This Creamy Tuscan Chicken with Spinach & Sun-Dried Tomatoes Will Make You Forget Restaurant Food Exists

You want a dinner that looks fancy, tastes insane, and doesn’t hijack your entire evening? This is the move. Pan-seared chicken swimming in a silky garlic-Parmesan cream sauce with sun-dried tomatoes and spinach—aka the 30-minute flex meal that wins date nights and Tuesday nights.

It’s rich without being heavy, fast without being boring, and ridiculously satisfying. Make it once and you’ll start craving Thursdays just so you can “accidentally” make it again.

What Makes This Recipe So Good

• Golden, juicy chicken: A quick sear locks in moisture and builds that deep, savory crust.
• Silky sauce, zero fuss: Cream, garlic, Parmesan, and sun-dried tomato oil do the heavy lifting—no thickening drama.
• High flavor-to-effort ratio: Pantry-friendly ingredients transform into something restaurant-level in minutes.
• Versatile: Serve it over pasta, mashed potatoes, rice, or cauliflower mash. It doesn’t judge.
• Make-ahead friendly: Holds well and reheats like a champ with a splash of broth.

What Goes Into This Recipe – Ingredients

• 4 boneless, skinless chicken breasts (pounded to even thickness) or 6 chicken cutlets
• 1 ½ teaspoons kosher salt, divided
• ¾ teaspoon black pepper
• 1 teaspoon Italian seasoning (or ½ tsp dried basil + ½ tsp dried oregano)
• 2 tablespoons olive oil (preferably from the sun-dried tomato jar)
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• ½ cup sun-dried tomatoes, sliced (oil-packed, drained lightly)
• 1 cup low-sodium chicken broth
• 1 cup heavy cream (or ¾ cup cream + ¼ cup milk for lighter)
• ¾ cup freshly grated Parmesan cheese
• ¼ teaspoon crushed red pepper flakes (optional but recommended)
• 3 cups fresh baby spinach
• 1 tablespoon fresh lemon juice
• Fresh basil, chopped, for garnish (optional)

Let’s Get Cooking – Instructions

1. Prep the chicken: Pat chicken dry.

   Season both sides with 1 teaspoon salt, pepper, and Italian seasoning.

2. Sear to glory: Heat olive oil in a large skillet over medium-high. Add chicken and sear 4–5 minutes per side until golden and 165°F. Transfer to a plate; tent loosely.
3. Build flavor: Lower heat to medium.

   Add butter and garlic; cook 30 seconds until fragrant (don’t burn it, hero). Stir in sun-dried tomatoes for 30 seconds.

4. Deglaze: Pour in chicken broth, scraping up browned bits. Simmer 2 minutes to reduce slightly.
5. Creamy magic: Stir in heavy cream, Parmesan, and red pepper flakes.

   Simmer on medium-low 3–4 minutes until slightly thickened.

6. Greens in: Add spinach; stir until wilted, about 1 minute. Season with remaining ½ teaspoon salt to taste.
7. Finish strong: Return chicken (and juices) to the pan. Simmer 2 minutes.

   Stir in lemon juice. Sauce should coat a spoon; adjust with a splash of broth if too thick.

8. Serve: Garnish with basil. Pair with pasta, rice, or crusty bread.

   Try not to inhale it in one sitting.

Storage Instructions

• Fridge: Store in an airtight container for up to 4 days.
• Reheat: Warm gently on the stove over low heat with a splash of broth or milk until silky. Microwave in short bursts, stirring.
• Freeze: Not ideal due to dairy, but doable. Freeze up to 2 months; thaw overnight and reheat gently with extra cream to restore texture.

Why This is Good for You

• Protein-packed: Chicken delivers lean, high-quality protein for muscle repair and satiety.
• Spinach power: Iron, vitamin K, and folate—because strong bones and energy matter.
• Healthy fats: Olive oil and dairy fats support absorption of fat-soluble vitamins.

  Moderation, obviously.

• Flavor-first strategy: When food tastes this good, you’re less likely to binge on junk later. That’s a real habit win, IMO.

Common Mistakes to Avoid

• Overcooking the chicken: Use a thermometer. Pull at 165°F.

  Dry chicken is a crime.

• Boiling the cream: Keep it to a gentle simmer or the sauce can split. Medium-low is your friend.
• Skipping the deglaze: Those browned bits equal flavor. Don’t leave them behind.
• Using pre-shredded Parmesan: It won’t melt smoothly.

  Freshly grated is the move.

• Under-seasoning: Taste at the end. A pinch more salt and a squeeze of lemon can unlock everything.

Mix It Up

• Protein swap: Try boneless thighs, pork chops, or shrimp (cook shrimp separately 2–3 minutes per side).
• Mushroom add-on: Sauté 8 oz sliced cremini after the chicken for extra umami.
• Dairy-light: Use half-and-half plus 1 teaspoon cornstarch slurry for a lighter sauce.
• Gluten-free: Serve over polenta or gluten-free pasta. Easy win.
• Herb twist: Add fresh thyme or rosemary with the garlic for a woodsy vibe.

FAQ

Can I make this ahead?

Yes.

Cook fully, cool, and refrigerate for up to 4 days. Reheat gently with a splash of broth or cream to revive the sauce.

What if my sauce separates?

Lower the heat, whisk in a tablespoon of cold cream or a splash of broth, and keep stirring. It usually comes back together.

FYI, avoid boiling.

Can I use frozen spinach?

Yes. Thaw, squeeze out excess water, and add at the end. Start with 1 cup frozen and adjust.

How do I make it spicier?

Add more red pepper flakes or a pinch of Calabrian chili paste with the garlic for a slow, glorious burn.

What should I serve it with?

Fettuccine, orzo, garlic mashed potatoes, rice, or crusty bread.

A crisp side salad balances the richness like a pro.

Wrapping Up

Creamy Tuscan Chicken with Spinach & Sun-Dried Tomatoes hits that sweet spot: fast, indulgent, and impossible to mess up. It’s the kind of recipe you brag about because it’s secretly low-effort and wildly high-return. Make it tonight, keep the leftovers for tomorrow, and pretend you planned it that way all along.

Your future hungry self says thanks.