Creamy Tuscan Chicken: A Sun-Drenched Italian Classic.

Creamy Tuscan Chicken is a restaurant-quality dish that brings together the bold, rustic flavors of central Italy.¹ It features pan-seared chicken breasts bathed in a luxurious garlic cream sauce packed with sun-dried tomatoes and fresh baby spinach.²

The secret to this dish is the fond—the caramelized brown bits left in the pan after searing the chicken. When deglazed with a splash of liquid, these bits infuse the sauce with a deep, savory complexity that perfectly balances the sweetness of the tomatoes.

Ingredients

Chicken Breasts: 2 large (approx. 500g), sliced in half lengthwise into cutlets.
Heavy Cream: 250ml (1 cup).
Chicken Broth: 120ml (1/2 cup).
Parmesan Cheese: 50g, freshly grated.
Sun-Dried Tomatoes: 60g, chopped (stored in oil).
Fresh Baby Spinach: 2 large handfuls.
Garlic: 3 cloves, minced.
Shallot: 1 small, finely diced.³
All-Purpose Flour: 30g, for dredging.
Italian Seasoning: 1 teaspoon (or a mix of dried basil and oregano).
Olive Oil and Butter: 1 tablespoon each.
Salt & Black Pepper: To taste.

Instructions

Step 1: Sear the Chicken

Season the chicken cutlets with salt, pepper, and half of the Italian seasoning. Dredge each piece lightly in flour, shaking off the excess.⁴ Heat the olive oil and butter in a large skillet over medium-high heat. Sear the chicken for 3–5 minutes per side until golden brown and cooked through. Remove the chicken from the pan and set aside.

Step 2: Sauté the Aromatics

In the same skillet (don’t wipe it out!), add the diced shallot and sun-dried tomatoes. Sauté for 2 minutes until the shallots are translucent. Add the minced garlic and cook for another 30 seconds until fragrant.

Step 3: Build the Sauce

Pour in the chicken broth to deglaze the pan, scraping up all the brown bits with a wooden spoon. Reduce the heat to medium-low and pour in the heavy cream. Let it come to a gentle simmer for 2–3 minutes.

Step 4: Emulsify and Wilt

Stir in the grated Parmesan cheese and the remaining Italian seasoning. Continue to stir until the cheese has melted and the sauce has thickened slightly. Add the fresh spinach to the pan and toss gently until it wilts into the sauce.

Step 5: The Final Simmer

Place the cooked chicken cutlets (and any juices from the plate) back into the skillet. Spoon the sauce over the chicken and simmer for 1–2 minutes to ensure everything is hot and the flavors have melded.

Flavor and Texture Notes

This dish is defined by its velvety, indulgent mouthfeel. The sauce is rich and savory, punctuated by the concentrated, tart-sweetness of the sun-dried tomatoes. The spinach provides a fresh, earthy contrast, while the chicken remains tender and juicy thanks to the quick sear and the protective flour coating.

Tips for Success

Use the Oil: For extra flavor, use a tablespoon of the oil from the sun-dried tomato jar instead of regular olive oil when searing the chicken.⁵
Freshly Grated Cheese: Avoid pre-shredded Parmesan in bags; it contains anti-clumping agents that prevent it from melting smoothly, which can result in a grainy sauce.
Consistent Thickness: Slicing the chicken into thin cutlets (or pounding them to a uniform 1cm thickness) ensures they cook quickly and evenly without drying out.⁶

FAQ

Question	Answer
What should I serve this with?	It is excellent over fettuccine or linguine, but also pairs beautifully with creamy polenta or crusty sourdough bread.
Can I use chicken thighs?	Yes. Bone-out, skinless thighs are very flavorful. Increase the initial searing time by 2 minutes per side.
How do I store leftovers?	Store in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of milk to loosen the sauce.

Conclusion

Creamy Tuscan Chicken is a masterclass in one-pan cooking. Its vibrant colors and sophisticated flavor profile make it an ideal choice for an impressive date-night dinner or a comforting family meal.