Save to Pinterest There's something about the smell of garlic hitting hot oil that makes you forget you're cooking on a Tuesday night instead of some Italian hillside café. I discovered this creamy Tuscan chicken when I was trying to figure out how to use up sun-dried tomatoes that had been sitting in my pantry for months, and honestly, I was just hoping for something edible. What I got instead was a dish that felt fancy enough to serve to guests but easy enough to pull together on a regular evening, all in one pan.
I made this for my sister once when she was going through a rough week, and she sat at my kitchen counter with a glass of wine, just watching the spinach wilt into the cream sauce like it was the most beautiful thing she'd ever seen. By the time we sat down to eat, she'd already forgotten what she came over upset about—that's when I knew this recipe had something special about it.
Ingredients
- Boneless, skinless chicken breasts (4, about 6 oz each): Look for ones that are roughly the same thickness so they cook evenly; if yours are thick, you can gently pound them to an even ¾-inch thickness.
- Kosher salt and freshly ground black pepper: These aren't just seasoning—they're the foundation that makes the chicken taste like itself, so don't skip grinding the pepper fresh.
- Italian seasoning (1 teaspoon): This blend of dried herbs gives the chicken a subtle depth without any fussy prep work.
- Olive oil (2 tablespoons): Use something you wouldn't feel bad about cooking with; it doesn't need to be your fancy finishing oil.
- Garlic (3 cloves, minced): Fresh garlic makes all the difference—the moment it hits the pan and fills your kitchen with that warm, toasty smell is when you know you're on the right track.
- Sun-dried tomatoes in oil (½ cup, drained and sliced): These little gems pack a punch of sweetness and umami; draining them keeps the sauce from becoming too greasy.
- Heavy cream (1 cup): This is what transforms the pan into pure luxury, so don't substitute unless you're okay with a thinner sauce.
- Low-sodium chicken broth (½ cup): It balances the richness of the cream and keeps the sauce from feeling one-note.
- Grated Parmesan cheese (½ cup): Freshly grated if you can manage it; the pre-grated stuff can get a little grainy when it hits the hot cream.
- Dried basil (1 teaspoon): It's the quiet flavor that ties everything together without announcing itself.
- Fresh baby spinach (2 cups): It wilts down to almost nothing, so don't be shy with how much you pile into the pan.
Instructions
- Get your chicken ready:
- Pat the chicken breasts completely dry with paper towels—any moisture on the surface will steam instead of sear, and you want that beautiful golden crust. Season both sides generously with salt, pepper, and Italian seasoning, making sure the edges are covered too.
- Sear the chicken:
- Heat the olive oil in your large skillet over medium-high heat until it shimmers and almost smokes. Add the chicken and listen for that satisfying sizzle; don't move it for a full 5-6 minutes so it gets properly golden on the first side. Flip it once, cook the other side for 5-6 minutes until the internal temperature hits 165°F, then move it to a waiting plate.
- Build the sauce base:
- Drop the heat to medium and add your minced garlic to the same pan—it'll release its aroma almost immediately and make you feel like a real cook. After about 30 seconds, stir in the sun-dried tomatoes and let them get warm and pliable for a minute.
- Create the creamy magic:
- Pour in the heavy cream and chicken broth, scraping the bottom of the pan with a wooden spoon to lift up all those caramelized bits. That brown stuff isn't burnt—it's flavor gold, and it's what makes the sauce taste like it came from somewhere special.
- Finish the sauce:
- Stir in the Parmesan and dried basil and let it simmer for 2-3 minutes until the cheese melts and the sauce thickens just slightly. It should coat the back of a spoon but still move around the pan with ease.
- Wilt in the spinach:
- Add all the baby spinach at once—it'll look like far too much, but trust the process. Stir constantly for about a minute and watch it transform into silky ribbons that disappear into the cream.
- Bring it home:
- Nestle the cooked chicken back into the sauce along with any juices that accumulated on the plate. Spoon the sauce over top and let everything simmer together for 2-3 minutes until the chicken is warmed through and the flavors have gotten to know each other.
Save to Pinterest This dish has a way of turning an ordinary evening into something that feels intentional and a little bit indulgent. There's something about sitting down to a plate that smells this good, that tastes this rich and effortless, that makes you remember why you love cooking in the first place.
What to Serve It With
Crusty bread is almost mandatory—you'll want something to wipe that sauce off your plate when you think nobody's looking. A simple green salad cuts through the richness beautifully, or you can go all-in and serve it over creamy mashed potatoes, pasta, or rice. The sauce clings to everything and makes it better, so honestly, your choice can't go wrong.
Making It Your Own
I've made this recipe a hundred different ways depending on what's in my fridge and what mood I'm in. Sometimes I add mushrooms because they soak up the sauce like little sponges, and other times I swap the spinach for kale because it holds up better if dinner gets delayed. The bones of the recipe are strong enough that you can play around with it, and that's part of what I love about it.
Final Thoughts and Timing
The entire dish takes about 40 minutes from start to finish, but most of that is just letting things simmer gently while you pour a glass of wine and check in on your day. This is the kind of recipe that feels like a win every single time you make it, whether you're feeding yourself on a Tuesday or impressing someone at the table.
- If you're short on time, you can pound the chicken thinner and cut your searing time in half.
- Leftovers reheat beautifully in a low oven or gently on the stovetop—the sauce actually seems to taste even better the next day.
- For a lighter version, swap the heavy cream for half-and-half or even heavy cream mixed with a splash of pasta water to maintain that silky texture.
Save to Pinterest This is the kind of recipe that reminds you why cooking from scratch matters, even when it would be easier to order takeout. It's unfussy, it's genuinely delicious, and it makes you feel capable in the kitchen.
Recipe FAQs
- → What type of chicken is best for this dish?
Boneless, skinless chicken breasts work best as they cook evenly and absorb the creamy sauce flavors well.
- → Can I substitute spinach with other greens?
Yes, kale or Swiss chard can be used for a different texture and flavor while maintaining the dish’s vibrant green color.
- → How can I lighten the sauce while keeping richness?
Using half-and-half instead of heavy cream will reduce heaviness while preserving creamy texture.
- → What sides pair well with this dish?
Crusty bread, mashed potatoes, rice, or pasta complement the rich sauce and chicken beautifully.
- → Is this dish suitable for a gluten-free diet?
Yes, using gluten-free broth and verifying all ingredients, this meal fits a gluten-free lifestyle perfectly.