This Easy Tuscan Chicken is a cozy, flavor-packed dish that feels like a warm hug in under 40 minutes. Juicy chicken breasts are seared to golden perfection, then simmered in a creamy, sun-drenched sauce bursting with garlic, spinach, and sun-dried tomatoes. Each bite delivers a delightful mix of tender meat, velvety sauce, and vibrant veggies.
With just 10 minutes of prep and 28 minutes of cooking, this recipe is a weeknight lifesaver that tastes like it took hours. The rich, savory flavors and creamy texture make it feel indulgent, yet it’s simple enough for any skill level. Serve it over pasta or with crusty bread to soak up every last drop of that irresistible sauce.
Ingredients for Easy Tuscan Chicken
- 1 tablespoon olive oil (or substitute with avocado oil)
- 3-4 chicken breasts (about 1 ½ lbs., or use chicken thighs for a juicier option)
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon pepper (freshly ground preferred)
- 3 cloves garlic, minced (or 1 teaspoon garlic powder in a pinch)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- ½ teaspoon dried oregano (or 1 teaspoon fresh oregano)
- ½ teaspoon red pepper flakes (optional, adjust for spice preference)
- ¾ cup low sodium chicken broth (vegetable broth works too)
- ½ cup heavy cream (substitute with coconut cream for a dairy-free option)
- ½ cup sundried tomatoes, chopped (oil-packed or dry, rehydrated)
- ¼ cup fresh-grated parmesan cheese (or pecorino romano for a sharper flavor)
- 2 cups fresh spinach (baby spinach works best)
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C).
- In a large cast iron skillet (or oven-safe skillet), heat 1 tablespoon olive oil over medium heat.
- Season both sides of the chicken breasts with 1 teaspoon salt and 1 teaspoon pepper.
- Sear the chicken for 5 minutes per side, or until golden brown. Transfer to a plate and set aside.
- In the same skillet, add the minced garlic and cook for 1 minute, stirring frequently to avoid burning.
- Add the thyme, oregano, red pepper flakes, chicken broth, and heavy cream. Cook for 5 minutes, stirring often, until the sauce thickens slightly.
- Stir in the chopped sundried tomatoes and parmesan cheese until well combined.
- Return the seared chicken to the skillet, spooning the sauce over the top.
- Bake in the preheated oven for 18-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Remove the skillet from the oven and transfer the chicken to a plate. Add the fresh spinach to the skillet and stir to coat it in the sauce. Let it sit for 5 minutes, or until the spinach is wilted.
- Return the chicken to the skillet, spooning the sauce and spinach over the top.
- Serve warm with your favorite sides, such as mashed potatoes, pasta, or crusty bread.
Perfect Pairings: Serving Suggestions
This Easy Tuscan Chicken is a versatile dish that pairs beautifully with a variety of sides. For a classic Italian-inspired meal, serve it with garlic bread or a side of creamy polenta. If you’re looking for something lighter, try it with a fresh arugula salad or steamed asparagus. For a heartier option, pair it with roasted potatoes or buttered pasta.
Make It Your Own: Recipe Variations
Customize this dish to suit your taste! Swap the chicken breasts for chicken thighs for a richer flavor, or use mushrooms instead of sundried tomatoes for an earthy twist. If you prefer a dairy-free version, substitute the heavy cream with coconut cream and skip the parmesan. For a spicier kick, increase the red pepper flakes to 1 teaspoon.
Save Time: Quick Prep Tips
To streamline your cooking process, prep your ingredients ahead of time. Mince the garlic and chop the sundried tomatoes the night before, and store them in airtight containers. You can also season the chicken breasts in advance and refrigerate them until ready to cook. Using a preheated skillet ensures the chicken sears quickly, saving you precious minutes.
Leftovers Made Easy: Storage & Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the chicken and sauce in a skillet over medium-low heat until warmed through, stirring occasionally. If the sauce thickens too much, add a splash of chicken broth to loosen it up. Avoid microwaving, as it can dry out the chicken.
Kitchen Essentials: Equipment Guidance
A large cast iron skillet is ideal for this recipe, as it transitions seamlessly from stovetop to oven. If you don’t have one, any oven-safe skillet will work. Make sure to use a sharp knife for mincing garlic and chopping sundried tomatoes, and a wooden spoon for stirring the sauce to avoid scratching your skillet.
Easy Tuscan Chicken
Equipment
- Cast Iron Skillet
Ingredients
- 1 tablespoon olive oil
- 3-4 chicken breasts about 1 ½ lbs.
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 3/4 cup low sodium chicken broth
- 1/2 cup heavy cream
- 1/2 cup sundried tomatoes chopped
- 1/4 cup fresh-grated parmesan cheese
- 2 cups fresh spinach
Instructions
- Preheat your oven to 375F degrees.
- In a large cast iron skillet (or oven-safe skillet) heat oil over medium heat.
- Season both sides of the chicken with salt and pepper.
- Sear both sides of the chicken, about 5 minutes per side. Transfer chicken to a plate; set aside.
- Add the minced garlic to the hot skillet and cook for 1 minute.
- Add the thyme, oregano, red pepper flakes, chicken broth, and heavy cream. Cook for 5 minutes, stirring often.
- Stir in the sundried tomatoes and parmesan cheese.
- Return the cooked chicken to skillet and spoon the sauce over the chicken.
- Bake for 18-20 minutes or until the chicken is cooked through.
- Remove the chicken, then add the spinach to the pan and stir it to coat. Let it sit for 5 minutes or until the spinach is wilted.
- Add the chicken back to the pan and spoon the sauce over the chicken.
- Serve warm with your favorite sides.