Pin It The smell of garlic hitting hot oil still pulls me back to my tiny apartment kitchen where I first attempted Tuscan-style cooking. I had no idea what I was doing, just following instinct and a craving for something that felt fancy without being fussy. That first attempt turned out surprisingly well, or maybe my roommate was just being nice. Either way, this creamy Tuscan chicken has evolved through dozens of dinners, lazy weeknights, and last-minute guests. Now it is the kind of meal I can make with my eyes closed.
I once made this for a friend who swore she hated cream sauces. She stood over the stove, dipping bread into the leftover sauce after we finished eating, and asked for the recipe before she even left. That is when I knew this was not just dinner but a legit conversion experience.
Ingredients
- Chicken breasts: Boneless and skinless cook evenly and absorb all that flavorful sauce
- Kosher salt and black pepper: Simple seasoning that layers into every component
- Italian seasoning: A shortcut blend that saves you from measuring half a dozen dried herbs
- Olive oil: Creates a golden sear and builds the foundation for the sauce
- Garlic: Three cloves give you that mellow aromatic base without overpowering
- Sun-dried tomatoes: Packed with concentrated sweetness and umami that makes the sauce sing
- Heavy cream: Transforms the pan juices into restaurant-quality richness
- Chicken broth: Adds depth and keeps the sauce from becoming too heavy
- Parmesan: Salty and nutty, it thickens the sauce while adding savory complexity
- Dried basil: Echoes the Italian seasoning and bridges the fresh and dried flavors
- Fresh baby spinach: Wilts beautifully into the cream, adding color and a hint of earthiness
Instructions
- Season the chicken:
- Pat the chicken dry with paper towels so it sears instead of steams. Rub both sides with salt, pepper, and Italian seasoning, pressing the spices into the meat.
- Sear to golden:
- Heat olive oil in a large skillet over medium-high until it shimmers. Add chicken and cook 5 to 6 minutes per side until deeply golden and 165°F inside. Move to a plate and tent with foil.
- Build the aromatics:
- Drop the heat to medium and toss in minced garlic. Let it sizzle for about 30 seconds until fragrant but not brown.
- Add depth:
- Stir in sliced sun-dried tomatoes and cook for 1 minute to wake up their flavor.
- Create the sauce:
- Pour in heavy cream and chicken broth, scraping up any browned bits from the bottom. Whisk in Parmesan and dried basil and simmer for 2 to 3 minutes until slightly thickened.
- Wilt the greens:
- Drop in spinach and stir for about 1 minute until just wilted. Do not overcook or it will turn slimy.
- Bring it together:
- Nestle the chicken back into the sauce with any juices from the plate. Spoon sauce over the top and simmer for 2 to 3 minutes until everything is hot.
Pin It This recipe got me through a particularly brutal winter when comfort was the only thing on the menu. My neighbor would text whenever she smelled garlic, showing up with her own fork and a bottle of wine.
Choosing the Right Chicken
I have learned that even, medium-thick breasts work best here. If they are too thick they take forever to cook, too thin and they dry out. Pound them gently between parchment if they are uneven.
Balancing the Sauce
Sun-dried tomatoes packed in oil add more flavor than the dry kind. Drain them well but save that oil for roasting vegetables or finishing another dish later.
Serving Ideas That Work
Crusty bread is non-negotiable for mopping up the sauce. Mashed potatoes, polenta, or even roasted broccoli work beautifully if you want something substantial.
- Pasta or rice turn the leftovers into a completely new meal
- A crisp green salad with acid cuts through the richness
- This reheats surprisingly well for lunch the next day
Pin It This is the kind of dinner that makes people feel taken care of without you having to try too hard.
Recipe FAQs
- → What is the best way to ensure the chicken stays tender?
Pat the chicken dry before seasoning and sear it in hot olive oil until golden. Cooking it just until done helps retain moisture.
- → Can I use fresh tomatoes instead of sun-dried tomatoes?
Fresh tomatoes can be used but will produce a lighter sauce; sun-dried tomatoes add a concentrated sweet-tart flavor and richness.
- → Is it possible to substitute spinach with other greens?
Yes, kale or Swiss chard make good alternatives, offering a slightly different texture and flavor but still complementing the creamy sauce.
- → How can I thicken the cream sauce if it’s too thin?
Simmer the sauce a bit longer to reduce it, or add a slurry of cornstarch and water for gentle thickening.
- → What wine pairs well with this creamy Tuscan dish?
Light white wines like Pinot Grigio or Chardonnay enhance the rich garlic cream and tomato flavors beautifully.