This creamy Tuscan chicken is rich, comforting, and packed with bold Italian flavors. Tender chicken simmers in a velvety garlic cream sauce with sun-dried tomatoes, spinach, and Parmigiano, creating the perfect balance of savory, creamy, and slightly spicy. A restaurant-quality dish that’s easy enough for a weeknight dinner.
Family of 6
20 minutes
45 minutes
6–8 boneless, skinless chicken breast cutlets, thinly sliced
2 tbsp. butter, divided
Olive oil
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
1 tsp. smoked paprika (or regular paprika)
1 tsp. crushed red pepper flakes
1 tsp. Italian seasoning
1 tbsp. butter
1 onion, diced
Sun-dried tomatoes, chopped
3 cloves garlic, minced
1 tsp. salt
1 tsp. black pepper
1 tsp. Italian seasoning
1 tsp. crushed red pepper flakes
1/4–1/2 cup broth (vegetable or chicken)
1 cup heavy cream
Freshly grated Parmigiano cheese
Baby spinach leaves
Fresh parsley, chopped (for garnish)
Season the chicken with salt, black pepper, garlic powder, smoked paprika, crushed red pepper flakes, and Italian seasoning. Drizzle with olive oil and rub to coat evenly on both sides.
Melt 1 tablespoon of butter in a skillet over medium heat. Add the chicken and cook for 4–5 minutes per side, working in batches to avoid overcrowding. Remove and set aside, reserving any juices.
In the same pan, melt 1 tablespoon of butter.
Add the diced onion and cook until translucent and lightly golden.
Stir in the sun-dried tomatoes, garlic, salt, black pepper, Italian seasoning, and crushed red pepper flakes. Cook until fragrant.
Add the broth and deglaze the pan, scraping up any browned bits.
Stir in the heavy cream and bring to a gentle simmer.
Add the grated Parmigiano cheese and cook until the sauce thickens. If it becomes too thick, add a little more broth.
Stir in the baby spinach until wilted.
Return the chicken to the pan, nestling it into the sauce. Pour the reserved juices over the top and simmer together for 2–3 minutes.
Remove from heat. Serve over yellow rice (or your favorite side), garnish with fresh parsley, and enjoy!
