Go Back
Creamy Tuscan Chicken Recipe
Print Recipe

Creamy Tuscan Chicken Recipe

This Creamy Tuscan Chicken combines tender, juicy chicken breasts with a rich Parmesan cream sauce, fresh spinach, garlic, and sun-dried tomatoes. It's an easy one-pan dinner that's packed with Italian-inspired flavors and ready in just 30 minutes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Italian-American
Keyword: Baked Tuscan Chicken, creamy baked chicken, Easy Creamy Chicken Recipes, Healthy Tuscan Chicken, Italian Chicken Dishes, Tuscan Chicken Skillet, Tuscan Garlic Chicken, Tuscany Chicken Recipe
Servings: 4
Calories: 485kcal

Ingredients

  • 2 large boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 4 garlic cloves minced
  • 1 cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • ½ cup sun-dried tomatoes chopped
  • 2 cups fresh baby spinach
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • Fresh basil or parsley for garnish

Instructions

  • Pat the chicken breasts dry with paper towels and season them with salt, black pepper, and Italian seasoning.
  • Heat the olive oil in a large skillet over medium heat.
  • Cook the chicken for 5 to 6 minutes on each side until golden brown. Remove the chicken from the skillet and set it aside.
  • Melt the butter in the same skillet and add the minced garlic. Cook for about 30 seconds until fragrant.
  • Pour in the heavy cream and stir in the Parmesan cheese until the sauce becomes smooth and creamy.
  • Add the sun-dried tomatoes and spinach, stirring until the spinach wilts.
  • Return the chicken to the skillet and spoon the sauce over the top.
  • Simmer for 3 to 5 minutes, or until the chicken reaches an internal temperature of 165°F.
  • Garnish with fresh basil or parsley and serve warm.

Notes

  • Use freshly grated Parmesan cheese for the smoothest sauce.
  • Chicken thighs can easily replace chicken breasts.
  • Add mushrooms for extra flavor.
  • Red pepper flakes add a little heat.
  • Avoid boiling the sauce because it may separate

Storage

Refrigerator
Store leftovers in an airtight container for up to 4 days.
Freezer
Freeze for up to 2 months.
Reheating
Warm the chicken over low heat and add a splash of cream or milk to restore the sauce.

Nutrition (Per Serving)

  • Calories: 485
  • Protein: 34 g
  • Carbohydrates: 8 g
  • Fat: 34 g
  • Saturated fat: 18 g
  • Cholesterol: 165 mg
  • Sodium: 640 mg
  • Fiber: 2 g
  • Sugar: 3 g