Creamy Tuscan Chicken
Chicken breasts in creamy garlic sauce with sun dried tomatoes and spinach.
Updated: Oct 6, 2026
Why you'll like it
- Ready in about 35 min.
- Serves 4 — easy to halve or double.
- Easy level — everyday equipment only.
- Stays juicy when cooked to 165°F (74°C).
- Storage, freezing and reheating covered below.
Ready in 35 min, this creamy Tuscan Chicken serves 4. Creamy Tuscan chicken pairs seared chicken breasts with a garlic Parmesan cream sauce, sun dried tomatoes, and spinach.
Helpful guides
Instructions
Pound chicken to even thickness and season with salt, pepper, and Italian seasoning. Pat dry first so seasoning sticks and browning happens quickly. Even pieces cook at the same rate without dry edges.
Work steadily and keep tools nearby so each stage flows smoothly without rushing.
Sear in hot olive oil over medium high heat 5 to 6 minutes per side until golden. Transfer to a plate when centers reach 165°F internal temperature. Tent loosely with foil to keep warm while making sauce.
Lower heat to medium and saute garlic 30 seconds until fragrant. Add broth and scrape browned bits from the pan. Stir in cream and sun dried tomatoes, then simmer gently 3 minutes until slightly thickened.
Stir in grated Parmesan until melted and smooth. Add spinach and cook 2 minutes until just wilted but still bright green. Taste sauce and adjust salt carefully because Parmesan adds saltiness.
Work steadily and keep tools nearby so each stage flows smoothly without rushing.
Return chicken to the skillet and spoon sauce over each piece. Simmer 2 minutes to meld flavors and rewarm meat. Serve hot over pasta or rice with extra sauce spooned generously on top.
Work steadily and keep tools nearby so each stage flows smoothly without rushing.
Cool leftovers promptly in shallow containers. Reheat gently with a splash of cream or milk until steaming. Boiling can separate cream, so warm slowly over medium low heat while stirring.
Work steadily and keep tools nearby so each stage flows smoothly without rushing.
Troubleshooting — fixes, not repeats
- If sauce separates, heat was too high; keep at a gentle simmer and stir often.
- If spinach overcooks, add it last and remove from heat as soon as wilted.
- If sauce is bland, add more garlic, Parmesan, or a squeeze of lemon for brightness.
- If chicken is tough, it overcooked; sear hot and pull exactly at 165°F.
Make it your way
- Spicier version: Pack sauce separately when possible so reheated portions taste fresh and textures stay appealing for the next day.
- Old Dhaka style: For a lighter version, replace half the cream with whole milk and thicken with one teaspoon cornstarch mixed in cold water.
- For more vegetables, add sliced mushrooms with the garlic or stir in artichokes.
- Serve over cauliflower mash for a lower carb dinner that still feels creamy.
- Leftovers work well for lunches because flavors meld overnight in the fridge.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Reheat gently until chicken reaches 165°F internal temperature.
Freezing cream sauce is not recommended because texture can turn grainy after thawing.
FAQ
Can I use chicken thighs?
Yes, boneless thighs stay very juicy. Sear 5 minutes per side until 165°F inside, then finish in sauce. Start with the suggested amount, then adjust to suit your taste and equipment.
What are sun dried tomatoes?
Dried tomatoes packed in oil or dry bags. Oil packed are softer and work best here; drain before using. Start with the suggested amount, then adjust to suit your taste and equipment.
What to serve with it?
Pasta, rice, mashed potatoes, or crusty bread all catch the sauce. Add a green salad for freshness. Start with the suggested amount, then adjust to suit your taste and equipment.