Name: Creamy Tuscan Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 boneless, skinless chicken breasts; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons olive oil; 3 cloves garlic, minced; 1 cup heavy cream; 1/2 cup chicken broth; 1/2 cup sun-dried tomatoes, sliced; 1 cup baby spinach leaves; 1/2 cup grated Parmesan cheese

Let Me Tell You About This Creamy Tuscan Chicken

Alright, so here’s the thing – Creamy Tuscan Chicken isn’t exactly some secret, ancient recipe passed down from my nonna (though if she was around, she’d probably say, “Chicken with cream? Sure, why not!”). But it is one of those dishes I make when everyone’s hungry, I’m tired, and I still want the kitchen to smell like I’m running a tiny Italian bistro out of my Queensland home. The first time I tried it, I almost set off the smoke alarm (don’t ask), but now it’s basically a family staple. If you’re after something that looks way fancier than it actually is, you’re in the right place.

Why You’ll Love This (or At Least Why I Do)

I make this when I want something creamy and comforting, but I can’t be bothered with a million steps. My kids go wild for the sauce (they’d happily drink it from the pan if I let them, to be honest). And when my partner asks, “What’s for dinner?” and I say, “Creamy Tuscan Chicken,” there’s actual cheering. Well, maybe not out loud, but I can see it in their eyes. Also, I used to struggle with the sauce splitting – it’s a thing that happened more than once – but I’ve figured out a couple of fixes that I’ll share below. Oh, and if you hate sun-dried tomatoes, don’t worry, I’ve got a trick for that too.

What You’ll Need (Plus a Few Swaps)

4 boneless, skinless chicken breasts (or thighs – I actually like thighs better, but breasts cook faster)
Salt and pepper – I just eyeball it
2 tbsp olive oil (sometimes I use butter if I’m feeling fancy, but any oil works)
3-4 cloves garlic, minced (granulated garlic in a pinch, not ideal but hey, we do what we can)
1 cup heavy cream (single cream if you’re in the UK, or honestly, a mix of cream and milk if I’ve run out)
1/2 cup chicken broth (I use those stock cubes and boiling water more often than not)
1/2 cup grated parmesan (pre-grated is fine, but freshly grated is better – my grandmother insisted on Parmigiano Reggiano, but honestly any version works fine)
1 cup baby spinach (or frozen chopped spinach, squeezed dry – I do this when I forget to buy fresh)
1/2 cup sun-dried tomatoes, sliced (if you don’t like them, try roasted red peppers instead – works surprisingly well)
1 tsp dried Italian herbs (or just a mix of oregano and basil – I throw in a bit of thyme if I’m feeling wild)

How to Make Creamy Tuscan Chicken (My Way)

Prep the chicken: Season the chicken with salt and pepper. If you want, you can flatten them out a bit with a rolling pin (I used a wine bottle once when I couldn’t find my mallet – worked a treat, just don’t whack too hard).
Brown it: Heat the olive oil in a big pan – I use a nonstick skillet but a heavy-bottomed one is great too. Sear the chicken on both sides until golden, about 5-6 minutes each. Don’t fuss if it sticks a little; a little crust is actually delicious. Take the chicken out and set it aside. (This is where I usually sneak a taste. Quality control, right?)
Sauté the garlic: Throw the garlic in the same pan. Stir it for about a minute. If it looks like it’s burning, just add a splash of broth to cool things down (yep, learned that the hard way).
Make it creamy: Pour in the cream and chicken broth. Stir well, scraping up the browned bits – those are gold! Add the parmesan, herbs, sun-dried tomatoes, and let it bubble gently. Don’t freak out if it looks a bit weird at first. It comes together, I promise.
Add spinach: Toss in the spinach. It’ll wilt down fast. Or if you’re using frozen, it may look a bit stringy for a second – that’s totally normal.
Chicken back in: Slide the chicken back into the pan. Spoon the sauce over it, simmer for about 5 minutes until everything’s lovely and glossy. Taste the sauce – add more salt or pepper if you like. (I sometimes add an extra handful of cheese here, but that’s just me.)

Notes From a Regular Cook

Actually, I find it works better if you let the chicken rest a minute before slicing – keeps it juicy. But sometimes I’m too hungry.
If the sauce gets too thick, I just splash in a bit more broth or milk. If it’s too thin, more cheese! (I mean, what’s the worst that could happen?)
Oh, and don’t leave the heat too high once you add the cream – I did that once and it separated. Still tasted good though.

Fun Variations I’ve Tried (and One Not-So-Great Experiment)

Swap the chicken for pork chops. It’s actually super tasty, especially with a bit of rosemary added in.
Went full veg once with mushrooms instead of chicken. Pretty good, but next time: more garlic and a bit more salt.
Tried almond milk instead of cream (don’t recommend, unless you like a weirdly nutty sauce. Lesson learned.)

About Equipment (and My Lazy Hacks)

A big skillet is ideal – something with a lid is handy but honestly, I’ve covered mine with a baking tray in a pinch. No garlic press? Just mince it up with a knife or bash it under a glass. And if you don’t have a cheese grater, use a veggie peeler and then just chop the strips up. Where there’s a will, there’s a way.

How to Store It (Though It’s Usually Gone Fast)

If, by some miracle, you have leftovers, pop them in an airtight container and keep in the fridge for 2-3 days. It reheats fine in the microwave (stir in a splash of milk if the sauce thickens up too much). I reckon it tastes even better the next day, but honestly, in my house it never lasts more than a day! If you want to freeze it, I’d say go for it – just remember the sauce might separate a bit when you reheat, but a good stir usually brings it back together.

If You’re Wondering What to Serve It With…

We’re big on crusty bread for soaking up the sauce. Sometimes I’ll serve it with mashed potatoes or even just steamed rice if I’m in a rush. My cousin swears by serving it over pasta, and that’s pretty great too – especially tagliatelle. On Fridays, I add a big bowl of salad and call it a night.

Pro Tips (AKA: Mistakes I’ve Made So You Don’t Have To)

I once tried rushing the simmer and regretted it because the chicken was still pink inside. Just give it a few more minutes than you think you need.
Forgot to season the chicken once – bland as cardboard. Don’t skip the salt and pepper, promise me.
If you use pre-shredded parmesan, it sometimes clumps up. Grate your own if you can, but if not, whisk like mad.

FAQ (Answers to Stuff Friends Actually Asked Me)

Can I use light cream? Yeah, you can, but the sauce won’t be quite as rich. Still tasty though. Actually, I’ve done half milk and half cream when I was low, and it was grand.
What about making it dairy-free? Eh, you could try coconut cream, but that’s a whole different flavor. I’ve seen people use oat cream – haven’t tried it yet, let me know if you do!
Can I make this ahead? Sure thing. But, on second thought, I think it’s best fresh. Reheats fine, but the spinach can get a bit sad-looking.
Can I double the recipe? Yup, just use a bigger pan. Trust me, people will want seconds. Or thirds.
Is this actually Italian? Well, let’s just say it’s Italian-inspired. I wouldn’t try to serve it to a Tuscan grandma, but it’s delicious all the same.
Where do you get sun-dried tomatoes? I just grab them from the jar at the supermarket. If you want to make your own sometime, this Bon Appétit guide is super handy.

Anyway, I could talk about chicken all day, but I’d probably be better off making a cup of tea. If you try this recipe, let me know how it goes! And if you find a killer tweak, I’m all ears – unless it’s adding pineapple. Please don’t add pineapple.