Description
This creamy Tuscan chicken recipe features tender, juicy chicken breasts cooked to perfection in a rich and flavorful sauce made with garlic, cherry tomatoes, spinach, heavy cream, and Parmesan cheese. It’s an easy one-pan dish that combines savory herbs with creamy goodness for a comforting Italian-inspired meal, perfect for weeknight dinners or special occasions.
Ingredients
Chicken and Seasoning
- 1 tbsp. extra-virgin olive oil
- 4 (6- to 8-oz.) boneless, skinless chicken breasts
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 tsp. dried oregano
Sauce
- 3 tbsp. unsalted butter
- 3 garlic cloves, minced
- 1 1/2 c. cherry tomatoes, halved
- 3 c. baby spinach
- 1/2 c. heavy cream
- 1/2 oz. Parmesan, finely grated (about 1/4 cup)
- Lemon wedges, for serving
Instructions
- Cook the Chicken: In a large skillet over medium heat, heat the olive oil. Season the chicken breasts all over with kosher salt, freshly ground black pepper, and dried oregano. Place the chicken in the skillet and cook, turning halfway through, until browned on both sides and an instant-read thermometer inserted into the thickest part registers 165°F (74°C), about 8 minutes per side. Once cooked, transfer the chicken to a plate and set aside.
- Prepare the Sauce Base: In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and cook, stirring frequently, until fragrant, about 1 minute. Add the halved cherry tomatoes and season with salt and pepper. Cook while stirring occasionally until the tomatoes begin to burst and soften, about 5 minutes.
- Add the Spinach: Stir in the baby spinach and cook until it begins to wilt, about 2 to 3 minutes, mixing well to combine with the tomato mixture.
- Create the Cream Sauce: Pour in the heavy cream and add the finely grated Parmesan cheese. Bring the mixture to a gentle simmer, then reduce the heat to low. Continue to simmer, stirring occasionally, until the sauce slightly thickens and reduces, about 3 minutes.
- Combine Chicken and Sauce: Return the cooked chicken breasts to the skillet with the sauce. Cook together, stirring occasionally, until the chicken is heated through and well coated with the sauce, about 5 to 7 minutes.
- Serve: Divide the chicken among plates and spoon the creamy Tuscan sauce over the top. Serve with lemon wedges on the side to add a fresh citrus zest when desired.
Notes
- Use an instant-read thermometer to ensure chicken is cooked safely to 165°F.
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free cream alternative.
- Cherry tomatoes add sweetness and texture; grape tomatoes can be used as a substitute.
- Serve with crusty bread, pasta, or rice to soak up the delicious sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
