Name: Creamy Tuscan Chicken with Spinach and Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian-inspired
Ingredients: 2 boneless, skinless chicken breasts (about 1 lb); 1 tbsp olive oil; 1 tsp Italian seasoning; ½ tsp salt; ¼ tsp black pepper; 2 cups heavy cream; ½ cup chicken broth; 2 tbsp cream cheese; 1 tbsp lemon juice; 1 tsp garlic powder; 1½ cups fresh spinach; ⅓ cup sun-dried tomatoes, sliced; ¼ cup grated parmesan cheese; Fresh parsley, chopped (for garnish)

Jump to Recipe·Print Recipe

🍗 Creamy Tuscan Chicken with Spinach and Sun-Dried Tomatoes — A 30-Minute Italian Comfort Classic 🌿🍅

1. Introduction

There’s something deeply satisfying about a bowl of creamy Tuscan chicken — tender pan-seared chicken breasts drowning in a luxurious garlic-cream sauce, studded with tender spinach, briny sun-dried tomatoes, and a whisper of Italian seasoning. This dish is the perfect blend of comfort and elegance: rich without being heavy, fast enough for a busy weeknight, and bursting with authentic Italian flair. It’s the sort of Tuscan chicken fast weeknight dinner that feels like a vacation in a skillet — especially when you serve it over fluffy risotto, creamy polenta, or even crusty sourdough. And if you love bold, layered flavors like this, be sure to explore our Sweet & Spicy Honey Pepper Chicken or the cozy Dump-and-Go Smothered Pork Chops for more crowd-pleasing mains.

2. Why You’ll Love This Recipe

Ready in under 30 minutes — ideal for those “what’s for dinner?!” moments

One-pan cooking (plus optional oven finishing) = fewer dishes and deeper flavor
Highly customizable — easily gluten-free, dairy-free, or keto-friendly
Packed with protein and greens: chicken breast, kale/spinach, and antioxidant-rich sun-dried tomatoes
Perfect for meal prep — tastes even better the next day

3. Ingredient Notes

Quality makes all the difference — here’s how to get that restaurant-level depth:

Chicken breasts:Bone-in, skin-on adds richness, but skinless works for leaner results. Slice thickly for even cooking.
Sun-dried tomatoes: Oil-packed (not dry) are essential for that tangy, chewy texture and concentrated umami. Drain half the oil before use — you’ll need some for sautéing!

Heavy cream: Don’t substitute with milk or half-and-half here — fat = stability and silkiness. For lighter versions, use full-fat coconut milk or cashew cream.
Fresh spinach: Baby spinach wilts beautifully. Swap with kale (stemmed & chopped) for heartier texture.
Fresh garlic & Italian seasoning: Minced garlic sautéed gently in olive oil builds flavor base. Opt for a blend with oregano, basil, and rosemary — not just “ Italian seasoning.”

Crushed red pepper flakes: A pinch wakes up the whole dish. Adjust to your heat preference.
Parmesan cheese: Freshly grated, not pre-shredded (anti-caking agents make sauces grainy). Pecorino Romano adds a sharper edge if you’re feeling bold.

4. Kitchen Tools You Need

Investing in the right tools turns “just okay” into “stunning.” These picks have survived our test kitchen rotation:

T-fal 14-Piece Hard Anodized Nonstick Cookware Set: A heavy-bottomed skillet (8–12 “) with a tight-fitting lid is non-negotiable for even heat distribution and easy cleanup. This set’s durability ensures your Italian creamy chicken skillet will look as good on day 50 as day 1.
Compact 6-in-1 Digital Air Fryer by Amazon Basics: Perfect for quick sides — crisp golden asparagus or roasted potatoes in 12 minutes while the chicken rests.
Deluxe 33-Piece Silicone Utensil Set: Non-scratch spoons and spatulas protect your nonstick pan while stirring that delicate cream sauce.

JoyJolt Airtight Glass Food Storage Set: Store leftovers in style — and avoid plastic odors muddling your day-two flavors.
Fullstar Ultimate Veggie Prep Master: Thinly slice sun-dried tomatoes and mince garlic in seconds — no more tears or uneven shreds.

