Creamy Tuscan Chicken with Spinach: A Family Favorite

Ever find yourself staring into the fridge at 5 p.m., wondering what on earth you can whip up that’s both satisfying and doesn’t require a huge cleanup? I’ve been there more times than I can count. That’s exactly why this Creamy Tuscan Chicken with Spinach is a total lifesaver in my house. It’s one of those incredibly flavorful, comforting dinners that feels a lot fancier than it actually is. With sun-dried tomatoes, a little garlic, and plenty of leafy greens, it’s a dish that brings a taste of the Italian countryside right to your weeknight table. And the best part? You can have it on the table in about 30 minutes.

Top Reasons To Make It

First off, it’s a complete meal all cooked in one skillet. That means less time washing dishes and more time enjoying that glass of iced tea. It’s also incredibly flexible. Got some zucchini to use up? Toss it in. Not a fan of spinach? Swiss chard works beautifully. It’s a crowd-pleaser for both the adults and the kids—my own three give it two thumbs up. Honestly, it’s a recipe you’ll find yourself coming back to again and again because it’s just that reliable and downright delicious.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts: pounded to an even thickness for consistent cooking.
• 1 tbsp olive oil: for searing the chicken to a golden brown.
• 1 small yellow onion, diced: forms the aromatic base of our sauce.
• 3 cloves garlic, minced: because what’s a Tuscan dish without lots of garlic?
• 1/2 cup chicken broth: adds depth and savory flavor to the sauce.
• 1 tsp balsamic vinegar: brings a touch of sweetness and complexity.
• 1/2 cup sun-dried tomatoes (oil-packed, chopped): for that signature sweet and tangy bite.
• 1 cup heavy cream: creates the luscious, creamy foundation of the sauce.
• 1/2 cup grated parmesan cheese: adds a salty, nutty flavor and helps thicken the sauce.
• 3 cups fresh spinach: wilts down into the sauce for a pop of color and nutrients.
• 1 tsp Italian seasoning: a simple blend of herbs for that classic flavor.
• Salt and black pepper to taste: essential for seasoning every layer.

Instructions

1. Pat the chicken breasts dry and season both sides generously with salt, pepper, and half of the Italian seasoning.
2. 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 beautifully golden brown and cooked through. Transfer the chicken to a clean plate and set it aside.
3. Reduce the heat to medium. In the same skillet, add the diced onion. Sauté for about 3-4 minutes, until it becomes soft and translucent.
4. Add the minced garlic and cook for another minute, until it’s wonderfully fragrant.
5. Pour in the chicken broth and balsamic vinegar. Use a wooden spoon to scrape up all those delicious browned bits from the bottom of the pan. Let it simmer for a minute.
6. Stir in the heavy cream, parmesan cheese, sun-dried tomatoes, and the remaining Italian seasoning. Bring the sauce to a gentle simmer. Let it cook for 2-3 minutes, stirring occasionally, until the cheese has melted and the sauce begins to thicken.
7. Add the fresh spinach to the skillet, stirring until it wilts and incorporates into the sauce, which should take about 2 minutes.
8. Return the cooked chicken breasts to the skillet, spooning the creamy sauce over the top. Let everything heat through for another 2-3 minutes. Serve immediately!

Creamy Sauce Tips

Getting that perfect, silky sauce is easier than you think. First, make sure your heat isn’t too high when you add the cream; you want a gentle simmer, not a rolling boil, to prevent it from breaking or curdling. Freshly grated parmesan melts much more smoothly than the pre-shredded stuff, which can sometimes be coated to prevent clumping. If your sauce seems a bit too thin, let it simmer for another minute or two—it will thicken up as it reduces. And if it’s too thick? A splash of extra chicken broth will loosen it right up. Don’t rush the step of scraping the pan after adding the broth; those browned bits are pure flavor gold.

Serving Ideas & Pairings

This dish is so versatile. For a classic take, serve it over a bed of cooked pasta like fettuccine or penne—it’s fantastic at soaking up all that creamy sauce. Looking for healthier dinner ideas? It’s equally great spooned over mashed cauliflower, zucchini noodles, or a simple pile of quinoa. A crusty piece of garlic bread on the side is pretty much non-negotiable for mopping up every last drop. For a simple side, a quick arugula salad with a lemon vinaigrette cuts through the richness beautifully. So good.

Variations & Substitutions

This recipe is a wonderful template for easy meals. For a dairy-free version, swap the heavy cream for full-fat coconut milk and use a nutritional yeast or vegan parmesan alternative. You can easily use chicken thighs instead of breasts for even more tender, juicy meat. Not a fan of sun-dried tomatoes? Roasted red peppers make a great stand-in. To bulk it up into more substantial dinner dishes, add a can of drained white beans or some sliced mushrooms when you sauté the onions. And if you have some fresh herbs like basil or parsley on hand, stirring a handful in at the very end brightens everything up.

Storage & Reheating

Leftovers will keep in an airtight container in the refrigerator for up to 3 days. The sauce may thicken up as it sits, which is totally normal. The best way to reheat it is gently on the stovetop over low heat, adding a small splash of chicken broth or cream to loosen the sauce back up. Stir it frequently until it’s heated through. You can also reheat it in the microwave in 30-second intervals, stirring in between. I don’t recommend freezing this one, as the creamy sauce can separate and become grainy when thawed.

Frequently Asked Questions

• Can I make this recipe ahead of time? You can certainly prep the ingredients ahead of time—chop the onion, mince the garlic, and measure everything out. But for the best texture, I recommend cooking it just before serving.
• What’s a good substitute for the heavy cream? Half-and-half will work in a pinch, though the sauce won’t be quite as rich. For a lighter option, whole milk mixed with a tablespoon of flour can work, but you’ll need to simmer it a bit longer to thicken.
• Is this a good recipe for cheap dinners for a family? Absolutely! Chicken breasts, spinach, and basic pantry staples make this an affordable yet impressive meal that feeds a crowd.
• My family is picky about greens. Can I hide the spinach? Honestly, once it’s wilted into that creamy sauce, it blends right in. My kids don’t even notice it’s there!