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Fresh basil leaves for garnish

Creamy Tuscan Chicken with Spinach & Cherry Tomatoes

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.
  1. 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.
  1. 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.
  1. 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.
  1. 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.
  1. 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.
  1. 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.
  1. 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

Find it online: https://juicymeatrecipes.com/tuscan-chicken/