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Creamy Tuscan Chicken

Tender chicken breasts cooked in a garlic parmesan cream sauce with sun-dried tomatoes and spinach.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Tuscan
Calories: 520

Ingredients
  

Main
  • 4 boneless skinless chicken breasts
  • salt and black pepper to taste
  • 1 tsp paprika
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 4 cloves garlic minced
  • 1 small onion finely chopped
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 0.5 cup Parmesan cheese grated
  • 1 tbsp Italian seasoning
  • 0.5 cup sun-dried tomatoes chopped
  • 3 cups baby spinach fresh
  • 1 tsp crushed red pepper flakes optional
  • 1 tsp lemon zest optional
  • fresh basil for garnish

Equipment

  • Large skillet
  • Cutting board
  • Measuring cups
  • Spatula or tongs

Method
 

  1. Pat chicken dry and season with salt, pepper, and paprika.
  2. Heat olive oil in a skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden and cooked through. Remove and set aside.
  3. In the same skillet, melt butter. Sauté onion 2 minutes, then add garlic and cook 30 seconds.
  4. Add chicken broth and heavy cream, stirring to combine. Bring to a simmer.
  5. Stir in Parmesan cheese and Italian seasoning until the sauce thickens slightly.
  6. Add sun-dried tomatoes and spinach. Cook 2–3 minutes until spinach wilts.
  7. Return chicken to the skillet, spoon sauce over it, and simmer 3–4 minutes to reheat.
  8. Finish with optional red pepper flakes or lemon zest. Garnish with fresh basil and serve.

Notes

For best results, use freshly grated Parmesan and simmer sauce gently to avoid curdling.