Creamy Tuscan Chicken – A Cozy, Flavor-Packed Skillet Dinner
This Creamy Tuscan Chicken has everything you want in a weeknight dinner: simple steps, familiar ingredients, and restaurant-level flavor. Juicy chicken sits in a silky garlic Parmesan cream sauce with sun-dried tomatoes and spinach. It tastes special but comes together in one pan with minimal fuss.
Serve it over pasta, rice, or mashed potatoes, and you’ve got a crowd-pleaser. If you want a dish that feels indulgent without being complicated, this is it.
Overeating is a pattern. This helps you fix that problem. A quick reset for cravings, snacking, and “I’ll start tomorrow” moments.
Built for busy home cooks who want real-life structure. Simple steps that fit meal prep, family dinners, and late-night snack attacks.
Why This Recipe Works
This recipe layers flavor at every step. Browning the chicken first builds a fond (those flavorful brown bits) that enriches the sauce.
The sun-dried tomatoes bring a sweet-tangy punch that cuts through the cream, while garlic and Parmesan add depth. A splash of broth and a touch of lemon keep the sauce from feeling heavy. Fresh spinach softens into the sauce, adding color and a light, earthy note.
Shopping List
- Chicken: 4 boneless, skinless chicken breasts (or 6–8 cutlets), patted dry
- Seasoning: Kosher salt, black pepper, Italian seasoning, red pepper flakes (optional)
- Flour: All-purpose, for light dredging (optional but helpful)
- Fat: Olive oil and unsalted butter
- Aromatics: 4–5 garlic cloves, minced; 1 small shallot, finely chopped (optional)
- Sun-Dried Tomatoes: 1/2 cup, drained and chopped (oil-packed preferred)
- Broth: 3/4 to 1 cup low-sodium chicken broth
- Cream: 1 cup heavy cream (or half-and-half for lighter)
- Cheese: 1/2 cup freshly grated Parmesan
- Greens: 2–3 cups baby spinach
- Acid: 1–2 teaspoons lemon juice
- Fresh Herbs: Basil or parsley, chopped, for garnish
Instructions
- Prep the chicken: If the breasts are thick, slice them horizontally into cutlets for quicker, even cooking.
Pat dry, then season both sides with salt, pepper, and 1 teaspoon Italian seasoning. Lightly dredge in flour if using; shake off excess.
- Sear the chicken: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high. Add chicken in a single layer and sear 4–5 minutes per side until golden and just cooked through (165°F).
Transfer to a plate and tent with foil.
- Sauté aromatics: Reduce heat to medium. Add a splash of oil if the pan looks dry. Add shallot and cook 1 minute.
Stir in garlic and cook 30 seconds, until fragrant. Don’t let it burn.
- Build the base: Add chopped sun-dried tomatoes and a pinch of red pepper flakes. Stir for 30 seconds to coat in the fat and release flavor.
- Deglaze: Pour in 3/4 cup chicken broth.
Scrape up any brown bits. Simmer 2–3 minutes to reduce slightly.
- Make it creamy: Lower heat to medium-low. Stir in heavy cream and bring to a gentle simmer.
Sprinkle in Parmesan and stir until smooth. If the sauce is too thick, add more broth in small splashes.
- Season and brighten: Taste and add salt, pepper, and a squeeze of lemon juice. The lemon should lift the richness without making the sauce sour.
- Add the greens: Stir in spinach and cook 1–2 minutes until wilted.
- Finish the chicken: Return chicken and any juices to the pan.
Spoon sauce over the top and simmer 2 minutes to rewarm and meld flavors.
- Serve: Garnish with chopped basil or parsley. Serve with pasta, rice, or crusty bread to catch the sauce.
Storage Instructions
Cool leftovers to room temperature within 2 hours. Store in an airtight container in the fridge for up to 3 days.
Reheat gently over low heat on the stovetop, adding a splash of broth or milk to loosen the sauce. Avoid boiling, which can cause the cream to separate. For freezing, it’s best not to, as cream sauces can turn grainy.
If you must freeze, do so without the spinach and add fresh greens when reheating.
Why This is Good for You
- Protein-rich: Chicken provides lean protein to keep you full and support muscle health.
- Balanced fats: Using olive oil and moderate cream offers satisfying richness. You can lighten it with half-and-half if preferred.
- Micronutrients: Spinach adds iron, vitamin K, and folate. Sun-dried tomatoes bring lycopene and vitamin C.
- Customizable carbs: Pair with whole-grain pasta or cauliflower mash for a more nutrient-dense plate.
Common Mistakes to Avoid
- Overcrowding the pan: This steams the chicken and prevents a good sear.
Cook in batches if needed.
- Boiling the cream: High heat can split the sauce. Keep it at a gentle simmer.
- Skipping the fond: Those browned bits on the pan are pure flavor. Deglaze and scrape them up.
- Using pre-grated Parmesan: It often has anti-caking agents and doesn’t melt smoothly.
Freshly grated melts better and tastes richer.
- Under-seasoning: Taste at every stage—after searing, after adding cream, and before serving.
Alternatives
- Protein swaps: Use boneless chicken thighs, turkey cutlets, or shrimp (add shrimp at the end and cook 2–3 minutes).
- Dairy-light version: Use half-and-half and thicken with a cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons cold water). Add slowly until it coats a spoon.
- Veggie boost: Add mushrooms, artichoke hearts, or roasted red peppers. Sauté mushrooms with the aromatics for best texture.
- Greens swap: Kale or Swiss chard works well; chop and simmer a few minutes longer until tender.
- Gluten-free: Skip the flour dredge or use a gluten-free blend.
Serve with polenta or gluten-free pasta.
- No sun-dried tomatoes? Use cherry tomatoes, halved and sautéed until blistered, then proceed.
FAQ
Can I make this ahead?
You can sear the chicken and make the sauce up to one day ahead. Store separately, then reheat gently and combine just before serving. Add the spinach at the end for the best texture.
What pasta pairs best?
Short shapes like penne, rotini, or rigatoni catch the sauce nicely.
Fettuccine or tagliatelle also work if you prefer long noodles.
How do I keep the sauce from being too thick?
Thin with warm chicken broth in small amounts until you reach a silky, pourable consistency. Adjust salt afterward since broth can add salinity.
Can I use milk instead of cream?
Whole milk can work with a cornstarch slurry to help it thicken, but the sauce will be lighter and less glossy. Avoid simmering milk at high heat to prevent curdling.
Is this spicy?
Only slightly, if you add red pepper flakes.
You can leave them out or serve with flakes on the side for those who want heat.
What can I use instead of Parmesan?
Pecorino Romano adds a saltier, sharper bite. Grana Padano is a gentler alternative. Choose a hard, aged cheese that melts smoothly.
Can I cook the chicken from frozen?
No, thaw first for even cooking and a proper sear.
Thaw overnight in the fridge or use the cold water method in a sealed bag.
How do I avoid overcooking the chicken?
Use thin cutlets and a thermometer. Pull the chicken at 165°F and let it rest briefly. It will finish gently in the warm sauce.
In Conclusion
Creamy Tuscan Chicken is comfort food with a little flair, made easy in one pan.
It balances richness with bright, tangy notes and comes together in under an hour. With pantry-friendly ingredients and simple techniques, it’s a reliable dinner that feels special any night of the week. Make it once, and you’ll keep it in your regular rotation.
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