How to Make Creamy Tuscan Chicken

Step 1 - Season and sear the chicken: Pat the chicken breasts dry with paper towels, then season both sides evenly with salt, pepper, garlic powder, and Italian seasoning. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook without moving them for 5 to 6 minutes on the first side until deeply golden and releasing cleanly from the pan. Flip and cook for another 4 to 5 minutes on the second side. The chicken does not need to be fully cooked through at this stage — it will finish in the sauce. Transfer to a plate and set aside.

Step 2 - Build the sauce base: Reduce the heat to medium. In the same pan with all the chicken drippings still present, add the minced garlic and sun-dried tomatoes. Cook for one to two minutes, stirring constantly and scraping up the fond from the bottom of the pan as the garlic softens and becomes fragrant. The sun-dried tomatoes will release a small amount of their oil into the pan during this stage, which adds to the flavor base of the sauce and keeps the garlic from burning in the residual heat.

Step 3 - Add the cream and broth: Pour in the heavy cream and chicken broth and stir to combine, making sure to scrape up any remaining bits from the bottom of the pan. Bring the mixture to a gentle simmer over medium heat and cook for three to four minutes, stirring occasionally, until the sauce begins to thicken slightly and coat the back of a spoon. Do not boil aggressively — a hard boil can break the emulsion and cause the cream to separate, leaving a greasy, curdled-looking sauce rather than a smooth one.

Step 4 - Add parmesan and spinach: Reduce the heat to low and stir in the grated parmesan in two additions, allowing each addition to fully melt into the sauce before adding the next. Once the cheese is incorporated and the sauce is smooth and glossy, add the fresh spinach and stir gently until wilted, which takes about one minute. Taste the sauce and adjust seasoning with salt, pepper, and red pepper flakes if using.

Step 5 - Return the chicken and finish: Nestle the seared chicken breasts back into the sauce, spooning the cream mixture over the top of each piece. Cook on low heat for five to six minutes until the chicken is cooked through to 165 degrees F at the thickest point and the sauce has thickened further around the edges of the pan. Garnish with fresh basil and serve immediately directly from the skillet over pasta, rice, or with crusty bread for the sauce.