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Creamy Tuscan Chicken with Sun-Dried Tomatoes

Creamy Tuscan chicken with sun-dried tomatoes features golden-seared breasts nestled in a glossy garlic-cream sauce with wilted spinach and melted Parmesan. One-pan searing, then a quick simmer yields a rich, tangy-savory sauce that clings to every bite in under 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless, skinless chicken breasts About 2 lbs total
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • 0.5 tsp paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 tbsp olive oil
Tuscan Cream Sauce
  • 4 clove garlic Minced
  • 0.5 cup sun-dried tomatoes in oil Drained and roughly chopped
  • 1 cup chicken broth
  • 1.5 cup heavy cream
  • 0.5 cup Parmesan cheese Freshly grated
  • 2 cup baby spinach Fresh
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes Optional
  • 0.5 tsp butter
  • 0.5 tsp salt To taste
  • 0.25 tsp black pepper To taste

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Pat the chicken breasts dry with paper towels. Combine garlic powder, onion powder, Italian seasoning, paprika, salt, and black pepper, then rub evenly over both sides of each breast.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear without moving for 5–6 minutes per side until deeply golden; internal temperature should reach 165°F.
  3. Transfer the chicken to a plate and tent with foil. This keeps the surface from drying out while you make the sauce.
Build the Tuscan cream sauce
  1. Reduce heat to medium and add butter to the same pan. Once melted, add minced garlic and sauté for 30–45 seconds until fragrant, making sure it does not brown.
  2. Stir in the chopped sun-dried tomatoes and cook for 1 minute. Let them toast slightly in the pan drippings for deeper flavor.
  3. Pour in the chicken broth and scrape up any golden bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly.
  4. Add the heavy cream and Italian seasoning. Stir well and bring to a gentle simmer over medium heat—do not let it roll.
  5. Stir in the Parmesan cheese gradually until fully melted into the sauce. Add red pepper flakes if using for heat.
  6. Add the baby spinach and stir until just wilted, about 1–2 minutes. Keep the simmer gentle so the sauce stays silky.
  7. Taste and adjust seasoning with salt and black pepper. Season to balance creamy richness with the tang from the tomatoes.
Simmer and serve
  1. Return the seared chicken breasts to the skillet, nestling them into the sauce. Spoon sauce over the top to coat the chicken.
  2. Simmer gently for 3–5 minutes until the chicken is warmed through and the sauce thickens slightly. Serve immediately over pasta, mashed potatoes, rice, or with crusty bread.

Notes

For the best sear, make sure the skillet and olive oil are truly shimmering before the chicken goes in. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over low heat to avoid breaking the cream. Freezing is not recommended because the cream sauce can separate after thawing. If you want a lower-fat option, use half-and-half and reduce simmer time slightly so the sauce thickens without curdling.