35-Minute Creamy Tuscan Chicken
A rich, comforting, and low-carb chicken dish with Tuscan flair, featuring seared chicken breasts in a creamy sauce of spinach, sun-dried tomatoes, garlic, and parmesan. Perfect for weeknight dinners or elegant meal prep.
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.