Creamy Tuscan Chicken

Tuscan Chicken is a quick, weeknight dinner that tastes like you spent hours in the kitchen! This skillet meal brings together juicy chicken, a silky cream sauce, tangy sun-dried tomatoes, and tender spinach. It’s cozy comfort food that feels special but couldn’t be easier to make.

Love More Chicken Recipes? Try My Lemon Pepper Chicken Breast or this Mediterranean Chicken Tenders next.

Why You’ll Love This Recipe

• Done in 30 minutes — Perfect for busy nights when you want something impressive without the fuss
• One skillet, less cleanup — Everything happens in a single pan from start to finish
• Restaurant vibes at home — That creamy, savory sauce rivals anything you’d order at an Italian restaurant
• Family-friendly flavor — Rich and delicious without being overly complicated or spicy
• So versatile — Serve it over pasta, rice, or with crusty bread to soak up every drop

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Ingredients You’ll Need

For the Chicken:

• 2 large boneless, skinless chicken breasts (or about 1.5–2 lb total) — You can use smaller breasts or even thighs
• 2–3 tablespoons olive oil, divided
• 1 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground black pepper

For the Tuscan Sauce:

• 1 small yellow onion, chopped
• 3 cloves garlic, minced — Fresh garlic makes all the difference here
• 1/2 cup drained, oil-packed sun-dried tomatoes (about 2.5 oz) — The oil-packed kind is key
• 1 1/4 cups heavy cream — Creates that dreamy, restaurant-style richness
• 1 ounce freshly grated Parmesan cheese (about 1/2 cup packed) — Fresh melts so much better
• 5 ounces baby spinach (about 5 packed cups)
• 2 teaspoons dried Italian seasoning

Why These Ingredients Work

Searing the chicken first creates a golden crust that adds flavor to both the meat and the pan drippings. Those browned bits become part of your sauce base.

Heavy cream gives you that silky, luxurious texture without being overly thick. It coats everything beautifully and holds up well to simmering.

Sun-dried tomatoes pack a sweet-tart punch that brightens the rich cream sauce. They add gorgeous color and authentic Italian flavor.

Fresh garlic and onion build an aromatic foundation that fills your kitchen with amazing smells. They’re the backbone of flavor here.

Parmesan cheese thickens the sauce slightly while adding nutty, salty depth. Freshly grated melts smoothly without clumping.

Baby spinach wilts right into the sauce, adding nutrition and color. It provides an earthy balance to all that richness.

Italian seasoning brings oregano, basil, and herbs that tie everything together. It’s that classic Tuscan flavor profile in one easy shake.

Essential Tools and Equipment

• Large 12-inch skillet — Gives you room to sear the chicken properly without crowding
• Tongs or sturdy spatula — For flipping chicken and moving it around safely
• Wooden spoon — Perfect for scraping up those flavorful browned bits from the pan
• Sharp chef’s knife and cutting board — For chopping onions and mincing garlic
• Meat thermometer — Takes the guesswork out of perfectly cooked chicken
• Box grater or microplane — For grating fresh Parmesan cheese
• Measuring cups and spoons

Step-by-Step Instructions

Step 1: Season the Chicken

Pat your chicken breasts dry with paper towels. Sprinkle both sides generously with about 1 teaspoon salt and 1/4 teaspoon black pepper.

Step 2: Sear the Chicken

Heat 1–2 tablespoons olive oil in your large skillet over medium-high heat. Once the oil shimmers, add the chicken breasts carefully.

Let them cook without moving for 5–7 minutes until golden brown underneath. Flip and cook another 5–7 minutes on the second side.

Step 3: Cook the Aromatics

Lower your heat to medium. Add a bit more olive oil if the pan looks dry.

Toss in the chopped onion and cook for 2–3 minutes until soft. Add the garlic and sun-dried tomatoes, stirring for about 1 minute until fragrant.

Step 4: Build the Creamy Sauce

Pour in the heavy cream, scraping up all those tasty brown bits from the pan bottom. That’s pure flavor gold!

Sprinkle in the Parmesan cheese and stir constantly until it melts into a smooth, creamy sauce. This takes about 1–2 minutes.

Step 5: Wilt the Spinach

Add all the baby spinach to your sauce. Yes, it looks like a mountain at first!

Stir it around and watch it wilt down in just 1–2 minutes. Season with the remaining salt, pepper, and Italian seasoning.

Step 6: Finish Cooking the Chicken

Nestle your seared chicken back into the skillet. Spoon some of that gorgeous sauce over the top.

Let everything simmer gently for 2–3 minutes. The chicken is done when it reaches 165°F on a meat thermometer.

Step 7: Serve and Dig In

Serve this beauty right away while the sauce is hot and silky! Spoon extra sauce over everything generously.

This is absolutely incredible over pasta, rice, or with crusty bread on the side.

You Must Know

Getting a proper sear on your chicken is crucial for flavor. Don’t move the chicken around once it hits the pan—let it develop that golden crust undisturbed.

You must use oil-packed sun-dried tomatoes, not the dried kind in a bag. The oil-packed ones are tender and bursting with flavor, while dried ones need rehydrating and won’t taste nearly as good.

