Creamy Tuscan Garlic Chicken with Sun-Dried Tomatoes
Crispy pan-seared chicken cutlets bathed in a velvety garlic, spinach, and sun-dried tomato parmesan cream sauce in under 30 minutes.
Chef Elena Rossi
Published on October 24, 2026
There is something almost restorative about a rich, golden skillet dinner coming together after a grueling workday. This Creamy Tuscan Garlic Chicken is the kind of restaurant-caliber dish that feels deceptively luxurious, yet comes together entirely in a single cast iron skillet in just 30 minutes.
The magic lies in the fond—the deep brown caramelized bits left behind after searing thinly sliced chicken breasts in extra virgin olive oil. When you deglaze that pan with chicken stock and reduce it into heavy cream and fragrant garlic, every spoonful carries incredible depth of flavor.
Sun-dried tomatoes packed in olive oil are the secret ingredient here. Unlike fresh tomatoes which can make the sauce watery, sun-dried tomatoes provide intense sweet-tart flavor bursts that cut through the richness of the heavy cream and freshly grated Parmigiano-Reggiano.
Fold in fresh baby spinach at the very final minute—just long enough for it to wilt into tender green ribbons. Serve this alongside freshly boiled pappardelle or with a crusty loaf of artisanal sourdough to soak up every drop of that velvety sauce.
Creamy Tuscan Garlic Chicken with Sun-Dried Tomatoes
By Chef Elena Rossi • Published in Quick Dinners
Ingredients12 items
- 1.5 lbs boneless skinless chicken breasts, halved horizontally into thin cutlets
- 2 tbsp extra-virgin olive oil
- 1 tbsp unsalted butter
- 5 cloves garlic, finely minced
- 1/2 cup sun-dried tomatoes in oil, drained and sliced
- 1 cup heavy whipping cream
- 1/2 cup low-sodium chicken bone broth
- 3/4 cup freshly grated Parmigiano-Reggiano
- 2.5 cups fresh baby spinach leaves
- 1 tsp dried Italian seasoning
- 1/2 tsp kosher salt
- 1/4 tsp freshly cracked black pepper
Step-by-Step Instructions
- 1
Season and Sear the Chicken
Pat chicken cutlets dry with paper towels. Season both sides evenly with kosher salt, black pepper, and Italian seasoning. Heat olive oil and butter in a large skillet over medium-high heat. Sear for 4 to 5 minutes per side until deep golden and cooked through. Transfer to a warm plate.
- 2
Sauté the Aromatics
Reduce heat to medium. Add minced garlic and sliced sun-dried tomatoes to the skillet drippings; sauté gently for 60 to 90 seconds until intensely fragrant without letting the garlic brown.
- 3
Simmer the Parmesan Cream Sauce
Pour in chicken bone broth and heavy cream, scraping up caramelized fond from the bottom of the pan. Bring to a gentle simmer for 3 minutes, then whisk in grated Parmigiano-Reggiano until melted and velvety smooth.
- 4
Wilt Spinach and Coat Chicken
Add fresh baby spinach into the simmering sauce, stirring until wilted (about 1 to 2 minutes). Return chicken cutlets and resting juices back to the skillet, spoon sauce generously over, and serve hot.
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