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–+ servings
Creamy Tuscan Chicken dish with chicken, spinach, and sun-dried tomatoes in sauce

Creamy Tuscan Chicken

A comforting and quick dish featuring golden-seared chicken in a silky Parmesan cream sauce with spinach and tangy sun-dried tomatoes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 boneless, skinless chicken breasts Pound or butterfly if very thick for even cooking.
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup heavy cream Substitute half-and-half for a lighter version; sauce will be thinner.
  • 1 cup fresh spinach Baby spinach works well.
  • 1/2 cup sun-dried tomatoes, chopped Use oil-packed or rehydrated—pat dry.
  • 1/2 cup grated Parmesan cheese Freshly grated melts best.
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Method
 

Preparation
  1. Heat a large skillet over medium heat and add the olive oil.
  2. Season chicken breasts generously with salt and pepper.
  3. Place chicken in the skillet and cook for 5–7 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Remove chicken and set aside.
  4. Add minced garlic to the same skillet and sauté for about 1 minute until fragrant.
  5. Pour in the heavy cream and stir. Bring to a gentle simmer, stirring occasionally.
  6. Add spinach, chopped sun-dried tomatoes, Parmesan, and Italian seasoning. Stir and let the sauce simmer until it thickens slightly.
  7. Return the chicken to the skillet and spoon sauce over each piece. Cook for 2–3 minutes more until heated through.
  8. Taste and adjust seasoning. Serve immediately with extra Parmesan if desired.

Nutrition

Serving: 1Calories: 550kcalCarbohydrates: 10gProtein: 40gFat: 36gSaturated Fat: 20gSodium: 600mgFiber: 1gSugar: 2g

Notes

Best served over wide egg noodles, mashed potatoes, or creamy polenta. Can also be enjoyed with cauliflower rice or a simple arugula salad. Store leftovers in the refrigerator for up to 3-4 days.

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