Creamy Tuscan Chicken

My creamy Tuscan chicken recipe features juicy chicken simmered in a rich and creamy sauce with sun-dried tomatoes and spinach. Ready in 10 minutes with multiple cooking methods! Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Italian

Prep Time 1

Cook Time 10

Total Time 11

Servings servings

Calories 289kcal

Author Arman Liew

Ingredients

4 chicken breasts skinless and boneless, 4-6 ounces each
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons flour
2 tablespoons olive oil
3/4 cup chicken broth
1/2 cup heavy cream
1/2 cup half and half
1 tablespoon Italian seasoning
1/2 cup parmesan cheese freshly grated
2 cups baby spinach loosely packed
1/2 cup sun dried tomatoes packed in oil

Instructions

Season the chicken breasts with salt, pepper, and dust with flour.
Add oil to a non-stick skillet and place over medium heat. Once hot, add the chicken breasts and cook for 4-5 minutes, flipping halfway through. Remove the chicken.
Add the chicken broth and bring it to a simmer. Once simmering, add the half and half and heavy cream and bring to a boil. Once boiling, stir through the Italian seasonings, parmesan cheese and baby spinach until wilted.
Reduce the heat to low, add the chicken and the sun dried tomatoes and let everything simmer for 5-6 minutes, until it has thickened.

Video

Notes

TO STORE: Store cooled leftovers in an airtight container in the refrigerator for 4-5 days.

TO FREEZE: Let the chicken cool, transfer it to an airtight container or freezer-safe bag, and freeze for up to six months. Thaw in the fridge before reheating.

TO REHEAT: Reheat the chicken in a baking dish in a 350F oven until warm, or microwave the chicken in 30-second intervals. Add a splash of broth if needed to thin out the sauce.

Nutrition