Creamy Tuscan Chicken
Published Date:
3/4/2026
Ingredients
4 boneless, skinless chicken breasts (pounded to even thickness)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried Italian seasoning
2 tablespoons olive oil
1 tablespoon unsalted butter
4 cloves garlic, minced
1/2 cup sun-dried tomatoes (packed in oil), drained and chopped
1/2 cup chicken broth
1 cup heavy whipping cream
1/2 cup grated Parmesan cheese
3 cups fresh baby spinach
Fresh parsley, chopped (for garnish)
Instructions
Pat the chicken breasts dry with paper towels. Season both sides generously with salt, pepper, and dried Italian seasoning.
In a large skillet over medium-high heat, heat the olive oil and butter. Add the chicken breasts and cook for 5-6 minutes on each side, or until golden brown and cooked through (internal temperature of 165°F). Remove chicken from the pan and set aside on a plate.
In the same skillet, add the minced garlic and chopped sun-dried tomatoes. Sauté for about 1 minute, stirring constantly, until the garlic is fragrant but not browned.
Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Reduce the heat to medium and stir in the heavy whipping cream. Bring to a gentle simmer for about 2 minutes to slightly thicken.
Stir in the Parmesan cheese until melted and smooth. Add the fresh spinach and cook for 2-3 minutes, stirring occasionally, until the spinach has wilted.
Return the cooked chicken breasts to the skillet along with any juices on the plate. Spoon the sauce over the chicken to reheat slightly. Garnish with fresh parsley and serve immediately.
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