Creamy Tuscan Chicken
Rich and garlicky one-pan creamy Tuscan chicken with sun-dried tomatoes, spinach, and Parmesan cheese. Ready in just 25 minutes for an easy weeknight dinner that tastes restaurant-quality.
Ingredients
- For the Chicken:
- 1 pound boneless skinless chicken breast (2 large pieces, pounded to even thickness)
- 1 tablespoon olive oil or sun-dried tomato oil
- 1 teaspoon Italian seasoning
- Kosher salt to taste
- Fresh cracked pepper to taste
- For the Sauce:
- 1 tablespoon olive oil or sun-dried tomato oil
- 5 cloves garlic minced
- 2 teaspoons Italian seasoning
- 2 tablespoons white wine or chicken broth
- 1.5 cups half and half
- 1 cup shredded Parmesan cheese freshly shredded preferred
- 2 cups baby spinach packed
- 1/4 cup sun-dried tomatoes julienne cut (oil-packed variety)
- 1 teaspoon white balsamic vinegar
- Kosher salt to taste
- Fresh cracked pepper to taste
Instructions
- Prepare and Sear the Chicken:
- Pat the chicken breasts completely dry with paper towels. Season both sides generously with Italian seasoning, salt, and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook for 3-4 minutes per side without moving, until golden brown and internal temperature reaches 155°F. Transfer chicken to a plate and set aside.
- Build the Flavor Base:
- Reduce heat to medium. Add 1 tablespoon olive oil to the same skillet. Add minced garlic and Italian seasoning, sautéing for 1 minute while stirring constantly until fragrant but not browned.
- Deglaze and Create the Sauce:
- Pour in the white wine and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Let bubble for 30 seconds. Add the half and half and stir to combine. Bring to a gentle simmer and cook for 10-12 minutes, stirring often, until the sauce reduces slightly and thickens.
- Add the Cheese:
- Reduce heat to low. Stir in the shredded Parmesan cheese gradually, stirring constantly until completely melted and smooth, about 2-3 minutes.
- Add Vegetables and Finish the Sauce:
- Fold in the baby spinach, sun-dried tomatoes, and white balsamic vinegar. Stir until the spinach wilts, about 1 minute. Taste and adjust seasoning with salt and pepper as needed.
- Finish the Chicken:
- Return the seared chicken to the skillet, nestling it into the sauce. Spoon sauce over the top of each piece. Simmer gently for 2-4 minutes until chicken reaches an internal temperature of 165°F.
- Serve:
- Remove from heat and let rest for 2 minutes. Serve over pasta, mashed potatoes, or cauliflower rice with crusty bread on the side.
Notes
Chicken Tips: For even cooking, pound chicken breasts to an even 3/4-inch thickness. Boneless, skinless chicken thighs can be substituted and may need 1-2 extra minutes of cooking time.
Cheese Matters: Use freshly shredded Parmesan cheese for the smoothest sauce. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
Wine Substitute: If you don't have white wine, use chicken broth or a mixture of white wine vinegar and chicken broth (2 tablespoons total).
Heat Control: Keep heat at medium-low once cream is added to prevent the sauce from separating or curdling.
Make Ahead: Sear the chicken and prepare the sauce base (up to adding cheese) the day before. Store separately in the fridge. Reheat sauce gently and finish the recipe when ready to serve.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat with a splash of cream or broth to loosen the sauce.
Freezing: Cool completely and freeze in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Vegetable Variations: Add mushrooms, bell peppers, or artichoke hearts. Add heartier vegetables with the garlic; quick-cooking vegetables with the spinach.Claude can make mistakes. Please double-check responses.
Cheese Matters: Use freshly shredded Parmesan cheese for the smoothest sauce. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
Wine Substitute: If you don't have white wine, use chicken broth or a mixture of white wine vinegar and chicken broth (2 tablespoons total).
Heat Control: Keep heat at medium-low once cream is added to prevent the sauce from separating or curdling.
Make Ahead: Sear the chicken and prepare the sauce base (up to adding cheese) the day before. Store separately in the fridge. Reheat sauce gently and finish the recipe when ready to serve.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat with a splash of cream or broth to loosen the sauce.
Freezing: Cool completely and freeze in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Vegetable Variations: Add mushrooms, bell peppers, or artichoke hearts. Add heartier vegetables with the garlic; quick-cooking vegetables with the spinach.Claude can make mistakes. Please double-check responses.
