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Creamy Tuscan Chicken

Creamy Tuscan chicken with golden-seared chicken breasts in a silky sun-dried tomato and spinach cream sauce that coats the back of a spoon. An Italian chicken skillet dinner with a glossy, Parmesan-rich flavor and wilted baby spinach.
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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: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 0.5 tsp salt to taste
  • 0.5 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 0.5 tsp Italian seasoning to taste
  • 0.5 tsp smoked paprika to taste
Tuscan sauce
  • 2 tbsp olive oil
  • 4 cloves garlic minced
  • 0.5 cup sun-dried tomatoes in oil drained and sliced
  • 0.5 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese grated
  • 2 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • 2 cup fresh baby spinach
  • 0.25 fresh basil for garnish

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 to taste, ensuring an even coating.
  2. Heat the olive oil in a large cast iron skillet over medium-high heat and sear the chicken until golden, about 5-6 minutes per side, until 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 over medium-high heat for 30 seconds, until fragrant.
  2. Add the sun-dried tomatoes in oil and cook for 1 minute, stirring to coat in the pan drippings.
  3. Pour in the chicken broth and deglaze, scraping up browned bits from the bottom of the skillet.
  4. Stir in the heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes, then simmer for 4-5 minutes until the sauce thickens and turns glossy.
  5. Stir in the fresh baby spinach and cook until wilted, about 30-60 seconds, with the sauce visibly thick and green-tinted.
Finish and serve
  1. Return the chicken breasts to the pan and spoon the sauce over each breast so the tops are coated.
  2. Garnish with fresh basil and serve hot.

Notes

For best browning, pat the chicken dry before seasoning and let it sit 2 minutes at room temperature. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently in a skillet with a splash of broth to loosen the sauce. Freezing is not recommended because the cream sauce can separate when thawed. For a lighter option, use half-and-half instead of heavy cream, simmering 1-2 minutes longer to help the sauce thicken.