Tuscan chicken is one of those dishes that hits every note — creamy, rich, slightly tangy from sun-dried tomatoes, and finished with wilted spinach that balances the sauce. It feels restaurant-worthy but comes together in under 40 minutes in a single pan. The secret is building the sauce in the same pan you seared the chicken in, scraping up every bit of fond for maximum flavor.
Ingredients
Sear the Chicken
Season chicken well on all sides. Heat butter in a wide skillet over medium-high. Sear chicken 4–5 minutes per side until golden and cooked through. Remove and set aside — don't clean the pan, those browned bits are flavor.
Build the Sauce
In the same pan over medium heat, sauté shallot 2 minutes until soft. Add garlic and sun-dried tomatoes, cook 1 minute until fragrant. Pour in chicken stock and scrape the bottom of the pan. Add cream and parmesan, stir to combine. Simmer 3–4 minutes until slightly thickened.
- Add spinach and stir until wilted — about 1 minute
- Season with Italian seasoning, salt, and pepper
- Return chicken to the pan, spoon sauce over
- Simmer together 2 minutes to marry the flavors
"Don't rush the sauce reduction. Give it 4 minutes of gentle simmering and the cream tightens into something silky and spoonable. Pull it early and it's thin. Wait and it coats everything."
Best over pasta, gnocchi, or with crusty bread to mop up the sauce. For a lighter option, serve over cauliflower rice or with roasted zucchini on the side.