Creamy Tuscan Chicken
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Creamy Tuscan chicken begins by searing seasoned chicken breasts in olive oil until a deep golden crust forms on both sides, locking in juices.
Read more
Minced garlic is sauteed briefly in the same pan drippings, then chicken stock deglazes the fond for extra savory depth. Heavy cream and grated Parmesan simmer on low heat for three minutes, thickening into a velvety sauce. Sun-dried tomatoes bring concentrated sweetness while fresh spinach wilts into the sauce, adding color and a mild vegetal note. Returning the chicken for a final four-minute simmer ensures the breast cooks through to a safe internal temperature while absorbing the sauce's rich flavor. Adding more Parmesan thickens the sauce further, and a few drops of lemon juice stirred in at the end lifts the cream's weight and brings it into balance with the acidity of the sun-dried tomatoes.
Ingredients
As an Amazon Associate, we may earn from qualifying purchases.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Trim the chicken breasts to an even 1.5 cm thickness and pat the surface dry.
Season both sides evenly with 1 teaspoon salt and 1/2 teaspoon black pepper so the crust browns instead of steaming.
- 2Control
Heat a wide pan over medium-high heat, then add 1.5 tablespoons olive oil.
Lay the chicken in a single layer and sear for 3 to 4 minutes per side until a deep golden crust forms.
- 3Finish
Transfer the chicken to a plate and reduce the heat to medium.
Add the minced 4 garlic cloves and cook for about 30 seconds, just until fragrant, then pour in 120 ml chicken stock before the garlic browns.
- 4Control
When the stock bubbles, scrape the browned bits from the bottom of the pan with a spatula.
Add 220 ml heavy cream and 45 g Parmesan, then stir on low heat for 3 minutes until slightly thickened.
- 5Control
Stir the sun-dried tomatoes into the sauce, then add the spinach in batches.
Cook until the leaves wilt, and if the sauce becomes too thick, lower the heat so it does not reduce hard.
- 6Finish
Return the chicken to the sauce and simmer gently over low heat for 4 more minutes.
When the thickest part reaches 74 degrees Celsius, turn off the heat and serve the chicken spooned generously with sauce.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Chicken breasts seared in olive oil lock in juices under a deep golden crust.
- Finish cue
- Add 220 ml heavy cream and 45 g Parmesan, then stir on low heat for 3 minutes until slightly thickened.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
40min, 10 ingredients
Category median
40min, 8 ingredients
Based on 168 recipes
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Mushroom Spinach Warm Salad
Olive Oil, Parmesan
Chicken Alfredo
Chicken Breast, Heavy Cream
Grilled Chicken Caesar Salad
Chicken Breast, Olive Oil