Creamy Tuscan chicken with garlic, parmesan and sun-dried tomatoes. A rich and comforting one-pan dinner that is easy to make at home.

When I want a rich and comforting dinner, I often cook creamy Tuscan chicken.

The sauce is silky and full of flavor from garlic, parmesan and sun-dried tomatoes. The chicken becomes very tender and the whole dish tastes like something you would order in a restaurant.

I love this recipe because it cooks in one pan and the creamy sauce is perfect with rice, pasta or bread.

Ingredients

• 2 chicken breasts
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1/2 cup heavy cream
• 1/3 cup chicken broth
• 1/4 cup grated parmesan
• 1/4 cup sun-dried tomatoes, chopped
• 1 cup fresh spinach
• 1 tbsp butter
• 1 tbsp chopped parsley

Instructions

Prepare the chicken

Pat the chicken breasts dry with a paper towel. Season both sides with salt, pepper and paprika.

Cook the chicken

Heat olive oil in a skillet over medium heat. Cook the chicken for about 5 minutes per side until golden. Remove and set aside.

Make the sauce

In the same pan add butter and garlic. Cook for about 30 seconds until fragrant.

Add the cream

Pour in the heavy cream and chicken broth. Stir gently and bring to a light simmer.

Add parmesan and tomatoes

Add parmesan and chopped sun-dried tomatoes. Stir until the sauce becomes creamy.

Add spinach

Add the fresh spinach and cook until it wilts.

Finish cooking

Return the chicken to the skillet and cook for another 4–5 minutes so the chicken absorbs the sauce.

Serve

Sprinkle parsley on top and serve warm.

Tips

• Use freshly grated parmesan for a smoother sauce.
• Do not boil the cream too hard or the sauce can separate.
• If the sauce becomes too thick, add a little chicken broth.

Storage

Store leftovers in the refrigerator for up to 3 days. Reheat gently on low heat so the cream sauce stays smooth.

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