Creamy Tuscan Chicken with Spinach & Sun-Dried Tomatoes in 30 Minutes

Oh, let me tell you about my absolute favorite weeknight dinner hack – this creamy Tuscan chicken with spinach and sun-dried tomatoes! The first time I made it, my husband actually thought I’d ordered takeout from some fancy Italian restaurant. Joke’s on him – this restaurant-quality dish comes together in just 30 minutes with ingredients you probably already have. I’ve made this creamy dreamy chicken at least twice a month since discovering it last year, and my kids actually cheer when they smell the garlic sizzling in the pan. That rich, velvety sauce coating tender chicken with those little bursts of sweet tomatoes? Pure magic, I tell you.

Why You’ll Love This Creamy Tuscan Chicken

Listen, I know you’re busy – that’s exactly why this recipe is a total game changer. Here’s what makes it so special:

• Restaurant taste at home – That rich, velvety sauce will make you feel like you’re dining in Tuscany (without the airfare!)
• Crazy quick – From fridge to table in 30 minutes flat – perfect for hectic weeknights
• One-pan wonder – Less cleanup means more time to actually enjoy your meal
• Customizable – Add mushrooms, use kale instead of spinach, make it spicy – this recipe loves adaptations
• Crowd pleaser – Works for date nights, family dinners, and impressing your in-laws alike

Trust me, once that first bite of tender chicken in garlicky cream sauce hits your tongue, you’ll be hooked just like I was!

Ingredients for Creamy Tuscan Chicken with Spinach & Sun-Dried Tomatoes

Here’s everything you’ll need to make this dreamy dish – I promise it’s all simple stuff you can find at any grocery store. Just wait until you see how these basic ingredients transform into something magical!

• 4 boneless, skinless chicken breasts – about 6 oz each (pound them to even thickness if needed)
• 1 tbsp olive oil – extra virgin if you’ve got it
• 1 cup heavy cream – yes, the full-fat stuff makes all the difference!
• 1/2 cup chicken broth – keeps the sauce from being too rich
• 1/2 cup grated Parmesan cheese – fresh is best, but the green can works in a pinch
• 1 cup fresh spinach, chopped – about a handful
• 1/4 cup sun-dried tomatoes, sliced – I prefer the oil-packed ones for extra flavor
• 2 cloves garlic, minced – measure with your heart here, I usually add an extra clove
• 1 tsp Italian seasoning – that little jar in your spice rack finally gets its moment!
• Salt and pepper to taste – don’t skimp on seasoning the chicken

See? Nothing crazy – just simple ingredients that create absolute magic together. Now let’s get cooking!

Equipment Needed

You won’t need anything fancy for this recipe – just the basics from your kitchen! Here’s what I always grab:

• Large skillet – stainless steel or cast iron works best
• Tongs or spatula – for flipping that chicken
• Measuring cups and spoons – eyeballing the cream never ends well!
• Cheese grater – if using fresh Parmesan
• Cutting board and knife – for prepping the garlic and spinach

That’s it! Now let’s make some magic happen.

How to Make Creamy Tuscan Chicken with Spinach & Sun-Dried Tomatoes

Okay, let’s get into the good stuff – making this creamy Tuscan chicken. It’s easier than you think, and I’ll walk you through every step. Trust me, once you see how simple it is, you’ll be making this on repeat!

Cooking the Chicken

First things first – let’s get that chicken golden and juicy. Heat your skillet over medium heat and add that tablespoon of olive oil. While it’s warming up, season your chicken breasts generously with salt and pepper on both sides. Don’t be shy – seasoning is key!

Once the oil is shimmering (you’ll know it’s ready when it starts to ripple), carefully add your chicken breasts. Cook them for about 5–6 minutes on each side until they’re beautifully golden brown. A little tip: don’t move them around too much – let them sear properly. When they’re done, they should reach an internal temperature of 165°F. Transfer them to a plate and set them aside – they’ll be back in the sauce soon!

Preparing the Sauce

Now, here’s where the magic happens. In the same skillet (don’t you dare wash it – all those browned bits are flavor gold!), toss in your minced garlic. Let it sizzle for about 30 seconds until it’s fragrant – but watch it like a hawk so it doesn’t burn.

