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Amazing Creamy Tuscan Chicken: Fix 1 Flaw

Creamy Tuscan Chicken

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Make this restaurant-quality Creamy Tuscan Chicken in your skillet tonight. You get tender chicken bathed in a rich sauce featuring sun-dried tomatoes, garlic, and spinach. This recipe fixes common flaws to give you truly exceptional flavor.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh spinach
  • Optional: Red pepper flakes for heat

Instructions

  1. Pat the chicken breasts dry. Season both sides with salt, pepper, and paprika.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 5-7 minutes per side until golden brown and cooked through (internal temperature reaches 165°F). Remove chicken and set aside.
  3. Reduce heat to medium. Add butter to the skillet. Once melted, add minced garlic and chopped sun-dried tomatoes. Sauté for 1 minute until fragrant.
  4. Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.
  5. Stir in the heavy cream and bring the sauce to a gentle simmer. Cook until it thickens slightly, about 3-4 minutes.
  6. Stir in the Parmesan cheese until the sauce is smooth. Taste and adjust seasoning if needed.
  7. Add the spinach to the sauce. Stir until the spinach wilts, about 1-2 minutes.
  8. Return the cooked chicken to the skillet, nestling it into the sauce. Spoon some sauce over the top of the chicken.
  9. Heat through for 2 minutes. Serve immediately.

Notes

  • For extra flavor, dredge the chicken lightly in flour before searing.
  • Use oil-packed sun-dried tomatoes for the best texture and taste.
  • If the sauce becomes too thick, add a splash more chicken broth or cream.

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