Creamy Tuscan Chicken

My creamy Tuscan chicken recipe features juicy chicken simmered in a rich and creamy sauce with sun-dried tomatoes and spinach. It's easy to make and always impressive. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Italian

Prep Time 5

Cook Time 10

Total Time 15

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 or whole milk
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 in the Italian seasoning, 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 the sauce thickens.

Video

Notes

You'll know the chicken is fully cooked once it reaches an internal temperature of 165F. Don't fret if it's not fully there after the first sear- it will continue cooking once it's added back to the pan.
Instant Pot method: Season the chicken, then cook it in the pressure cooker on the Sauté setting until cooked. Add the remaining ingredients, seal, and pressure cook for 5 minutes at High Pressure. Let the steam release naturally for 10 minutes, then manually release the remaining pressure.
Slow cooker method: Add all of the ingredients to a slow cooker and cook on Low for 6-8 hours or High for 3-4 hours.

Nutrition