Creamy Tuscan Chicken

This creamy Tuscan chicken is a rich, flavorful dish I love making when I want something comforting yet elegant. Juicy chicken simmers in a creamy garlic sauce with sun-dried tomatoes and spinach, creating a restaurant-quality meal right at home. I like how the sauce coats every bite, making it perfect to serve with pasta, rice, or crusty bread.

Why You’ll Love This Recipe

I enjoy this recipe because it feels fancy but comes together quickly in one pan. The chicken stays tender and juicy, and the creamy Tuscan-style sauce is full of flavor from garlic, Parmesan, and sun-dried tomatoes. I like that it works just as well for a weeknight dinner as it does for when I’m hosting guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts (or thighs)

• Olive oil

• Garlic, minced

• Sun-dried tomatoes (packed in oil, drained)

• Fresh spinach

• Heavy cream

• Chicken broth

• Grated Parmesan cheese

• Italian seasoning

• Salt and black pepper

• Red pepper flakes (optional, for heat)

Directions

1. I season the chicken with salt, pepper, and Italian seasoning.

2. I heat olive oil in a skillet and sear the chicken on both sides until golden brown, then set it aside.

3. In the same skillet, I sauté garlic and sun-dried tomatoes until fragrant.

4. I pour in the chicken broth and heavy cream, stirring to combine.

5. I add Parmesan cheese and let the sauce simmer until slightly thickened.

6. I stir in the spinach and cook until wilted.

7. I return the chicken to the pan, spoon sauce over the top, and let it simmer until the chicken is fully cooked through.

8. I serve it hot, with extra sauce spooned over each piece.

Servings and timing

This recipe makes about 4 servings. It usually takes me 10 minutes to prepare and 20–25 minutes to cook, so I can have it ready in under 40 minutes.

Variations

• Sometimes I use chicken thighs instead of breasts for extra juiciness.

• For a lighter sauce, I swap half the cream with milk or Greek yogurt.

• I like adding mushrooms or artichoke hearts for more vegetables.

• If I want a spicier version, I stir in extra red pepper flakes or a splash of hot sauce.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently on the stove over low heat, adding a splash of broth or cream if the sauce has thickened. I avoid microwaving too long since it can overcook the chicken.

FAQs

Can I make this ahead of time?

Yes, I sometimes prepare the sauce in advance and reheat it with fresh chicken when I’m ready to serve.

What’s the best side dish for Tuscan chicken?

I like serving it over pasta, mashed potatoes, or rice. Crusty bread is also great for soaking up the creamy sauce.

Can I use milk instead of heavy cream?

Yes, but the sauce won’t be as rich. I thicken it with a little extra Parmesan if I use milk.

Do I need to use sun-dried tomatoes in oil?

I prefer them because they add richness, but dry-packed sun-dried tomatoes work too—I just rehydrate them in hot water first.

How do I know when the chicken is done?

I check with a meat thermometer—the chicken should reach 165°F at the thickest part.

Conclusion

This creamy Tuscan chicken is one of my favorite skillet dinners because it’s rich, flavorful, and easy to make. I like that it feels indulgent without requiring a lot of effort, and the creamy garlic sauce always tastes amazing over pasta or bread. It’s the kind of dish I turn to when I want something cozy and impressive.