Creamy Tuscan Chicken

Published by @thrice · August 17, 2026

Seared chicken in a sun-dried tomato cream sauce with spinach — restaurant flavor from one pan.

Total time
35 min
Serves
4
Per serving
465 cal · 36p / 33f / 7c

Ingredients

  • 2 chicken breasts — large
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 2 tablespoons olive oil
  • 4 cloves garlic — minced
  • 1/2 cup sun-dried tomatoes — chopped
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup parmesan — grated
  • 3 cups baby spinach

Steps

  1. 1

    Slice the 2 chicken breasts horizontally into 4 thin cutlets. Season with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 teaspoon Italian seasoning.

  2. 2

    Heat the 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the cutlets for 4 minutes per side until golden and cooked through. Set aside on a plate.

  3. 3

    Lower the heat to medium. Cook the 4 cloves garlic and 1/2 cup sun-dried tomatoes for 2 minutes in the fat left in the pan.

  4. 4

    Pour in the 1 cup heavy cream and 1/2 cup chicken broth, scraping up the browned bits. Simmer for 4 minutes until slightly thickened, then stir in the 1/2 cup parmesan.

  5. 5

    Fold in the 3 cups baby spinach until wilted. Return the chicken and any juices to the pan, spoon the sauce over, and serve.

Cook it step-by-step

Scaled servings, inline timers, a Lock Screen countdown, and macros logged when you finish — this recipe cooks itself in Thrice.

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