Creamy Tuscan Chicken

Creamy Tuscan Chicken is the kind of dish that feels luxurious, comforting, and restaurant-worthy all without requiring much effort. Featuring seared chicken breasts in a rich, garlic-infused cream sauce with sun-dried tomatoes, parmesan, and spinach, it’s a flavorful meal you can make in just 30 minutes. It’s also versatile enough to pair with pasta, rice, or mashed potatoes.

Whether you’re cooking for guests or craving a creamy, comforting dinner on a weeknight, this Tuscan-style chicken is guaranteed to satisfy.

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Why This Recipe Works

• Quick and satisfying: Done in 30 minutes, but tastes like it simmered for hours.
• Simple ingredients: Mostly pantry and fridge staples.
• Restaurant-style flavor: The creamy garlic parmesan sauce is rich yet balanced.
• One-pan recipe: Fewer dishes, more flavor.
• Versatile pairing: Goes great with pasta, rice, or veggies.

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Ingredients

• 2 large boneless skinless chicken breasts (or 4 small), halved horizontally
• Salt and pepper, to taste
• 1 teaspoon garlic powder
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 4 garlic cloves, minced
• ½ cup sun-dried tomatoes in oil, drained and chopped
• 1 cup heavy cream
• ½ cup chicken broth
• ½ cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 2 cups baby spinach
• Fresh parsley, for garnish (optional)

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How to Make Creamy Tuscan Chicken

Step 1: Prepare the Chicken

Slice each chicken breast in half horizontally to create cutlets. Pat dry and season both sides with salt, pepper, and garlic powder.

Step 2: Sear the Chicken

In a large skillet, heat olive oil over medium-high heat. Add the chicken and sear for 4–5 minutes per side until golden and cooked through (internal temperature should be 165°F). Transfer to a plate and keep warm.

Step 3: Sauté the Garlic and Tomatoes

Lower the heat to medium. Add butter to the skillet. Once melted, stir in garlic and cook for 30–60 seconds until fragrant. Add the chopped sun-dried tomatoes and cook for another minute.

Step 4: Make the Creamy Sauce

Pour in the heavy cream and chicken broth. Stir to combine. Bring to a gentle simmer. Add Italian seasoning and Parmesan cheese, stirring until cheese melts and sauce thickens slightly (about 3–5 minutes).

Step 5: Add Spinach and Return Chicken

Stir in the spinach and cook until wilted. Return the chicken to the pan, coating it in the sauce. Simmer for another 2–3 minutes to warm through.

Step 6: Serve

Serve hot, garnished with fresh parsley if desired. Spoon extra sauce over the chicken and your chosen side.

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Tips for Success

• Pound chicken evenly: Ensures quicker, even cooking.
• Use sun-dried tomatoes in oil: They’re more flavorful and tender.
• Fresh garlic only: For the deepest, most aromatic flavor.
• Let the sauce simmer gently: It thickens naturally with the cheese.
• Don’t overcrowd the pan: Sear the chicken in batches if needed for best browning.

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Mistakes to Avoid

• Not drying the chicken: Moisture prevents good sear and caramelization.
• Overcooking the chicken: It dries out easily—165°F is perfect.
• Too much heat for the cream: High heat may cause it to separate.
• Adding spinach too early: It wilts quickly add last.
• Using pre-shredded Parmesan: It doesn’t melt as smoothly as fresh grated.

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What to Serve With Creamy Tuscan Chicken

This dish pairs beautifully with many sides:

• Pasta: Fettuccine, penne, or spaghetti soak up the sauce.
• Mashed potatoes: Creamy base complements the rich sauce.
• Rice or orzo: Absorbent and neutral to balance the creaminess.
• Zucchini noodles or cauliflower rice: Great for low-carb options.
• Steamed green beans or roasted broccoli: To add freshness and crunch.

For a complete meal, add a side salad with lemon vinaigrette and crusty bread to mop up the sauce.

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Storage Tips

Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in single portions for up to 2 months. The cream sauce may separate slightly upon thawing but will re-emulsify when reheated.
Reheat: Warm gently on the stove over low heat. Add a splash of cream or broth to revive the sauce. Avoid microwaving for too long as it may cause the sauce to break.

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Custom Variations

• Add mushrooms: Sauté with garlic for a hearty variation.
• Make it spicy: Add a pinch of red pepper flakes to the sauce.
• Lighten it up: Use half-and-half or evaporated milk instead of heavy cream.
• Keto-friendly: Serve over zoodles or sautéed spinach instead of pasta.
• Swap proteins: Use boneless thighs or even salmon instead of chicken.

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Nutrition Estimate (Per Serving)

• Calories: 580
• Protein: 40g
• Fat: 40g
• Carbohydrates: 10g
• Fiber: 2g
• Sugar: 4g
• Sodium: 610mg

Based on 4 servings. Nutrition may vary depending on portion size and sides.

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FAQs

Can I use chicken thighs instead of breasts?

Yes! Boneless skinless thighs work great and stay extra juicy.

What can I use instead of heavy cream?

You can use half-and-half or whole milk with a teaspoon of flour or cornstarch to thicken the sauce.

Can I make this ahead of time?

Yes, but it’s best served fresh. You can cook the chicken and make the sauce separately, then reheat and combine before serving.

What if I don’t have sun-dried tomatoes?

You can substitute with cherry tomatoes (halved and sautéed), but the sun-dried version adds more depth and richness.

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Creamy Tuscan Chicken brings comfort and elegance together in one pan. It’s rich but not heavy, bursting with bold flavor thanks to garlic, parmesan, and sun-dried tomatoes. This dish works beautifully for both weeknight dinners and weekend entertaining.

With easy ingredients and minimal prep, you’ll get that “fancy dinner” feel without spending hours in the kitchen. Whether served over pasta, potatoes, or veggies, the creamy Tuscan sauce is what keeps everyone coming back for seconds.