Easy Creamy Tuscan Chicken
This Easy Creamy Tuscan Chicken features golden pan-seared chicken breasts nestled in a rich, garlicky cream sauce loaded with sun-dried tomatoes, fresh baby spinach, and freshly grated Parmesan cheese. It comes together in a single skillet in just 30 minutes, making it the perfect weeknight dinner that feels restaurant-worthy without any of the fuss.
Equipment
- Large skillet or cast iron pan (12-inch) Stainless steel or cast iron recommended for best sear
- Meat mallet or rolling pin For pounding chicken to even thickness
- Sharp chef's knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Tongs
- Small bowl For mixing seasoning blend
- Box grater or microplane For grating fresh Parmesan cheese
- Instant-read thermometer To verify chicken reaches 165°F (74°C)
Ingredients
For the Chicken
- 4 boneless skinless chicken breasts about 6–8 oz each; pound to even ¾-inch thickness
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- ½ tsp paprika
- salt and black pepper to taste
- 2 tbsp olive oil
For the Cream Sauce
- 4 cloves garlic minced
- ½ cup chicken broth 120ml
- 1 cup heavy cream 240ml; sub half-and-half for lighter version
- ½ cup Parmigiano Reggiano freshly grated; about 50g
- ½ cup sun-dried tomatoes in oil drained and roughly chopped; about 75g
- 2 cups fresh baby spinach about 60g; loosely packed
- 1 tsp lemon juice optional; to brighten the sauce
For Garnish
- fresh basil torn or chiffonaded; to taste
Instructions
- Pat chicken breasts dry with paper towels, pound to an even ¾-inch thickness, then combine garlic powder, onion powder, Italian seasoning, paprika, salt, and pepper in a small bowl and coat both sides of each breast generously.
- Heat a large skillet over medium-high heat, add olive oil, then sear chicken for 5–6 minutes per side until golden and the internal temperature reaches 165°F (74°C). Remove chicken and tent with foil to rest.
- Reduce heat to medium and, in the same pan, sauté the minced garlic for 30–60 seconds until fragrant and just barely golden, stirring constantly to prevent burning.
- Pour in the chicken broth and use a wooden spoon to scrape up all the browned bits from the bottom of the pan, then let it simmer for 1–2 minutes to reduce slightly.
- Reduce heat to medium-low, stir in heavy cream, sun-dried tomatoes, and grated Parmesan, then simmer for 3–4 minutes, stirring often, until the sauce thickens to coat the back of a spoon. Stir in lemon juice if using.
- Add the baby spinach to the skillet and stir for 1–2 minutes until fully wilted and bright green.
- Nestle the seared chicken back into the sauce, spoon sauce over the top, and simmer for 2–3 minutes until heated through. Garnish with fresh basil and serve immediately.
Notes
- Dry the chicken first: Patting chicken dry with paper towels before seasoning is essential for achieving a deep golden sear — moisture on the surface causes steaming, not browning.
- Room temperature chicken: Let chicken sit out for 15 minutes before cooking so it sears more evenly and doesn't drop the pan temperature.
- Grate your own Parmesan: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Freshly grated Parmesan creates a silkier, more cohesive sauce.
- Control the heat: Once cream is added, keep heat at medium-low. High heat causes cream-based sauces to break and look curdled.
- Don't skip deglazing: The browned bits (fond) left in the pan after searing are packed with flavor — scraping them up with chicken broth adds tremendous depth to the sauce.
- Lighter swap: Substitute heavy cream with half-and-half or full-fat coconut milk for a lighter or dairy-free version. The sauce will be slightly thinner.
- Chicken thighs work great: Boneless skinless thighs are more forgiving and harder to overcook. Increase searing time to 7–8 minutes per side.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop over medium-low heat with a splash of cream or broth.
- Freezing: Cream-based sauces can separate when frozen. Freezing is not recommended, but if needed, store for up to 2 months and thaw overnight in the fridge before reheating gently.
- Serving ideas: Serve over pasta, rice, mashed potatoes, polenta, or with crusty bread for soaking up the sauce.
Nutrition
Serving: 1ServingCalories: 480kcalCarbohydrates: 7gProtein: 42gFat: 31gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 165mgSodium: 520mgPotassium: 820mgFiber: 1gSugar: 3gVitamin A: 35IUVitamin C: 12mgCalcium: 18mgIron: 15mg
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