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Creamy Tuscan Chicken

Creamy Tuscan Chicken

This deliciously easy chicken recipe is from food blogger Alyssa Rivers, The Recipe Critic. I upped the portions in the recipe slightly to make it more "saucey" and to feed a hungry family of four (and so I could enjoy a few leftovers!)

By Dawn Smith-Pfeifer


2 lbs boneless skinless chicken breasts, thinly sliced

2 Tbps olive oil

2 cups heavy cream

1 cup chicken broth

2 tsp garlic powder

2 tsp Italian seasoning

1 cup parmesan cheese

1 1/2 cups spinach, chopped

3/4 cup sun-dried tomatoes


In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.

Add the heavy cream, chicken broth, garlic powder, Italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Let cook down slightly. Add the sundried tomatoes and let simmer. Add the chicken back to the pan to reheat. Then add spinach and heat until spinach starts to wilt. Serve with noodles or your favorite vegetable medley. (The sauce tastes great on the veggies too!!)