Creamy Tuscan Chicken Dish (Print Version)

Tender chicken cooked with sun-dried tomatoes, creamy sauce, spinach, and fresh basil for a flavorful dinner option.

# Components:

→ Chicken

01 - 4 boneless, skinless chicken breasts (600-700 g)
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1 tablespoon olive oil
05 - 1 tablespoon unsalted butter

→ Creamy Sauce

06 - 3 cloves garlic, minced
07 - 1/2 cup sun-dried tomatoes in oil, drained and sliced
08 - 1 cup heavy cream
09 - 1/2 cup low-sodium chicken broth
10 - 1/3 cup grated Parmesan cheese
11 - 1 teaspoon Italian seasoning
12 - 1/4 teaspoon crushed red pepper flakes
13 - Salt and black pepper to taste

→ Vegetables & Garnish

14 - 2 cups baby spinach, roughly chopped
15 - 2 tablespoons chopped fresh basil, plus extra for garnish

# Directions:

01 - Pat chicken breasts dry with paper towels and season both sides generously with kosher salt and freshly ground black pepper.
02 - Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and sear for 5-6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Transfer chicken to a plate and loosely cover with foil.
03 - Reduce heat to medium. In the same skillet, add minced garlic and sun-dried tomatoes. Sauté for 1 minute until fragrant and garlic is softened.
04 - Pour in heavy cream and chicken broth. Add grated Parmesan, Italian seasoning, and crushed red pepper flakes. Stir well to combine and bring to a gentle simmer.
05 - Add chopped spinach to the simmering sauce and cook for 1-2 minutes, stirring occasionally, until spinach is wilted. Stir in chopped fresh basil.
06 - Return seared chicken and any accumulated juices to the skillet. Spoon sauce over chicken and simmer for 2-3 minutes until heated through. Garnish with additional fresh basil and serve immediately.

# Expert Advice:

01 -
  • The sauce is luxurious and silky without requiring obscure ingredients or fussy techniques.
  • It feels fancy enough to serve guests but honest enough for a Tuesday night when you just want something good.
  • Sun-dried tomatoes add depth and a subtle sweetness that makes people ask what your secret is.
02 -
  • Don't skip patting the chicken dry—wet chicken won't sear properly, and you'll end up steaming it instead of getting that golden crust.
  • The browned bits stuck to the skillet (called fond) are liquid gold for flavor, so scrape them up when you add the cream and broth.
  • Fresh basil at the end makes an enormous difference—dried herbs can't compete, so don't swap them in.
03 -
  • Let your cream and broth come to a simmer gently—rapid boiling can cause cream to break and look curdled, even though it's still safe to eat.
  • Taste the sauce before returning the chicken and adjust salt and seasoning now, when it's easy to fix, rather than after everything is assembled.
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