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Creamy Tuscan Chicken

Creamy Tuscan chicken with golden-seared breasts and a silky sun-dried tomato and spinach cream sauce that coats the back of a spoon. An easy Italian chicken skillet dinner with glossy Parmesan richness and wilted baby spinach in every bite.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

Creamy Tuscan Chicken
  • 4 boneless skinless chicken breasts Pat dry before seasoning for better browning.
  • 1 Salt To taste; season both sides generously.
  • 1 pepper To taste; freshly ground if possible.
  • 1 garlic powder To taste; adds savory depth.
  • 1 Italian seasoning To taste; use as part of the seasoning mix and in the sauce.
  • 1 smoked paprika To taste; adds mild smoky warmth.
  • 2 tbsp olive oil Used for searing the chicken.
  • 4 garlic cloves, minced Freshly minced for best flavor.
  • 1 cup sun-dried tomatoes in oil, drained and sliced Drain well, then slice for even distribution.
  • 1 cup chicken broth Helps deglaze and build the sauce base.
  • 1 cup heavy cream Provides the creamy, spoon-coating texture.
  • 0.5 cup Parmesan cheese, grated Freshly grated melts smoothly.
  • 2 cup fresh baby spinach Fold in until wilted, vivid green.
  • 1 tsp Italian seasoning Goes into the sauce; adjust to taste.
  • 0.5 tsp red pepper flakes Optional heat; start with 1/2 tsp.
  • 1 Fresh basil for garnish Torn or chopped for a bright finish.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken breasts generously with salt, pepper, garlic powder, Italian seasoning, and smoked paprika. Heat 2 tbsp olive oil in a large 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 sun-dried tomato cream sauce
  1. In the same pan, cook the minced garlic for 30 seconds to release aroma. Add the drained sliced sun-dried tomatoes and cook for 1 minute, stirring.
  2. Pour in the chicken broth and deglaze the pan, scraping up browned bits. Stir in the heavy cream, grated Parmesan, Italian seasoning, and red pepper flakes, then simmer for 4-5 minutes until thickened.
Wilt spinach and finish
  1. Stir in the fresh baby spinach until wilted. Return the chicken breasts to the pan and spoon the sauce over each breast.
  2. Garnish with fresh basil and serve immediately.

Notes

For restaurant-style sauce thickness, simmer until it visibly thickens and lightly coats the back of a spoon, then serve right away so the cream stays glossy. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stove over low heat with a splash of broth or cream. Freezing is not recommended because the cream can break. For a lighter option, use half-and-half instead of heavy cream (sauce will be thinner—simmer a bit longer to thicken).