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+ servings
Chicken in a sun-dried tomato and spinach cream sauce in a cast iron skillet with a spatula under a piece of chicken

Creamy Tuscan Chicken

A delicious and impressive dinner in under 30 minutes!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4


  • 1 tablespoon olive oil
  • ¼ teaspoon salt more or less, to taste
  • ½ teaspoon black pepper more or less, to taste
  • 2 large boneless skinless chicken breasts sliced in half lengthwise (about 1 ½ pounds)
  • 1 tablespoon minced fresh garlic
  • 1 cup chicken broth low sodium
  • 1 cup heavy cream
  • ¾ cup sun-dried tomatoes in oil drained and thinly sliced
  • ¾ cup grated Parmesan cheese
  • ¼ teaspoon Italian seasoning
  • 3 cups tightly packed fresh spinach


  • Season sliced chicken breasts on each side with salt and pepper.
  • Heat oil in a large skillet over medium high heat.  Add chicken and cook until golden brown, cooked through and no longer pink (about 4 minutes on each side depending on thickness).
  • Transfer chicken to a plate and set aside.
  • Add garlic to skillet and cook until fragrant, stirring constantly (about 30 seconds).
  • Add broth, cream, sun-dried tomatoes, Parmesan cheese and Italian seasoning.  Stir well to combine.
  • Bring to a boil, reduce heat and simmer for 3 to 4 minutes, stirring frequently.  Add spinach and continue to simmer (while stirring frequently) until spinach is wilted and sauce is slightly thickened, about 1 to 2 minutes.
  • Season with salt and pepper, if desired.
  • Return chicken to skillet and serve topped with cream sauce.


Half and half can be substituted for heavy cream.