Creamy Tuscan Chicken with Garlic Spinach (Print Version)

A cozy, creamy chicken dish with sun-dried tomatoes and spinach—comfort food that feels like a hug from your nonna.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Italian-American
Dietary: Gluten-Free (if served without pasta)

# Ingredients:

→ Main Ingredients

01 - 4 boneless, skin-on chicken breasts
02 - 1 cup heavy cream
03 - 1/2 cup chicken broth

→ Flavor Boosters

04 - 1/2 cup oil-packed sun-dried tomatoes, sliced
05 - 6 cloves garlic, minced
06 - 2 cups fresh spinach

→ Seasonings & Spices

07 - 1 tsp salt
08 - 1/2 tsp black pepper
09 - 1/4 tsp paprika

→ Finishing Touches

10 - 1/2 cup freshly grated Parmesan cheese
11 - 2 tbsp fresh basil, chopped
12 - 1 tbsp olive oil

# Instructions:

01 - Pat the chicken dry—this is where I always forget and it sticks to the pan. Oops. Season both sides with salt, pepper, and a pinch of paprika for color. Heat olive oil in a large skillet over medium-high. Sear the chicken for 5-6 minutes per side until golden. Don’t crowd the pan! I do it in batches, even if it takes longer. Set aside. The crust? Chef’s kiss. The smell? Like heaven opened its kitchen.
02 - Lower the heat to medium. Toss in minced garlic and stir for 30 seconds—watch it like a hawk. Burnt garlic = sad sauce. Add the sun-dried tomatoes and stir. Their oil makes everything richer. I usually pour in a splash from the jar. Waste not, right? You’ll smell sweetness and garlic dancing. It’s a vibe.
03 - Pour in the chicken broth and scrape up all those golden bits—flavor gold! Add the heavy cream and bring it to a gentle simmer. Stir in the Parmesan until it melts into gooey perfection. I use a wooden spoon and stir like I’m in a rom-com montage. This is where the magic starts. Don’t boil hard—cream hates that.
04 - Stir in the spinach a handful at a time. It wilts fast—like, seriously, blink and it’s gone. Let it simmer 2-3 minutes so the flavors marry. I always taste here and add more salt. My rule: if it doesn’t make you close your eyes and go ‘mmm,’ it needs more seasoning.
05 - Slide the chicken back in, spoon that creamy sauce over the top. Cover and simmer on low for 8-10 minutes so the chicken finishes cooking through. I peek too much. Every time. But hey, I want that perfect temp.
06 - Remove the lid, let the sauce thicken slightly. Taste again—maybe a squeeze of lemon? I love that bright pop. Garnish with extra Parmesan and fresh basil. The color? Gorgeous. The smell? Unreal. Plate it, pour a glass of wine, and breathe it in. You did good.

# Notes:

01 - Always sear the chicken for maximum flavor. Store leftovers in the fridge for up to 3 days—reheat gently. Try coconut milk for a dairy-free version—it works better than you'd think. Serve with garlic bread and a crisp salad for the full comfort experience.

# Equipment Needed:

01 - Large skillet
02 - wooden spoon
03 - tongs
04 - measuring cups
05 - cutting board
06 - knife

# Nutrition (Per Serving):

Calories: 520
Total Fat: 38g
Total Carbohydrate: 8g
Protein: 36g

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