Let Me Tell You About This Creamy Tuscan Chicken Recipe
So, funny thing: the first time I ever made this Creamy Tuscan Chicken, it was because I wanted to prove to my partner I could cook something that wasn’t, you know, plain chicken and rice (don’t get me wrong, they both have a place in the world). The kitchen was chaos, my dog was trying to eat a fallen sun-dried tomato off the floor, and I ended up with sauce all over my cardigan (which, yes, I still wear, stains and all). But, miracle of miracles, it all came together and now it’s one of my go-to cozy dinners. Like, I’ve actually craved leftovers for lunch the next day kind of good. Anyway, let’s get on with it before I reminisce myself into hungry territory again.
Why I Keep Making This – And Maybe You Will Too
I make this when I need something that’s impressive but mostly hands-off. My family goes wild for it (even my picky nephew, and that’s saying something). And when I’m exhausted but want that ‘something special’ on an ordinary Tuesday, this is what I pull out of my magician’s hat. Oh, and it’s a real crowd pleaser for those times when I have people over, mostly because it looks fancy but is actually easy—if you don’t count the part where my sauce curdled that one time because I got distracted by an episode of Bake Off. True story.
There’s also something about the way the sun-dried tomatoes and spinach get all cozy with the creamy sauce and chicken… can’t explain it, I just know my brain goes a bit fuzzy-happy.
What You’ll Need (But Also What You Can Swap!)
- 4 boneless, skinless chicken breasts (or thighs! Actually I think thighs taste better, but go with what you’ve got)
- 1 tbsp olive oil (I’ve used butter before when out of oil. No complaints)
- Salt & pepper (I sometimes throw in a random pinch of garlic powder too, no judgment)
- 3 garlic cloves, minced (My mate swears by the jarred stuff; I say use fresh if you can, but don’t stress over it)
- 1 cup heavy cream (double cream in the UK – or honestly, half-and-half works in a pinch, but the sauce won’t be as thick)
- ½ cup chicken broth (I’ve done it with veg broth too, not a disaster)
- ½ cup grated parmesan (once I was out and used pecorino and, um, nobody noticed)
- ½ cup sun-dried tomatoes (oil-packed are my fave for more punch; just drain most of the oil or go wild, your call)
- 1 tsp Italian seasoning (or whatever dried herbs happen to be left in your cupboard)
- 2 cups baby spinach (sometimes I just do a gigantic handful; that works too)
- (optional) A sprinkle of chilli flakes if I’m feeling feisty
How I Actually Make this (aka, the Play-by-Play)
- Pound your chicken: If you’ve got thick chicken pieces, just give them a bit of a bash between two bits of baking paper with a rolling pin. Makes them cook evenly and you get to work out some of that daily stress.
- Season: Generously salt and pepper those suckers on both sides.
- Sear: Grab a biggish skillet or frying pan, medium-high heat. Pour in the olive oil. Sear chicken for about 5-7 minutes each side (I go for golden, not scared to get a bit of a crust). Chicken out, rest on a plate. If you get those little browned bits—don’t clean them out! That’s where flavor lives.
- Sauté the garlic: Lower the heat a smidge. Add the garlic, let it get fragrant (about 30 seconds; this is when I have to stop myself from nibbling). Don’t let it brown.
- Sauce time: Pour in cream and chicken broth. Scrape up any stuck bits. Add parmesan, sun-dried tomatoes, Italian seasoning. Give it a good swirl.
- Add chicken back: Return chicken to the pan, let it simmer. Sauce thickens in about 5-8 minutes (keep the heat gentle, or you’ll learn why I advise not to let it boil – sad, separated sauce). This is when I sneak a tiny taste.
- Spinach & finish: Chuck in your spinach, stir until just wilted. Sprinkle any extras like chili flakes. It’s done when the chicken is cooked through and the spinach isn’t sad and mushy.
Does the sauce look weird at first? Yup, happens all the time before it thickens. Give it a minute, don’t panic. If it still needs thickening, I let it sit off the heat 3-5 minutes, and, boom—perfection.
