Description
This easy Tuscan Chicken recipe features golden-seared chicken breasts swimming in a rich cream sauce loaded with sun-dried tomatoes, fresh spinach, and Parmesan cheese. It’s a one-skillet wonder that takes just 30 minutes from start to finish. Serve over pasta, rice, or with crusty bread for an unforgettable weeknight dinner.
Ingredients
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) — Don’t worry, it wilts down!
- 2 teaspoons dried Italian seasoning
Instructions
Pat your chicken breasts dry with paper towels. Sprinkle both sides generously with about 1 teaspoon salt and 1/4 teaspoon black pepper.
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.
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.
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.
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.
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.
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.
Notes
- 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
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Category: Main Dish
- Method: Pan-Seared
- Cuisine: Italian