Creamy Tuscan Chicken with Spinach & Cherry Tomatoes

Italian-inspired creamy chicken dishes consistently top recipe searches—and it’s easy to see why. Creamy Tuscan Chicken with Spinach & Cherry Tomatoes brings restaurant-quality flavor to your kitchen with minimal effort.

This one-pan dish features golden-seared chicken breasts simmered in a rich garlic cream sauce, layered with wilted spinach and sweet burst cherry tomatoes. Infused with Parmesan, sun-dried tomatoes, and aromatic herbs, the velvety sauce transforms simple ingredients into bold, comforting Tuscan-inspired flavor. Perfect for busy weeknights or effortless entertaining, this recipe delivers elegance without complexity.

Ingredients List

For the Chicken:

• 4 boneless, skinless chicken breasts (about 1½-2 pounds) – chicken thighs work beautifully for juicier results
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon paprika
• 2 tablespoons olive oil
• 1 tablespoon butter

For the Creamy Tuscan Sauce:

• 3 tablespoons butter
• 5 cloves garlic, minced – the heart of Tuscan flavor
• ½ cup sun-dried tomatoes, chopped (oil-packed recommended) – adds concentrated sweetness
• 1½ cups heavy cream – half-and-half can substitute for lighter version
• 1 cup chicken broth – low-sodium preferred for control
• ½ cup freshly grated Parmesan cheese – never use pre-grated for best results
• 1 teaspoon Italian seasoning
• ½ teaspoon red pepper flakes (optional, for gentle heat)

For the Vegetables:

• 3 cups fresh baby spinach, packed – frozen spinach (thawed and squeezed) works in a pinch
• 1½ cups cherry tomatoes, halved – grape tomatoes substitute equally well
• Fresh basil leaves for garnish

Timing

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes

This streamlined 35-minute timeline is approximately 45% faster than traditional braised chicken recipes requiring extended cooking times. The efficient one-pan method makes Creamy Tuscan Chicken with Spinach & Cherry Tomatoes ideal for weeknight dinners while delivering the sophisticated flavors typically associated with time-intensive Italian cooking.

Step-by-Step Instructions

Step 1: Prepare and Season the Chicken

Pat chicken breasts completely dry with paper towels—this crucial step ensures proper browning. If breasts are uneven in thickness, gently pound to uniform ¾-inch thickness using a meat mallet. In a small bowl, combine Italian seasoning, garlic powder, salt, black pepper, and paprika. Season both sides of each chicken breast generously with the spice mixture.

Pro Tip: Even thickness ensures uniform cooking and prevents dry edges with undercooked centers—a common chicken cooking pitfall.

Step 2: Sear the Chicken to Golden Perfection

Heat olive oil and 1 tablespoon butter in a large, deep skillet over medium-high heat until the butter foams. Carefully place seasoned chicken breasts in the pan without overcrowding. Sear for 5-6 minutes per side until golden brown with an internal temperature of 165°F. The chicken doesn’t need to be fully cooked through yet—it will finish in the sauce.

Pro Tip: Don’t move the chicken for the first 4 minutes—patience creates that beautiful golden crust that adds flavor depth to the final dish.

Step 3: Rest and Slice

Transfer seared chicken to a clean plate and tent loosely with aluminum foil. Let rest for 5 minutes while you prepare the sauce. This resting period allows juices to redistribute, ensuring moist, tender chicken. After resting, slice chicken into thick strips if desired, or keep whole.

Pro Tip: Slicing the chicken allows the sauce to coat every piece and makes serving easier, but whole breasts create a more dramatic presentation.

Step 4: Build the Flavor Base

In the same skillet over medium heat (don’t wash it—those browned bits are flavor gold), add 3 tablespoons butter. Once melted, add minced garlic and chopped sun-dried tomatoes. Sauté for 1-2 minutes until fragrant and the garlic turns golden, stirring constantly to prevent burning.

Pro Tip: Sun-dried tomatoes packed in oil have more intense flavor than dried versions—drain them but save that flavorful oil for other cooking projects.

Step 5: Create the Creamy Sauce

Pour in chicken broth, scraping up all those delicious browned bits from the pan bottom with a wooden spoon. Add heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes if using. Whisk until the cheese melts completely and the sauce is smooth. Bring to a gentle simmer and cook for 3-4 minutes until the sauce thickens slightly and coats the back of a spoon.

