Creamy Tuscan Chicken with Sun-Dried Tomato Sauce

Why You’ll Love This Recipe

• Rich, restaurant-style flavor from a simple skillet dinner you can make on a weeknight.
• Creamy garlic-Parmesan sauce with sun-dried tomatoes and spinach feels indulgent yet still balanced.
• Pairs beautifully with mashed potatoes, pasta, rice, or crusty bread for dipping.
• Uses everyday ingredients and comes together in under an hour, start to finish.

Grocery List

• Produce: Garlic, fresh baby spinach, lemon (optional), fresh parsley or basil (for garnish)
• Dairy: Heavy cream, unsalted butter, Parmesan cheese
• Pantry: Boneless skinless chicken breasts, olive oil, sun-dried tomatoes in oil, low-sodium chicken broth, all-purpose flour, kosher salt, black pepper, paprika, Italian seasoning, red pepper flakes (optional)

Full Ingredients

For the Chicken

• 4 small boneless, skinless chicken breasts (about 6 oz / 170 g each)
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon paprika (sweet or smoked)
• 2 tablespoons all-purpose flour (for light dredging)
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter

For the Tuscan Cream Sauce

• 3 cloves garlic, minced (about 1 tablespoon)
• 1/2 cup sun-dried tomatoes packed in oil, drained and thinly sliced (about 75 g)
• 1 cup low-sodium chicken broth (240 ml)
• 1 cup heavy cream (240 ml)
• 1/2 cup finely grated Parmesan cheese (about 45 g), plus extra for serving
• 1 teaspoon Italian seasoning
• 1/4 teaspoon red pepper flakes (optional, for gentle heat)
• 3 cups fresh baby spinach, loosely packed (about 90 g)
• 1 teaspoon freshly squeezed lemon juice (optional, to brighten the sauce)
• Kosher salt and freshly ground black pepper, to taste

To Serve (Optional)

• Cooked mashed potatoes, pasta, rice, or crusty bread
• Extra grated Parmesan cheese
• Chopped fresh parsley or basil

Step-by-Step Instructions

Step 1: Prep and season the chicken

Pat the chicken breasts dry on all sides with paper towels. Drying the surface helps them brown nicely in the pan instead of steaming. If your chicken breasts are very thick, slice them in half horizontally so they are about 1/2 to 3/4 inch thick for even cooking.

In a small bowl, mix together the kosher salt, black pepper, and paprika. Sprinkle this mixture evenly over both sides of the chicken. Add the flour to a shallow dish and lightly dredge each piece of chicken in the flour, shaking off any excess. The light coating of flour helps create a delicate crust and also slightly thickens the sauce later.

Step 2: Sear the chicken until golden

Heat a large skillet (10–12 inch, preferably stainless steel or cast iron) over medium-high heat. Add the olive oil and butter. Once the butter has melted and is foaming but not browned, carefully lay the chicken pieces in the pan in a single layer. Do not overcrowd; cook in batches if necessary.

Sear the chicken for 4–6 minutes per side, without moving it too much, until deeply golden on both sides and mostly cooked through. The internal temperature should be around 155–160°F (68–71°C); it will finish cooking in the sauce. Transfer the chicken to a plate and tent loosely with foil to keep warm. Do not wipe out the pan; you want the browned bits on the bottom for flavor.

Step 3: Sauté garlic and sun-dried tomatoes

Reduce the heat to medium. If the pan looks very dry, add an extra teaspoon of olive oil. Add the minced garlic and cook, stirring constantly, for about 30 seconds until fragrant but not browned; garlic burns quickly, so keep it moving.

Add the sliced sun-dried tomatoes to the pan and sauté for 1–2 minutes. This softens them slightly and helps release their rich, tomatoey flavor into the oil and browned bits in the skillet.

Step 4: Deglaze and start the cream sauce

Pour in the chicken broth, scraping the bottom of the pan with a wooden spoon or spatula to loosen any browned bits stuck to the surface. These bits are packed with flavor and will dissolve into the sauce.

