Creamy Tuscan Chicken Recipe (Easy, Rich & Delicious)
For the Creamy Tuscan Sauce
- 3 tablespoons unsalted butter
- 4 garlic cloves, minced
- ½ cup sun-dried tomatoes, drained and chopped
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 3 cups fresh baby spinach
- ½ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes, optional
- Salt and black pepper, to taste
- 1 tablespoon chopped fresh parsley, optional
Optional Ingredients for Serving
- Cooked fettuccine or penne pasta
- Steamed white or brown rice
- Creamy mashed potatoes
- Roasted broccoli or green beans
- Crusty bread for soaking up the sauce
Ingredient tip: Use sun-dried tomatoes packed in oil for a deeper flavor, draining off most of the excess oil before chopping. Freshly grated Parmesan also melts more smoothly than many pre-shredded varieties.
How to Make Creamy Tuscan Chicken
Follow these simple steps to prepare juicy chicken and a flavorful cream sauce.
Step 1: Prepare the Chicken
Place the chicken breasts on a cutting board and pat them dry with paper towels. If they are especially thick, slice them horizontally into thinner cutlets or gently pound them to an even thickness.
In a small bowl, combine the Italian seasoning, paprika, garlic powder, salt, and black pepper. Sprinkle the seasoning mixture evenly over both sides of the chicken.
Preparing the chicken evenly helps it cook at a consistent rate and ensures that every bite is well seasoned.
Step 2: Sear the Chicken
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the chicken breasts in a single layer.
Cook for approximately 4–6 minutes per side, depending on thickness, until the chicken develops a golden-brown crust. Avoid moving the chicken too frequently, as allowing it to sit undisturbed helps create better browning.
The chicken does not need to be completely cooked through at this stage because it will finish cooking in the sauce.
Transfer the chicken to a clean plate and set it aside.
Step 3: Sauté the Garlic and Sun-Dried Tomatoes
Reduce the heat to medium and add the butter to the same skillet. Allow it to melt, scraping up any flavorful browned bits left behind by the chicken.
Add the minced garlic and cook for approximately 30 seconds, stirring constantly until fragrant. Be careful not to let the garlic burn, as burnt garlic can make the sauce taste bitter.
Add the chopped sun-dried tomatoes and cook for another 1–2 minutes. This helps release their rich, concentrated flavor into the butter.
Step 4: Build the Creamy Sauce
Pour the chicken broth into the skillet and stir to loosen any remaining browned bits from the bottom of the pan. Let it simmer for 2–3 minutes to reduce slightly.
Lower the heat to medium-low and slowly pour in the heavy cream. Add the remaining Italian seasoning and optional red pepper flakes, then stir until everything is combined.
Allow the sauce to simmer gently for 3–4 minutes. Avoid boiling it rapidly, because excessive heat can cause a cream sauce to separate.