Creamy Tuscan Chicken
Creamy Tuscan chicken tastes like something you’d order out, but it comes together in one skillet in about 30 minutes. Juicy pan-seared chicken breasts sit in a silky Parmesan cream sauce loaded with sun-dried tomatoes and wilted spinach — perfect over pasta, rice or with crusty bread to mop up every drop.
Serve it with our air fryer potato wedges or a simple green salad.
How to get the creamiest Tuscan chicken
Slice thick breasts in half horizontally so they cook fast and stay juicy, and take the sauce off the heat before stirring in the Parmesan so it stays smooth. Cook chicken to a safe internal temperature of 75°C (165°F).
Ingredients
Values are estimated, per serving.
Procedure
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Season the chicken cutlets with the Italian seasoning, salt and pepper.
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Heat the olive oil in a large skillet over medium-high and sear the chicken for 4–5 minutes per side until golden and cooked to 75°C (165°F). Remove and set aside.
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Lower the heat to medium. Add the garlic and sun-dried tomatoes and cook for 1 minute until fragrant.
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Pour in the chicken stock and cream and simmer gently for 3–4 minutes to thicken slightly.
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Take the pan off the heat and stir in the Parmesan until smooth, then add the spinach and let it wilt.
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Return the chicken and any resting juices to the sauce, spoon it over, and serve.
