Creamy Tuscan Chicken: Juicy Chicken in a Sun-Dried Tomato Cream Sauce

Creamy Tuscan chicken looks like a restaurant dish but is easy enough for a weeknight: golden seared chicken breasts in a silky garlic cream sauce with sweet sun-dried tomatoes, tender spinach and a hint of Parmesan. It all happens in one pan in about 35 minutes, and the sauce is so good that you will want bread, rice or pasta to catch every drop.

The name is more about the flavors than the region; sun-dried tomatoes, garlic, spinach and herbs are all associated with Tuscan-style cooking. Whatever you call it, it has become one of the most popular chicken dinners on the internet, and for good reason: it is rich, comforting and fast.

What makes it great

• A good sear. Browning the chicken in a hot pan creates the flavorful brown bits that become the base of the sauce.
• Sun-dried tomatoes. Their concentrated sweet and tangy flavor cuts through the cream; use the oil-packed kind and use a little of the oil to cook in.
• A balanced cream sauce. Garlic, chicken broth, heavy cream and Parmesan make a sauce that is silky but not heavy.

Tips for juicy chicken

• Slice the breasts in half horizontally into thinner cutlets so they cook quickly and evenly.
• Pat the chicken dry so it browns instead of steams.
• Do not overcook. Cook until the thickest part reaches 74 C (165 F), and use a thermometer to be sure; the chicken will finish cooking in the sauce.
• Simmer the sauce gently. A rolling boil can make cream sauces split; keep it at a low simmer.
• Add the spinach at the end so it just wilts and stays bright.

Variations

• Dairy-light: replace some of the cream with half-and-half or use evaporated milk.
• Add mushrooms or artichokes for extra texture.
• Use chicken thighs for even juicier meat; cook a few minutes longer.
• A pinch of red pepper flakes gives a gentle heat.

What to serve with it

Serve over pasta, rice, mashed potatoes or with crusty bread. A simple salad like our Caesar salad or chopped Italian salad balances the richness. Garlic bread such as our garlic knots is perfect for the sauce. If you like chicken dinners, try our chicken and dumplings.

Storage and reheating

Keep leftovers in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk or broth to loosen the sauce. Cream sauces do not freeze well, because they can separate.

Frequently asked questions

Can I make it without cream?

You can use half-and-half or a mixture of milk and a spoonful of cream cheese for a lighter sauce. Coconut cream also works for a dairy-free version, but it changes the flavor.

Is it spicy?

No, it is mild. Add red pepper flakes if you want heat.