This Creamy Tuscan Chicken is rich, comforting, and incredibly easy to make. Juicy chicken simmered in a creamy garlic sauce with sun-dried tomatoes and spinach perfect for busy weeknights or special dinners. Save this recipe now.
Creamy Tuscan Chicken
This Creamy Tuscan Chicken is a rich and flavorful dish made with tender chicken breasts simmered in a creamy garlic sauce with sun-dried tomatoes and spinach. It’s elegant enough for entertaining yet easy enough for a busy weeknight dinner. Creamy, savory, and comforting, this Tuscan-style chicken is always a hit with the whole family.
Why You’ll Love This Recipe
- Quick & easy – ready in about 30 minutes
- Family-friendly – creamy flavors everyone loves
- Budget-friendly – simple ingredients, big taste
- Customizable – easy to adapt with veggies or cheese
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes (oil-packed, drained and sliced)
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 2 cups fresh spinach
- 1 tablespoon butter
Step-by-Step Instructions
- Season chicken breasts with salt, pepper, and Italian seasoning.
- Heat olive oil in a large skillet over medium heat.
- Add chicken and cook for 4–5 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, melt butter and sauté garlic for 30 seconds until fragrant.
- Add sun-dried tomatoes and cook for 1 minute.
- Pour in chicken broth and heavy cream, stirring to combine.
- Add Parmesan cheese and simmer for 3–4 minutes until slightly thickened.
- Stir in spinach and cook until wilted.
- Return chicken to the skillet and simmer for 5 minutes, spooning sauce over the chicken.
- Serve warm with extra sauce on top.
Equipment
- Large skillet
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
Tips & Variations
- Cheese swap: Use Pecorino Romano instead of Parmesan.
- Lighter version: Substitute half-and-half for heavy cream.
- Add-ins: Mushrooms or artichoke hearts work beautifully.
- Storage: Store leftovers in an airtight container for up to 3 days.
- Reheating: Reheat gently on the stove to prevent sauce separation.
- Avoid overcooking: Remove chicken as soon as it reaches 165°F (74°C).
Serving Suggestions
- Serve over pasta, rice, or mashed potatoes
- Pair with garlic bread or roasted vegetables
- Garnish with fresh basil or parsley for presentation
Nutrition Facts (Approximate)
- Calories: 540
- Protein: 38g
- Fat: 40g
- Carbohydrates: 7g
Conclusion
This Creamy Tuscan Chicken is the perfect blend of comfort and elegance ideal for weeknight dinners, special occasions, or meal prep. Creamy, savory, and incredibly satisfying, it’s a recipe you’ll want to make again and again. Save it, print it, and share it with fellow chicken lovers!
FAQ Section
Can I freeze creamy Tuscan chicken?
Freezing is not recommended, as cream-based sauces may separate when thawed.
How can I make this recipe ahead of time?
Cook the chicken and sauce separately, then combine and reheat gently before serving.
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work very well and add extra juiciness.
Can I use milk instead of cream?
Milk is not recommended, but half-and-half can be used for a lighter sauce.
Is this recipe keto-friendly?
Yes, it’s naturally low in carbs and suitable for a keto diet.