Creamy Tuscan Chicken: A Simple, Elegant Pan-Seared Classic.

There is a specific kind of culinary magic that happens when you combine sun-dried tomatoes, fresh spinach, and heavy cream in a single skillet. Known widely as “Tuscan style,” this preparation isn’t necessarily a traditional dish you would find in the heart of Italy, but it has become a modern staple for good reason. It manages to feel incredibly luxurious and sophisticated while remaining one of the most approachable recipes for a weeknight cook.

The appeal of Creamy Tuscan Chicken lies in the balance of its components. You have the savory, golden-brown sear on the chicken, the concentrated sweetness of the tomatoes, and a velvet-smooth sauce that begs to be soaked up by a piece of crusty bread. I started making this dish years ago when I needed a “company-worthy” meal that wouldn’t keep me trapped in the kitchen while my guests were in the living room. Because it all comes together in one pan, the cleanup is minimal, but the flavor profile suggests you’ve been simmering the sauce for hours.¹

Ingredients

The Chicken and Sear

1.5 lbs Boneless Skinless Chicken Breasts: Sliced into thin cutlets or pounded to an even half-inch thickness.
1/2 Cup All-Purpose Flour: For a light coating that helps the sauce cling to the meat.
1 Teaspoon Italian Seasoning: A blend of dried oregano, basil, and rosemary.²
Salt and Freshly Cracked Black Pepper: To taste.
2 Tablespoons Extra Virgin Olive Oil: For searing.
1 Tablespoon Unsalted Butter: To add richness to the pan drippings.

The Tuscan Sauce

3 Cloves Garlic: Minced finely.
1/2 Cup Sun-Dried Tomatoes: Sliced into strips. Use the ones packed in oil for the most intense flavor.
1 Cup Heavy Cream: This provides the essential silky body of the sauce.³
1/2 Cup Chicken Bone Broth: Or standard stock, to add depth and loosen the cream.
1/2 Cup Freshly Grated Parmesan Cheese: Real Parmesan melts more smoothly than the canned variety.
2 Cups Fresh Baby Spinach: Roughly chopped if the leaves are large.⁴
1/2 Teaspoon Red Pepper Flakes: For a subtle background warmth.⁵

Instructions

1. Prepare and Sear the Chicken

Start by seasoning your chicken cutlets on both sides with salt, pepper, and Italian seasoning. Place the flour in a shallow dish and dredge each piece of chicken, shaking off the excess so you have a very thin, even coating.

Heat the olive oil and butter in a large skillet over medium-high heat. Once the butter is bubbling, add the chicken. Sear for 4 to 5 minutes per side until the exterior is a deep golden brown and the chicken is cooked through. Remove the chicken from the pan and set it aside on a plate; don’t worry about keeping it piping hot, as it will return to the sauce later.

2. Sauté the Aromatics

Lower the heat to medium. In the same skillet (don’t wash it—those brown bits on the bottom are pure flavor!), add the minced garlic and the sun-dried tomatoes. Sauté for about 60 seconds until the garlic is fragrant. Be careful not to burn the garlic, as it can turn bitter quickly.

3. Build the Cream Sauce

Pour in the chicken broth and use a wooden spoon to scrape the bottom of the pan to release the flavorful bits (this is called deglazing). Once the broth has reduced slightly, pour in the heavy cream. Bring the mixture to a gentle simmer.

Stir in the red pepper flakes and the grated Parmesan cheese. Continue to whisk or stir until the cheese has melted and the sauce has thickened enough to coat the back of a spoon.

4. Wilt the Greens and Combine

Add the fresh baby spinach to the skillet. It will look like a lot of greens at first, but they will wilt down significantly in about two minutes. Once the spinach is soft and incorporated into the sauce, nestle the cooked chicken cutlets back into the pan. Spoon the creamy sauce over the chicken and let everything simmer together for 2 to 3 minutes to ensure the chicken is heated through and has absorbed the flavors of the sauce.

Flavor and Texture Notes

This dish is a study in savory-sweet harmony. The chicken stays tender and juicy thanks to the quick sear and the protective flour coating. The sauce is the star—it’s thick and buttery, with the sharp, salty punch of Parmesan cheese and the herbal notes of the Italian seasoning.

The sun-dried tomatoes are essential; they provide little bursts of concentrated, slightly tart sweetness that cut through the richness of the heavy cream. Meanwhile, the spinach adds a fresh, earthy finish and a beautiful vibrant green that makes the dish pop visually. It’s a dense, comforting flavor profile that feels substantial and deeply satisfying.

Tips and Variations

Creamy Tuscan Chicken is incredibly adaptable to what you have in your pantry:

Protein Swaps: This exact sauce works beautifully with shrimp, salmon fillets, or even thick-cut pork chops.⁶
Vegetable Additions: If you want more texture, add sautéed mushrooms or sliced artichoke hearts along with the sun-dried tomatoes.
Dairy-Free Version: Use full-fat canned coconut milk and a tablespoon of nutritional yeast in place of the heavy cream and Parmesan for a similar velvety texture without the dairy.⁷
Lower Calorie: You can use half-and-half instead of heavy cream, though the sauce will be a bit thinner. You may need a teaspoon of cornstarch mixed with water to help it reach the desired thickness.

Storage and Make-Ahead

Like most cream-based dishes, this is best enjoyed immediately, but it does store well for short periods.

Refrigeration: Store in an airtight container for up to 3 days.⁸
Reheating: The sauce will thicken significantly in the fridge. When reheating, do so slowly over low heat on the stove, adding a splash of chicken broth or water to loosen the cream back into a silky sauce.⁹ Avoid high heat in the microwave, which can cause the cream to separate and become oily.
Freezing: I do not recommend freezing this dish, as the cream and cheese can take on a grainy texture once thawed and reheated.

Serving Suggestions

To make this a complete meal, you need a vessel for that incredible sauce.

Serving the chicken over a bed of al dente pasta—like linguine or pappardelle—is the classic choice. For a lower-carb option, it is equally delicious over zucchini noodles or a heap of cauliflower mash. If you want to keep it simple, just serve it with a thick slice of toasted ciabatta bread or roasted fingerling potatoes.

Because the dish is quite rich, a crisp, acidic side salad with a simple lemon vinaigrette is the perfect palate cleanser to go alongside it.

FAQ

Can I use chicken thighs instead of breasts?

Absolutely. Boneless, skinless chicken thighs are very forgiving and stay even juicier than breasts. Just increase the searing time by a minute or two per side to ensure they are fully cooked.

What if my sauce isn’t thickening?

Make sure the sauce is at a steady simmer, not a full boil. If it’s still too thin after adding the Parmesan, let it simmer for a few more minutes uncovered. The liquid will evaporate, and the sauce will naturally reduce and thicken.

Should I use sun-dried tomatoes in oil or the dry-packed ones?

The oil-packed tomatoes are preferred because they are already tender and carry a lot of seasoned oil that adds to the sauce.10 If you only have dry-packed tomatoes, soak them in warm water for 10 minutes before using so they aren’t chewy.

Do I have to use fresh spinach?

Fresh is best for texture, but you can use frozen spinach in a pinch. Just make sure to thaw it and squeeze every drop of water out of it before adding it to the sauce, otherwise, your cream sauce will turn an unappetizing gray-green.

Conclusion

Creamy Tuscan Chicken is proof that you don’t need a long list of ingredients to create a memorable dinner. It relies on the strength of a few bold flavors—garlic, Parmesan, and sun-dried tomatoes—to do the heavy lifting. It’s a reliable, comforting, and undeniably delicious recipe that turns a basic package of chicken into something that feels like a celebration of good food.