I love preparing my version of Tuscan Chicken using chicken breasts seared to perfection and bathed in a creamy Parmesan garlic sauce. Infused with the zesty aroma of minced garlic, sun-dried tomatoes, and vibrant baby spinach, this dish blends classic Italian flavors into a deliciously rich meal.
I’ve always been a fan of a good twist on classic chicken recipes, and this Creamy Tuscan Chicken is one of my favorites. I started off with 4 boneless skinless chicken breasts seasoned with salt and ground black pepper before searing them in olive oil.
As the chicken cooked, I couldn’t wait to mix in minced garlic, then add in heavy cream and a splash of chicken broth that made the sauce rich and thick. I tossed in a generous amount of grated Parmesan along with chopped sun-dried tomatoes, letting all those flavors meld together.
To finish, I stirred in fresh baby spinach and a pinch of dried Italian seasoning, with a hint of red pepper flakes if you like a bit of heat. I sometimes garnish it with a few fresh basil leaves.
This dish has that deliciously bold flair seen in recipes like Chicken With Spinach In Creamy Parmesan and Tuscan Chicken that always leaves me wanting more.
Why I Like this Recipe
I really love how easy it is to make, even though I’m not a master chef in my kitchen. I enjoy the creamy garlic sauce because it’s packed with flavor from the Parmesan, sun-dried tomatoes and spinach which always makes me feel like I’m treatin myself. I also like that it has just the right spice with a hint from the red pepper flakes and Italian seasoning, it gives the dish a little kick. Lastly, the dish is a cool mix of healthy and indulgent, since you get your greens but still have that rich taste that makes me feel warm and satisfied every time.
Ingredients
- Chicken breasts are lean, high in protein and form the hearty base of this dish.
- Minced garlic adds a bold, aromatic punch while offering antioxidants and a subtle spicy kick.
- Heavy cream lends smooth creaminess and a slight sweetness that balances the savory flavors.
- Grated Parmesan cheese introduces umami and a saline note and helps thicken the sauce.
- Chopped sun dried tomatoes infuse a tangy sweetness and add a chewy texture to the meal.
- Fresh baby spinach offers vital vitamins and fiber, boosting both color and health benefits.
- Olive oil contributes healthy fats and a fruity aroma to the sizzling chicken.
Ingredient Quantities
- 4 boneless skinless chicken breasts
- Salt to taste
- Ground black pepper to taste
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/3 cup sun-dried tomatoes, chopped
- 2 cups fresh baby spinach
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- Fresh basil for garnish (optional)
How to Make this
1. Season the 4 chicken breasts on both sides with salt and ground black pepper.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When its hot, add the chicken and cook each side for about 6 to 8 minutes until they’re browned and cooked through.
3. Remove the chicken from the pan and set it aside on a plate.
4. Reduce the heat to medium, add the 3 minced garlic cloves to the same skillet, and cook for about 30 seconds until fragrant.
5. Pour in 1 cup heavy cream and 1/2 cup chicken broth while stirring. Mix in 1 teaspoon dried italian seasoning and 1/4 teaspoon red pepper flakes if you like a bit of heat.
6. Stir in 1/2 cup grated Parmesan cheese slowly until the sauce starts to thicken, then add 1/3 cup chopped sun-dried tomatoes.
7. Toss in 2 cups fresh baby spinach and stir until it wilts into the sauce.
8. Return the chicken breasts to the skillet, spoon some sauce over them, and let everything simmer for about 2-3 minutes so the flavors merge nicely.
9. Give the sauce a taste and add more salt or pepper if needed.
10. Garnish with fresh basil if desired and serve warm with your favorite side dish.
Equipment Needed
1. Large skillet
2. Plate for resting the chicken
3. Measuring cups and spoons
4. Knife and cutting board for mincing garlic and chopping tomatoes
5. Tongs or spatula for turning the chicken
FAQ
Creamy Tuscan Chicken Recipe Substitutions and Variations
- Heavy cream – You can use half and half or coconut cream if you want a lighter version
- Chicken broth – Try using vegetable broth or water with a bouillon cube for a different twist
- Parmesan cheese – Pecorino Romano or Asiago cheese work great as a stand in
- Sun-dried tomatoes – Fresh tomatoes that are slow roasted can be a pretty decent option
- Baby spinach – Kale or arugula gives a bit of a different flavor but still works in the dish
Pro Tips
1. Make sure you pat the chicken dry before seasoning it because if it’s wet, the seasoning wont stick as good and the chicken might soggy up.
2. When you add garlic to the pan, keep a close eye on it. It cooks really fast and can burn quick which makes the sauce bitter.
3. Stir in the cream and broth slowly while adding the Parmesan so the sauce thickens nicely without any lumps.
4. If you want even more flavor, let the chicken rest for a few minutes after cooking. That way, it keeps all its juices, making every bite super moist.
Creamy Tuscan Chicken Recipe
I love preparing my version of Tuscan Chicken using chicken breasts seared to perfection and bathed in a creamy Parmesan garlic sauce. Infused with the zesty aroma of minced garlic, sun-dried tomatoes, and vibrant baby spinach, this dish blends classic Italian flavors into a deliciously rich meal.
4
servings
494
kcal
Equipment: 1. Large skillet
2. Plate for resting the chicken
3. Measuring cups and spoons
4. Knife and cutting board for mincing garlic and chopping tomatoes
5. Tongs or spatula for turning the chicken
Ingredients
-
4 boneless skinless chicken breasts
-
Salt to taste
-
Ground black pepper to taste
-
2 tablespoons olive oil
-
3 garlic cloves, minced
-
1 cup heavy cream
-
1/2 cup chicken broth
-
1/2 cup grated Parmesan cheese
-
1/3 cup sun-dried tomatoes, chopped
-
2 cups fresh baby spinach
-
1 teaspoon dried Italian seasoning
-
1/4 teaspoon red pepper flakes (optional)
-
Fresh basil for garnish (optional)
Directions
- Season the 4 chicken breasts on both sides with salt and ground black pepper.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When its hot, add the chicken and cook each side for about 6 to 8 minutes until they’re browned and cooked through.
- Remove the chicken from the pan and set it aside on a plate.
- Reduce the heat to medium, add the 3 minced garlic cloves to the same skillet, and cook for about 30 seconds until fragrant.
- Pour in 1 cup heavy cream and 1/2 cup chicken broth while stirring. Mix in 1 teaspoon dried italian seasoning and 1/4 teaspoon red pepper flakes if you like a bit of heat.
- Stir in 1/2 cup grated Parmesan cheese slowly until the sauce starts to thicken, then add 1/3 cup chopped sun-dried tomatoes.
- Toss in 2 cups fresh baby spinach and stir until it wilts into the sauce.
- Return the chicken breasts to the skillet, spoon some sauce over them, and let everything simmer for about 2-3 minutes so the flavors merge nicely.
- Give the sauce a taste and add more salt or pepper if needed.
- Garnish with fresh basil if desired and serve warm with your favorite side dish.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 300g
- Total number of serves: 4
- Calories: 494kcal
- Fat: 36g
- Saturated Fat: 18g
- Trans Fat: 0.2g
- Polyunsaturated: 3g
- Monounsaturated: 15g
- Cholesterol: 165mg
- Sodium: 900mg
- Potassium: 900mg
- Carbohydrates: 5g
- Fiber: 2g
- Sugar: 2g
- Protein: 37g
- Vitamin A: 3000IU
- Vitamin C: 8mg
- Calcium: 500mg
- Iron: 2mg
