Creamy Tuscan Chicken in 30 Minutes
Golden chicken in a garlicky sun-dried tomato and spinach cream sauce, all made in one pan.
- Emma Collins
- Dinner
- October 15, 2026
- 2 min read
- Updated October 19, 2026
- Total time
- 30 min
- Servings
- 4 Servings
- Difficulty:
- Easy
Table of contents
This is the most requested weeknight dinner in our house, and it earns its place. The chicken is golden and juicy, the sauce is rich and garlicky with sweet sun-dried tomatoes, and everything happens in one pan. From fridge to table takes about half an hour, which means you can make it on a Tuesday without planning ahead.
What makes it taste like a restaurant dish
Restaurants build flavor in layers, and so does this recipe. We sear the chicken first so it develops a brown crust. Those browned bits stuck to the pan, called fond, then become the base of the sauce. A splash of chicken stock lifts them off the bottom, and the cream turns them into something silky.
Choosing and prepping the chicken
Chicken breasts vary a lot in thickness. If yours are thick at one end, slice them in half horizontally so you get four thinner cutlets. They cook evenly in 5 to 6 minutes per side and stay juicy. Pat them dry with paper towels before seasoning, because a dry surface browns and a wet one steams.
Serving ideas
- Spoon it over buttered pasta or tagliatelle so the sauce coats every strand.
- Serve with mashed potatoes or crusty bread for mopping up.
- For a lighter dinner, pair it with roasted green beans or a simple arugula salad.
Common mistakes to avoid
- Crowding the pan. If the chicken touches, it steams. Use a large skillet or cook in two batches.
- Boiling the cream hard. Keep the sauce at a gentle simmer so it stays smooth and does not split.
- Skipping the rest. Let the chicken sit for two minutes in the sauce before serving. The juices settle and every slice stays moist.
Make ahead and leftovers
The sauce keeps well in the fridge for 3 days. Reheat gently over low heat with a splash of milk or stock to loosen it. Leftover chicken sliced into the sauce also makes a fantastic sandwich filling the next day.
Creamy Tuscan Chicken in 30 Minutes
Golden chicken in a garlicky sun-dried tomato and spinach cream sauce, all made in one pan.
- Prep time
- 10 min
- Cook time
- 20 min
- Total time
- 30 min
- Difficulty
- Easy
- Cuisine
- Italian-American
- Course
- Main course
Ingredients
Chicken
Sauce
Instructions
- 1
Pat the chicken dry. Season both sides with the salt, Italian seasoning and garlic powder.
- 2
Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for 5 to 6 minutes per side, until deeply golden and 74 °C (165 °F) inside. Move it to a plate.
- 3
Lower the heat to medium. Add the garlic and sun-dried tomatoes to the same pan and cook for 1 minute, until fragrant.
- 4
Pour in the chicken stock and scrape up all the brown bits from the bottom of the pan. Let it bubble for 1 minute.
- 5
Stir in the cream and parmesan. Simmer gently for 3 minutes, until it coats the back of a spoon.
- 6
Add the spinach and stir until just wilted. Return the chicken and any juices to the pan and spoon the sauce over the top. Serve hot.
Nutrition per serving
- 520 kcal
- Calories
- 42 g
- Protein
- 9 g
- Carbs
- 35 g
- Fat
Tips & notes
Dairy-free? Use full-fat coconut milk instead of cream and nutritional yeast instead of parmesan. Using chicken thighs? Cook them 7 to 8 minutes per side.
Frequently asked questions
Can I use chicken thighs?
Yes. Boneless thighs are even more forgiving. Cook them 7 to 8 minutes per side.
What can I use instead of sun-dried tomatoes?
Halved cherry tomatoes work. Add them with the garlic and cook until they start to burst.
Can I freeze it?
Cream sauces can separate when frozen. It is best eaten fresh or within 3 days from the fridge.
