Creamy Tuscan Chicken Dish (Printable Version)

Tender chicken in creamy sauce with sun-dried tomatoes, spinach, and herbs for a comforting dinner.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.3 to 1.5 pounds)
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 tablespoon olive oil
05 - 1 tablespoon unsalted butter

→ Creamy Sauce

06 - 3 cloves garlic, minced
07 - ½ cup sun-dried tomatoes in oil, drained and sliced
08 - 1 cup heavy cream
09 - ½ cup low-sodium chicken broth
10 - ⅓ cup grated Parmesan cheese
11 - 1 teaspoon Italian seasoning
12 - ¼ teaspoon crushed red pepper flakes
13 - Salt and black pepper to taste

→ Vegetables & Garnish

14 - 2 cups baby spinach, roughly chopped
15 - 2 tablespoons chopped fresh basil, plus extra for garnish

# How to Make It:

01 - Pat chicken breasts dry with paper towels and season both sides generously with salt and pepper.
02 - Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and sear for 5 to 6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove chicken and set aside, loosely covered with foil.
03 - Reduce heat to medium. In the same skillet, add minced garlic and sun-dried tomatoes; sauté for 1 minute until fragrant.
04 - Stir in heavy cream, chicken broth, grated Parmesan, Italian seasoning, and crushed red pepper flakes. Mix well and bring to a gentle simmer.
05 - Add chopped spinach to the sauce and cook for 1 to 2 minutes until wilted. Stir in fresh basil.
06 - Return chicken and any accumulated juices to the skillet. Spoon sauce over chicken and simmer for 2 to 3 minutes until heated through. Garnish with additional fresh basil and serve hot over pasta, rice, or mashed potatoes.

# Expert Tips:

01 -
  • The sauce is unbelievably creamy and luscious without feeling heavy or overdone.
  • Sun-dried tomatoes give it that sophisticated, restaurant-quality depth that makes people think you went to culinary school.
  • It comes together faster than takeout, which means weeknight dinners stop feeling like a compromise.
02 -
  • Don't skip the searing step or rush it; those golden bits on the pan bottom are pure flavor and they disappear into your sauce like edible gold.
  • If your sauce seems too thick after adding the spinach, a splash of extra chicken broth thins it beautifully without diluting the flavor.
  • The chicken carryover cooks slightly after you remove it from heat, so pull it when it just hits 165°F to avoid dry, tough meat.
03 -
  • Buy good Parmesan and grate it fresh; it melts into the sauce like it belongs there instead of turning grainy and clumpy.
  • If your cream sauce breaks or looks separated, whisk in a tablespoon of cold cream and it'll come back together instantly.
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