5. How to Make Creamy Tuscan Chicken

Phase 1: Sear & Sauté

Pat chicken breasts *very* dry — moisture is the enemy of sear. Season generously with salt, pepper, and ½ tsp Italian seasoning.

Heat 1 tbsp olive oil (reserving the rest from the tomatoes!) in a large oven-safe skillet over medium-high heat. Sear chicken for 5–6 minutes per side until golden brown and cooked through (internal temp: 165°F / 74°C). Transfer to a plate.

Reduce heat to medium. Add the oil from your sun-dried tomatoes (about 1 tbsp), followed by minced garlic and red pepper flakes. Sauté 45 seconds — just until fragrant and golden, *not* browned (bitter!).

Phase 2: Build the Sauce

Pour in ½ cup chicken broth to deglaze, scraping up all those delicious fond bits from the pan. Stir in heavy cream, ½ cup freshly grated Parmesan, ½ cup sun-dried tomatoes (chopped), and the remaining ½ tsp Italian seasoning. Simmer for 3–4 minutes until slightly thickened.

Phase 3: Simmer & Finish

Return chicken to the skillet, nestling it into the sauce. Add 2 cups baby spinach and stir until just wilted (about 2 minutes). For extra richness, cover and bake at 375°F (190°C) for 8–10 minutes — this melts the cheese deeper into the sauce and softens the spinach evenly.

Serve immediately, garnished with extra Parmesan and a drizzle of olive oil.

6. Expert Tips for Success

No curdling! Never boil cream — keep simmer low and steady. If sauce seizes, blend in 1 tbsp cold butter to re-emulsify.

Acidity balance: Sun-dried tomatoes are intense. Add a *tiny* splash (½ tsp) of balsamic vinegar at the end to lift flavors — it brightens without adding sweetness.
Texture control: For a silkier sauce, use an immersion blender to purée ¼ of it directly in the pan before adding spinach.
Don’t over-saltee: Parmesan and sun-dried tomatoes are salty. Taste *before* adding extra salt.

7. Variations & Substitutions

Gluten-free: Naturally gluten-free — just confirm broth and seasonings are certified GF.
Dairy-free: Use coconut cream, nutritional yeast + cashew base, or Oatly Creamy Oat.
Low-carb / keto: Serve over roasted cauliflower or zucchini noodles. Skip carbs entirely for a protein-packed plate.

Vegetarian: Swap chicken for extra-firm tofu (pressed & cubed) or white beans (cannellini). Add 1 cup mushrooms for depth.
Extra veggies: Add roasted red peppers (canned, drained), artichoke hearts, or asparagus tips.

8. Storage & Reheating

Refrigerator: Store in airtight containers for up to 4 days. Sauce thickens as it cools — thin with a splash of broth or milk when reheating.

Freezer: Freeze *without* spinach (it turns mushy). Thaw overnight, stir in fresh spinach when reheating.

Reheat: Gently on the stovetop over low heat — never microwave on high. Add a pat of butter to restore richness.

9. FAQ

Q: My sauce turned grainy — why?
A: Overheating or using pre-grated Parmesan (which contains cellulose) causes separation. Always use freshly grated cheese and keep heat moderate.

Q: Can I use kale instead of spinach?
A: Absolutely! Chop stems finely and sauté 2 minutes before garlic, then add chopped leaves with the cream. Kale needs more time to tenderize.

Q: Is this the same as “Chicken Francese”?
A: No! Chicken Francese is lemon-butter with white wine and herb finishes. Tuscan chicken is cream-based, with sun-dried tomatoes and spinach — a southern Italy–inspired cousin.

Q: How do I prevent the chicken from drying out?
A: Don’t overcook! Use a thermomete — pull at 160°F; carryover heat hits 165°F. Let rest 5 minutes before slicing.

10. Conclusion

This creamy Tuscan chicken isn’t just dinner — it’s a moment. A silky, savory, satisfying escape that proves weeknight cooking can be luxurious. With bold flavors, vibrant colors, and minimal prep, it’s no wonder this dish has become a staple across kitchens from Chicago to Naples. Pair it with a crisp Pinot Grigio and a slice of our Ultimate Moist Chocolate Banana Bread for dessert — because balance matters. Now go grab that skillet… your next favorite meal is ready to shine.

Creamy Tuscan Chicken with Spinach and Sun-Dried Tomatoes