Creamy Tuscan Chicken with Spinach and Sun-Dried Tomatoes

Picture this: tender, golden-seared chicken simmering in a velvety garlic-Parmesan cream sauce, loaded with fresh spinach and tangy sun-dried tomatoes. This Creamy Tuscan Chicken is luxurious enough for a dinner party but easy enough for a weeknight meal. One bite, and you’ll feel like you’re dining in a cozy Italian bistro—without ever leaving home!

Why You’ll Love This Recipe

This dish is a total flavor bomb with minimal effort! It’s rich, creamy, and packed with comforting flavors. Plus, it all comes together in just one pan—because fewer dishes = more joy.

One-Pan Wonder: Less cleanup means more time to enjoy the meal.
Restaurant-Quality: Silky, luxurious sauce with perfectly seared chicken.
Customizable: Swap out the protein or add more veggies to make it your own.
Dinner in 30 Minutes: A dream come true for busy weeknights.

Ingredients Breakdown

Essentials

4 boneless, skinless chicken breasts
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon Italian seasoning
2 tablespoons olive oil
3 cloves garlic, minced
½ cup sun-dried tomatoes, chopped
1 cup heavy cream
½ cup chicken broth
½ cup grated Parmesan cheese
1 teaspoon red pepper flakes (optional, for heat)
2 cups fresh spinach
¼ cup fresh basil, chopped (optional, for garnish)

Pro Tips

If your chicken breasts are too thick, slice them in half for even cooking.
Use oil-packed sun-dried tomatoes for the best flavor.
Want an extra creamy sauce? Stir in a bit of cream cheese.

Step-by-Step Instructions

Season and Sear: Sprinkle both sides of the chicken with salt, pepper, and Italian seasoning. In a large pan, heat olive oil over medium-high heat and sear chicken for 5 minutes per side until golden brown. Remove from the pan and set aside.
Sauté Aromatics: In the same pan, add the minced garlic and sun-dried tomatoes. Sauté for about 1 minute until fragrant.
Make the Sauce: Pour in the heavy cream and chicken broth, stirring to combine. Let it simmer for 2-3 minutes, then stir in the Parmesan cheese and red pepper flakes.
Add Spinach & Chicken: Toss in the fresh spinach, stirring until wilted. Return the chicken to the pan and let it simmer in the sauce for another 5 minutes until fully cooked.
Finish & Serve: Garnish with fresh basil and serve hot over pasta, rice, or with crusty bread.

Chef’s Tips and Tricks

If the sauce is too thick, add a splash of chicken broth to thin it out.
Love a little crunch? Add crispy pancetta or bacon for even more depth of flavor.
For a dairy-free version, use coconut milk and nutritional yeast instead of cream and Parmesan.

Recipe Variations and Serving Suggestions

Make it Low-Carb: Serve over zucchini noodles or cauliflower rice.
Switch the Protein: Try shrimp or salmon instead of chicken.
Add More Veggies: Mushrooms or roasted bell peppers make a great addition.
Spicy Kick: Crank up the heat with extra red pepper flakes or a drizzle of hot sauce.

FAQs

Can I make this ahead of time?

Yes! Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed.

What’s the best way to reheat this dish?

Warm it up in a pan over low heat, stirring occasionally. Avoid microwaving to prevent the sauce from separating.

Can I use something other than heavy cream?

Absolutely! Half-and-half or a mix of milk and cream cheese will also work.

Recipe Card