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Creamy Tuscan Chicken

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Creamy Tuscan Chicken is a one-pan meal that delivers restaurant-quality flavor at home in just 25 minutes. Golden pan-fried chicken breasts are simmered in a rich sauce of heavy cream, sun-dried tomatoes, baby spinach, and fresh basil with a subtle touch of Dijon mustard. It’s a comforting, crowd-pleasing dinner that feels both elegant and simple.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 large chicken breasts sliced lengthwise
  • salt to taste
  • black pepper to taste
  • 1/2 teaspoon garlic powder
  • flour for dredging
For Cooking & Sauce
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/4 cup chicken broth
  • 1 heaping teaspoon Dijon mustard
  • 1 cup heavy cream or whipping cream
  • 2 cups fresh baby spinach loosely packed
  • 1/4 cup sun-dried tomatoes
  • 1 tablespoon fresh basil chopped

Equipment

  • Large skillet
  • Tongs
  • Knife
  • Cutting board

Method
 

  1. Slice each chicken breast in half horizontally to form thinner cutlets. Season both sides with salt, pepper, and garlic powder, then lightly dredge the chicken in flour, shaking off the excess.
  2. Heat the olive oil and butter in a skillet over medium-high heat. When hot, arrange the chicken in a single layer and cook for 4–5 minutes per side, until nicely golden. Remove chicken from the pan and set aside.
  3. Add the chicken broth and Dijon mustard to the skillet. Scrape the bottom to loosen any browned bits, and let the mixture simmer for 1–2 minutes.
  4. Pour in the heavy cream, then stir in the spinach and sun-dried tomatoes. Return the chicken to the skillet, nestling it into the sauce. Cook for 5 minutes or until the chicken is cooked through and the sauce thickens slightly.
  5. Stir in the fresh basil and taste the sauce, adjusting salt and pepper as desired. Serve immediately.

Nutrition

Calories: 485kcal

Notes

Boneless, skinless chicken thighs can be used instead of breasts but may take a minute or two longer to cook through. For a dairy-free option, use coconut cream rather than heavy cream, though the flavor will be different. Leftovers keep in the fridge for up to three days; reheat gently with a splash of broth or cream to loosen the sauce. Serve with pasta, mashed potatoes, or crusty bread to soak up the sauce. Avoid freezing, as the creamy sauce can separate after thawing.

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