Tuscan chicken recipe
This creamy Tuscan chicken recipe delivers comforting flavor with sun-dried tomatoes, spinach & garlic. One-pan, family-friendly, perfect for weeknights.
Ingredients
- For the Chicken
- 4 boneless skinless chicken breasts (about 6–8 oz each)
- Salt & black pepper to taste
- ½ teaspoon dried Italian seasoning or a mix of oregano + basil
- 2 tablespoons olive oil
- For the Sauce
- 2 tablespoons butter
- 3 cloves garlic minced
- 1/3 cup sun-dried tomatoes chopped (oil-packed or rehydrated)
- 1 cup heavy cream or substitute half-and-half + cornstarch
- ¼ cup grated Parmesan cheese
- 2 cups baby spinach
- Optional: ½ cup cherry tomatoes halved (for a fresh pop)
- Fresh lemon juice ¼ lemon
- Fresh parsley chopped (for garnish)
Instructions
- Prep the chicken
- Pat the chicken breasts dry with paper towels.
- Season both sides generously with salt, pepper, and the dried Italian seasoning.
- (Optional) For more even cooking, you can lightly pound the thicker side of each breast so thickness is uniform.
- Sear the chicken
- In a large skillet (10–12″), heat the olive oil over medium-high heat until it shimmers.
- Add the chicken breasts (don’t crowd them) and cook 4–5 minutes per side, or until golden brown and the internal temperature reads about 160–165 °F.
- Transfer the chicken to a plate and tent loosely with foil while you make the sauce.
- Start the sauce
- Reduce heat to medium. Add butter to the same skillet. Let it melt, scraping the bottom with a wooden spoon to loosen stuck bits.
- Add garlic, stir for 30 seconds until fragrant (don’t let it burn).
- Add sun-dried tomatoes, stirring to coat them in the butter-garlic mixture.
- Add cream & cheese
- Pour in the heavy cream, stirring constantly.
- Stir in the Parmesan cheese until melted and smooth.
- (If you used half-and-half + cornstarch, the sauce should begin to thicken as you stir.)
- Let the sauce simmer for 2–3 minutes until it has thickened slightly.
- Add greens & fresh touches
- Stir in the baby spinach and optional cherry tomatoes, cooking until spinach wilts.
- Squeeze in lemon juice and taste the sauce. Add salt or pepper if needed.
- Return chicken to the pan
- Nestle the cooked chicken breasts back into the sauce. Spoon sauce over the top.
- Let everything simmer together for 3–5 more minutes, until chicken is heated through and fully cooked (165 °F internal).
- Turn off heat and sprinkle with fresh parsley.
- Serve immediately
- Spoon extra sauce over each piece of chicken and get ready for compliments.
Notes
- The browned bits (“fond”) left in the pan after searing add major flavor to the sauce — don’t skip them.
- Use medium heat for the sauce to prevent cream from curdling or burning.
- For a lighter sauce, substitute half-and-half with a teaspoon of cornstarch.
- Add spinach at the end so it stays bright and fresh.
- Tastes even better the next day — reheat gently with a splash of broth or cream.
- Serve with pasta, rice, or crusty bread to soak up the sauce.