Pro Tip: Low simmer is key—high heat can cause the cream to separate or curdle. Gentle heat creates that silky, restaurant-quality texture.

Step 6: Add the Vegetables

Reduce heat to medium-low. Add halved cherry tomatoes and fresh spinach to the sauce. Stir gently, allowing the spinach to wilt into the sauce—this takes about 2-3 minutes. The spinach will reduce dramatically in volume, and the cherry tomatoes will soften while maintaining their shape and adding bright pops of color.

Pro Tip: Add spinach in batches if your pan is crowded—it wilts down significantly, so don’t worry about overfilling initially.

Step 7: Combine and Finish

Return the chicken (whole or sliced) to the skillet, nestling it into the creamy sauce. Spoon sauce over the chicken to coat thoroughly. Let simmer together for 3-4 minutes, allowing flavors to meld and ensuring the chicken is heated through completely and reaches 165°F if it wasn’t there already.

Pro Tip: This final simmer infuses the chicken with all those gorgeous Tuscan flavors while the sauce clings beautifully to every surface.

Step 8: Garnish and Serve

Remove from heat and taste the sauce, adjusting seasoning with additional salt, pepper, or Parmesan as needed. Garnish generously with fresh torn basil leaves and an extra sprinkle of Parmesan cheese. Serve immediately while the sauce is hot and creamy.

Pro Tip: Fresh basil added at the very end provides vibrant color and aromatic freshness that cooked basil can’t match.

Nutritional Information

Per Serving (1 chicken breast with sauce and vegetables):

• Calories: 520
• Protein: 42g (84% DV)
• Total Fat: 35g (45% DV)
  • Saturated Fat: 19g
  • Monounsaturated Fat: 11g
• Carbohydrates: 12g (4% DV)
  • Dietary Fiber: 2g (7% DV)
  • Sugars: 5g
• Cholesterol: 185mg (62% DV)
• Sodium: 620mg (27% DV)
• Potassium: 890mg (19% DV)
• Vitamin A: 85% DV
• Vitamin C: 45% DV
• Calcium: 25% DV
• Iron: 18% DV

This Creamy Tuscan Chicken with Spinach & Cherry Tomatoes provides exceptional protein for muscle maintenance and satiety. The spinach contributes significant vitamin A, iron, and folate, while cherry tomatoes add vitamin C and antioxidants. While higher in fat due to the cream sauce, much of it comes from heart-healthy olive oil and provides fat-soluble vitamin absorption.

Healthier Alternatives for the Recipe

Reduce Calories by 35%:

• Replace heavy cream with half-and-half or a mixture of Greek yogurt and milk (stir in at the end to prevent curdling)
• Use only 2 tablespoons butter instead of 3 in the sauce
• Reduce Parmesan to ⅓ cup while boosting flavor with extra garlic and herbs
• Skip the butter for searing and use only olive oil

Increase Nutritional Density:

• Double the spinach to 6 cups for extra iron and vitamins
• Add sliced mushrooms, zucchini, or bell peppers for additional vegetables
• Use whole wheat pasta or cauliflower rice as a base to add fiber
• Include white beans for extra protein and fiber

Accommodate Dietary Restrictions:

• Dairy-Free: Replace cream with full-fat coconut milk and Parmesan with nutritional yeast
• Low-Carb/Keto: Already keto-friendly—serve over zucchini noodles or cauliflower rice
• Paleo: Use coconut cream instead of dairy cream and ghee instead of butter
• Gluten-Free: Already naturally gluten-free (ensure chicken broth is certified GF)

Lighter Protein Options:

• Substitute chicken with firm white fish like cod or halibut (reduce cooking time)
• Use shrimp instead of chicken for a quick-cooking seafood variation
• Try turkey cutlets for leaner poultry option

Serving Suggestions

Classic Italian Pairings: Serve your Creamy Tuscan Chicken with Spinach & Cherry Tomatoes over al dente pasta—fettuccine, pappardelle, or penne work beautifully to catch the luscious sauce. Alternatively, pair with creamy polenta, garlic mashed potatoes, or risotto that soaks up every drop of that Tuscan goodness.

