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Creamy Tuscan Chicken

Creamy Tuscan chicken with golden seared chicken breasts in a silky sun-dried tomato and spinach cream sauce. This Italian chicken skillet simmer results in a spoon-coating texture with fresh basil and Parmesan on top.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts Pat dry so seasoning adheres and the sear browns well.
Seasonings
  • 0.25 tsp Salt Season generously; adjust to taste.
  • 0.25 tsp pepper Season generously; adjust to taste.
  • 0.25 tsp garlic powder Adds mild garlic flavor to the crust.
  • 1 tsp Italian seasoning Use divided: 1 tsp in sauce plus extra for seasoning chicken.
  • 0.25 tsp smoked paprika Choose to taste for warmth and color.
Sauce base
  • 2 tbsp olive oil For searing and sautéing aromatics.
  • 4 cloves garlic Minced.
  • 0.5 cup sun-dried tomatoes in oil, drained and sliced Drain well so the sauce stays creamy.
  • 0.5 cup chicken broth For deglazing and simmering.
  • 1 cup heavy cream Use for the rich, silky texture.
  • 0.5 cup Parmesan cheese, grated Freshly grated melts smoothly.
Spinach and finishing
  • 2 cup fresh baby spinach Stir until wilted and bright green.
  • 0.5 tsp Italian seasoning Adds herby flavor to the sauce.
  • 0.25 tsp red pepper flakes Optional heat to taste.
  • 1 Fresh basil for garnish Tear or slice and add right before serving.

Equipment

  • 1 Cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken breasts generously with salt, pepper, garlic powder, Italian seasoning, and smoked paprika. Heat olive oil in a large cast iron skillet over medium-high and sear for 5-6 minutes per side until golden and the internal temperature reaches 165°F, then remove the chicken.
Build the sun-dried tomato cream sauce
  1. In the same pan, cook the minced garlic for 30 seconds until fragrant. Add the sun-dried tomatoes and cook for 1 minute, stirring to coat in the pan drippings.
Simmer to thicken
  1. Pour in the chicken broth and deglaze, scraping up the browned bits. Stir in the heavy cream, grated Parmesan, 1 teaspoon Italian seasoning, and red pepper flakes, then simmer for 4-5 minutes until thickened with a spoon-coating consistency.
Wilt the spinach and finish
  1. Stir the fresh baby spinach into the sauce until wilted, keeping the sauce glossy and cohesive. Return the chicken to the pan and spoon the sauce over each breast.
Serve
  1. Garnish with fresh basil and serve immediately while the sauce is hot and creamy.

Notes

For the richest sauce, use freshly grated Parmesan and simmer just until thickened—too long can make it grainy. Store leftovers in the refrigerator up to 3 days in a sealed container; reheat gently in a skillet over low heat with a splash of broth or cream. Freezing is not recommended because the cream and spinach can separate when thawed. For a lighter option, use half-and-half instead of heavy cream (the sauce will be thinner, so simmer slightly longer to thicken).