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Creamy Tuscan chicken in a garlic parmesan cream sauce with sun-dried tomatoes and spinach in a skillet

Creamy Tuscan Chicken

Golden chicken simmered in a garlic parmesan cream sauce with sun-dried tomatoes and spinach — one pan, 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 1/2 lb boneless skinless chicken breasts about 4 breasts, 680 g, halved lengthwise or pounded to even 1/2 inch (1.25 cm)
  • 1 tsp Italian seasoning for seasoning the chicken
  • 1 tsp garlic powder for seasoning the chicken
  • 1 tsp fine salt plus more to taste
  • 1/2 tsp black pepper for seasoning the chicken
  • 2 Tbsp olive oil oil from sun-dried tomato jar if available
  • 4 cloves garlic minced
  • 1/2 cup sun-dried tomatoes in oil 75 g, drained and sliced
  • 3/4 cup low-sodium chicken broth 180 ml
  • 1 cup heavy cream 240 ml
  • 1/2 cup freshly grated parmesan 50 g, plus more to serve
  • 3 cups fresh baby spinach 90 g, loosely packed
  • 1 pinch red pepper flakes optional
  • Fresh basil or parsley to serve

Equipment

  • Large skillet for searing and making the sauce

Method
 

  1. Pat the chicken dry and season both sides with the Italian seasoning, garlic powder, salt and black pepper.
  2. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 5-6 minutes per side until golden and cooked through to 165°F (74°C) in the thickest part. Move to a plate and cover loosely.
  3. Reduce to medium heat. In the same pan, cook the garlic and sun-dried tomatoes for 1 minute until fragrant.
  4. Add the chicken broth, scrape up the browned bits from the bottom of the pan, and simmer for 2 minutes.
  5. Stir in the cream and bring to a gentle simmer (do not hard-boil). Add the parmesan and stir until melted and smooth, 1-2 minutes.
  6. Add the spinach a handful at a time until just wilted, about 1 minute. Adjust salt and pepper, and add the red pepper flakes if using.
  7. Return the chicken and any juices to the pan, spoon the sauce over, and simmer gently for 2-3 minutes.
  8. Serve straight from the pan with extra parmesan, over pasta, rice or mashed potatoes, or with crusty bread.