Creamy Tuscan Chicken is one of those dishes that instantly feels indulgent, yet remains grounded in simple, familiar ingredients. Inspired by rustic Italian cooking, this recipe brings together golden-seared chicken, fragrant garlic, and a velvety cream sauce enriched with sun-dried tomatoes and spinach.

What makes this dish especially appealing is its balance. The sauce is rich but not overwhelming, the tomatoes add gentle acidity, and the spinach brings freshness that keeps every bite from feeling heavy. It’s an ideal choice for a comforting dinner at home, whether you’re cooking for family or preparing something special without too much fuss.

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Step-by-Step Instructions (Detailed & Refined)

0. Preparation (Before You Start)

Slice each chicken breast horizontally into two even cutlets, about 1.5–2 cm thick.
Pat the chicken completely dry with paper towels—this is essential for achieving a golden, restaurant-style sear.

Prepare all remaining ingredients in advance: mince the garlic, slice the sun-dried tomatoes, wash and dry the spinach, and finely grate the Parmesan cheese.

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1. Season the Chicken

Season both sides of the chicken with salt, freshly ground black pepper, and Italian seasoning.

Tip:
Let the chicken rest for about 10 minutes at room temperature after seasoning. This allows the flavors to absorb more evenly.

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2. Sear the Chicken Until Golden

Heat a wide pan over medium heat for 1–2 minutes, then add the olive oil.
Place the chicken in a single layer and sear for 4–5 minutes without moving it. Flip and cook for another 3–4 minutes until golden and cooked through.

Transfer the chicken to a plate and set aside.

Key point:
Do not overcrowd the pan. Cook in batches if necessary to avoid steaming instead of browning.

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3. Lower the Heat and Build the Aromatic Base

Reduce the heat to low–medium. If the pan looks dry, add a small amount of olive oil or butter.

Add the minced garlic and sauté gently for 20–30 seconds, just until fragrant.

Important:
Garlic should never brown—burnt garlic will make the sauce bitter.

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4. Add the Sun-Dried Tomatoes

Stir in the sliced sun-dried tomatoes and cook for about 1 minute, allowing their flavor to infuse into the oil.

Tip:
Oil-packed sun-dried tomatoes provide deeper flavor. If very salty, blot them lightly before using.

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5. Create the Cream Sauce

Slowly pour in the heavy cream while stirring continuously.
Let it warm gently for 1–2 minutes—do not let it boil.

Add the Parmesan cheese gradually, stirring after each addition until the sauce is smooth and glossy.

Critical note:
Keep the heat low after adding cheese to prevent the sauce from separating.

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6. Adjust the Sauce Consistency

• If the sauce is too thin, simmer gently for 2–3 minutes.

• If too thick, add 1–3 tablespoons of chicken stock or water, one tablespoon at a time.

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7. Add the Spinach

Add the spinach and gently fold it into the sauce.
Cook just until wilted, about 30–60 seconds.

Tip:
Adding spinach at the very end keeps its color bright and texture fresh.

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8. Return the Chicken to the Pan

Place the chicken back into the pan and spoon the sauce over the top.
Simmer gently for 2–4 minutes to allow the flavors to meld.

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9. Final Taste Adjustment

Taste the sauce and adjust seasoning if needed.

Optional enhancement:
A small squeeze of lemon juice can brighten the dish and balance the richness.

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Professional Tips & Common Pitfalls

• Maintain medium heat for searing, then low heat for the sauce.

• Never boil the cream sauce after adding cheese.

• Reheat leftovers gently with a splash of water or milk to restore the sauce.