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How to Make Creamy Tuscan Chicken
1. Season & sear the chicken
Pat the chicken dry, then season both sides with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat and sear chicken for about 4–5 minutes per side, until golden and cooked through. Remove and set aside.
2. Sauté garlic & build the sauce
In the same skillet, reduce heat to medium. Add garlic and sauté for 30 seconds until fragrant. Stir in chicken broth and deglaze the pan, scraping up all the browned bits.
3. Add the creamy goodness
Pour in the heavy cream and stir in the parmesan cheese until melted and smooth. Add chopped sun-dried tomatoes and simmer for a few minutes to let the flavors meld.
4. Toss in the spinach
Stir in the spinach and cook until wilted—this only takes about a minute or two.
5. Return chicken to the pan
Nestle the chicken back into the sauce, spooning some over the top. Let it simmer for another 3–5 minutes to warm through and soak up the flavor.
6. Serve & devour
Garnish with fresh herbs and serve hot. Pair it with pasta, mashed potatoes, rice, or crusty bread to soak up every drop of that dreamy sauce.
Tips for Extra Deliciousness
- Pound the chicken breasts to an even thickness for quicker, more even cooking.
- Use jarred sun-dried tomatoes in oil for the best flavor and richness.
- Add mushrooms or swap in kale for a veggie twist.
- Want a lighter version? Try half-and-half instead of heavy cream (though the richness is part of the magic!).
Perfect Pairings
- Garlic butter noodles or fettuccine
- Creamy mashed potatoes
- Roasted asparagus or green beans
- A crisp Caesar salad
- A glass of chilled white wine (like Pinot Grigio or Chardonnay)
Final Thoughts
There are good recipes, and then there are can’t-stop-making-this recipes—and Creamy Tuscan Chicken is firmly in the second category. If you find yourself making it multiple times in a week, you’re not alone (and no one’s judging). It’s rich, full of flavor, and downright addictive. One bite and you’ll understand why it’s become a staple in so many kitchens.
So if you haven’t tried it yet—what are you waiting for? Make this tonight. Then probably again tomorrow. 
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