- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 1 tsp
- ½ tsp
- 2 tbsp
- 2 tbsp
- 4 cloves
- 100 g
- 250 ml
- 120 ml
- 50 g
- 100 g
- 1 tsp
- ¼ tsp
Process
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Season the chicken breasts on both sides with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5–6 minutes per side, until golden brown and cooked through (internal temperature reaches 74°C). Transfer the chicken to a plate and set aside.
Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and the butter to the same skillet. Once the butter has melted, add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
Add the chopped sun-dried tomatoes and dried oregano to the skillet. Cook for 2 minutes, stirring occasionally, to release their flavors.
Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 2 minutes, allowing the broth to reduce slightly.
Reduce the heat to low and stir in the heavy cream. Add the grated Parmesan cheese and stir until the cheese is melted and the sauce is smooth.
Add the fresh spinach to the sauce and stir until it wilts, about 2 minutes. Season the sauce with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. If using, add the red pepper flakes.
Return the cooked chicken breasts to the skillet, nestling them into the sauce. Spoon some sauce over the chicken and let everything warm through for 2–3 minutes.
Serve the creamy Tuscan chicken hot, with extra sauce spooned over the top.
Kitchen notes
Kitchen notes
- The most common mistake is boiling the cream: once you stir in the heavy cream, keep the heat on low and never let it bubble hard, or the sauce will break and turn grainy.
- Chicken is done at 74°C in the thickest part of the breast; if you do not have a thermometer, pierce the center and the juices should run clear with no pink, and the meat should feel firm but still give slightly.
- After searing, do not wipe out the skillet. Those browned bits left from the chicken are the flavor base, and the broth in step 5 must be scraped against them while simmering to dissolve them into the sauce.
- Add the spinach in two handfuls and stir it in for about 2 minutes just until wilted; overcooking it turns the sauce dull green and watery, and the spinach keeps releasing liquid the longer it sits.
Substitutions
- heavy-cream→full-fat coconut milk or evaporated milk for a lighter sauce, though the sauce will be slightly thinner
- sun-dried-tomatoes→roasted red peppers chopped into small pieces, or 2 tablespoons of tomato paste for a deeper tomato flavor
- parmesan-cheese→grated pecorino or a firm aged cheese you enjoy, added off the heat so it melts smoothly
- chicken-broth→vegetable broth if you want a lighter flavor, or water plus a pinch of salt in a pinch
Storage & reheating
Store leftovers in an airtight container in the fridge for up to 3 days; the sauce thickens as it chills, so reheat gently in a covered skillet over low heat with a splash of broth or water, stirring until it loosens, or microwave in 30-second bursts until it reaches about 70°C. Freezing is not ideal because the cream sauce can separate and the spinach turns mushy, but if you must, freeze in a sealed container for up to 1 month, thaw overnight in the fridge, and reheat slowly on low heat, whisking constantly to bring the sauce back together.
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FAQ
The questions we get asked most
Why did my creamy Tuscan chicken sauce turn grainy or split?
The cream was heated too high or too fast. Once the cream goes in, the pan should stay on low and never come to a rolling boil, and the Parmesan should be stirred in off the heat or over very low heat until it just melts. If it does split, take the pan off the heat and whisk in a tablespoon of warm broth or cream to pull it back together.
Can I use canned or frozen spinach instead of fresh?
Yes, but squeeze it very dry first. Frozen spinach should be thawed and pressed in a clean towel to remove excess water, and canned spinach should be drained and squeezed as well, then stirred in for just 1 minute at the end. Wet spinach will thin the sauce and make it watery.
Can I make this ahead of time?
You can sear the chicken and make the sauce up to 1 day ahead, storing them separately in the fridge. Reheat the sauce gently on low heat with a splash of broth, then nestle in the chicken and warm it through for 2 to 3 minutes so the meat does not dry out. Adding the spinach fresh at the end keeps its color bright.
How do I know the chicken is fully cooked without a thermometer?
The thickest part of the breast should reach 74°C, and when you cut into it the juices should run clear with no pink in the center. It should feel firm but still spring back slightly when pressed. If you are unsure, slice the thickest breast open to check before returning it to the sauce.
Why is my sauce too thin?
The broth was not reduced enough before the cream went in, or wet spinach and tomatoes added extra liquid. Simmer the broth for the full 2 minutes in step 5, and if the finished sauce is still loose, simmer it uncovered on low for 2 to 3 minutes before adding the chicken back. Do not boil it hard, or the cream will split.
Can I use chicken thighs instead of breasts?
Yes, boneless skinless thighs work well and stay juicy, but they need a little longer in the pan, about 6 to 7 minutes per side, until they reach 74°C. The sauce and timing otherwise stay the same, and the richer flavor of thighs pairs nicely with the sun-dried tomatoes.
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