Lighter Accompaniments: For a lower-carb approach, serve over zucchini noodles (zoodles), spaghetti squash, or cauliflower rice. The vegetables provide a fresh base that complements without overwhelming the rich sauce. Add a simple arugula salad dressed with lemon vinaigrette for peppery contrast.

Complete Meal Ideas:

• Serve with warm, crusty Italian bread for sauce-sopping
• Add roasted garlic green beans or broccolini on the side
• Pair with a crisp white wine like Pinot Grigio or Vermentino
• Include a Caprese salad with fresh mozzarella, tomatoes, and basil
• Finish with tiramisu or panna cotta for authentic Italian meal experience

Presentation Tips: Use wide, shallow bowls to showcase the beautiful sauce. Place chicken in the center, spoon sauce generously over and around it, ensuring visible spinach and cherry tomatoes. Garnish with fresh basil leaves and shaved Parmesan for restaurant-worthy plating.

Meal Prep Strategy: This dish works excellently for meal prep. Divide into individual portions with your chosen base, store separately from any bread or salad components, and reheat gently when ready to enjoy.

Common Mistakes to Avoid

Overcooking the Chicken: The most common mistake with chicken breast recipes is overcooking, resulting in dry, tough meat. Use a meat thermometer to ensure chicken reaches exactly 165°F—overcooking by even 10 degrees significantly impacts texture.

Using Pre-Grated Parmesan: Pre-shredded cheese contains anti-caking agents that prevent smooth melting and create grainy sauce texture. Fresh-grated Parmesan melts seamlessly and provides superior flavor. Studies show freshly grated cheese melts 60% more smoothly.

Boiling Instead of Simmering the Sauce: High heat causes cream to break and separate, creating an oily, curdled appearance instead of silky smoothness. Always use gentle heat—the sauce should barely bubble around the edges.

Adding Spinach Too Early: Adding spinach at the beginning causes it to become overcooked, mushy, and dull green instead of vibrant. Fresh spinach needs only 2-3 minutes to wilt perfectly while maintaining texture and color.

Crowding the Pan When Searing: Placing all chicken pieces too close together steams rather than sears the meat. Leave space between pieces or cook in batches for proper caramelization and flavor development.

Skipping the Deglazing Step: Those browned bits stuck to the pan (fond) contain concentrated flavor. Failing to scrape them up with liquid wastes umami-rich taste that elevates the entire dish.

Not Adjusting Sauce Consistency: If sauce is too thin, simmer longer to reduce. If too thick, add splashes of chicken broth. The perfect consistency coats the back of a spoon without running off immediately.

Storing Tips for the Recipe

Refrigeration: Store leftover Creamy Tuscan Chicken with Spinach & Cherry Tomatoes in an airtight container in the refrigerator for up to 3-4 days. Store separately from pasta or rice if possible to maintain optimal texture of all components.

Reheating for Best Results:

• Stovetop Method (Recommended): Reheat gently in a skillet over medium-low heat with a splash of chicken broth or cream to restore sauce consistency. This prevents the sauce from breaking and keeps chicken moist.
• Microwave Method: Use 50% power in 1-minute intervals, stirring between each, until heated through. Add a tablespoon of broth if sauce seems dry.
• Oven Method: Cover with foil and reheat at 325°F for 15-20 minutes until warmed through.

Freezing Instructions: Freeze cooled chicken and sauce in freezer-safe containers for up to 2 months. Note that cream-based sauces may separate slightly upon thawing but usually reconstitute when gently reheated and stirred. Thaw overnight in refrigerator before reheating.

Make-Ahead Options:

• Season and pound chicken up to 24 hours in advance
• Prepare and sear chicken earlier in the day, then create sauce when ready to serve
• Chop vegetables and mince garlic up to 2 days ahead
• Make the complete dish and refrigerate—flavors actually deepen overnight

Sauce Separation Fix: If reheated sauce appears separated or oily, whisk in a tablespoon of cold butter or cream off heat until emulsified again. This brings the sauce back together beautifully.

Conclusion

Creamy Tuscan Chicken with Spinach & Cherry Tomatoes delivers restaurant-quality Italian flavors in just 35 minutes using one pan. This protein-rich dish features tender chicken, vibrant vegetables, and a luxurious garlic Parmesan cream sauce with sun-dried tomatoes. With simple techniques, versatile serving options, and excellent make-ahead potential, it transforms weeknight cooking into something special.

