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Creamy Tuscan Chicken

Creamy Tuscan chicken is a one-skillet Italian-American dish with golden seared chicken breasts and a silky sun-dried tomato and spinach cream sauce. The sauce simmers until thickened, coats the back of a spoon, and finishes with wilted spinach and fresh basil.
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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
  

Chicken
  • 4 boneless skinless chicken breasts Use breasts of similar thickness for even cooking.
  • 0.25 tsp salt Season generously on both sides.
  • 0.25 tsp pepper Season generously on both sides.
  • 0.5 tsp garlic powder Season generously on both sides.
  • 1 tsp Italian seasoning For seasoning the chicken and for the sauce.
  • 0.5 tsp smoked paprika Season generously on both sides.
Sauté & Sauce
  • 2 tbsp olive oil For searing the chicken.
  • 4 garlic Minced (about 4 cloves).
  • 1 cup sun-dried tomatoes in oil Drained and sliced.
  • 1 cup chicken broth Use to deglaze and simmer.
  • 1 cup heavy cream For the creamy base.
  • 0.5 cup Parmesan cheese Grated.
  • 2 cup fresh baby spinach Stir in until wilted.
  • 0.5 tsp Italian seasoning For the sauce (in addition to seasoning the chicken).
  • 0.25 tsp red pepper flakes Adjust to taste for heat.
  • 0.25 fresh basil For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Season & Sear the Chicken
  1. Season the boneless skinless chicken breasts generously with salt, pepper, garlic powder, Italian seasoning, and smoked paprika. Sear in olive oil in a large cast iron skillet over medium-high heat for 5-6 minutes per side until golden, reaching 165°F internal temperature, then remove.
  2. After the chicken is removed, keep the skillet on medium-high heat and cook the minced garlic for 30 seconds until fragrant. Add the drained and sliced sun-dried tomatoes and cook for 1 minute.
Simmer the Cream Sauce
  1. Pour in the chicken broth and deglaze the pan, stirring to release the browned bits. Stir in the heavy cream, grated Parmesan cheese, Italian seasoning, and red pepper flakes.
  2. Simmer the sauce for 4-5 minutes, stirring occasionally, until thickened. Stir in the fresh baby spinach until wilted.
Finish & Serve
  1. Return the golden chicken breasts to the cast iron skillet and spoon the creamy sauce over each breast. Garnish with fresh basil and serve immediately.

Notes

Pro tip: Slice sun-dried tomatoes evenly so they distribute across the sauce and avoid pockets of concentrated sweetness. Refrigerate leftovers in an airtight container up to 3 days; reheat gently in a skillet with a splash of broth or cream. Freezing isn’t recommended because the cream sauce can separate after thawing. For a lighter option, use half-and-half instead of heavy cream and reduce simmer time slightly to keep it glossy.