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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. The pan sauce simmers until thick, wilts baby spinach, then turns glossy with Parmesan 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: 640
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts
  • 4 boneless skinless chicken breasts
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 0.5 tsp Italian seasoning to taste
  • 0.25 tsp smoked paprika to taste
sauce base
  • 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
seasoning and greens
  • 2 cup fresh baby spinach
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • fresh basil for garnish

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season the chicken breasts generously with salt, pepper, garlic powder, Italian seasoning, and smoked paprika. Pat the surface to help the spices adhere.
  2. Heat olive oil in a large cast iron skillet over medium-high heat until shimmering. Sear chicken for 5-6 minutes per side until golden and the thickest part reaches 165°F, then remove to a plate.
Build the Tuscan cream sauce
  1. Cook the minced garlic in the same pan for 30 seconds, stirring, until fragrant. The pan should look lightly sizzling, not browned.
  2. Add the drained, sliced sun-dried tomatoes and cook for 1 minute. Stir so they lightly toast and become glossy.
  3. Pour in chicken broth and deglaze the pan, scraping up browned bits. Stir until the liquid is smooth and lightly reduced.
  4. Stir in heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes. Simmer for 4-5 minutes, stirring, until thickened enough to coat the back of a spoon.
  5. Add fresh baby spinach and stir until wilted. The sauce should become evenly green and glossy.
Finish and serve
  1. Return the chicken breasts to the pan and spoon the sauce over each one. Let them warm briefly in the sauce without overcooking.
  2. Garnish with fresh basil and serve immediately. Serve with extra sauce from the skillet for the best coating.

Notes

For the richest consistency, simmer the sauce until it clearly thickens and leaves a visible trail when you drag a spoon through it. Refrigerate leftovers in a covered container for up to 3 days; reheat gently on the stove over low heat, adding a splash of chicken broth if needed. Freezing is not recommended because the cream can separate when thawed. To make it lighter, substitute half-and-half for heavy cream and use 1/3 cup less cream, expecting a slightly thinner sauce.