Creamy Tuscan Chicken with Spinach and Cherry Tomatoes
A one-pan skillet dish featuring tender chicken in a silky garlic-Parmesan cream sauce, with sun-dried tomatoes and fresh spinach.
Ingredients
For the chicken
- 4 pieces boneless, skinless chicken breasts (1½–2 pounds) Flatten to even thickness for even cooking.
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- 2 tablespoons olive oil
- 1 tablespoon butter (for searing)
For the sauce
- 3 tablespoons butter For the sauce.
- 5 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped (oil-packed) Reserve a tablespoon of oil for flavor.
- 1½ cups heavy cream For a lighter version use half-and-half with cornstarch.
- 1 cup chicken broth
- ½ cup freshly grated Parmesan cheese Freshly grated is preferred for best melt.
- ½ teaspoon red pepper flakes (optional)
For finishing
- 3 cups fresh baby spinach, packed
- 1½ cups cherry tomatoes, halved
- Fresh basil leaves for garnish
Instructions
Preparation
- Flatten the chicken breasts slightly to even thickness (about ¾ inch) to ensure they cook evenly. Pat dry.
- Mix Italian seasoning, garlic powder, salt, pepper, and paprika. Rub onto both sides of the chicken.
Cooking
- Heat a large heavy skillet over medium-high. Add olive oil and 1 tablespoon of butter until shimmering.
- Sear the chicken for 4–5 minutes per side until golden and opaque at the edges. Transfer to a plate and tent with foil.
- Reduce heat to medium. Add 3 tablespoons of butter to the pan. Once melted, add minced garlic and chopped sun-dried tomatoes. Sauté for 30–60 seconds until fragrant.
- Pour in chicken broth to deglaze, scraping up browned bits. Let the broth reduce by about half (1–2 minutes).
- Stir in heavy cream, 1 teaspoon Italian seasoning, and red pepper flakes if using. Bring to a gentle simmer and cook for 3–5 minutes, stirring occasionally until it thickens slightly.
- Whisk in grated Parmesan until smooth. Adjust salt and pepper as needed.
- Return chicken to the skillet, spoon sauce over, and simmer for 3–5 minutes until chicken reaches 165°F.
- Add spinach and cherry tomatoes in the last minute to wilt the spinach and warm the tomatoes.
- Garnish with fresh basil and serve.
Notes
This dish can be served over noodles, creamy polenta, mashed potatoes, or rice. For a lighter plate, pair with roasted cauliflower or a green salad. Cream-based sauces can thicken after refrigeration; add a splash of broth or cream when reheating.