or garlic.
Chef’s Secrets for Creamy Perfection
To elevate this Tuscan chicken from good to unforgettable, a few chef-approved techniques can make all the difference.
First, always let your chicken come to room temperature for about 15 minutes before cooking—this promotes even searing and better texture.
Don’t overcrowd the skillet when searing; a golden crust only forms when the chicken has space to breathe.
Use a high-quality parmesan and grate it fresh; pre-grated varieties often contain anti-caking agents that prevent smooth melting.
When adding cream, lower the heat to a gentle simmer to avoid curdling, and stir often for a silky finish.
Finally, don’t skip deglazing the pan with a bit of cream or broth to lift the flavorful browned bits left behind from the chicken—this adds incredible depth to the sauce.
Serving Ideas to Make It Shine
Creamy Tuscan Chicken is incredibly versatile and pairs beautifully with a wide variety of sides.
For a low-carb meal, serve it over cauliflower mash, roasted vegetables, or zucchini noodles.
If you’re craving comfort food, try creamy mashed potatoes, buttered rice, or a simple pasta like fettuccine or penne.
Crusty artisan bread or garlic knots are perfect for soaking up every bit of the luscious sauce.
For a lighter touch, a side salad with balsamic vinaigrette complements the richness of the dish without overpowering it.
You can also add a squeeze of lemon just before serving to brighten up the creamy sauce.
Best Ways to Store and Reheat
Leftovers of this dish store well, making it an excellent option for meal prep.
Once cooled, transfer the chicken and sauce into an airtight container and refrigerate for up to 3 days.
For longer storage, freeze in a freezer-safe container for up to 2 months.
To reheat, place the chicken and sauce in a skillet over low heat, adding a splash of water or cream to restore the sauce’s creamy texture.
Avoid microwaving, as it can cause the sauce to separate and the chicken to dry out. If frozen, thaw overnight in the fridge before reheating for best results.
Frequently Asked Questions
Can I use chicken thighs instead?
Yes! Boneless, skinless chicken thighs work just as well and offer a slightly richer flavor. They’re also more forgiving if overcooked.
Just be sure to adjust the cooking time slightly, as thighs may take a minute or two longer to cook through.
What can I substitute for heavy cream?
If you’re looking for a lighter option, half-and-half works in a pinch, though the sauce won’t be as thick.
For dairy-free alternatives, full-fat coconut milk offers creaminess, and unsweetened almond milk can be used with a tablespoon of flour or cornstarch to help thicken the sauce.
Is this recipe keto-friendly?
Absolutely. With only about 9g of carbs per serving, this dish fits well within a ketogenic or low-carb lifestyle, especially when paired with non-starchy vegetables or cauliflower-based sides.
How can I tell if the chicken is done?
The safest and easiest way is to use a meat thermometer. Chicken is fully cooked when it reaches an internal temperature of 165°F (74°C).
If you don’t have a thermometer, slice into the thickest part of the breast—it should be white and juicy, with no pink remaining.
Can I make this ahead for guests?
Yes! You can sear the chicken and prep the sauce a day in advance. Store them separately, and when you’re ready to serve, simply reheat the sauce, add the chicken, and simmer until warmed through.
It’s a stress-free way to impress guests with minimal effort on the day of your gathering.