Ready to bring Tuscan flavors to your table tonight? Try this Creamy Tuscan Chicken with Spinach & Cherry Tomatoes recipe and experience why it’s become a viral favorite! Share your results and creative variations in the review section below—we love hearing how you personalize this dish. Leave a comment with your favorite pairing suggestions, and subscribe for more easy, restaurant-worthy recipes delivered straight to your inbox!

FAQs

Can I use chicken thighs instead of breasts? Absolutely! Boneless, skinless chicken thighs work wonderfully and remain juicier due to higher fat content. They’re more forgiving if slightly overcooked. Use the same cooking method but may need an extra 2-3 minutes of searing time due to thickness.

Can I make this recipe dairy-free? Yes! Replace heavy cream with full-fat coconut milk or cashew cream. Substitute butter with olive oil or vegan butter, and use nutritional yeast instead of Parmesan cheese. The sauce will be slightly different but still delicious and creamy.

What can I substitute for sun-dried tomatoes? If you don’t have sun-dried tomatoes, use tomato paste (2 tablespoons) for concentrated tomato flavor, or roasted red peppers for sweet, slightly smoky notes. Fresh cherry tomatoes alone work too, though the dish loses some depth.

How do I prevent the cream from curdling? Keep heat at medium-low when simmering the sauce—never let it boil vigorously. Full-fat cream is more stable than low-fat versions. If using half-and-half or milk, add a tablespoon of flour to stabilize it.

Can I use frozen spinach? Yes, but thaw it completely and squeeze out all excess moisture before adding to the sauce. Use about 1 cup of thawed, squeezed spinach to replace 3 cups fresh. Add it at the same stage as you would fresh spinach.

What pasta works best with this dish? Fettuccine, pappardelle, and penne are excellent choices. The creamy sauce clings beautifully to ribbon pastas and fills tube shapes. Cook pasta al dente and toss directly in the sauce for best results.

How can I make the sauce thicker? Simmer longer to reduce and concentrate the sauce naturally. Alternatively, mix 1 tablespoon cornstarch with 2 tablespoons cold water, add to the simmering sauce, and cook for 1-2 minutes until thickened.

Is this recipe suitable for meal prep? Yes! It’s excellent for meal prep. Store in individual portions for 3-4 days. The flavors actually improve overnight as they meld together. Reheat gently with a splash of broth to restore creaminess.

Can I add other vegetables? Definitely! Mushrooms, zucchini, bell peppers, or artichoke hearts all work beautifully. Add heartier vegetables like mushrooms with the garlic, and quicker-cooking ones like zucchini with the spinach.

What wine pairs well with Creamy Tuscan Chicken? The rich, creamy sauce pairs beautifully with medium-bodied white wines like Chardonnay, Pinot Grigio, or Vermentino. If you prefer red, try a light Chianti or Pinot Noir that won’t overpower the delicate flavors.

Creamy Tuscan Chicken with Spinach & Cherry Tomatoes

Print Recipe

Experience the viral sensation that’s taking home kitchens by storm! This Creamy Tuscan Chicken with Spinach & Cherry Tomatoes delivers authentic Italian restaurant flavors in just 35 minutes using one pan. Featuring tender, golden-seared chicken breasts bathed in a luxurious garlic Parmesan cream sauce with sun-dried tomatoes, wilted spinach, and burst cherry tomatoes, this dish captures the essence of Tuscan cuisine with surprisingly simple techniques. Rich, creamy, and packed with 42g of protein per serving, it’s perfect for weeknight dinners, special occasions, or meal prep. The velvety sauce infused with Italian herbs clings beautifully to every bite while vibrant vegetables add color, nutrition, and authentic Mediterranean flair. Whether served over pasta, rice, or enjoyed on its own, this one-pan wonder transforms ordinary chicken into an extraordinary culinary experience.

