This creamy Tuscan chicken is one of my favorite skillet dinners. Juicy, golden-seared chicken breasts simmer in a velvety sauce with parmesan, spinach, sun-dried tomatoes, onions, and garlic. It’s rich, cozy, and full of Italian-inspired flavor that I can’t resist making again and again.
Why You’ll Love This Recipe
I love how this dish feels restaurant-worthy but comes together in under 40 minutes. The chicken stays tender and juicy, and the sauce has the perfect balance of creaminess, tangy sun-dried tomatoes, and earthy spinach. It’s versatile enough to pair with pasta, rice, mashed potatoes, or even a lighter side salad. Plus, I can easily adapt it to be dairy-free or swap in different proteins if I want to change things up.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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4 boneless, skinless chicken breasts (about 6 ounces each)
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1 teaspoon Italian seasoning (or a blend of oregano, thyme, basil, and rosemary)
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1 teaspoon kosher salt
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½ teaspoon freshly ground black pepper
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3 tablespoons olive oil (or oil from the sun-dried tomato jar for extra flavor)
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4 garlic cloves, minced
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¼ cup finely chopped yellow onion
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½ cup sun-dried tomatoes, thinly sliced
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2 cups baby spinach
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1 ½ cups heavy cream (or coconut cream for dairy-free)
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¼ cup freshly grated parmesan cheese (or nutritional yeast for dairy-free)
Directions
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Season the chicken breasts on both sides with Italian seasoning, salt, and pepper.
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Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sear the chicken for 3–4 minutes per side until golden brown. Remove and set aside.
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In the same skillet, add the remaining oil and sauté the onion for 2–3 minutes until softened.
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Stir in the sun-dried tomatoes and garlic, cooking for another minute until fragrant.
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Add the spinach and cook for about a minute until wilted.
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Pour in the heavy cream and stir in the parmesan cheese. Let it simmer gently for a couple of minutes.
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Return the chicken to the skillet, nestling it into the sauce. Cook for another 5 minutes, or until the chicken is heated through.
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Remove from heat and let the sauce thicken slightly before serving.
Servings and timing
This recipe makes 4 servings. Prep time is about 15 minutes, cook time is 20 minutes, so in just 35 minutes dinner is ready.
Variations
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I sometimes swap the chicken breasts for boneless thighs for a richer flavor.
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To lighten it up, I replace heavy cream with Greek yogurt for extra protein.
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For extra veggies, I like to add mushrooms, zucchini, or bell peppers.
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A splash of white wine in the sauce adds another layer of flavor.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3–4 days. If I want to save a batch for later, I freeze it for up to 3 months. When reheating, I warm it gently on the stovetop or in the microwave, adding a splash of cream or broth to loosen the sauce if it has thickened too much.
FAQs
Can I make this recipe dairy-free?
Yes! I use coconut cream or cashew cream instead of heavy cream, and nutritional yeast instead of parmesan.
Can I use chicken thighs instead of breasts?
Absolutely. Thighs work wonderfully in this recipe and stay extra juicy. Just adjust the cook time slightly depending on their size.
What can I serve with Tuscan chicken?
I like serving it with pasta, rice, mashed potatoes, polenta, or even roasted vegetables. The sauce pairs beautifully with anything that can soak it up.
Can I make this ahead of time?
Yes. I often make the sauce and sear the chicken in advance, then finish cooking everything together before serving.
Can I add more vegetables?
Definitely. Mushrooms, zucchini, kale, or even bell peppers work well in the creamy sauce.
Conclusion
This creamy Tuscan chicken is one of those recipes I turn to when I want something both comforting and elegant. It’s quick enough for a weeknight but special enough for guests. With its rich sauce, vibrant sun-dried tomatoes, and tender chicken, it’s a meal I never get tired of making.
