Creamy Tuscan Chicken
Creamy Tuscan Chicken is a quick 30-minute skillet dinner with tender chicken, sun-dried tomatoes, spinach, and a silky garlic parmesan cream sauce.
Ingredients
For the Chicken
- 1 1/2 lb (700g) boneless, skinless chicken breasts
- salt and black pepper, to taste
- 1 tsp garlic powder
- 2 tbsp olive oil
For the Tuscan Sauce
- 4 tbsp oil from sun-dried tomatoes
- 1/2 cup sun-dried tomatoes, drained and sliced
- 3 garlic cloves, minced
- 1 tsp Dijon mustard
- 1 cup chicken broth
- 1 cup heavy cream
- 1/4 tsp black pepper
- 1 tsp dried thyme
- 1/2 cup freshly grated parmesan cheese
- 3 cups baby spinach
Instructions
- Slice the chicken breasts horizontally to create thinner cutlets. Season both sides with salt, black pepper, and garlic powder.
- Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes per side, until golden and cooked through. Remove from the skillet and set aside.
- Reduce the heat to medium and add the reserved sun-dried tomato oil to the same skillet. Add the sun-dried tomatoes, garlic, and Dijon mustard. Cook for about 1 minute, until fragrant.
- Pour in the chicken broth and heavy cream, then stir in the black pepper and thyme. Bring to a gentle simmer and reduce the heat to low-medium.
- Stir in the parmesan cheese and let the sauce simmer for 2–3 minutes, stirring continuously, until smooth and slightly thickened.
- Add the baby spinach and stir just until wilted. Return the chicken to the skillet, spoon the sauce over the top, cover, and simmer for about 2 minutes.
- Remove from heat and serve warm.
Notes
Stir the sauce gently after adding parmesan to keep it smooth and creamy.
If the sauce thickens too much, add a splash of warm chicken broth to loosen it.
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