• Total Time: 35 minutes
• Yield: 4 servings

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts (1½-2 pounds)
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon paprika
• 2 tablespoons olive oil
• 1 tablespoon butter

For the Creamy Tuscan Sauce:

• 3 tablespoons butter
• 5 cloves garlic, minced
• ½ cup sun-dried tomatoes, chopped (oil-packed recommended)
• 1½ cups heavy cream
• 1 cup chicken broth (low-sodium preferred)
• ½ cup freshly grated Parmesan cheese
• 1 teaspoon Italian seasoning
• ½ teaspoon red pepper flakes (optional)

For the Vegetables:

• 3 cups fresh baby spinach, packed
• 1½ cups cherry tomatoes, halved
• Fresh basil leaves for garnish

Instructions

1. Prepare the Chicken: Pat chicken breasts completely dry with paper towels. If breasts are uneven in thickness, gently pound to uniform ¾-inch thickness. In a small bowl, combine Italian seasoning, garlic powder, salt, black pepper, and paprika. Season both sides of each chicken breast generously with the spice mixture.

2. Sear the Chicken: Heat olive oil and 1 tablespoon butter in a large, deep skillet over medium-high heat until butter foams. Place seasoned chicken breasts in pan without overcrowding. Sear for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.

3. Rest and Slice: Transfer seared chicken to a clean plate and tent loosely with aluminum foil. Let rest for 5 minutes while you prepare the sauce. After resting, slice chicken into thick strips if desired, or keep whole.

4. Build Flavor Base: In the same skillet over medium heat (don’t wash—those browned bits add flavor), add 3 tablespoons butter. Once melted, add minced garlic and chopped sun-dried tomatoes. Sauté for 1-2 minutes until fragrant and garlic turns golden, stirring constantly to prevent burning.

5. Create Creamy Sauce: Pour in chicken broth, scraping up all browned bits from pan bottom with a wooden spoon. Add heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes if using. Whisk until cheese melts completely and sauce is smooth. Bring to gentle simmer and cook for 3-4 minutes until sauce thickens slightly and coats the back of a spoon.

6. Add Vegetables: Reduce heat to medium-low. Add halved cherry tomatoes and fresh spinach to sauce. Stir gently, allowing spinach to wilt into sauce—this takes about 2-3 minutes. Spinach will reduce dramatically in volume.

7. Combine and Finish: Return chicken (whole or sliced) to skillet, nestling into creamy sauce. Spoon sauce over chicken to coat thoroughly. Let simmer together for 3-4 minutes, allowing flavors to meld and ensuring chicken is heated through completely.

8. Garnish and Serve: Remove from heat and taste sauce, adjusting seasoning with additional salt, pepper, or Parmesan as needed. Garnish generously with fresh torn basil leaves and extra Parmesan cheese. Serve immediately while hot and creamy.

Notes

Substitutions:

• Use chicken thighs instead of breasts for juicier, more forgiving results
• Replace heavy cream with half-and-half or coconut milk for lighter/dairy-free options
• Substitute frozen spinach (thawed and squeezed dry, 1 cup) for fresh
• Use grape tomatoes if cherry tomatoes unavailable
• Try dry-packed sun-dried tomatoes rehydrated in warm water if oil-packed unavailable

Cooking Tips:

• Don’t skip patting chicken dry—moisture prevents proper browning
• Use freshly grated Parmesan, never pre-shredded, for smooth sauce
• Keep sauce at gentle simmer to prevent cream from curdling
• Add spinach in batches if pan seems crowded—it wilts down significantly
• If sauce is too thick, thin with chicken broth; if too thin, simmer longer

Serving Suggestions:

• Serve over fettuccine, penne, or pappardelle pasta
• Pair with creamy polenta, mashed potatoes, or risotto
• Use zucchini noodles or cauliflower rice for low-carb option
• Accompany with crusty Italian bread for sauce-dipping
• Add side salad with lemon vinaigrette for freshness

Make-Ahead:

• Season chicken up to 24 hours in advance and refrigerate
• Sear chicken earlier in day, then make sauce when ready to serve
• Complete dish stores well for 3-4 days; flavors deepen overnight
• Reheat gently with splash of broth to restore sauce consistency

Storage:

• Refrigerate in airtight container for up to 3-4 days
• Store separately from pasta or rice for best texture
• Freeze for up to 2 months (sauce may separate slightly but reconstitutes when reheated)
• Reheat on stovetop over medium-low heat with added broth

Wine Pairing: Pairs beautifully with Chardonnay, Pinot Grigio, Vermentino, or light Chianti

• Author: By juicymeatrecipes
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Pan-Seared
• Cuisine: Italian
• Diet: Gluten-containing, High-Protein