Keep your heat at a gentle simmer once you add the cream and cheese. If it boils, the cream can break and look grainy instead of smooth and dreamy.

Personal Secret: I always save a couple tablespoons of oil from the sun-dried tomato jar. I use it as part of my cooking oil when searing the chicken—it adds an incredible depth of flavor that people can never quite identify but absolutely love! Also, let your finished chicken rest for a minute before slicing so the juices stay locked in.

Pro Tips & Cooking Hacks

• Pound thick chicken breasts — Use a meat mallet to even them out to about 3/4-inch thickness for perfect, even cooking
• Don’t crowd the pan — If cooking more than 2 large breasts, work in batches so they sear instead of steam
• Grate your own Parmesan — Pre-shredded cheese has anti-caking stuff that makes sauce grainy
• Get the pan hot enough — Your oil should shimmer before chicken goes in to prevent sticking
• Thin sauce with pasta water — If it gets too thick, add a splash of pasta water or chicken broth
• Make extra sauce — Trust me, you’ll want more! Consider making 1.5x the amount if serving over pasta
• Slice before serving — Cut the chicken on a diagonal for prettier presentation and easier eating

Flavor Variations & Suggestions

Want to switch things up? Add a splash of white wine (about 1/4 cup) after the garlic step and let it bubble for a minute before adding cream. This adds sophisticated depth.

Throw in sliced mushrooms with the onions for an earthier, more robust flavor. A pinch of red pepper flakes gives you a gentle kick of heat if you like a little spice.

For a brighter version, stir in lemon zest and a squeeze of fresh lemon juice at the end. Fresh torn basil leaves are beautiful stirred in right before serving or as a garnish.

Chicken thighs work wonderfully here too! They’ll need a few extra minutes of cooking time but stay incredibly juicy. You can swap spinach for kale (needs longer to wilt) or use a mix of spinach and peppery arugula.

Make-Ahead Options

This dish shines when served fresh, but you can definitely prep ahead. Season your chicken and store it covered in the fridge up to 24 hours early.

Chop your onion, mince the garlic, and measure everything else. Store in separate containers in the refrigerator until you’re ready to cook.

You can even sear the chicken earlier in the day, refrigerate it, then make the sauce fresh and add the chicken back to finish. For full make-ahead, cook the entire dish, cool it completely, and refrigerate in an airtight container for up to 3 days.

Reheat gently on the stovetop over low heat, adding a splash of cream or broth to loosen the sauce. This freezes beautifully too! Cool completely, transfer to a freezer-safe container, and freeze up to 2 months. Thaw overnight in the fridge before reheating.

What to Serve With Tuscan Chicken

Pasta is my absolute favorite pairing—fettuccine, penne, or angel hair all soak up that gorgeous sauce perfectly. If you want something lighter, try it over fluffy white rice, cauliflower rice, or creamy mashed potatoes.

Roasted vegetables like asparagus, green beans, or zucchini add beautiful color and texture contrast. Crusty bread is non-negotiable in my house—you need something to mop up every last drop of that sauce!

For a complete Italian feast, start with a simple Caesar or Caprese salad. Finish with tiramisu or panna cotta for dessert. A chilled glass of Pinot Grigio or Chardonnay complements the creamy richness beautifully.

Allergy Information

This recipe contains dairy from the heavy cream and Parmesan cheese. It’s not suitable for dairy allergies or lactose intolerance as written.

For dairy-free, substitute full-fat coconut cream for the heavy cream and use nutritional yeast in place of Parmesan. The flavor will be different but still delicious!

The sun-dried tomatoes are typically gluten-free, but choose gluten-free pasta if serving someone with celiac disease. This recipe is naturally nut-free and egg-free.

Always check ingredient labels for potential cross-contamination if cooking for severe allergies.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. The sauce will thicken as it chills—that’s completely normal!

Reheat on the stovetop over low heat, adding a splash of cream, milk, or chicken broth to loosen things up. Stir gently and heat for about 5–7 minutes.

For microwave reheating, use 50% power and stir every 30 seconds to heat evenly. If you froze the dish, thaw it overnight in the fridge before reheating.

Questions I Get Asked A Lot

My sauce looks curdled or separated, what happened?

This usually happens when the heat is too high after adding cream, or if you used pre-shredded Parmesan with anti-caking agents. Lower the heat to medium or medium-low once cream goes in, and always use freshly grated cheese. If it separates, whisk in a tablespoon of cold cream to bring it back together.

Can I make this with milk instead of heavy cream?

You can, but the sauce won’t be as rich and luxurious. Half-and-half is a good compromise if you want to lighten it up. If using milk, whisk in a tablespoon of flour with the onions before adding liquid to help thicken, and add extra Parmesan for body.

What if I don’t have Italian seasoning?

Make your own! Mix 1/2 teaspoon each of dried basil and oregano, plus a pinch of thyme and rosemary. Or just use whatever Italian herbs you have—plain basil or oregano alone works in a pinch.

The sauce is too thick, how do I fix it?

Easy fix! Just add a splash of chicken broth, pasta water, or more cream and stir until you reach your desired consistency. The sauce naturally thickens as it sits, so don’t worry—it’s totally fixable.

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