Description

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

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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.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Sautéing
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 560
Sugar: 4 g
Sodium: 780 mg
Fat: 42 g
Saturated Fat: 21 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 2 g
Protein: 40 g
Cholesterol: 185 mg