Creamy Tuscan Garlic Chicken (Printable)

Tender chicken simmered in garlicky cream sauce with sun-dried tomatoes and fresh spinach.

# What you'll need:

→ Poultry

01 - 4 boneless, skinless chicken breasts (approximately 1.2 lbs)

→ Seasonings

02 - 1 teaspoon Italian seasoning
03 - 1/2 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1/2 teaspoon paprika

→ For Searing

06 - 2 tablespoons olive oil
07 - 1 tablespoon unsalted butter

→ Sauce

08 - 4 cloves garlic, minced
09 - 1 cup heavy cream
10 - 1/2 cup chicken broth
11 - 1/2 cup grated Parmesan cheese (about 60 grams)
12 - 1/2 cup sun-dried tomatoes, sliced (drained if packed in oil)
13 - 3 cups fresh baby spinach (approximately 90 grams)

→ Garnish (optional)

14 - Fresh basil leaves
15 - Additional Parmesan cheese

# Directions:

01 - Pat chicken breasts dry and evenly season both sides with Italian seasoning, salt, black pepper, and paprika.
02 - Heat olive oil and butter in a large skillet over medium-high heat. Add chicken breasts and sear for 5 to 6 minutes per side until golden brown and fully cooked. Remove and keep warm.
03 - Reduce heat to medium in the same skillet. Add minced garlic and sauté for 1 minute until aromatic.
04 - Pour in heavy cream and chicken broth to deglaze the pan, stirring to lift browned bits. Bring mixture to a gentle simmer.
05 - Stir in grated Parmesan cheese and sun-dried tomatoes. Simmer for 2 to 3 minutes until the sauce thickens slightly.
06 - Add fresh baby spinach and cook for 1 to 2 minutes until wilted.
07 - Return the chicken breasts to the skillet, spoon sauce over them, and simmer for 2 to 3 minutes to heat through.
08 - Plate the chicken and sauce, garnishing with fresh basil and extra Parmesan if desired.

# Expert Suggestions:

01 -
  • It tastes restaurant-quality but actually comes together faster than takeout would arrive.
  • The sauce is so silky and flavorful that even spinach skeptics find themselves asking for seconds.
  • It's naturally gluten-free and low-carb, which means you're not sacrificing anything to make it work for different diets.
02 -
  • Don't skip patting the chicken dry—it's the single most important step for achieving a proper golden sear instead of a steamed, pale surface.
  • Taste the sauce before adding the spinach; if it needs depth, a splash of white wine or even a squeeze of lemon makes an enormous difference.
  • Fresh basil matters—dried basil tastes like hay compared to the bright, grassy freshness that fresh leaves bring to this dish.
03 -
  • Use freshly grated Parmesan and fresh basil—these details matter more than you'd think for keeping the dish feeling vibrant instead of flat.
  • If your cream sauce breaks or looks separated, remove it from the heat immediately and whisk in a splash of cold broth to bring it back together smoothly.

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