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Creamy Tuscan Chicken

Creamy Tuscan chicken with golden seared chicken breasts and a silky sun-dried tomato and spinach cream sauce. This Italian chicken skillet dinner simmers to a glossy texture that coats the back of a spoon for restaurant-quality results.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasonings
  • 4 boneless skinless chicken breasts Pat dry before seasoning for better browning.
  • 0.5 tsp salt To taste.
  • 0.5 tsp black pepper To taste.
  • 0.5 tsp garlic powder To taste.
  • 1 tsp Italian seasoning To taste (use part for seasoning chicken, part for the sauce).
  • 0.5 tsp smoked paprika To taste.
Sauce base
  • 2 tbsp olive oil
  • 4 garlic cloves Minced.
  • 0.5 cup sun-dried tomatoes in oil Drained and sliced.
  • 0.5 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese Grated.
Greens and heat
  • 2 cup fresh baby spinach
  • 1 tsp Italian seasoning For the sauce.
  • 0.5 tsp red pepper flakes Optional heat; adjust to taste.
  • 0.25 fresh basil For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season the chicken breasts generously with salt, pepper, garlic powder, Italian seasoning, and smoked paprika. Heat the olive oil in a large cast iron skillet over medium-high heat until shimmering, then sear the chicken for 5-6 minutes per side until golden and the internal temperature reaches 165°F; remove to a plate.
Build the sun-dried tomato cream sauce
  1. In the same pan, cook the minced garlic for 30 seconds until fragrant. Add the drained sun-dried tomatoes and cook for 1 minute, then pour in the chicken broth and deglaze, scraping up browned bits.
  2. Stir in the heavy cream, Parmesan, Italian seasoning, and red pepper flakes. Simmer for 4-5 minutes until the sauce thickens to a silky consistency.
Wilt spinach, finish, and serve
  1. Add the baby spinach to the sauce and stir until wilted. Return the chicken breasts to the pan and spoon the sauce over each piece.
  2. Garnish with fresh basil and serve hot.

Notes

Pro tip: Use a hot skillet and don’t move the chicken while it sears—golden browning adds flavor to the sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently to avoid sauce separation. Freezing is not recommended due to cream texture. For a lighter option, swap heavy cream for half-and-half and simmer a few minutes longer until thickened.