This creamy Tuscan chicken breast is one of those wow recipes that feels fancy but is actually super easy.
The sauce is rich and full of flavor, the chicken is juicy, and everything comes together in one skillet. You’ll want a crusty piece of bread or a bowl of pasta to soak up that dreamy sauce.
Why I Love This Recipe
This one came out of a weeknight experiment that turned into a “make this again” situation. I was tired, had chicken in the fridge, and just threw things in a pan—ended up with a dish that now makes regular appearances. It’s cozy and bold at the same time.
- One pan = less cleanup
- Fancy-restaurant vibes, no stress
- Sauce is good on everything (seriously—rice, noodles, bread)
- Feels comforting but still fresh with spinach and tomatoes
What You’ll Need
- 4 boneless skinless chicken breasts
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated parmesan cheese
- 1 tsp Italian seasoning
- ½ cup sun-dried tomatoes (drained and sliced)
- 2 cups fresh spinach (lightly packed)
- Fresh basil (optional for garnish)
Servings & Cook Time
Serves: 4
Cook time: 30 minutes
Tools You’ll Need
- Large skillet
- Tongs
- Measuring spoons
- Measuring cups
- Wooden spoon or silicone spatula
- Cutting board
- Knife
Pro Tips
- Pound chicken to even thickness so it cooks evenly
- Don’t skip browning the chicken—it builds flavor
- Use oil from the sun-dried tomato jar for extra taste
- Grate your own parmesan if you can—it melts better
- Add spinach at the very end so it stays green and fresh
Substitutions and Variations
- Swap chicken breasts with chicken thighs
- Use half-and-half instead of heavy cream for a lighter sauce
- Add mushrooms for extra umami
- Can use kale instead of spinach
- Omit cheese for dairy-free (but the sauce won’t be as thick)
Make Ahead Tips
- You can season and sear the chicken ahead of time—store it in the fridge, then finish the sauce when you’re ready
- Sauce can be made ahead and reheated gently with a splash of cream or broth
Why This Recipe Works (Quick Science)
Cream thickens and emulsifies with the parmesan, making the sauce rich and velvety. Searing the chicken first locks in juices and builds a base layer of flavor in the pan (called fond) that the sauce picks up as it simmers.
Common Mistakes
- Cooking the cream on high heat—it can split. Keep it on medium-low.
- Not seasoning the chicken—makes a bland dish.
- Adding spinach too early—it overcooks and turns mushy.
- Using pre-shredded cheese—it doesn’t melt as well.
What to Serve With
- Crusty garlic bread
- Mashed potatoes
- Buttered noodles or pasta
- Steamed broccoli
- White rice
Recipe Instructions
Step 1: Season the Chicken
Season 4 boneless skinless chicken breasts evenly with 1 tsp salt, ½ tsp black pepper, and 1 tsp garlic powder.
Step 2: Sear the Chicken
In a large skillet, heat 1 tbsp olive oil and 1 tbsp butter over medium heat. Add chicken and cook for 5–6 minutes per side, until golden brown and cooked through. Remove and set aside.
Step 3: Sauté Garlic
In the same skillet, melt 1 tbsp butter. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant.
Step 4: Add Liquids & Simmer
Pour in 1 cup heavy cream and ½ cup chicken broth. Stir gently, then bring to a low simmer.
Step 5: Add Cheese and Seasoning
Stir in ½ cup grated parmesan cheese and 1 tsp Italian seasoning. Keep stirring until smooth and slightly thickened.
Step 6: Add Sun-Dried Tomatoes and Spinach
Add ½ cup sliced sun-dried tomatoes and 2 cups fresh spinach. Stir until spinach just wilts.
Step 7: Return Chicken to Pan
Place the seared chicken back into the skillet. Spoon sauce over top and simmer for 2 more minutes.
Step 8: Plate and Garnish
Transfer chicken to a round shallow bowl, spoon sauce over, and top with fresh basil if desired.
Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 3 days
- Reheat gently on the stove with a splash of cream or broth
- Not freezer-friendly—cream sauce may separate
FAQ
Can I use frozen spinach?
Yes, thaw and squeeze out the water first.
Is this spicy?
Not at all—but you can add chili flakes if you want heat.
Can I use milk instead of cream?
Not recommended—it won’t thicken the same way. Use half-and-half if needed.
Do I have to use sun-dried tomatoes?
They add great flavor, but you can skip or sub in cherry tomatoes if you want something fresher.
Final Thoughts
This creamy Tuscan chicken breast hits all the right notes—easy, rich, and totally crave-worthy. It’s a perfect dinner for when you want something comforting without a ton of work. Give it a try and let me know how it turned out for you in the comments. I’d love to hear if you put your own spin on it!