By Emma Hartley, Food EditorReviewed & updated July 2026
Creamy Tuscan chicken is the recipe people request again and again — tender chicken in a velvety parmesan cream sauce studded with sun-dried tomatoes and wilted spinach. It looks and tastes like a restaurant dish, but it's secretly a one-skillet, 30-minute weeknight meal.
Serve it over pasta, mashed potatoes, or rice to catch every drop of that sauce, with crusty bread on standby for mopping the plate.
Skip ahead toCurated by Emma · 5 min readWhy you'll love this recipe
- Restaurant-worthy. That luxurious sauce feels indulgent and special.
- One skillet. Everything builds in a single pan for easy cleanup.
- Crowd-pleaser. Reliably impresses guests and picky eaters alike.
Tips for the best results
Slice thick chicken breasts in half horizontally so they cook quickly and evenly. Don't let the cream boil hard — a gentle simmer keeps it silky. And use the oil-packed sun-dried tomatoes; that little bit of their oil adds real depth.
Creamy Tuscan Chicken
Tender chicken in a parmesan cream sauce with sun-dried tomatoes and spinach, in one skillet.
☆☆☆☆☆
Ingredients
- 4 boneless skinless chicken breasts (or 6 thighs)
- 2 tbsp olive oil
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes (oil-packed), chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan
- 3 cups fresh spinach
- 1 tsp Italian seasoning
Instructions
- Step 1. Season the chicken with salt, pepper, and garlic powder. Heat the olive oil in a large skillet over medium-high and sear the chicken 5-6 minutes per side until golden and cooked through. Remove to a plate.
- Step 2. Lower the heat to medium. Add the garlic and sun-dried tomatoes and cook 1 minute until fragrant.
- Step 3. Pour in the chicken broth and scrape up any browned bits. Stir in the cream, Parmesan, and Italian seasoning, and simmer 3-4 minutes until slightly thickened.
- Step 4. Add the spinach and stir until wilted. Taste and adjust salt.
- Step 5. Return the chicken and any juices to the pan, spoon the sauce over, and simmer 2 minutes to warm through. Serve over pasta, rice, or mashed potatoes.
Make it your own
Stir in sliced mushrooms with the garlic, add a splash of white wine before the cream, or finish with a pinch of red pepper flakes. For a lighter version, use half-and-half and a little extra Parmesan to keep the sauce thick.
Frequently asked questions
Can I make it ahead? Yes — it reheats well. Warm gently over low heat and add a splash of broth or cream to loosen the sauce.
What should I serve it with? Pasta, mashed potatoes, rice, gnocchi, or even cauliflower mash for a low-carb option. Don't skip the bread.
Can I freeze it? Cream sauces can separate slightly when frozen but still taste great. Freeze up to 2 months and reheat low and slow, stirring often.
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Tips, substitutions & storage
Substitutions: Thighs work as well as breasts and stay juicier — just cook a little longer. No sun-dried tomatoes? Tomato paste plus halved cherry tomatoes gives a similar sweet-tangy depth, and baby kale stands in for spinach.
Storage & reheating: Refrigerate airtight up to 3 days. Reheat gently on the stovetop with a splash of broth or cream, stirring so the sauce re-emulsifies instead of splitting.
Serve it with: mashed potatoes, rice, or pasta to catch the sauce — or cauliflower mash to keep it low-carb.
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Further reading & trusted sources
From our test kitchen
The sun-dried tomatoes carry this dish — and the oil they’re packed in is concentrated flavour most people pour down the drain. Cook in a spoonful of it instead of plain oil.
Emma thinks a recipe has failed if it needs a long backstory before the ingredients — so hers get straight to the point, with the small technique notes that actually change how a dish turns out. She leads The Nourish Kitchen’s recipes and food guides, writing each one to work in a real, busy kitchen rather than a photo studio. AI tools help with research and drafting, and a human checks every recipe for clarity and food safety before it publishes. Nutrition figures are honest estimates, never guarantees.