Creamy Tuscan Chicken Dinner: 30-Minute Italian Comfort Food

Creamy Tuscan Chicken is one of those dishes that tastes like a restaurant meal but is easy enough to make on a busy weeknight. Tender chicken, a silky garlic Parmesan cream sauce, and sun-dried tomatoes come together in a skillet with hardly any fuss. It’s cozy, vibrant, and comforting without feeling heavy.

Serve it over pasta, mashed potatoes, rice, or even cauliflower mash, and you’ve got a complete dinner that everyone at the table will love.

What Makes This Recipe So Good

• Big flavor, minimal effort: Pan-seared chicken and a simple cream sauce come together fast, with pantry staples doing most of the work.
• Balanced richness: Cream and Parmesan give the sauce body, while sun-dried tomatoes and spinach brighten everything up.
• One-pan convenience: Everything cooks in the same skillet, which means easy cleanup.
• Flexible and forgiving: Use chicken breasts or thighs, sub in kale for spinach, or make it dairy-light if you prefer.
• Perfect for meal prep: Reheats well and holds up to a few days in the fridge.

Ingredients

• 1.5–2 pounds boneless, skinless chicken breasts (or thighs), patted dry
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning (or a mix of dried basil, oregano, and thyme)
• 1/2 teaspoon sweet or smoked paprika (optional, for color and warmth)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 4 cloves garlic, finely minced
• 1/2 cup sun-dried tomatoes (oil-packed), drained and sliced
• 1 cup low-sodium chicken broth
• 3/4 cup heavy cream (or half-and-half for a lighter version)
• 1/2 cup freshly grated Parmesan cheese
• 2 cups baby spinach (packed)
• 1 tablespoon lemon juice (optional, to brighten)
• Fresh basil, chopped, for garnish
• Cooked pasta, rice, or mashed potatoes, for serving

Step-by-Step Instructions

1. Prep the chicken: Slice large chicken breasts in half horizontally to create thinner cutlets. Pat dry and season both sides with salt, pepper, Italian seasoning, and paprika.
2. Sear the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook 4–5 minutes per side until golden and cooked through. Transfer to a plate and tent loosely with foil.
3. Build the flavor base: Lower heat to medium. Add butter to the skillet. Stir in the garlic and cook 30 seconds until fragrant. Add sun-dried tomatoes and sauté 1 minute to bloom their flavor.
4. Deglaze: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer 2–3 minutes to reduce slightly.
5. Make it creamy: Stir in the heavy cream. Simmer gently 2–3 minutes, then whisk in Parmesan until the sauce is smooth and lightly thickened.
6. Add greens: Fold in the spinach and cook until just wilted, about 1 minute. Taste and adjust salt and pepper. Add lemon juice if you like a bright finish.
7. Return the chicken: Nestle the chicken back into the sauce and spoon sauce over the top. Simmer 1–2 minutes to warm through and meld flavors.
8. Garnish and serve: Sprinkle with fresh basil. Serve over pasta, rice, or mash, and spoon plenty of sauce over each portion.

Keeping It Fresh

• Storage: Cool completely, then refrigerate in an airtight container for up to 3 days.
• Reheating: Warm gently in a covered skillet over low heat. Add a splash of broth or cream to loosen the sauce. Avoid high heat, which can cause the sauce to separate.
• Freezing: Cream sauces can split once thawed. If you must freeze, do so without the spinach and add it fresh when reheating. Stir in a little extra cream to bring the sauce back together.
• Make-ahead tips: Sear chicken up to a day in advance. Store the sauce separately and combine when reheating for best texture.

Health Benefits

• Protein-rich: Chicken provides lean protein to support muscles and keep you full.
• Antioxidants: Sun-dried tomatoes and spinach deliver lycopene, vitamin C, vitamin K, and folate.
• Healthy fats: Olive oil and moderate dairy offer satisfying fats that enhance nutrient absorption.
• Customizable: Serve over whole grains or veggie sides and adjust cream amounts to fit your goals.

What Not to Do

• Don’t skip drying the chicken: Wet chicken won’t sear well and can turn rubbery.
• Don’t boil the sauce: Keep it at a gentle simmer to prevent curdling and grainy cheese.
• Don’t add spinach too early: It can overcook and lose its color. Wilt it at the end.
• Don’t oversalt before adding Parmesan: Parmesan brings saltiness. Taste and adjust afterward.
• Don’t crowd the pan: If needed, sear chicken in batches for even browning.

Recipe Variations

• Mushroom twist: Sauté 8 ounces sliced cremini mushrooms with the garlic for a deeper, savory flavor.
• Artichoke hearts: Add one cup of quartered artichokes when you add the sun-dried tomatoes for a briny note.
• Lighter sauce: Use half-and-half and thicken with a cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons cold water). Simmer until slightly thickened.
• Spicy kick: Add 1/4–1/2 teaspoon crushed red pepper flakes with the garlic.
• Herb-forward: Stir in fresh chopped basil and parsley at the end for a brighter finish.
• Dairy-free option: Use full-fat coconut milk in place of cream and a dairy-free Parmesan-style cheese. Flavor will be slightly sweeter, so add extra lemon.
• Kale instead of spinach: Use chopped lacinato kale and simmer a few extra minutes until tender.
• Thighs over breasts: Boneless, skinless thighs stay juicy and are very forgiving; cook until they reach 175°F for best texture.

FAQ

Can I use jarred sun-dried tomatoes not packed in oil?

Yes. Rehydrate them in hot water for 10 minutes, drain, and pat dry. Add a teaspoon of olive oil to the skillet to make up for the missing oil.

What’s the best way to tell if the chicken is done?

Use an instant-read thermometer.

Chicken breasts are done at 165°F in the thickest part. Resting for a couple of minutes helps retain juices.

How can I thicken the sauce if it’s too thin?

Simmer a little longer to reduce, or whisk in an extra tablespoon of grated Parmesan. For a lighter option, use a small cornstarch slurry and simmer until glossy.

Can I make this gluten-free?

The sauce is naturally gluten-free.

Serve over gluten-free pasta, rice, polenta, or mashed potatoes to keep the whole meal gluten-free.

What can I serve with Creamy Tuscan Chicken?

Great sides include buttered pasta, garlic mashed potatoes, lemony rice, roasted asparagus, sautéed green beans, or a simple mixed salad.

Will leftovers still taste good the next day?

Absolutely. The flavors deepen overnight. Reheat gently with a splash of broth or cream to keep the sauce silky.

Can I add white wine?

Yes.

Replace 1/4 cup of the broth with dry white wine. Add it after the garlic and tomatoes, simmer to reduce by half, then continue with the recipe.

Final Thoughts

Creamy Tuscan Chicken delivers big flavor with simple steps and familiar ingredients. It’s versatile enough for a weeknight and special enough for guests.

Keep the heat gentle, season thoughtfully, and spoon that rich, savory sauce over your favorite side. With a few pantry staples and one skillet, you’ll have a satisfying dinner that feels like a little escape to Italy—no reservations needed.