About this recipe

Juicy pan-seared chicken breasts smothered in a luscious garlic cream sauce loaded with sun-dried tomatoes, fresh spinach, and Parmesan — all done in one skillet in under 35 minutes. This is the viral Tuscan chicken recipe that took over social media for good reason: it looks impressive, tastes restaurant-worthy, and is completely weeknight-friendly.

Instructions

1. 1

   Pat the chicken breasts dry with paper towels. In a small mixing bowl, mix together the salt, black pepper, and Italian seasoning, then season both sides of each chicken breast evenly. Heat the olive oil in a large skillet over ^[medium-high heat] until shimmering. Add the chicken and sear for 5–6 minutes per side, until golden brown and cooked through (%[internal temp 165°F]). Transfer to a plate and tent loosely with aluminum foil.

2. 2

   Reduce the heat to ^[medium]. In the same skillet (don't wipe it out — those browned bits are flavor), add the minced garlic and sun-dried tomatoes. Sauté for 1–2 minutes, stirring constantly, until the garlic is fragrant and just golden. If using red pepper flakes, add them now.

3. 3

   Pour in the chicken broth and use your spoon to scrape up any browned bits from the bottom of the pan. Add the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and cook for 3–4 minutes, stirring frequently, until the sauce thickens slightly and coats the back of a spoon. Add the baby spinach and stir until wilted, about 1–2 minutes.

4. 4

   Return the seared chicken breasts to the skillet, nestling them into the sauce. Spoon the sauce over the top and let everything simmer together for 2–3 minutes so the chicken absorbs the flavors and heats through. Taste the sauce and adjust seasoning with salt and black pepper as needed. Garnish with fresh basil and serve immediately over pasta, rice, or crusty bread.