Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work beautifully and stay even more tender. Cook them for 5-6 minutes per side until they reach 165°F internal temperature.

My sauce is too thin, how do I fix it?

Simmer the sauce a few minutes longer to reduce and thicken. You can also whisk in an extra tablespoon of Parmesan cheese to help thicken your Creamy Tuscan Chicken sauce.

Can I substitute the heavy cream?

Half-and-half can work but the sauce will be thinner and less rich. Avoid milk as it's too thin and may curdle with the Parmesan.

Amazing Creamy Tuscan Chicken Recipe - Restaurant-Quality Dinner in 30 Minutes

Name: Creamy Tuscan Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 4 boneless, skinless chicken breasts (about 6 oz each); 1 teaspoon Italian seasoning; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons olive oil, divided; 1 cup sun-dried tomatoes in oil, drained and chopped; 4 cloves garlic, minced; 1 cup chicken broth; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 3 cups fresh spinach; 1/4 teaspoon red pepper flakes (optional)

Creamy Tuscan Chicken

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Restaurant-quality one-skillet meal with juicy chicken in rich sun-dried tomato parmesan cream sauce. Ready in 30 minutes.

Author: Sarah Mea Carter
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Pan-sear, Simmer
Cuisine: Italian

Ingredients

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4 boneless, skinless chicken breasts (about 6 oz each)
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil, divided
1 cup sun-dried tomatoes in oil, drained and chopped
4 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
3 cups fresh spinach
1/4 teaspoon red pepper flakes (optional)

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Instructions

Pat chicken breasts dry and season both sides with Italian seasoning, salt, and black pepper.
Heat 1 tablespoon olive oil in large skillet over medium-high heat. Add chicken and cook 6-7 minutes per side until golden brown and internal temperature reaches 165°F. Remove and set aside.
Add remaining 1 tablespoon oil to same skillet. Add sun-dried tomatoes and garlic, cooking 1 minute until fragrant, stirring constantly.
Pour in chicken broth to deglaze, scraping up browned bits. Bring to simmer for 2-3 minutes.
Stir in heavy cream and Parmesan cheese. Reduce heat to medium-low and simmer 3-4 minutes, stirring occasionally, until sauce thickens slightly.
Add fresh spinach and red pepper flakes if using. Stir and cook 2 minutes until spinach wilts completely.
Return chicken to skillet, nestling into sauce. Spoon sauce over chicken and simmer 2-3 minutes to heat through and meld flavors.
Serve immediately while hot, ensuring each plate gets plenty of sauce.

Notes

Pound thicker chicken breasts to even thickness for uniform cooking. Freshly grated Parmesan creates smoother sauce than pre-grated.
Don’t freeze cream-based sauce as it separates when thawed. Store in refrigerator up to 3 days and reheat gently with added broth.

Nutrition

Serving Size: 1 chicken breast with sauce
Calories: 485 kcal
Sugar: 3 g
Sodium: 680 mg
Fat: 31 g
Saturated Fat: 15 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 9 g
Fiber: 2 g
Protein: 42 g
Cholesterol: 165 mg

Find it online: https://www.benefitiany.com/creamy-tuscan-chicken/