Notes (a.k.a Stuff I’ve Learned The Messy Way)
- If using half-and-half (or single cream), don’t expect the same lusciousness. Still tasty though.
- I sometimes add mushrooms if they’re lurking in the fridge; just sauté them with the chicken.
- Don’t sub in low-fat cheese, please. Sauce will go weird on you (trust me, I tried).
- I find this actually tastes even better on the second day, if it lasts that long.
Some Variations I’ve Tried (And A Cautionary Tale)
- Swap the protein: Did boneless pork chops once instead of chicken—actually really nice.
- No sun-dried tomatoes? Roasted red peppers work but, honestly, not my favorite swap.
- Mushroom version: This was delicious, though it made the sauce a bit more earthy. Worth a shot.
- Caution: Tried adding pasta straight to the sauce to cook once (like a one-pan dinner). Noodles turned to mush. Wouldn’t recommend unless you like… chicken and porridge?
Tools I Use, But You Don’t Have To
About the only thing you really “need” is a big pan, ideally something with higher sides, but honestly I’ve made this in a wok when every other pan was dirty. If you don’t have a garlic press, just bash the cloves with the flat of your knife and roughly chop ’em. I suppose a meat thermometer is technically handy (165°F for the chicken), but I just cut into it like a heathen. No shame.
Keeping Leftovers (Though, Good Luck With That)
This keeps in the fridge for about 2 days, stored in a sealed container. You can reheat gently in a pan—just go low and slow so the sauce stays creamy. Or, zap it in the microwave, but stir halfway. Though honestly, in my house it never lasts more than a night.
What I Serve It With (Just Personal Preference)
Depends on my mood! Some nights it’s crusty bread (for sauce-mopping, obviously); other times, I’ll do mashed potatoes or a simple salad. My mum likes it with steamed green beans, and my cousin swears it’s best over a bed of fluffy rice. Oh, and I once served it with polenta, which felt very fancy. Up to you!
Things I Wish Someone Had Told Me (a.k.a. What Not To Do)
- Patience, mate. If you try to speed up the simmer, the cream might split. I once cooked it on full blast & got a weird, grainy sauce. Just, like, let this one take its time.
- If you use too much salt early on—been there, done that—just add some more cream or toss in a splash of broth to balance.
This Comes Up All The Time (FAQ, Sort of)
- Can I make this dairy free?
- Hmm, good question! I haven’t tried it, but maybe coconut cream would work? The vibe would change, but could be nice. Let me know if you try it!
- Can I freeze it?
- Technically? Yes. But the sauce texture gets a bit funny coming form the freezer. I usually just eat it all fresh, to be honest.
- What kind of sun-dried tomatoes?
- I like the ones packed in oil—loads more flavor. Just pat them a bit dry. The dried ones are fine if you soak them in warm water first, but not as punchy.
- Is it very rich?
- Oh, definitely not low-cal. But you can always serve with extra veggies if you’re watching things. Or just enjoy it, life’s short!
If you want proper texture tips, I sometimes double-check with Serious Eats or when I’m feeling geeky I read about chicken science on Cook’s Illustrated. Both worth a look if you want to dive way deeper than I probably ever will!
Anyway, hope you have fun with it. And if you spill sauce all over your clothes, you’re in very good company…
Ingredients
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups baby spinach
- Salt and black pepper to taste
Instructions
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1Season chicken breasts with salt, black pepper, and Italian seasoning.
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2Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5-6 minutes per side until golden and cooked through. Remove chicken from skillet and set aside.
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3In the same skillet, add minced garlic and cook for 1 minute until fragrant.
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4Pour in heavy cream and stir in Parmesan cheese. Simmer for 2-3 minutes until sauce begins to thicken.
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5Add sun-dried tomatoes and baby spinach. Cook until spinach is wilted.
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6Return chicken to the skillet and spoon sauce over the top. Simmer for 2-3 minutes before serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
480cal
Protein:
47 gg
Fat:
28 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
8 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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