Next, pour in the heavy cream, chicken broth, and grated Parmesan cheese. Stir it all together until the cheese melts and the sauce becomes smooth and velvety. This is the base that’s going to make your taste buds sing.

Now, add in your chopped spinach and sliced sun-dried tomatoes. Stir everything together and let the spinach wilt down – it’ll take just a couple of minutes. Finally, return your chicken to the skillet, nestling it right into that creamy goodness. Let everything simmer together for about 5 minutes, just to let the flavors meld. Sprinkle with that Italian seasoning, and you’re ready to serve. Wow, your kitchen smells amazing right now, doesn’t it?

Tips for Perfect Creamy Tuscan Chicken

After making this dish dozens of times (and yes, burning a batch or two), I’ve learned all the tricks for flawless creamy Tuscan chicken every single time:

• Fresh Parmesan is worth it – That pre-grated stuff just doesn’t melt as smoothly
• Don’t crowd your pan – Cook chicken in batches if needed – steam is the enemy of golden crust
• Medium heat is key – Too hot and your cream will separate, too low and it won’t thicken
• Taste as you go – Need more garlic? More salt? Your palate knows best
• Pat chicken dry – Moisture prevents browning – paper towels are your friend

Follow these simple tricks and you’ll be making restaurant-worthy creamy Tuscan chicken like a pro!

Serving Suggestions for Creamy Tuscan Chicken

Oh, the possibilities! This creamy Tuscan chicken shines brightest when paired with something to soak up all that glorious sauce. My family goes wild when I serve it over fettuccine or pappardelle – the noodles catch every drop. For a low-carb option, try zucchini noodles or roasted potatoes. And don’t even get me started on garlic bread – that crispy, buttery goodness is practically mandatory for sauce-dipping duty!

Storage & Reheating Instructions

Leftovers? Lucky you! Store this creamy Tuscan chicken in an airtight container in the fridge for 3-4 days. When reheating, go low and slow – microwave at 50% power or warm gently in a saucepan with a splash of broth. The sauce might look separated at first, but just stir patiently and it’ll come back together beautifully. Pro tip: If you’re meal prepping, keep the sauce and chicken separate until reheating for best texture!

Nutritional Information

Just a heads up – these numbers are estimates since ingredients can vary. For one serving (that’s one chicken breast with sauce), you’re looking at about 420 calories, 35g protein, and 28g fat. It’s got 8g carbs with 2g fiber – not bad for something this indulgent tasting! Remember, the Parmesan and cream do most of the heavy lifting nutrition-wise, so if you’re watching certain macros, you might tweak those amounts.

FAQs About Creamy Tuscan Chicken with Spinach & Sun-Dried Tomatoes

I get questions about this recipe all the time – here are the ones that pop up most often with my tried-and-true answers!

Can I Use Frozen Spinach?

Absolutely! I’ve done this dozens of times when fresh spinach wasn’t handy. Just thaw a 10-oz package completely, then squeeze out every last drop of water (I use a clean kitchen towel for this). You’ll want about 1/2 cup of squeezed spinach to match the fresh amount. Pro tip: Add it frozen spinach straight to the sauce if you’re in a rush – just simmer a bit longer to cook off excess moisture.

What Can I Substitute for Sun-Dried Tomatoes?

No sun-dried tomatoes? No problem! Roasted red peppers make a fantastic swap – they bring that same sweet-tangy punch. I’ve also used kalamata olives when I wanted something briny, or just left them out entirely and doubled the spinach. The sauce is so flavorful it can handle adaptations – that’s why I love this recipe!

How Do I Know When the Chicken Is Cooked?

This was my biggest worry when I first started cooking chicken! The golden rule is 165°F internal temperature – I keep a little instant-read thermometer in my kitchen drawer just for this. No thermometer? Cut into the thickest part – juices should run clear with no pink. But honestly? After making this weekly for years, I can now tell by touch – firm but slightly springy means perfect doneness!

Share Your Creamy Tuscan Chicken Creation!

Did you make this dreamy dish? I’d love to see your masterpiece! Tag me on Instagram or leave a comment below – nothing makes me happier than seeing your kitchen wins. Now go enjoy that creamy goodness!

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