There’s something undeniably cozy about a skillet full of creamy Tuscan chicken with sun-dried tomatoes—especially when the weather cools and the holiday season rolls around. It’s rich, savory, and bursting with flavor from garlic, parmesan, and basil. But what really sets this dish apart is how incredibly easy it is to pull together. Whether you’re cooking for two on a quiet December night or serving it up as one of your go-to Christmas dinner recipes main, this creamy Tuscan chicken delivers serious comfort with minimal stress. It's one of those winter chicken recipes that deserves a spot on your rotation—and might just replace your usual Christmas turkey recipes this year.
Creamy Tuscan Chicken with Sun-Dried Tomatoes
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine Italian, Tuscan
Large skillet or cast iron pan A heavy-bottomed skillet helps sear the chicken perfectly. A cast iron skillet retains heat and builds flavor in the pan sauce.
Tongs For flipping the chicken and stirring ingredients.
Measuring cups and spoons Precision helps, especially with seasonings and cream.
Cutting board and knife For prepping the sun-dried tomatoes and garlic.
Ladle or Spoon For serving that luscious sauce.
For the Chicken
- 4 boneless skinless chicken breasts (or thighs if you prefer a juicier result)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
For the Sauce
- 3 cloves garlic minced
- ½ cup sun-dried tomatoes in oil drained and chopped
- 1 cup heavy cream
- ½ cup chicken broth low sodium
- ½ cup grated parmesan cheese
- 1 teaspoon dried basil or 1 tablespoon fresh, chopped
- 2 cups fresh spinach
- Salt and pepper to taste
Optional: 1 tablespoon flour (for thickening, if desired)
Season and Sear the Chicken
Pat the chicken breasts dry and season both sides with salt, pepper, garlic powder, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken and sear for about 5–6 minutes per side until golden and cooked through. Remove from the pan and set aside on a plate, covered with foil to keep warm.
Build the Flavor Base
In the same skillet, reduce the heat to medium. Add the minced garlic and sun-dried tomatoes. Sauté for about 1 minute, just until the garlic becomes fragrant—don’t let it burn.
Make the Creamy Sauce
Pour in the chicken broth, using a wooden spoon to scrape up any flavorful bits from the bottom of the pan. Let it simmer for 2–3 minutes. Stir in the heavy cream and parmesan cheese. Allow the sauce to gently bubble and thicken for 4–5 minutes, stirring occasionally. If you like a thicker sauce, whisk in 1 tablespoon of flour before adding the cheese.
Add the Greens and Basil
Add the spinach and basil to the pan, stirring until the spinach wilts and folds into the sauce. Taste and adjust seasoning with additional salt and pepper if needed.
Return the Chicken
Nestle the chicken breasts back into the skillet. Spoon the sauce over the top and simmer everything together for 3–4 more minutes so the flavors meld. Serve warm.
Pairings
Creamy Tuscan chicken is versatile and plays well with many sides, which is why it’s one of our favorite holiday chicken recipes. Here are some perfect pairings to elevate your meal:
- Garlic Mashed Potatoes: The rich cream sauce begs for something to soak it up, and mashed potatoes do the job beautifully.
- Buttered Noodles or Pasta: Fettuccine, linguine, or even gnocchi make for a cozy pasta pairing.
- Crusty Bread: Grab a loaf of sourdough or a French baguette for sopping up every last drop.
- Roasted Vegetables: Think rosemary carrots, crispy Brussels sprouts, or roasted asparagus. These not only add color but balance the richness.
- Crisp White Wine: A chilled glass of Chardonnay or Sauvignon Blanc cuts through the creamy sauce wonderfully.
If you're building out your Christmas meal ideas dinner menu, this dish fits beautifully next to stuffing, cranberry sauce, and a glass of mulled wine.
FAQs
1. Can I use chicken thighs instead of breasts?
Absolutely. Chicken thighs are juicier and offer deeper flavor, especially if you're into fall chicken recipes with more richness. Just make sure to cook them thoroughly—internal temp should hit 165°F.
2. Can I make this ahead of time?
Yes, the chicken and sauce can be made a day in advance. Store in an airtight container and reheat gently in a skillet with a splash of broth or cream. It’s an excellent option if you’re prepping for easy Christmas recipes dinner.
3. Can I make this dairy-free?
You can substitute full-fat coconut milk for cream and use a dairy-free parmesan alternative. While the taste will shift slightly, it’ll still be creamy and flavorful.
4. What’s the best type of sun-dried tomatoes to use?
Use oil-packed sun-dried tomatoes for the best flavor and texture. Drain them first but don’t rinse—some of that seasoned oil adds to the richness of the dish.
5. Can this be served as a thanksgiving chicken recipe instead of turkey?
Definitely. If you're not in the mood for turkey this year, this dish offers all the decadence of a Christmas turkey recipe, but with a lot less effort. Pair it with stuffing and cranberry sauce and no one will miss the bird.
