This vibrant Creamy Tuscan Spring Chicken is a seasonal delight that blends bold Italian flavors with the freshness of spring ingredients. Golden-seared chicken breasts are enveloped in a velvety garlic cream sauce brimming with sun-dried tomatoes, fresh spinach, and parmesan. Ready in under 40 minutes, this elegant one-pan dish is perfect for both casual weeknight meals and special occasions alike.
Why You’ll Love This Recipe
This recipe offers restaurant-quality taste with minimal effort and cleanup. The sun-dried tomatoes bring a punch of flavor, while the spinach and lemon juice brighten the creamy sauce, creating a well-balanced, hearty meal. With its creamy texture and layers of flavor, this dish is both indulgent and nourishing. It pairs beautifully with pasta, rice, or bread, making it highly versatile for various dietary preferences.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- Salt and pepper to taste
- 2 tsp Italian seasoning
- 4 cloves garlic, minced
- 1 cup sun-dried tomatoes, drained and chopped
- 2 cups fresh spinach
- 1 cup chicken broth (low-sodium)
- 2 tbsp lemon juice
- 1 cup heavy cream
- 1 cup grated parmesan cheese
Directions
- Season chicken breasts on both sides with salt, pepper, and Italian seasoning.
- In a large skillet, heat olive oil over medium heat. Sear the chicken for 5–6 minutes per side until golden and cooked through. Transfer to a plate and set aside.
- In the same skillet, add minced garlic and chopped sun-dried tomatoes. Sauté for 1–2 minutes until fragrant.
- Deglaze the skillet with chicken broth and lemon juice, scraping up any browned bits. Let simmer for 2–3 minutes.
- Reduce heat to low, then add the heavy cream and grated parmesan cheese. Stir continuously until the sauce begins to thicken.
- Add the spinach and stir gently until wilted.
- Return the cooked chicken to the skillet, spooning sauce over each piece. Simmer for another 2–3 minutes to heat through.
- Serve immediately with your choice of pasta, rice, or crusty bread.
Servings and timing
Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Calories per serving: Approximately 465 kcal
Variations
- Add mushrooms: Sauté sliced mushrooms along with the garlic for an earthy addition.
- Use thighs instead: Boneless chicken thighs provide a juicier alternative to chicken breasts.
- Make it dairy-free: Substitute coconut cream and a dairy-free cheese alternative for a lactose-free version.
- Add white wine: Replace half of the chicken broth with dry white wine for depth of flavor.
- Herb upgrade: Fresh basil or parsley can be stirred in just before serving for added aroma.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze in a sealed container for up to 2 months. For best results, thaw overnight in the refrigerator before reheating.
- Reheating: Warm gently over low heat on the stovetop, adding a splash of broth or cream to loosen the sauce. Alternatively, microwave in 30-second intervals until hot.
FAQs
Can I make this dish ahead of time?
Yes, the entire dish can be cooked and stored in the refrigerator. Reheat gently to maintain the sauce’s creamy texture.
What can I serve with Creamy Tuscan Chicken?
It pairs well with fettuccine, mashed potatoes, risotto, or crusty bread to soak up the sauce.
Is this dish gluten-free?
Yes, it is naturally gluten-free. Just ensure all packaged ingredients (like broth and cheese) are labeled gluten-free.
Can I use frozen spinach?
Yes, thaw and drain it thoroughly before adding to the sauce to prevent excess water.
How do I prevent the cream sauce from curdling?
Use low heat when adding cream, and avoid boiling once the dairy is incorporated.
Can I substitute milk for heavy cream?
Whole milk can be used, but the sauce will be thinner and less rich. A mix of milk and a thickener (like cornstarch) can help.
What type of sun-dried tomatoes should I use?
Oil-packed sun-dried tomatoes are preferred for their soft texture and richer flavor.
Can I use pre-shredded parmesan?
Yes, but freshly grated parmesan melts more smoothly into the sauce and enhances the overall flavor.
How do I know the chicken is cooked through?
Ensure the internal temperature reaches 165°F (74°C) or that the juices run clear when sliced.
Can I make this vegetarian?
Yes, omit the chicken and substitute with sautéed mushrooms, tofu, or chickpeas for a plant-based version.
Conclusion
Creamy Tuscan Spring Chicken delivers a satisfying balance of rich flavors and seasonal freshness in every bite. It’s an ideal one-pan recipe for those seeking both elegance and ease in their meals. Whether served for a weeknight dinner or a casual dinner party, this dish never fails to impress.
Creamy Tuscan Spring Chicken
Creamy Tuscan Spring Chicken features golden-seared chicken breasts simmered in a rich garlic cream sauce with sun-dried tomatoes, spinach, and parmesan—an easy, flavorful one-pan meal perfect for spring nights.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- Salt and pepper to taste
- 2 tsp Italian seasoning
- 4 cloves garlic, minced
- 1 cup sun-dried tomatoes, drained and chopped
- 2 cups fresh spinach
- 1 cup chicken broth (low-sodium)
- 2 tbsp lemon juice
- 1 cup heavy cream
- 1 cup grated parmesan cheese
Instructions
- Season chicken breasts with salt, pepper, and Italian seasoning.
- Heat olive oil in a large skillet over medium heat. Add chicken and cook 5–6 minutes per side or until golden brown and cooked through. Transfer to a plate and set aside.
- In the same skillet, add minced garlic and sun-dried tomatoes. Sauté for 1–2 minutes until fragrant.
- Pour in chicken broth and lemon juice. Simmer for 2–3 minutes, scraping up any browned bits from the pan.
- Reduce heat to low and stir in the heavy cream and grated parmesan. Simmer until the sauce thickens slightly.
- Add fresh spinach and stir until wilted.
- Return the chicken to the skillet and spoon the sauce over the top. Simmer for 2–3 minutes more to heat through.
- Serve hot with pasta, rice, or crusty bread.
Notes
- Use thinly sliced chicken breasts for quicker cooking.
- Substitute kale for spinach if preferred.
- Pairs well with pasta, mashed potatoes, or cauliflower rice for a low-carb option.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 465
- Sugar: 4g
- Sodium: 560mg
- Fat: 31g
- Saturated Fat: 16g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 145mg