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–+ servings

Creamy Tuscan Chicken

This creamy Tuscan chicken recipe is a dinner winner! Seared Italian chicken simmers in a rich and creamy, spinach and sun-dried tomato sauce. For visual reference - be sure to check out the video above!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Calories: 692
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 (6-ounce) boneless skinless chicken breasts
  • 1 teaspoon Italian seasoning (or a mix of individual spices such as oregano, thyme, basil, and rosemary)
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons extra virgin olive oil
  • 4 garlic cloves (minced)
  • ¼ cup finely chopped yellow onion
  • ½ cup sun-dried tomatoes (thinly sliced)
  • 2 cups baby spinach
  • 1 ½ cups heavy cream (*see note above for dairy-free options)
  • ¼ cup freshly grated parmesan

Method
 

  1. Prep the chicken. Season both sides of each chicken breast in Italian seasoning, salt, and pepper.
  2. Sear the chicken. Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the chicken and sear for 3 to 4 minutes on each side, until golden. Remove the chicken from the pan to a plate and set aside.
  3. Cook the onions. In the same skillet, add another tablespoon of oil and the onion. Saute for 2 to 3 minutes, until the onion has softened.
  4. Add the sun-dried tomatoes and garlic and saute another minute, until fragrant.
  5. Add the spinach, and saute another minute, until just starting to wilt.
  6. Add the heavy cream and parmesan cheese, stir together, and bring to a simmer.
  7. Let it simmer. Place the chicken back in the skillet and cook until heated through, about 5 minutes.

Nutrition

Serving: 1gCalories: 692kcalCarbohydrates: 9gProtein: 48gFat: 52gSaturated Fat: 24gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.03gCholesterol: 233mgSodium: 995mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 180IUVitamin C: 10mgCalcium: 60mgIron: 2.5mg

Notes

  • For perfectly cooked chicken, aim for an internal temperature of 165°F; the chicken should be golden brown on the outside and juicy on the inside.
  • To prevent dryness, avoid overcooking the chicken; once it’s seared on both sides, remove it from the skillet while you prepare the sauce.
  • If you want to elevate the flavor, use the oil from the sun-dried tomatoes in place of olive oil for sautéing; it adds a rich, tangy depth.
  • For a quicker prep, consider using thin-sliced chicken cutlets; they'll cook faster and more evenly, reducing your overall cooking time.
  • This dish keeps well in the fridge for up to 3 days; when reheating, do so gently on the stovetop over low heat to maintain the sauce's creaminess.

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