Creamy Tuscan Chicken Dish

This creamy Tuscan chicken brings together the comfort of a home-cooked meal with the elegance of a restaurant favorite. The combination of parmesan-swirled cream sauce, sweet sun-dried tomatoes, and tender chicken will have everyone at the table reaching for seconds, whether it is a cozy weeknight or a special celebration.

The first time I made this dish was for an anniversary dinner at home because we could not get a reservation. After that night, it quickly became our most requested date-night dinner.

Ingredients

• Chicken breasts: look for plump boneless skinless pieces for tenderness
• Salt and black pepper: essential to season the meat all the way through
• Italian seasoning: opt for a quality blend for maximum flavor
• Olive oil: use extra virgin for a richer taste and golden sear
• Butter: unsalted lets you control the salt in the sauce
• Fresh garlic: mince the cloves just before cooking for best flavor
• Heavy cream: gives the sauce its signature silkiness
• Chicken broth: choose a good-tasting low-sodium option to avoid excess salt
• Parmesan cheese: buy a wedge and grate fresh for a smoother melting texture
• Cornstarch: thickens the sauce easily if you prefer extra creaminess
• Sun-dried tomatoes in oil: supply tang and a sweet depth go for plump pieces
• Baby spinach: delivers color and packs in extra vitamins
• Crushed red pepper flakes: add gentle heat only if you like a little kick

Instructions

Prep the Chicken:

Pat each chicken breast dry using paper towels to remove excess moisture. Season all over with salt black pepper and Italian seasoning pressing so the herbs stick to the surface.

Brown and Cook the Chicken:

Heat olive oil in a large skillet over medium-high until shimmering but not smoking. Place chicken breasts in the pan and cook undisturbed for at least five minutes so a golden crust forms. Flip and continue cooking until the other side is golden and an instant-read thermometer registers 165 degrees Fahrenheit in the thickest part. Remove chicken to a plate and cover loosely with foil to keep warm.

Start the Sauce:

With the skillet over medium heat melt butter then add minced garlic. Stir constantly for about one minute so the garlic softens but does not brown. This releases the aromatic oils that are key to the sauce.

Build the Cream Sauce:

Keep the skillet heat on medium. Pour in heavy cream and chicken broth whisking to combine with the garlic butter. Sprinkle in the grated Parmesan cheese and stir until it fully melts and the sauce starts to look glossy. If you want a thicker consistency whisk the cornstarch with a little cold water in a small bowl then whisk that mixture into the pan. Allow the sauce to simmer for about two to three minutes.

Add the Veggies:

Gently stir in the sliced sun-dried tomatoes and fresh baby spinach. Continue cooking for two to three minutes until the spinach is wilted and the tomatoes look plump and glossy.

Finish the Dish:

Return the chicken and any juices on the plate back to the skillet. Spoon some of the sauce over each piece. Simmer for another two to three minutes so the chicken is hot and coated all over.

Serve:

If you enjoy spicy heat gently sprinkle crushed red pepper flakes over the top before serving. Dish up immediately over pasta mashed potatoes or with crusty bread.

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Every time I add those sun-dried tomatoes it transports me straight back to nights in Tuscany even though I am still in my own kitchen. My kids always try to sneak extra sauce with their bread so I have learned to make a little more.

Storage Tips

Store any leftovers in an airtight container and refrigerate within two hours of cooking. The dish keeps well for up to three days. Reheat gently on the stovetop adding a splash of broth or cream to loosen the sauce if needed. Freezing is possible but the cream sauce may separate slightly when thawed. Stir well after reheating to bring everything back together.

Ingredient Substitutions

Boneless chicken thighs are a fantastic swap if you want juicier meat. For a dairy-free approach use coconut cream in place of heavy cream and a plant-based parmesan. If you cannot get sun-dried tomatoes try roasted red peppers for a similar sweetness and color. Fresh kale works as a hearty stand-in for spinach if you need more bite.

Serving Suggestions

This chicken shines when served over fettuccine or spaghetti to soak up the creamy sauce. For a lighter meal pair with roasted vegetables like broccoli or green beans. A wedge of lemon and a sprinkle of fresh basil brings extra brightness to the plate. Crusty sourdough makes every last drop of sauce vanish.

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A final drizzle of sauce and a sprinkle of basil is all you need to make the meal feel extra special. Enjoy every bite—from your kitchen to the heart of Tuscany.

Recipe FAQs

→ What cut of chicken works best for this dish?

Boneless, skinless chicken breasts are ideal, but boneless thighs can be used for a juicier result.

→ Can I make the sauce thicker?

Yes, add a teaspoon of cornstarch mixed with cold water and simmer until the sauce reaches your desired thickness.

→ What are good side dishes?

This pairs well with pasta, mashed potatoes, or crusty bread to soak up the flavorful sauce.

→ Are there ways to make it dairy-free?

Use coconut cream and vegan cheese instead of heavy cream and parmesan for a dairy-free variation.

→ Can I add extra vegetables?

Absolutely! Mushrooms or artichokes can be sautéed with the spinach and sun-dried tomatoes for added flavor.

→ Is it suitable for gluten-free diets?

Yes, use gluten-free chicken broth and check all packaged ingredients to ensure gluten-free compliance.