Creamy Tuscan Chicken Tomatoes (Printable)

Tender chicken bathed in a lush tomato and spinach sauce with aromatic herbs.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 1.3 to 1.5 pounds)
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 tablespoon olive oil
05 - 1 tablespoon unsalted butter

→ Creamy Sauce

06 - 3 cloves garlic, minced
07 - ½ cup sun-dried tomatoes in oil, drained and sliced
08 - 1 cup heavy cream
09 - ½ cup low-sodium chicken broth
10 - ⅓ cup grated Parmesan cheese
11 - 1 teaspoon Italian seasoning
12 - ¼ teaspoon crushed red pepper flakes
13 - Salt and black pepper to taste

→ Vegetables and Finish

14 - 2 cups baby spinach, roughly chopped
15 - 2 tablespoons chopped fresh basil, plus additional for garnish

# How To Make It:

01 - Pat the chicken breasts dry with paper towels and season both sides evenly with kosher salt and freshly ground black pepper.
02 - Heat olive oil and unsalted butter in a large skillet over medium-high heat. Add chicken and sear for 5 to 6 minutes per side until golden brown and cooked through, with an internal temperature reaching 165°F. Remove chicken and set aside, loosely covered to retain warmth.
03 - Lower heat to medium. In the same skillet, add minced garlic and sun-dried tomatoes; sauté for 1 minute until fragrant, scraping up any browned bits from the pan.
04 - Stir in heavy cream, low-sodium chicken broth, grated Parmesan cheese, Italian seasoning, and crushed red pepper flakes. Mix thoroughly and bring to a gentle simmer, stirring occasionally.
05 - Add chopped baby spinach to the sauce and cook for 1 to 2 minutes until wilted. Stir in the chopped fresh basil.
06 - Return the seared chicken and any accumulated juices to the skillet. Spoon the cream sauce over the chicken and simmer for 2 to 3 minutes until heated through.
07 - Garnish with additional fresh basil and serve immediately. Serve over pasta, rice, or mashed potatoes as desired.

# Expert Tips:

01 -
  • It feels fancy but takes less time than ordering takeout and waiting for delivery.
  • One skillet means minimal cleanup, which is honestly the real victory on a busy night.
  • The sauce is so silky and rich that even people who claim they don't like cream find themselves asking for seconds.
02 -
  • Don't skip the drying step on the chicken—moisture on the surface prevents browning and the sauce won't be as rich if you miss that golden crust.
  • Keep your heat at medium once the sauce starts; a rolling boil can cause the cream to break and look separated instead of silky.
  • Fresh basil at the end is non-negotiable—cooked basil tastes like hay, but fresh basil added just before serving tastes like actual happiness.
03 -
  • Pound your chicken breasts to an even thickness if they're thick; they'll cook evenly and take less time, so nothing overcooks while you wait for the thickest part to finish.
  • If your cream sauce ever looks broken or separated, add a tablespoon of cold chicken broth and whisk gently off heat—it usually comes back together.
  • Leftovers transform beautifully: serve cold over a salad the next day, or reheat gently and toss with pasta for a completely different meal.
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