Go Back

Creamy Tuscan Chicken Breast

This creamy Tuscan chicken breast is rich, flavorful, and perfect for an easy weeknight dinner. Juicy pan-seared chicken breasts are simmered in a creamy garlic Parmesan sauce with sun-dried tomatoes and fresh spinach. It's a restaurant-quality meal that's ready in about 30 minutes and pairs perfectly with pasta, mashed potatoes, or crusty bread.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 2 people
Course: dinner, lounch
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon unsalted butter
  • 3 garlic cloves minced
  • ½ cup chicken broth
  • ¾ cup heavy cream
  • ⅓ cup grated Parmesan cheese
  • ⅓ cup chopped sun-dried tomatoes drained if packed in oil
  • 2 cups fresh spinach
  • 1 teaspoon lemon juice
  • 1 tablespoon chopped fresh basil or parsley

Method
 

  1. Pat the chicken breasts dry with paper towels. If they are very thick, pound them to an even thickness.
  2. Season both sides with garlic powder, onion powder, Italian seasoning, paprika, salt, and black pepper.
  3. Heat the olive oil in a large skillet over medium-high heat.
  4. Cook the chicken for 5 to 6 minutes per side until golden brown. Remove from the skillet and set aside.
  5. Reduce the heat to medium. Add the butter and minced garlic, then cook for 30 seconds until fragrant.
  6. Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet.
  7. Stir in the heavy cream and Parmesan cheese. Simmer for 2 to 3 minutes, stirring until the cheese melts and the sauce begins to thicken.
  8. Add the sun-dried tomatoes and spinach. Cook for 2 minutes until the spinach wilts.
  9. Stir in the lemon juice.
  10. Return the chicken breasts to the skillet and spoon the creamy Tuscan sauce over the top.
  11. Simmer for 3 to 5 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  12. Garnish with fresh basil or parsley and serve immediately.

Notes

  • Freshly grated Parmesan creates the smoothest, creamiest sauce.
  • Don't overcook the chicken to keep it tender and juicy.
  • Add sliced mushrooms for even more flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Serve with pasta, mashed potatoes, rice, roasted vegetables, or crusty bread to soak up the creamy sauce.