Creamy Tuscan Chicken
Ingredients
- 4 boneless skinless chicken breasts about 6–8 oz each, pounded to even thickness
- 1 tsp kosher salt plus more to taste
- 1/2 tsp black pepper freshly ground
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 2 tbsp olive oil or use oil from the sun-dried tomato jar
- 5 cloves garlic minced
- 1/2 cup sun-dried tomatoes oil-packed, drained and roughly chopped
- 1/2 cup chicken broth low-sodium
- 1 cup heavy cream
- 1/2 cup Parmesan cheese freshly grated
- 3 cups fresh baby spinach loosely packed
- 1 tsp dried Italian seasoning
- 1/4 tsp red pepper flakes optional, for heat
- salt and black pepper to taste
- 2 tbsp fresh basil sliced, for garnish
Instructions
- Pat the chicken breasts completely dry with paper towels. This is the key to a golden sear. Season generously on both sides with salt, black pepper, Italian seasoning, and garlic powder.
- Heat olive oil (or sun-dried tomato oil) in a large 12-inch skillet over medium-high heat until shimmering and just beginning to smoke.
- Add the chicken breasts in a single layer without crowding the pan. Sear for 5–6 minutes per side without moving them, until a deep golden crust forms and the internal temperature reaches 165°F. Remove from the pan and set aside on a plate tented with foil.
- Reduce heat to medium. In the same skillet, add the minced garlic and sun-dried tomatoes. Sauté for 1–2 minutes, stirring frequently, until the garlic is fragrant and golden (not browned).
- Pour in the chicken broth and use a wooden spoon to scrape up all the golden bits from the bottom of the pan — this fond is where your deepest flavor lives. Let it simmer for 1–2 minutes to reduce slightly.
- Reduce heat to medium-low. Pour in the heavy cream, add the Italian seasoning and red pepper flakes if using. Stir to combine and let the sauce simmer gently for 3–4 minutes until it begins to thicken.
- Stir in the freshly grated Parmesan cheese until fully melted and the sauce is smooth and silky. Taste and adjust seasoning with salt and pepper.
- Add the fresh baby spinach and fold it into the sauce. Let it wilt for 1–2 minutes, stirring gently.
- Return the seared chicken breasts to the skillet, nestling them into the sauce. Spoon the sauce over the top of each piece and let everything simmer together for 2–3 minutes so the chicken absorbs the flavors and heats through completely.
- Garnish with fresh sliced basil and additional Parmesan if desired. Serve immediately over pasta, cauliflower rice, zucchini noodles, or with crusty bread for soaking up the sauce.
Notes
Storage: Refrigerate in an airtight container for up to 4 days. Reheat gently in a skillet over medium-low heat with a splash of chicken broth to restore the sauce consistency. Avoid boiling when reheating. Freezing: The cream sauce can separate when frozen, so this dish is best enjoyed fresh or refrigerated rather than frozen. Lighter option: Substitute half-and-half for the heavy cream for a lighter sauce, or use full-fat coconut cream for a dairy-free version. Protein swap: Works beautifully with boneless chicken thighs, salmon fillets, or large shrimp — adjust cook times accordingly. Pasta serving: Toss the finished sauce with 12 oz of cooked fettuccine or pappardelle for a heartier meal that serves 4–6.