Creamy Tuscan Chicken Recipe
If your idea of “Italian food” is sad microwave pasta, this creamy Tuscan chicken will change your life. Juicy, pan-seared chicken bathes in a rich garlic-infused sauce with sun-dried tomatoes and spinach. It’s creamy, indulgent, and the perfect excuse to drown everything in Parmesan. No dry, flavorless chicken here—just a velvety, restaurant-worthy dish that tastes like a vacation in Tuscany (minus the overpriced wine). Serve it over pasta, rice, or straight from the pan with a spoon. It’s quick, easy, and guaranteed to make you question why you ever settled for bland chicken. Ready to upgrade dinner? Let’s cook.
Creamy Tuscan Chicken Recipe
Golden pan-seared chicken smothered in a rich, garlicky cream sauce with sun-dried tomatoes and spinach. Fancy enough for guests, easy enough for weekdays.
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
For the Sauce:
- 3 cloves garlic minced
- ½ cup sun-dried tomatoes chopped
- 1 cup heavy cream because we don’t do “light” here
- ½ cup chicken broth low sodium
- ½ teaspoon red pepper flakes optional but recommended
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup grated Parmesan cheese
- 1 cup fresh spinach because we’re pretending to be healthy
- 1 tablespoon butter
Instructions
- Season the Chicken: Sprinkle chicken with salt, black pepper, and Italian seasoning. Rub it in like you mean it.
- Sear the Chicken: Heat olive oil in a skillet over medium-high heat. Sear chicken for 5–6 minutes per side until golden. Remove from pan.
- Make the Sauce: In the same pan, melt butter. Sauté garlic for 30 seconds. Add sun-dried tomatoes and cook for another minute.
- Build the Creamy Base: Pour in heavy cream and chicken broth. Stir in red pepper flakes, salt, and black pepper. Simmer for 3 minutes.
- Melt the Cheese: Whisk in Parmesan until smooth. Add spinach and let it wilt like it just got bad news.
- Bring It Together: Return chicken to the pan. Simmer for 5 minutes, spooning sauce over it until fully coated.
- Serve & Devour: Plate it up with pasta, rice, or straight from the pan if you’re impatient.
Notes
Nutritional Information (Per Serving)
- Calories: ~500
- Total Fat: 35g
- Saturated Fat: 15g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
Vitamins & Minerals (Per Serving)
- Vitamin A: 20%
- Calcium: 15%
- Iron: 12%
- Potassium: 10%
- Magnesium: 8%
Extra Tips for Maximum Flavor
- Thin out thick chicken breasts. Pound them slightly for even cooking. Nobody likes dry, underseasoned poultry.
- Don’t skimp on the Parmesan. The more, the better. That’s just science.
- Let the sauce thicken. Give it time to simmer; watery sauce is a crime.
- Add more spinach. It balances out the cream, so you can pretend this is healthy.
- Pair it wisely. Serve with pasta, mashed potatoes, or crusty bread for mopping up the sauce.
