Creamy Tuscan Chicken Recipe

Overview

This creamy Tuscan chicken recipe pairs golden, seasoned chicken breasts with a savory cream sauce, tender spinach, garlic, Parmesan, and tangy sun-dried tomatoes. The chicken is seared first for color, then gently finished in the sauce so it stays moist without overcooking.

Serve it with crusty bread, rice, mashed potatoes, or pasta to catch the sauce. For another chicken-and-pasta dinner with a brighter flavor profile, see this lemon garlic chicken pasta recipe.

Ingredients

Serves 4.

• 4 boneless, skinless chicken breasts, about 6 ounces (170 g) each
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1/2 teaspoon Italian seasoning
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 4 garlic cloves, finely minced
• 1/2 cup (about 85 g) oil-packed sun-dried tomatoes, drained and thinly sliced
• 1/2 cup (120 ml) dry white wine or low-sodium chicken broth
• 1 cup (240 ml) low-sodium chicken broth
• 1 cup (240 ml) heavy cream
• 1/2 cup (45 g) finely grated Parmesan cheese
• 3 packed cups (about 90 g) baby spinach
• 2 tablespoons chopped fresh basil or parsley, for serving

How to make it

1. Prepare the chicken. Pat the chicken breasts dry. If they are very thick, place them between two sheets of plastic wrap and gently pound them to an even thickness of about 3/4 inch. Season both sides with 3/4 teaspoon of the salt, 1/4 teaspoon of the pepper, and the Italian seasoning. Let the chicken stand while you prepare the skillet.

2. Sear the chicken. Heat the olive oil in a large, deep skillet over medium-high heat. When the oil shimmers, add the chicken in a single layer. Cook for 4 to 5 minutes on the first side, then turn and cook for 3 to 4 minutes on the second side. The chicken should be deeply golden outside but does not need to be fully cooked in the center. Transfer it to a plate.

3. Cook the garlic and tomatoes. Reduce the heat to medium and add the butter. Once melted, add the garlic and sun-dried tomatoes. Cook for 30 to 45 seconds, stirring constantly, until the garlic smells fragrant but has not browned.

4. Deglaze the skillet. Pour in the white wine or broth, scraping the browned bits from the bottom with a wooden spoon. Simmer for 1 to 2 minutes, until the liquid has reduced slightly and the sharp alcohol smell has faded.

5. Build the sauce. Add the chicken broth and heavy cream. Stir in the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring the mixture to a gentle simmer; do not let it boil rapidly. Cook for 3 to 4 minutes, stirring occasionally, until the sauce begins to look lightly thickened.

6. Finish the chicken. Return the chicken and any juices from the plate to the skillet. Spoon some sauce over the top. Reduce the heat to medium-low, cover, and simmer for 5 to 8 minutes, depending on the thickness of the chicken. The thickest part should reach 165°F (74°C) on an instant-read thermometer. Without a thermometer, cut into the thickest piece: the center should be opaque and moist, with clear juices rather than a translucent or pink center.

7. Add the Parmesan and spinach. Transfer the chicken to a clean plate if the sauce needs more time to thicken. Stir the Parmesan into the sauce a little at a time until smooth, then add the spinach. Cook for 1 to 2 minutes, stirring, until the leaves are wilted and the sauce coats the back of a spoon. If the sauce becomes too thick, stir in 1 to 2 tablespoons of warm broth or water.

8. Serve. Return the chicken to the skillet and spoon the sauce, spinach, and sun-dried tomatoes over it. Scatter with basil or parsley and serve immediately.

Expert tips

• Use evenly thick chicken. Very thick breasts can brown before the centers cook. Pounding them evenly makes the timing more reliable.
• Keep the sauce at a gentle simmer. A hard boil can make the cream sauce look greasy or cause the chicken to become firm.
• Add Parmesan off strong heat. Stirring it into a gently hot sauce helps it melt smoothly. If the sauce is boiling, the cheese may turn grainy.
• For chicken thighs, use four boneless, skinless thighs and cook them until they reach at least 165°F (74°C); they may need a few extra minutes in the sauce.
• For a lighter substitution, use half-and-half instead of heavy cream, but keep the heat low because it is more likely to separate. Do not use nonfat milk for the same creamy texture.
• If using dry-packed sun-dried tomatoes, soak them in hot water for 10 minutes, drain well, and slice before adding them.
• If the sauce is thin, remove the chicken and simmer the sauce uncovered for 2 to 4 minutes. If it is too thick, loosen it gradually with broth.

Serving and storage

Serve the chicken with pasta, rice, mashed potatoes, polenta, or toasted bread. A simple green salad or steamed green beans can balance the rich sauce. This also pairs well with the flavors in a creamy spinach artichoke pasta recipe, though the two dishes are best served separately rather than combined.

Cool leftovers promptly and refrigerate them in a covered container within 2 hours. Store for up to 3 days. Reheat gently in a covered skillet over low heat with a splash of broth or water, stirring the sauce occasionally; stop heating once the chicken is hot throughout. Freezing is not recommended because the cream sauce and spinach may separate and become watery when thawed.

Frequently asked questions

Can I make creamy Tuscan chicken with chicken thighs?

Yes. Use four boneless, skinless chicken thighs and follow the same method. Because thighs vary in thickness, cook them until the thickest part reaches 165°F (74°C), adding a few extra minutes if needed.

Why did my creamy sauce become grainy?

The sauce was probably boiling when the Parmesan was added, or the cheese was added too quickly. Reduce the heat to low, add finely grated Parmesan gradually, and stir until each addition melts before adding more.

Can I use milk instead of heavy cream?

Milk will make a thinner sauce and is more likely to curdle during simmering. Half-and-half is a more reliable lighter substitute; keep the heat gentle and simmer the sauce only until lightly thickened.

How do I thicken the sauce if it is too thin?

Remove the cooked chicken and simmer the sauce uncovered over medium-low heat for 2 to 4 minutes, stirring occasionally. Add the Parmesan afterward, since it also thickens the sauce slightly.

Can I use frozen spinach?

Yes. Thaw about 5 ounces of frozen spinach, squeeze it very dry, and stir it into the sauce at the end. Cook just until heated through so the sauce does not become watery.

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