Creamy Tuscan Chicken Recipe
Indulge in the rich flavors of Creamy Tuscan Chicken This irresistible dish features tender, juicy chicken simmered in a luscious creamy sauce with garlic, sun-dried tomatoes, and fresh herbs. Perfect for a cozy dinner or an impressive meal for guests, it’s easy to make yet packed with restaurant-quality flavor.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (pounded to even thickness)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning
- 2 tbsp olive oil
- 1 tbsp butter
For the Tuscan Cream Sauce:
- 4 cloves garlic (minced)
- 1 cup sun-dried tomatoes in oil (drained and chopped)
- 1½ cups heavy cream
- ½ cup chicken broth (or dry white wine)
- ¾ cup freshly grated Parmesan cheese
- 2 cups fresh baby spinach
- Salt and pepper to taste
- Optional: 1 tbsp flour (to thicken the sauce, if needed)
Instructions
- Season and Sear the Chicken Pat chicken breasts dry with paper towels. Season both sides with salt, pepper, and Italian seasoning. Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken for 5–6 minutes per side or until golden and cooked through (internal temp 165°F / 74°C).Remove chicken and set aside. Cover to keep warm.
- Make the Creamy Tuscan Sauce In the same pan, lower heat to medium. Add minced garlic and sauté for 1 minute, stirring constantly. Add sun-dried tomatoes and cook for another minute to release their flavor. Pour in chicken broth (or wine), scraping up any brown bits at the bottom. Stir in heavy cream and bring to a simmer.
- Add Cheese u0026 Spinach Reduce heat to low and stir in Parmesan cheese. Mix until melted and smooth. Add spinach and let it wilt into the sauce (about 1–2 minutes).
- Taste and adjust salt/pepper as needed. If sauce is too thin, add 1 tbsp flour dissolved in a bit of water.
- Return Chicken to the Pan Place chicken back into the pan, spoon sauce over each piece. Simmer for 3–4 more minutes to heat everything through.