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Creamy Tuscan Chicken

Creamy Tuscan chicken with golden seared chicken breasts in a silky sun-dried tomato and spinach cream sauce. The sauce simmers until thick and glossy, coats the back of a spoon, and finishes with wilted baby spinach and fresh basil.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 4 boneless skinless chicken breasts Pat dry for better browning.
  • 0.5 tsp salt Season generously to bring out flavor.
  • 0.5 tsp pepper Use to taste; freshly ground works best.
  • 0.5 tsp garlic powder Season chicken for an even, savory crust.
  • 1 tsp Italian seasoning Add to seasoning blend and later to sauce.
  • 0.5 tsp smoked paprika Use to taste for mild smoky heat.
Sauce base
  • 2 tbsp olive oil For searing and flavor.
  • 4 garlic cloves Minced, for quick aromatic sauté.
  • 0.5 cup sun-dried tomatoes in oil Drain and slice.
  • 0.5 cup chicken broth For deglazing and building body.
  • 1 cup heavy cream Creates the silky, restaurant-style sauce texture.
  • 0.5 cup Parmesan cheese Grated for smooth melting.
Greens and finishing
  • 2 cup fresh baby spinach Stir in right after thickening.
  • 1 tsp Italian seasoning Stir into the simmering sauce.
  • 0.5 tsp red pepper flakes Adjust to taste for mild heat.
  • 1 fresh basil Garnish just before serving.

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season the chicken breasts generously with salt, pepper, garlic powder, Italian seasoning, and smoked paprika. Heat olive oil in a large cast iron skillet over medium-high until shimmering, then sear the chicken for 5-6 minutes per side until golden and the internal temperature reaches 165°F; remove to a plate.
Build the Tuscan cream sauce
  1. In the same skillet, cook the minced garlic for 30 seconds until fragrant. Add the drained, sliced sun-dried tomatoes and cook for 1 minute.
Simmer to thicken
  1. Pour in the chicken broth and deglaze the pan, scraping up browned bits. Stir in the heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes, then simmer for 4-5 minutes until thickened and glossy.
Wilt spinach and finish
  1. Stir in the fresh baby spinach and cook just until wilted. Return the chicken breasts to the pan and spoon the sauce over each breast, then garnish with fresh basil and serve.

Notes

Pro tip: pat the chicken dry before seasoning for deeper browning. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently in a skillet over low heat, adding a splash of broth or cream if needed. Freezing is not recommended because the cream sauce can separate after thawing. For a lighter option, use half-and-half instead of heavy cream (sauce will be slightly less thick).