Let the broth simmer for 2–3 minutes to reduce slightly. Stir in the heavy cream, Italian seasoning, and red pepper flakes (if using). Bring the mixture just to a gentle simmer, then reduce the heat to medium-low. Let it simmer softly for 3–4 minutes, stirring occasionally, until slightly thickened. Avoid a hard boil, which can cause the cream to separate.

Step 5: Add Parmesan and spinach

Stir in the grated Parmesan cheese a little at a time, stirring continuously until it melts smoothly into the sauce. The sauce should become silkier and a bit thicker as the cheese incorporates.

Add the baby spinach and stir it into the hot sauce. It will look like a lot at first, but it wilts down quickly. Cook for 1–2 minutes, just until the spinach is wilted and bright green. Taste the sauce and season with more salt and pepper if needed. If you like a lighter, brighter flavor, stir in the lemon juice at this point.

Step 6: Return the chicken and finish cooking

Return the seared chicken breasts and any accumulated juices on the plate back into the skillet, nestling them into the creamy Tuscan sauce. Spoon a little sauce over the top of each piece.

Simmer gently on low heat for 3–5 minutes, or until the chicken is fully cooked through and the internal temperature reaches 165°F (74°C). The sauce should be thick enough to coat the back of a spoon. If it gets too thick, stir in a splash of extra broth or cream to loosen it slightly.

Step 7: Garnish and serve

Turn off the heat. Scatter chopped fresh parsley or basil over the top, and add a final sprinkle of Parmesan cheese if you like. Give the sauce a final taste and adjust seasoning as needed.

Serve the creamy Tuscan chicken immediately, spooning plenty of the sun-dried tomato and spinach sauce over each piece. It is especially good over mashed potatoes, pasta, rice, or with warm crusty bread to mop up every last bit of sauce.

Pro Tips

• Flatten thick chicken for even cooking: If your chicken breasts are very thick at one end, gently pound them to an even thickness to avoid dry edges and undercooked centers.
• Do not rush the sear: Let the chicken sit undisturbed long enough to form a deep golden crust. This adds flavor and helps the meat stay juicy.
• Keep the cream at a gentle simmer: Boiling cream can cause it to split or become grainy. If it starts to bubble too vigorously, lower the heat right away.
• Adjust sauce thickness easily: If the sauce is too thick, whisk in a tablespoon or two of broth or cream. If too thin, let it simmer a bit longer or add an extra tablespoon of Parmesan.
• Season at the end: Parmesan and broth are salty, so always taste after they are added before adding more salt.

Variations

• Lighter Tuscan Chicken: Use half-and-half instead of heavy cream and thicken by stirring in 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water before adding the spinach. Simmer until the sauce lightly thickens.
• Mushroom Tuscan Chicken: Add 1 cup sliced cremini or button mushrooms after the garlic, sautéing until they release their moisture and start to brown before adding the sun-dried tomatoes and broth.
• Tuscan Chicken Pasta Skillet: Stir 8 oz of cooked short pasta (such as penne or rotini) directly into the finished sauce and chicken, adding a splash of pasta cooking water if needed to loosen the sauce.

Storage & Make-Ahead

Store leftover creamy Tuscan chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth or cream to loosen the sauce as it warms. Avoid high heat when reheating to prevent the cream sauce from separating. You can also reheat in the microwave at 50–60 percent power in short intervals, stirring between each, until heated through. This dish is best fresh, but you can prep by slicing the sun-dried tomatoes, mincing the garlic, and seasoning the chicken up to 24 hours in advance; keep the chicken covered in the refrigerator until ready to cook. Freezing is not recommended, as cream sauces can become grainy once thawed.

Nutrition (per serving)

Approximate values for 1 of 4 servings (without sides): 620 calories; 45 g protein; 9 g carbohydrates; 43 g fat; 21 g saturated fat; 160 mg cholesterol; 3 g fiber; 3 g sugar; 1150 mg sodium. Nutrition will vary depending on exact ingredients and brands used.