Hey there!
If you’re craving something rich, creamy, and bursting with flavor—these Tuscan Chicken Tenders are exactly what you need. Think garlic, sun-dried tomatoes, spinach, and a creamy parmesan sauce all wrapped around tender, juicy chicken strips. It’s like your favorite Tuscan chicken pasta—but lighter, faster, and served as the main event.
🍅 What You’ll Need
- 1½ lbs chicken tenders or sliced chicken breast
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped (oil-packed)
- 1 cup baby spinach, chopped
- 3/4 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1/2 tsp Italian seasoning
- Salt and pepper to taste
- Optional: fresh parsley for garnish
💛 Why I Love This Recipe
I made this one night when I was craving something restaurant-y but didn’t feel like dealing with a ton of ingredients or dishes. The result? Tender chicken coated in the most flavorful creamy sauce—it’s warm, comforting, and straight-up cozy.
- Creamy, savory, and rich without being heavy
- Made with simple ingredients, fast
- Great served over rice, pasta, or veggies
- Tastes like something from a café in Italy (no passport needed)
- Makes amazing leftovers
🍽️ Servings + Time
- Serves: 4
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
📊 Macros (Per serving – approx.)
- Calories: 390
- Protein: 32g
- Carbs: 7g
- Fat: 25g
🔬 Why This Recipe Works (Quick Science)
Searing the chicken first locks in moisture and gives it that golden, flavor-packed crust. The cream and parmesan melt together into a rich sauce, and the acidity from sun-dried tomatoes cuts through the richness so it’s balanced—not heavy. The spinach wilts just enough to blend into the sauce and add freshness.
⚠️ Common Mistakes
- Overcooking the chicken: Tenders cook fast—don’t walk away from the pan.
- Adding cheese too early: It’ll clump if the sauce isn’t hot enough. Add it last.
- Using dry-packed sun-dried tomatoes: Oil-packed have way more flavor and a soft texture.
- Boiling the cream: Keep the sauce on a gentle simmer so it stays silky.
🍴 What to Serve With
- Garlic mashed potatoes
- Buttered noodles or fettuccine
- Cauliflower rice or zucchini noodles
- Roasted broccoli or asparagus
- Crusty bread to mop up the sauce
🔧 Tools You’ll Need
- Large skillet
- Tongs or spatula
- Measuring cups and spoons
- Cutting board + knife
🔁 Substitutions + Variations
- Cream: Use half & half or full-fat coconut milk for a dairy-free twist
- Parmesan: Pecorino or asiago work too
- Spinach: Kale or arugula if you like more bite
- Sun-dried tomatoes: Try roasted red peppers for a slightly sweeter version
⏱ Make-Ahead Tips
- You can cook the chicken ahead and store it for up to 3 days
- Sauce reheats well—just warm gently on the stove before serving
- Make a double batch and freeze the sauce separately (minus the spinach)
👨🍳 How to Make Tuscan Chicken Tenders
Step 1: Sear the Chicken
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season 1½ lbs chicken tenders with salt and pepper, then add to the skillet. Cook 3–4 minutes per side, until golden and cooked through. Remove from skillet and set aside.
Step 2: Sauté the Garlic & Tomatoes
In the same skillet, lower heat to medium. Add 3 cloves minced garlic and 1/2 cup chopped sun-dried tomatoes. Stir and cook for 1–2 minutes until fragrant.
Step 3: Make the Creamy Sauce
Add 3/4 cup heavy cream, 1/2 tsp Italian seasoning, and stir. Simmer for 2–3 minutes until slightly thickened. Stir in 1 cup chopped spinach and cook until wilted.
Step 4: Add Parmesan and Chicken
Turn heat to low. Stir in 1/2 cup grated parmesan until melted. Return chicken to the skillet and spoon sauce over top. Simmer 1–2 minutes more to heat through.
Step 5: Serve and Garnish
Remove from heat and sprinkle with fresh parsley and orange zest (optional). Serve hot with your favorite side.
🧊 Leftovers & Storage
- Store in the fridge for up to 3 days
- Reheat gently on the stove or in the microwave at low power
- Avoid boiling the sauce again—it can separate
❓ FAQ
Can I use regular chicken breasts?
Yes! Just slice them into strips or pound thin for even cooking.
Can I make this dairy-free?
Use coconut milk or cashew cream and skip the cheese—or use a vegan parm.
What’s the best way to reheat this?
On the stove over low heat with a splash of broth or milk to loosen the sauce.
Can I use frozen spinach?
Sure! Just thaw and squeeze out the extra water before adding.
🇮🇹 That’s a Wrap!
These Tuscan Chicken Tenders bring all the flavor of a creamy Italian favorite—without the fuss. It’s comfort food with a little elegance, perfect for weeknights or casual dinner parties. Let me know how you served yours or if you added your own twist! 💬🍽️🌿
Happy cooking!