Name: Tuscan Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 boneless skinless chicken breasts (about 1.5–2 lbs); Salt and freshly ground black pepper, to taste; 1 teaspoon Italian seasoning; 2 tablespoons olive oil; 3 tablespoons unsalted butter; 4 cloves garlic, minced; 1/2 cup sun-dried tomatoes, chopped (oil-packed, drained); 1 cup chicken broth; 1 cup heavy cream; 3/4 cup grated Parmesan cheese; 4 cups fresh baby spinach; 1 tablespoon lemon juice (optional); Fresh chopped parsley, for garnish

So, this Tuscan Chicken had a moment at my table

The first time I made Tuscan Chicken, I was trying to impress my neighbor who drops by with fresh basil like it is her side hustle. I splashed a bit too much cream, laughed it off, and somehow the sauce still hugged the chicken like a warm sweater. It turned into the kind of dinner where everyone just stands around the pan with a piece of bread, you know, for quality control. Anyway, I have made it a dozen times since, and every time I think oh right, this is why we keep a jar of sun dried tomatoes in the cupboard.

Small aside that has nothing to do with anything, but I once named my sourdough starter Luigi and he did not make it through summer. The basil did though, cheers to resilient herbs.

Why I reach for this when the day gets long

I make this when I want something cozy but not fussy, kind of date night but also kid friendly. My family goes a bit wild for this because the sauce is garlicky and creamy without feeling heavy, and because there are sun dried tomatoes which, apparently, are the official vegetable of weeknight joy. I used to get annoyed when the chicken browned unevenly, but actually, I find it works better if you leave the pieces alone for a minute and let them do their thing. Also, it makes the kitchen smell like a little trattoria which is just good vibes.

What you will need, give or take

4 boneless skinless chicken breasts or 6 thighs if you like it extra tender
1 teaspoon kosher salt plus more to taste
Plenty of black pepper
1 teaspoon Italian seasoning or a mix of oregano and thyme
2 tablespoons olive oil my grandmother always insisted on a fancy Tuscan bottle, but honestly any good extra virgin works fine
1 tablespoon butter for richness
4 garlic cloves minced I sometimes grab the jarred stuff when I am in a rush, no judgment
1 cup chicken broth low sodium if you have it
3 or 4 splashes of white wine optional but delightful
3 4 cup heavy cream or half and half if that is what is in the fridge
1 2 cup freshly grated Parmesan or Pecorino for more tang
1 3 cup sun dried tomatoes in oil drained and chopped I like the DeLallo jar but any brand you enjoy is fine
A handful of baby spinach roughly 2 cups it wilts down
1 teaspoon lemon zest and 1 tablespoon lemon juice
Pinch of red pepper flakes for a little hum
Fresh basil or parsley to finish

Sub swap notes I sometimes stir in a spoon of Greek yogurt at the end for extra body. If there is no cream, a bit of cream cheese melts in nicely too. On second thought, go easy with the cream cheese or it can get too thick.

How I actually cook it

Pat the chicken dry, then season both sides with salt, pepper, and Italian seasoning. This is where I stop to make sure the pan is heating properly. Hot pan equals golden bits equals flavor.
Set a large skillet over medium high heat and add the olive oil. When it looks shimmery, add the chicken and let it sear until deep golden on the first side, about 5 to 6 minutes. Do not fiddle too much. Flip and cook 4 to 6 minutes more. Transfer to a plate. It will finish in the sauce.
Turn the heat to medium. Add the butter and the garlic. Stir for about 30 seconds, just until fragrant. If it starts to brown, lift the pan off the heat and breathe. All good.
Pour in the wine if using and scrape up the browned bits form the pan this is where the magic lives. If you want a refresher on this, here is a clear tutorial on how to deglaze a pan.
Add the chicken broth, sun dried tomatoes, and red pepper flakes. Simmer for 2 to 3 minutes to let things get friendly.
Stir in the cream and bring to a gentle simmer. Sprinkle in the Parmesan and stir until it melts into the sauce. Do not boil hard or the dairy might split. I once rushed this step and regretted it because the sauce got a bit grainy.
Add the spinach and let it wilt, about a minute. Squeeze in the lemon juice and zest. Taste and adjust salt. This is where I usually sneak a taste with a spoon and then another because, well, research.
Return the chicken and any juices to the pan. Simmer on low for 3 to 5 minutes until the chicken is cooked through and the sauce is glossy. If the sauce feels too thick, splash in more broth. Too thin, let it bubble gently for another minute.
Finish with torn basil or chopped parsley. Take a moment, admire that creamy Tuscan Chicken, then serve.

