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CREAMY TUSCAN GARLIC CHICKEN centered hero view, clean and uncluttered
Thomas Baker

Creamy Tuscan Garlic Chicken: Easy and Irresistible

Experience the rich and delightful flavors of Creamy Tuscan Garlic Chicken, a luscious dish that beautifully combines tender chicken breasts with a creamy sauce packed with spinach and sun dried tomatoes. This spinach tuscan chicken is an easy one pan meal, perfect for busy weeknights or when you want a fancy Tuscan chicken dinner without the fuss. If you love italian creamy chicken recipes, this is your go-to sun dried tomato chicken that will impress every time.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 784
Ingredients Method Notes

Ingredients
  

  • 4 boneless chicken breast halves
  • salt divided
  • pepper divided
  • 2 tablespoons all-purpose flour
  • 1/2 cup, plus 2 tablespoons parmesan cheese
  • 4 tablespoons olive oil
  • 2 tablespoons butter
  • 1 tablespoon garlic, minced
  • 1/2 cup chicken broth
  • 1 1/2 cups heavy cream
  • 1/2 cup sun-dried tomatoes
  • 1 cup Fresh spinach, chopped
  • 2 teaspoons Italian seasoning

Method
 

  1. Dry the chicken breasts with paper towels and sprinkle salt and pepper on both sides.
  2. In a shallow dish, combine the flour and 2 tablespoons of parmesan cheese; coat the chicken breasts in this mixture and shake off the extra flour.
  3. Warm olive oil in a skillet over medium heat until shimmering, then cook the chicken until golden on each side and thoroughly done. Set chicken aside on a plate and cover loosely with foil.
  4. Add butter and minced garlic to the skillet and cook gently on low heat until the garlic releases its aroma.
  5. Pour in the chicken broth and bring it to a boil while scraping up any flavorful bits from the pan. Let it simmer until the liquid lowers to about a quarter cup.
  6. Mix in the heavy cream, parmesan cheese, sun-dried tomatoes, chopped spinach, salt, pepper, and Italian seasoning, stirring well to combine.
  7. Return the chicken breasts to the skillet with the sauce, flipping once to coat them evenly. Serve immediately for best taste.

Notes

  • For best results, check chicken doneness with a thermometer—remove from heat at 160ºF and let rest until it reaches 165ºF. If you don’t have a thermometer, the chicken should feel firm, juices run clear, and it shouldn’t wiggle when moved. Usually, cooking five minutes per side works well. Store leftovers in an airtight container for up to 3 days.