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creamy tuscan chicken in a pan
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4.28 — Votes 22 votes

Creamy Tuscan Chicken Recipe

This Tuscan Chicken is equal parts delicious, creamy, and decadent -- it’s easy enough for a weeknight + special enough for an occasion!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dinner
Cuisine: Italian
Servings: 3 servings
Author: Brandi Schilhab

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 large chicken breasts about 1 pound, boneless skinless
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 4 cloves garlic minced
  • ½ cup sundried tomatoes chopped
  • 1 ½ cups 12 fluid ounces heavy cream
  • ½ cup parmesan cheese shredded
  • 1 cup packed baby spinach
  • 1 lemon halved, for serving
  • Pinch of red pepper flakes for serving
  • Fresh parsley for serving

Instructions

  • Add the olive oil to a hot skillet on the stovetop over medium-high heat + salt and pepper the chicken breasts.
  • Once the skillet is nice and hot, sear the chicken breasts for about 3 minutes per side, then remove from the pan while you make the sauce.
  • Add the garlic and sundried tomatoes to the skillet and saute until brown (this should take about 2 minutes).
  • Add the cream to the skillet with the sundried tomatoes and garlic, stir, then add the parmesan cheese and bring to a simmer.
  • To the skillet, add the spinach and toss until wilted (~2-3 minutes). Then, nestle the seared chicken breasts back in the skillet and simmer everything together for 10 minutes.
  • Garnish the dish with lemon, a pinch of red pepper flakes, and fresh parsley, if desired!

Notes

Slow Cooker Instructions:
  1. If you’re slow cooker has a sear function/sear-friendly insert, go ahead and add the oil to the skillet, season the chicken, and then sear for about 3 minutes per side. *If you don’t have a sear-friendly insert (totally okay!), just skip this step!
  2. To the slow cooker, then add the chicken (whether or not you seared it), sundried tomatoes, and garlic, and cook on low for 4 hours.
  3. Once the 4 hours is up, remove the chicken from the slow cooker, and whisk in the cream, parmesan cheese, and spinach. Then, add the chicken back to the slow cooker and let the sauce come together and the spinach wilt.
  4. Garnish with parsley, lemon, and a pinch of red pepper flakes, if desired, and enjoy!
Instant Pot Instructions:
  1. To start, set your Instant Pot to “sear,” and add the oil into the pot. Once it’s hot, sear the chicken for 3 minutes per side, then remove the chicken, and add the garlic and sundried tomatoes to the pot, until brown (this will take about 2 minutes).
  2. Once the garlic and sundried tomatoes are browned and fragrant, turn the Instant Pot off (just click “cancel”), nestle the chicken into the pot, and add a ½ cup of water.
  3. Secure the lid on the Instant Pot and set the pot to cook on high pressure for 5 minutes.
  4. Once the 5 minutes is up, either quick-release the pressure or let it release naturally, remove the lid, and set the pot back to “sear.” Remove the chicken from the pot (keeping the liquid in the pot), whisk in the cream, parmesan cheese, and spinach, return the chicken to the pot, and let the sauce simmer in the Instant Pot until the spinach is wilted.
  5. Garnish with parsley, lemon, and a pinch of red pepper flakes, if desired, and enjoy!

Nutrition

Calories: 555kcal | Carbohydrates: 15.4g | Protein: 43.2g | Fat: 37g | Saturated Fat: 18.1g | Cholesterol: 187.7mg | Sodium: 767.5mg | Fiber: 2.5g | Sugar: 4.2g