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Creamy Tuscan chicken is a flavorful, one-skillet meal that feels both elegant and comforting. It features seared chicken breasts simmered in a rich Parmesan cream sauce with sun-dried tomatoes, spinach, garlic, and green onions. The vibrant ingredients and creamy texture make it perfect for a cozy weeknight dinner or an impressive dish for guests.
The sauce comes together quickly, and the chicken cooks evenly thanks to a quick slice or pound for thinner pieces. You can serve it with pasta, rice, or even roasted potatoes, making it a versatile option for any occasion. It’s rich, satisfying, and always a crowd-pleaser.
What You’ll Like About This Dish
Flavor-packed. The sun-dried tomatoes, garlic, and Parmesan cheese create a deeply savory and creamy sauce.
Weeknight easy. Ready in about 30 minutes and made with simple, pantry-friendly ingredients.
Great for entertaining. Elegant enough for a dinner party but simple enough for any night of the week.
Flexible serving options. Pair it with pasta, rice, or potatoes for a complete and comforting meal.
Ingredient Notes
- Chicken breasts: Slice large ones horizontally or use thin cutlets for quicker, even cooking.
- Olive oil and butter: Used for sautéing and adding richness to the sauce.
- Garlic and green onions: Garlic adds bold flavor, and green onions provide brightness—use both white and green parts.
- Sun-dried tomatoes: Use oil-packed for best texture. Drain and chop before adding to the sauce.
- Heavy cream: Creates the creamy base—don’t substitute with milk or lower-fat cream.
- Parmesan cheese: Use freshly grated for the best flavor and melting.
- Spinach: Fresh baby spinach wilts quickly, or use thawed and drained frozen spinach if needed.
Steps to Make Creamy Tuscan Chicken
- Slice the chicken breasts or pound them to an even thickness. Season lightly with salt and pepper.
- Heat olive oil in a skillet and sear the chicken until golden brown and fully cooked through.
- Remove the chicken and set aside.
- Add butter to the skillet and cook the garlic and white parts of green onions until fragrant.
- Stir in the sun-dried tomatoes, cream, and Parmesan cheese. Simmer until smooth and slightly thickened.
- Return the chicken to the skillet along with the spinach. Heat just until warmed through and the spinach wilts.
- Garnish with green onion tops and serve hot.
Tips for Success
- For even cooking, slice or pound chicken breasts to a uniform 1/2-inch thickness.
- Use a thermometer to ensure the chicken reaches 165°F for safe doneness.
- Don’t boil the cream—simmer gently to avoid separation.
- If the sauce gets too thick, stir in a splash of chicken broth or cream to loosen it.
Recipe Variations
- Use frozen spinach. Thaw under cool water and squeeze out excess moisture before adding.
- Swap green onions. Use shallots or omit entirely. You can also garnish with fresh parsley or basil.
- Use dry sun-dried tomatoes. Rehydrate in hot water for 10 minutes, then chop.
- Add mushrooms. Sauté sliced mushrooms with the garlic for extra flavor and bulk.
- Spice it up. Add a pinch of red pepper flakes to the cream sauce for a little kick.
Serving Suggestions
- Serve with hot cooked pasta like linguine or fettuccine.
- Pair with creamy mashed potatoes or roasted baby potatoes.
- Add a crisp green salad with lemon vinaigrette on the side.
- Garnish with shaved Parmesan and extra sun-dried tomatoes for color.
How to Store
Refrigerate: Store leftovers in an airtight container and refrigerate within 2 hours. Use within 3 days for best quality.
Freeze: Not recommended due to the cream-based sauce, which may separate upon thawing.
To Reheat: Reheat gently in a skillet over medium-low heat. Add a splash of broth or water to loosen the sauce as it warms.
This “marry me” chicken is a similar recipe, or you might like our apple brandy chicken or our best chicken marsala.
Creamy Tuscan Chicken
Ingredients
- 1 ½ pounds chicken breasts
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 4 cloves garlic, minced
- 3 green onions, sliced, dark green tops reserved for garnish
- ½ cup sun-dried tomatoes in oil, drained and chopped
- 1 ½ cups heavy cream
- ½ cup grated Parmesan cheese
- 2 to 3 cups baby spinach leaves
Recommended Equipment
Instructions
- Slice the chicken breasts horizontally, if large, or slice them into thin strips. Pat dry with paper towels and sprinkle lightly with salt and pepper.1 1/2 pounds chicken breasts | Kosher salt and freshly ground black pepper
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. When the oil is shimmering, add the chicken breasts or pieces and cook for 5 to 8 minutes, turning the pieces halfway through to brown both sides. The time depends on the thickness of the chicken breasts. The chicken should register 165°F on an instant-read thermometer inserted into the center. Remove the chicken to a plate and set aside.2 tbsp olive oil
- Add the butter to the skillet and reduce the heat to medium-low. When the butter is sizzling, add the garlic and the white and light green parts of the green onions; cook, stirring, for 1 to 2 minutes. Add the sun-dried tomatoes and heavy cream and bring to a gentle simmer. Reduce the heat to low and stir in the Parmesan cheese until melted and smooth. Return the chicken to the skillet along with the spinach and cook until the spinach is wilted and the chicken is heated through. If the sauce is too thick, thin it with a little more cream, broth, or a splash of water.1 tbsp unsalted butter | 4 cloves garlic | 3 green onions, sliced, dark green tops reserved for garnish | 1/2 cup sun-dried tomatoes in oil | 1 1/2 cups heavy cream | 1/2 cup grated Parmesan cheese | 2 to 3 cups baby spinach leaves
- Garnish with the reserved dark green onion tops and serve immediately.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
