Isn’t it wonderful when dinner feels a little bit fancy but comes together without any fuss? That’s the magic of this Creamy Tuscan Chicken with Spinach. It’s a restaurant-worthy dish you can whip up on any busy weeknight, turning simple chicken breasts into a creamy, dreamy, and utterly satisfying meal. And because summer is just around the corner, I’ve also included a fantastic grilling option for those nights when you’d rather be outside. Ready to get a taste of Tuscany right in your own kitchen?
Why You’ll Love This
This recipe is the whole package. It’s creamy, savory, and packed with bright, sun-dried tomatoes and hearty spinach. But the best part? It’s a one-pan wonder. You get a complete, impressive dinner with minimal cleanup, which is a total win in my book. The creamy sauce is so, so good for dipping a piece of crusty bread into. And that grilling variation lets you take the fantastic flavors of this dish outside for a perfect summer dinner.
Ingredients You’ll Need
- 1 ½ lbs boneless, skinless chicken breasts: The lean and versatile star of our show.
- Salt and black pepper: To perfectly season the chicken.
- 2 tbsp olive oil: For searing the chicken to a beautiful golden brown.
- 3 cloves garlic, minced: For that essential aromatic punch.
- 1 cup chicken broth: Creates the base of our creamy, non-alcoholic sauce.
- 1 cup heavy cream or half-and-half: Heavy cream gives you the richest sauce, but half-and-half works for a slightly lighter version.
- ½ cup grated parmesan cheese: Melts right in for a salty, nutty flavor.
- 1 (7 oz) jar sun-dried tomatoes in oil, drained and chopped: They add a sweet, tangy, and chewy texture.
- 2 cups fresh spinach: Wilted into the sauce for a pop of color and nutrients.
- 1 tsp Italian seasoning: A simple blend that brings all the Tuscan herbs together.
Let’s Get Cooking Step by Step
- Prep the chicken: Pat your chicken breasts completely dry with a paper towel. This is the secret to getting a gorgeous sear. Season both sides generously with salt and pepper.
- Sear the chicken: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken. Cook for 5-7 minutes per side, until it’s cooked through and has a nice golden-brown crust. Remove the chicken from the skillet and set it aside on a plate.
- Build the sauce: Reduce the heat to medium. In the same skillet, add the minced garlic and cook for about 1 minute, just until it’s fragrant. Be careful not to let it burn!
- Combine liquids: Pour in the chicken broth, and use a wooden spoon to scrape up all those delicious browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly. Then, stir in the heavy cream, parmesan cheese, and Italian seasoning.
- Finish the dish: Add the chopped sun-dried tomatoes and the fresh spinach to the sauce. Stir and cook for another 2-3 minutes, until the spinach has wilted and the sauce has thickened a bit.
- Bring it all together: Return the cooked chicken breasts to the skillet, spooning plenty of that creamy sauce over the top. Let everything heat through for another minute or two. Serve immediately, and enjoy!
Cooking Tips For Creamy Tuscan Chicken
- Dry your chicken. I know I already said it, but it’s the number one tip for preventing steam and achieving a perfect sear.
- Don’t overcrowd the pan. If your skillet is too small, cook the chicken in two batches. Crowding steams the chicken instead of browning it.
- Use freshly grated parmesan if you can. The pre-shredded stuff often has anti-caking agents that can make your sauce a little grainy.
- The sauce will seem thin at first but will continue to thicken as it sits and especially as the parmesan melts in. Be patient!
- Honestly, if you’re not a fan of sun-dried tomatoes, roasted red peppers make a wonderful substitution.
- Always taste your sauce before serving and adjust the seasoning. A little extra pepper or a pinch of salt can make all the difference.
Grilling Instructions for Chicken Skewers
For a fun twist on these chicken dinner recipes, let’s take the flavors outside! This method is perfect for turning this into one of your favorite grilling recipes. Cut 1 ½ lbs of chicken breast into 1-inch cubes. In a large bowl, whisk together ½ cup of olive oil, 1 packet (1 oz) of dry ranch seasoning, 3 cloves of minced garlic, and ½ cup of grated parmesan cheese. Add the chicken cubes and toss to coat. Thread the marinated chicken onto metal or soaked wooden skewers. Preheat your grill to medium-high heat (about 400°F). Grill the skewers for 8-10 minutes, turning occasionally, until the chicken is cooked through and has beautiful grill marks. These Grilled Ranch Garlic Parmesan Chicken Skewers are incredible served with a side of that creamy Tuscan sauce for dipping!
Variations & Substitutions
- Dairy-Free: Swap the heavy cream for full-fat canned coconut milk and use a plant-based parmesan alternative.
- Add Protein: Stir in some canned (drained) cannellini beans for an extra boost of fiber and protein.
- Extra Veggies: Sliced mushrooms or artichoke hearts would be a delicious addition to the sauce.
- Different Greens: Kale can stand in for spinach, but it will need an extra minute or two to wilt.
- More Heat: Add a pinch of red pepper flakes to the sauce while it simmers.
Storage & Reheating
Let any leftovers cool completely before storing them in an airtight container in the refrigerator. They’ll keep for up to 3 days. To reheat, the stovetop is your best friend. Gently warm the chicken and sauce in a skillet over low heat, stirring occasionally, until heated through. You can also use the microwave, but do it in short 30-second bursts to prevent the cream sauce from separating. I don’t recommend freezing this dish, as the creamy sauce can become grainy when thawed.
Frequently Asked Questions
- Can I use chicken thighs instead of breasts? Absolutely! Boneless, skinless chicken thighs work great and will be incredibly juicy. Just adjust the cooking time as needed, as they may take a minute or two longer to cook through.
- What should I serve with this? This creamy Tuscan chicken is fantastic over pasta, mashed potatoes, zoodles (zucchini noodles), or with a simple side salad and some crusty bread to soak up every last drop of sauce.
- My sauce is too thin. How can I thicken it? Let it simmer for a few more minutes; it will continue to reduce. You can also create a quick slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water and whisking it into the simmering sauce.
- Can I make the grilled ranch chicken skewers ahead of time? You can marinate the chicken cubes for up to 4 hours in the refrigerator before threading them onto skewers and grilling. So good.
