Go Back
–+ servings

Creamy Tuscan Chicken

This creamy Tuscan chicken recipe is a dinner winner! Seared Italian chicken simmers in a rich and creamy, spinach and sun-dried tomato sauce. For visual reference - be sure to check out the video above!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Calories: 692
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 (6-ounce) boneless skinless chicken breasts
  • 1 teaspoon Italian seasoning (or a mix of individual spices such as oregano, thyme, basil, and rosemary)
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons extra virgin olive oil
  • 4 garlic cloves (minced)
  • ¼ cup finely chopped yellow onion
  • ½ cup sun-dried tomatoes (thinly sliced)
  • 2 cups baby spinach
  • 1 ½ cups heavy cream (*see note above for dairy-free options)
  • ¼ cup freshly grated parmesan

Method
 

  1. Prep the chicken. Season both sides of each chicken breast in Italian seasoning, salt, and pepper.
  2. Sear the chicken. Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the chicken and sear for 3 to 4 minutes on each side, until golden. Remove the chicken from the pan to a plate and set aside.
  3. Cook the onions. In the same skillet, add another tablespoon of oil and the onion. Saute for 2 to 3 minutes, until the onion has softened.
  4. Add the sun-dried tomatoes and garlic and saute another minute, until fragrant.
  5. Add the spinach, and saute another minute, until just starting to wilt.
  6. Add the heavy cream and parmesan cheese, stir together, and bring to a simmer.
  7. Let it simmer. Place the chicken back in the skillet and cook until heated through, about 5 minutes.

Nutrition

Serving: 1gCalories: 692kcalCarbohydrates: 9gProtein: 48gFat: 52gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 0.03gCholesterol: 233mgSodium: 995mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 10mgCalcium: 150mgIron: 1.5mg

Notes

  • To ensure juicy chicken, use an instant-read thermometer; the internal temperature should reach 165°F for perfectly cooked chicken.
  • For a creamier sauce that won’t break, add the heavy cream and parmesan over low heat, stirring constantly until melted and combined.
  • If you want an extra depth of flavor, use the oil from the jar of sun-dried tomatoes instead of olive oil for searing the chicken.
  • Store any leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stove over low heat to prevent the sauce from separating.
  • For a lighter alternative, substitute half of the heavy cream with chicken broth or use coconut cream for a dairy-free option without sacrificing creaminess.

Tried this recipe?

Let us know how it was!