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Creamy Garlic Tuscan Chicken

Golden-seared chicken breasts in a velvety garlic Parmesan cream sauce with sun-dried tomatoes and fresh spinach — a restaurant-quality dinner ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 495
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts thinly sliced or pounded to even thickness
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • salt and black pepper to taste
  • 2 tbsp butter
  • 3 cloves garlic minced
  • 0.5 cup sun-dried tomatoes oil-packed, drained and chopped
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese freshly grated from a block
  • 2 cups fresh baby spinach
  • fresh parsley chopped, for garnish
  • red pepper flakes optional, for garnish

Equipment

  • Large skillet or sauté pan
  • whisk
  • Meat mallet or rolling pin

Method
 

  1. Pat the chicken dry and season both sides with salt, pepper, garlic powder, and Italian seasoning, pressing gently to adhere.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer and sear for 5 to 7 minutes per side until deep golden brown and cooked through to 165°F. Remove and set aside.
  3. Reduce heat to medium. Add butter to the same skillet and melt. Add the minced garlic and sun-dried tomatoes. Sauté for 1 to 2 minutes, scraping up the browned bits from the bottom of the pan with a wooden spoon.
  4. Pour in the heavy cream and bring to a gentle simmer. Reduce heat to low. Add the Parmesan in a gradual stream, whisking steadily until melted and the sauce begins to thicken, about 2 to 3 minutes.
  5. Stir in the fresh baby spinach and cook for 1 to 2 minutes until fully wilted into the sauce.
  6. Return the chicken to the skillet. Spoon the sauce over each piece and simmer for 2 to 3 minutes until the chicken is heated through.
  7. Garnish with fresh parsley and red pepper flakes if desired. Serve immediately over pasta, mashed potatoes, or your preferred base.

Notes

Storage: Store in an airtight container for up to 3 days. The sauce thickens as it chills — add a splash of chicken broth or milk when reheating over low heat, stirring gently to restore consistency. Not recommended for freezing. Substitutions: Boneless chicken thighs work equally well and are more forgiving on heat. Add 1/4 cup dry white wine after searing to deglaze the pan before adding butter. Stir in capers or quartered artichoke hearts with the sun-dried tomatoes for extra Mediterranean flavor. Swap heavy cream for a Greek yogurt and milk blend added off direct heat for a lighter, tangier version. Pro tip: Keep heat at medium-low once cream is added — high heat causes the sauce to break and turn greasy.