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–+ servings
Creamy Tuscan Chicken

Creamy Tuscan Chicken

Indulge in this Creamy Tuscan Chicken recipe—a quick, flavorful dish with sun-dried tomatoes and a rich creamy sauce. Perfect for weeknights or special occasions!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 pieces Boneless Skinless Chicken Breasts or thighs if preferred
  • 1 cup Heavy Cream or coconut milk for a dairy-free version
  • 1/2 cup Sun-Dried Tomatoes or roasted red peppers as an alternative
  • 2 cloves Garlic, Minced or a pinch of garlic powder
  • 1 cup Fresh Spinach or frozen spinach, well-drained
  • 1/2 cup Grated Parmesan Cheese Asiago or Pecorino Romano work too
  • 1 cup Chicken Broth
  • 2 tablespoons Olive Oil
  • to taste Salt and Pepper

Equipment

  • Large Skillet
  • Wooden Spoon or Spatula
  • Measuring Cups and Spoons
  • Knife and Cutting Board
  • Extra Olive Oil

Method
 

  1. Season the chicken with salt, pepper, and garlic powder.
  2. Heat olive oil in a large skillet over medium heat and add the chicken pieces, cooking each side for 5-7 minutes until golden brown and cooked through. Remove chicken and set aside.
  3. In the same skillet, add more olive oil if needed, sauté minced garlic until fragrant, then stir in the heavy cream and chicken broth, letting it simmer until it thickens slightly.
  4. Add the spinach and sun-dried tomatoes, stirring until the spinach wilts.
  5. Return the chicken to the skillet and simmer for a few more minutes to meld the flavors.
  6. Serve hot, spooned over pasta, rice, or roasted veggies, garnished with freshly grated Parmesan.

Nutrition

Calories: 500kcalCarbohydrates: 10gProtein: 30gFat: 40gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 150mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 2gVitamin A: 900IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

To elevate the flavor, deglaze the pan with a splash of white wine after cooking the chicken to capture the browned bits.
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat gently, adding a splash of broth or cream as needed.
Adjust veggies based on personal preference; mushrooms and bell peppers work well too!
Tried this recipe?Let us know how it was!