If you like reading up on technique, these notes on good pan searing helped me a ton. And if your spice drawer is chaotic, mixing your own Italian seasoning is surprisingly easy.

Little notes I scribbled after a few rounds

Salt your chicken early if you can, even 20 minutes ahead. It just tastes more like itself.
The sauce thickens as it cools, so leave it a shade looser than you think. It tightens up at the table like a shy cat.
Actually, I find it works better if you grate the Parmesan fine, it melts smoother. Pre grated is fine in a pinch though.
If the sun dried tomatoes are very briny, rinse quickly under cool water and pat dry.

Fun variations I have tried

Mushroom moment: sauté sliced cremini after you cook the chicken, then continue. Earthy and lush.
Artichoke add in: a cup of quartered marinated artichokes makes it bright and a little fancy.
Spicy swag: add a spoon of Calabrian chili paste. My crew loves this on chilly nights.
Swap the greens: kale works, but slice it thin and give it a few extra minutes to soften.
What did not work: I tried coconut milk once thinking hey creamy is creamy, but it clashed with the Parmesan. Not awful, just not it.

Equipment I pull out

Sturdy skillet. I swear by cast iron for the sear because it holds heat like a champ.
A wooden spoon for scraping bits.
Microplane or small grater for the lemon and cheese.

If you do not have a big skillet, no biggie, use a medium pot and cook the chicken in batches. I said cast iron is essential up there, and it is lovely, but a nonstick or stainless pan will absolutely do the job.

Storing leftovers without losing the magic

Let it cool a bit, then tuck it into an airtight container for up to 3 days in the fridge. Reheat gently on low with a splash of broth or water to loosen the sauce. It also freezes okay for about 1 month, though the cream can separate a touch. Honestly, in my house it never lasts more than a day.

How I like to serve it

Over buttery mashed potatoes if I am going full comfort. Or with pasta, something twirly so it collects the sauce. Crusty bread for dunking is non negotiable here. My little tradition is to finish with extra lemon zest at the table. Brightens the whole situation.

Pro tips I learned the hard way

I once tried rushing the sear and the chicken steamed instead. Give it space. Two batches are better than pale, sad chicken.
Do not boil the cream. Gentle heat keeps the sauce silky.
Taste the sauce after the cheese goes in before adding more salt. Parmesan is salty on its own.
Accidentally too salty. A squeeze of lemon and a splash of broth usually rescues it.

FAQ I actually get from friends

Can I use chicken thighs instead of breasts
Yes. Thighs stay juicy and are a bit more forgiving if you get distracted like me. Just cook them until they hit a safe temp and the juices run clear.

Can I make Tuscan Chicken ahead
Sort of. You can sear the chicken and mix the sauce base ahead, then rewarm and finish with cream and spinach right before serving. I think it tastes even better the next day, but that might be me.

What if I dont have sun dried tomatoes
Use roasted red peppers in a pinch. Different flavor, still lovely. Tomato paste plus a splash of broth can add a savory note too.

How do I prevent the sauce from curdling
Keep the heat moderate, add dairy after the broth has calmed down, and avoid a rapid boil. And whisk in the cheese slowly.

Can I lighten this up
Sure. Half and half instead of cream, and a little less cheese. Maybe add more spinach. It will not be as lush, but still ace.

Do I need to pound the chicken
You can if the pieces are very thick. Even thickness cooks more evenly. That said, I often do not bother and it turns out fine.

What sides go best
Roasted asparagus, a simple green salad, or buttered noodles. Garlic bread if you are feeling cheeky. Who is not