Creamy Tuscan Chicken
There's a certain kind of dinner that tastes like you spent all evening on it but actually comes together in one pan while you pour a glass of wine. This creamy Tuscan chicken is exactly that. Seared chicken breasts rest in a garlicky Parmesan cream sauce studded with sun-dried tomatoes and wilted spinach — the kind of sauce you'll want to mop up with crusty bread.
I developed this recipe for busy weeknights when you still want something that feels special. It's naturally gluten-free, keeps well for meal prep, and scales beautifully whether you're cooking for two or feeding a crowd.
Frequently asked questions
＋ − Can I make it dairy-free?
Swap the heavy cream for full-fat coconut milk and use a dairy-free Parmesan alternative. The sauce will be slightly sweeter but still rich.
＋ − What should I serve it with?
It’s delicious over pasta, mashed potatoes, or rice. For a low-carb option, serve with cauliflower mash or zucchini noodles.
＋ − How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, adding a splash of cream to loosen the sauce.
Creamy Tuscan Chicken
Nutrition shown per serving · updates with portion size
Ingredients
Instructions
- 1
Season the chicken breasts on both sides with salt, pepper, and Italian seasoning.
- 2
Heat olive oil in a large skillet over medium-high heat. Sear the chicken 5–6 minutes per side until golden and cooked through. Transfer to a plate.
- 3
Lower the heat to medium. Add garlic and sun-dried tomatoes; cook 1 minute until fragrant.
- 4
Pour in the heavy cream and Parmesan, whisking until the sauce thickens slightly, about 3 minutes.
- 5
Stir in the spinach and cook until wilted. Return the chicken to the pan and spoon sauce over. Simmer 2 minutes and serve.
Italian & Mediterranean
Luca RomanoTrained in Bologna, Luca focuses on simple Italian cooking with a handful of great ingredients — pasta, risotto, and bright Mediterranean plates.
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