One-Skillet Creamy Tuscan Chicken with Sun-Dried Tomatoes
This easy creamy tuscan chicken features golden seared breasts in a garlicky parmesan sauce with spinach and sun-dried tomatoes. A 30-minute one-pan dinner.
This creamy tuscan chicken is the ultimate weeknight heavy hitter, delivering a restaurant-quality sauce that tastes like it simmered for hours in just 30 minutes. By searing the chicken first to develop a golden crust, we build a flavor base for a luxurious, savory cream sauce that clings to every bite.
The magic of this tuscan chicken recipe lies in the balance of bright sun-dried tomatoes against the earthy depth of baby spinach and fresh garlic. It’s a versatile masterpiece that works just as well over a bed of al dente linguine as it does alongside crusty bread or roasted potatoes.
If you have been searching for a foolproof creamy tuscan garlic chicken, look no further. This version focuses on high-impact aromatics and a heavy hand of parmesan to ensure the sauce is thick, velvety, and intensely flavorful without needing a flour-based roux.
Ingredients
Chicken
- 1.5 lbs (680g) boneless skinless chicken breasts, sliced into thin cutlets
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
The Tuscan Sauce
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 cup (60g) sun-dried tomatoes in oil, drained and chopped
- 1 cup (240ml) heavy cream
- 1/2 cup (50g) freshly grated Parmesan cheese
- 1/2 teaspoon red pepper flakes (optional)
- 3 cups fresh baby spinach
- Fresh basil for garnish
Instructions
- 1
Season the chicken cutlets on both sides with salt, pepper, and dried oregano.
- 2
Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and sear for 5-7 minutes per side until golden brown and cooked through (165°F/74°C internal).
- 3
Remove the chicken from the skillet and set aside on a plate; tent with foil to keep warm.
- 4
Reduce the heat to medium and add the butter to the same skillet. Once melted, sauté the minced garlic and sun-dried tomatoes for 1-2 minutes until fragrant.
- 5
Pour in the heavy cream and bring to a gentle simmer. Let it bubble for 2-3 minutes to slightly thicken.
- 6
Whisk in the Parmesan cheese and red pepper flakes until the cheese is melted and the sauce is smooth.
- 7
Add the fresh spinach to the skillet and stir until just wilted, about 1 minute.
- 8
Return the chicken and any accumulated juices to the pan. Spoon the sauce over the meat and let it heat through for 1 minute.
- 9
Garnish with fresh basil and serve immediately.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 615 kcal
- Protein
- 41 g
- Carbs
- 9 g
- Fat
- 46 g
- Fiber
- 2 g
- Sugar
- 4 g
- Sodium
- 890 mg
Tips
- → Use chicken cutlets or pound your breasts to an even thickness. This ensure the meat cooks quickly and stays juicy rather than drying out in the center.
- → Don't skip the sun-dried tomatoes in oil. The oil-packed version has a much better texture and more concentrated flavor than the dry-shriveled kind in pouches.
- → Grate your own Parmesan. Pre-shredded cheese is coated in potato starch to prevent clumping, which can lead to a grainy or broken sauce.
FAQ
How do I prevent the cream sauce from curdling?
Avoid boiling the sauce vigorously. A gentle simmer is all you need. Also, ensure you use heavy cream rather than milk; the higher fat content makes it much more stable and resistant to curdling when mixed with acidic ingredients like tomatoes.
Can I use chicken thighs instead of breasts?
Absolutely. Boneless skinless chicken thighs work beautifully in this tuscan chicken recipe. Just increase the initial searing time by 2-3 minutes per side as thighs take slightly longer to cook than thin cutlets.
What should I serve with creamy tuscan chicken?
The sauce is quite rich, so it pairs perfectly with pasta (linguine or fettuccine), creamy polenta, mashed potatoes, or even a simple side of crusty sourdough to soak up every drop.
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