Creamy Tuscan Chicken
Sun-dried tomatoes and spinach turn ordinary chicken into something that tastes like you ordered it at a fancy Italian restaurant.
The cream sauce clings to every bite without being heavy. Your kitchen will smell incredible.
Sun-Dried Tomatoes Change Everything
Oil-packed sun-dried tomatoes beat the dry ones every time. They’re already tender and bring concentrated flavor plus that gorgeous red oil. Pat them dry before adding or your sauce will separate. Save that flavored oil though – it’s liquid gold for the pan.
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Build Your Sauce Gradually
Pour cream in slowly while stirring constantly. Hot pans make cream curdle fast. Lower your heat to medium-low before adding any dairy. The sauce should coat your spoon but still flow easily. Too thick means you rushed it.
Spinach Timing Prevents Mushiness
Fresh spinach wilts in under a minute. Add it last, right before serving. Frozen spinach needs to be squeezed completely dry first – like, really squeezed. Excess water turns your beautiful cream sauce into soup.
Golden Chicken Needs High Heat
Start with a screaming hot pan and don’t move the chicken for 4-5 minutes. That golden crust locks in juices and adds flavor to your sauce later. Medium heat won’t cut it – you need that sizzle when the chicken hits the pan.
Preventing Cream Sauce Disasters
- Slice chicken against the grain for serving – it stays more tender and looks restaurant-pretty on the plate.
- Double the sauce recipe if serving over pasta. You’ll want extra for tossing and everyone always asks for more.
Frequently Asked Questions
Which cuts of chicken work best here?
Boneless thighs stay juicier than breasts and cost less. Cook them 2-3 minutes longer to reach safe temperature.
How long does this keep in the fridge?
Three days maximum. The cream sauce separates when reheated, so add a splash of broth to bring it back together.
Will half-and-half work instead of heavy cream?
It’ll curdle easier and won’t thicken properly. If that’s all you have, add a tablespoon of flour to stabilize it.
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Creamy Tuscan Chicken
Ingredients
Equipment Needed
- Large skillet (12-inch)
- Meat thermometer
- Tongs
Instructions
- Season chicken: Season chicken breasts with salt, pepper, and Italian seasoning on both sides. Let rest at room temperature for 10 minutes while you prep other ingredients.
- Sear chicken first side: Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook 6-7 minutes without moving them until golden brown.
- Finish cooking chicken: Flip chicken and cook another 5-6 minutes until internal temperature reaches 165°F. Remove chicken to a plate and tent with foil.
- Sauté aromatics: Reduce heat to medium and add minced garlic to the same pan. Cook 30 seconds until fragrant, then add chopped sun-dried tomatoes.
- Deglaze pan: Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Let simmer 2 minutes to reduce slightly.
- Create cream sauce: Lower heat to medium-low and slowly pour in heavy cream while stirring constantly. Add Parmesan cheese and red pepper flakes if using.
- Thicken sauce: Simmer sauce gently for 3-4 minutes until it coats the back of a spoon. Return chicken to pan and spoon sauce over top.
- Wilt spinach: Add fresh spinach to the pan and gently stir until just wilted, about 1 minute. Taste and adjust seasoning as needed.
- Serve hot: Serve immediately with pasta, rice, or crusty bread to soak up the sauce.
Nutrition Facts
Per Serving (1 serving)
