Creamy Tuscan Chicken

Creamy Tuscan chicken is a comforting homemade dinner featuring golden-browned chicken breasts simmered in a rich garlic cream sauce with sun-dried tomatoes, fresh spinach, and Parmesan cheese. Everything cooks in one skillet, allowing the flavors to blend together while keeping cleanup simple.

Equipment

• Large skillet
• Paper towels
• Food thermometer

Ingredients

• 4 boneless, skinless chicken breasts, approximately 6 ounces each
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 4 garlic cloves, minced
• ½ cup sun-dried tomatoes, drained and sliced
• 3 cups fresh baby spinach
• 1 cup heavy cream
• ½ cup chicken broth
• ½ cup freshly grated Parmesan cheese
• ½ teaspoon Italian seasoning
• ¼ teaspoon red pepper flakes, optional
• Salt and black pepper, to taste
• 1 tablespoon chopped fresh parsley, optional

Instructions

1. Pat the chicken breasts dry with paper towels. If the breasts are very thick, slice them horizontally into thinner cutlets or gently pound them to an even thickness. Season both sides with salt, black pepper, Italian seasoning, and paprika. Set the chicken aside while you heat the skillet.
2. Heat the olive oil and butter in a large skillet over medium-high heat. When the butter has melted and the skillet is hot, add the chicken breasts in a single layer. Work in batches if necessary so the pan is not overcrowded. Cook for approximately 4–6 minutes on the first side, then turn and cook for another 4–6 minutes, depending on the thickness. The chicken should develop a golden-brown crust. It does not need to be completely cooked at this stage. Transfer the chicken to a clean plate and set aside.
3. Reduce the heat to medium. If the skillet looks dry, add a small amount of olive oil or butter. Add the minced garlic and cook for approximately 30–45 seconds, stirring constantly. Scrape up the browned bits left behind by the chicken. Be careful not to burn the garlic.
4. Stir the sliced sun-dried tomatoes into the garlic. Cook for approximately 1–2 minutes, allowing their flavor to release into the oil and butter. Add the Italian seasoning and optional red pepper flakes. Stir to distribute the seasonings evenly.
5. Pour the chicken broth into the skillet and stir, scraping the bottom of the pan to loosen any browned bits. Allow the broth to simmer for 2–3 minutes. Reduce the heat to medium-low and pour in the heavy cream. Stir gently until the liquid becomes a uniform pale-golden sauce. Bring it to a gentle simmer, avoiding a vigorous boil. Add the grated Parmesan a handful at a time, stirring until it melts into the sauce. Continue cooking for another 2–3 minutes, until the sauce begins to thicken slightly. Taste and adjust the seasoning if necessary.
6. Add the fresh spinach to the skillet in handfuls. Stir gently as the leaves wilt into the warm sauce. This usually takes about 1–2 minutes. The spinach will reduce considerably in volume, becoming tender while retaining its green color.
7. Place the browned chicken breasts back into the sauce, along with any juices that have collected on the plate. Spoon the creamy sauce, sun-dried tomatoes, and spinach over the chicken. Reduce the heat to low, cover partially, and simmer gently for approximately 5–10 minutes, depending on the thickness of the chicken. Check the thickest part of each breast with a food thermometer. Chicken should reach an internal temperature of 165°F (74°C).
8. Once the chicken is fully cooked, remove the skillet from the heat. Spoon the thickened sauce over each breast and sprinkle with fresh parsley if desired. Allow the dish to rest for 2–3 minutes before serving.

Notes

Sun-dried tomatoes packed in oil provide excellent flavor. Drain them before slicing, but reserve a little of the oil if you want to use it for sautéing the garlic. Freshly grated Parmesan melts more smoothly than many pre-shredded varieties. Serve with pasta, mashed potatoes, rice, or crusty bread.