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Creamy Tuscan Chicken

Prep Time 12 minutes
Cook Time 25 minutes
Total Time 37 minutes
Servings 4 servings

Ingredients

For the Chicken

  • 4 boneless, skinless chicken breasts about 6 oz each, pounded to even thickness
  • 1 teaspoon Italian seasoning
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil or oil from sun-dried tomato jar

For the Sauce

  • 4 cloves garlic minced
  • ¼ cup yellow onion finely chopped
  • ½ cup sun-dried tomatoes oil-packed, drained and sliced
  • ¼ cup low-sodium chicken broth
  • 1 ¼ cups heavy cream
  • ½ cup Parmesan cheese freshly grated
  • 1 teaspoon Italian seasoning
  • 2 cups fresh baby spinach
  • salt and pepper to taste

For Serving (Optional)

  • fresh basil leaves
  • cooked pasta, rice, or crusty bread

Instructions

Season and Sear the Chicken

  • Pat the chicken breasts dry with paper towels. Season both sides with 1 teaspoon Italian seasoning, 1 teaspoon kosher salt, and ½ teaspoon black pepper.
  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and sear for 4 minutes per side until golden brown. The chicken does not need to be fully cooked through.
  • Transfer the chicken to a plate and set aside.

Build the Sauce

  • Reduce heat to medium. Add the minced garlic and chopped onion to the same skillet. Sauté for 2 to 3 minutes until the onion is softened and the garlic is fragrant.
  • Add the sun-dried tomatoes and stir for 30 seconds. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
  • Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and 1 teaspoon Italian seasoning. Continue stirring until the cheese is fully melted and the sauce is smooth, about 2 to 3 minutes.

Finish and Serve

  • Nestle the seared chicken breasts back into the sauce. Simmer gently for 5 to 6 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.
  • Add the baby spinach on top and let it wilt for 1 to 2 minutes, then stir gently to combine with the sauce.
  • Taste and adjust seasoning with salt and pepper as needed. Serve immediately, garnished with fresh basil if desired.

Notes

  • Chicken thighs: Boneless, skinless thighs work great here. Reduce searing time by about 1 minute per side.
  • Dairy-free option: Substitute coconut cream (from a can, not coconut milk) for the heavy cream, and use nutritional yeast (1 to 2 tablespoons) in place of Parmesan.
  • Sauce too thin? Let it simmer uncovered for a few extra minutes. The Parmesan and natural reduction will thicken it.
  • Sauce too thick? Add a splash of chicken broth and stir until you reach your desired consistency.
  • Sauce looks grainy? Remove from heat, add a splash of broth, and whisk vigorously. This usually happens when heat is too high.
  • Make it gluten-free: This recipe is naturally gluten-free as written (no flour needed).
  • Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freeze sauce for up to 3 months. Reheat gently on the stovetop with a splash of cream.