I love this recipe because it’s incredibly easy and always turns out beautifully. The chicken cooks quickly and stays tender thanks to the halving technique, and the sauce—creamy, garlicky, and full of Tuscan flavor—comes together in minutes. The combination of spinach, parmesan, and sun-dried tomatoes adds brightness and balance to the richness of the cream. Whether I serve it over zucchini noodles, rice, or with roasted vegetables, it’s always a hit.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 boneless, skinless chicken breasts (about 8 oz each) Salt and black pepper, to taste 2 tablespoons olive oil 1 tablespoon butter 2 cloves garlic, minced 1 cup heavy whipping cream ½ cup grated parmesan cheese ½ teaspoon dried oregano 1 cup fresh baby spinach, roughly chopped ¼ cup sun-dried tomatoes, chopped
Directions
I start by slicing each chicken breast horizontally to create thinner fillets. This not only helps them cook evenly but also keeps them juicy and tender. I season both sides generously with salt and black pepper. Next, I heat olive oil in a large sauté pan over medium-high heat. Once it’s hot, I place the chicken pieces in a single layer and sear them for about 4–5 minutes on each side until golden brown and cooked through. If my pan is small, I work in batches to avoid overcrowding. Once done, I transfer the chicken to a plate and set it aside. I reduce the heat to low and add the butter to the same pan. When melted, I stir in the minced garlic and cook for about 30 seconds until fragrant. Then, I pour in the heavy cream and stir, scraping up the browned bits from the bottom of the pan—they add incredible flavor. Next, I whisk in the parmesan cheese and oregano, letting the sauce simmer gently until it thickens slightly. I add the chopped spinach and sun-dried tomatoes, stirring until the spinach wilts and the sauce becomes rich and creamy. Finally, I return the chicken to the pan, spooning the sauce over each piece and letting it simmer for another minute to absorb all the flavors.
Servings and Timing
This recipe serves 2 people. Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes
Variations
Sometimes I lighten the sauce by using half-and-half instead of heavy cream. I’ve also swapped parmesan for pecorino romano for a sharper flavor, or added a pinch of crushed red pepper for a hint of heat. When I want more vegetables, I toss in roasted mushrooms, cherry tomatoes, or artichoke hearts. For a dairy-free version, I use coconut cream and nutritional yeast—it still turns out creamy and delicious.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the chicken gently in a skillet over low heat, stirring occasionally to prevent the sauce from separating. I don’t recommend freezing this dish because the cream sauce can change texture once thawed.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless thighs work wonderfully and stay extra juicy.
What can I serve this with?
I love serving it with cauliflower rice, zucchini noodles, or sautéed asparagus to keep it light and low-carb.
Can I make this recipe ahead of time?
Yes, I prepare the sauce and sear the chicken ahead, then combine them and reheat gently when ready to serve.
How do I make the sauce thicker?
I let it simmer for a few extra minutes, or add a bit more grated parmesan for a richer texture.
Can I skip the sun-dried tomatoes?
Yes, though they add great flavor. I sometimes use roasted red peppers as a substitute.
What herbs go well with Tuscan chicken?
I like oregano, thyme, and a touch of basil for that authentic Italian aroma.
Can I make it lighter?
Yes, I use half-and-half instead of cream and skip the butter to reduce calories.
What if my sauce separates?
I lower the heat and whisk in a splash of cream or water to bring it back together.
How do I prevent the chicken from drying out?
Slicing the breasts thinly and not overcooking them ensures they stay tender and juicy.
Conclusion
I love how this Easy Tuscan Chicken combines creamy richness with the bright, savory flavors of Italian cooking. It’s elegant yet simple, perfect for both busy weeknights and romantic dinners. The tender chicken, luscious sauce, and sun-dried tomato kick make it a dish I keep coming back to again and again. Every bite feels like a little trip to Tuscany—without ever leaving my kitchen.
This Easy Tuscan Chicken features juicy chicken breasts simmered in a creamy garlic parmesan sauce with spinach and sun-dried tomatoes. It’s a quick, flavorful, restaurant-quality dish that’s perfect for cozy dinners or special occasions.
Ingredients
2 boneless, skinless chicken breasts (about 8 oz each)
Salt and black pepper, to taste
2 tbsp olive oil
1 tbsp butter
2 cloves garlic, minced
1 cup heavy whipping cream
1/2 cup grated parmesan cheese
1/2 tsp dried oregano
1 cup fresh baby spinach, roughly chopped
1/4 cup sun-dried tomatoes, chopped
Instructions
Slice each chicken breast horizontally to create thinner fillets. Season both sides with salt and black pepper.
Heat olive oil in a large sauté pan over medium-high heat. Sear the chicken for 4–5 minutes per side until golden and cooked through. Transfer to a plate and set aside.
Reduce heat to low and add butter to the same pan. Stir in garlic and cook for 30 seconds until fragrant.
Pour in heavy cream, scraping up any browned bits from the pan. Add parmesan and oregano, whisking until the sauce slightly thickens.
Stir in spinach and sun-dried tomatoes, letting the spinach wilt and the sauce become rich and creamy.
Return chicken to the pan and spoon sauce over each piece. Simmer for 1–2 minutes to let flavors meld.
Serve hot, garnished with extra parmesan or fresh herbs if desired.
Notes
Use chicken thighs instead of breasts for a juicier variation.
Lighten the dish with half-and-half or coconut cream for dairy-free.
Add a splash of white wine before the cream for extra depth of flavor.
Mix in roasted mushrooms, artichokes, or cherry tomatoes for more vegetables.
Simmer longer or add more parmesan for a thicker sauce.
