Golden-seared chicken simmered in a rich parmesan cream sauce with garlic, blistered tomatoes, and spinach. Flavorful, cozy, and perfect alongside your favorite pasta.

This is one of my favorite meals to make for a girls night or a cozy family dinner. It’s creamy, comforting, and a classic — and it leaves you feeling satiated with the carbs from the pasta and the protein from the chicken. This dish pairs really well with spaghetti since the sauce mixes in so well and brings everything together.

Ingredients

Chicken

• 4 boneless, skinless chicken breasts (butterflied)
• 1 tbsp olive oil

Tuscan Cream Sauce

• 3 tbsp unsalted butter
• 3 garlic cloves, minced
• 1½ cups cherry tomatoes, halved
• 3 cups baby spinach
• ¾ cup heavy cream
• ½ cup freshly grated Parmesan cheese (add more to taste)
• 1-2 tsp lemon squeeze (to de-glaze pan)

Seasonings

• Salt, to taste
• Black pepper, to taste
• All-purpose seasoning, to taste
• Garlic powder, to taste
• Oregano, to taste
• Crushed red pepper flakes, to taste (optional)

Seasoning tip: All seasonings are to taste, so feel free to be generous with them based on your preferences! I personally like a well-seasoned chicken and sauce, so don’t be afraid to adjust as you go. Just keep in mind that all-purpose seasoning and Parmesan may already contain salt.

Instructions

1. Butterfly the chicken breasts to thin them out for even cooking. Season them generously on both sides with salt, black pepper, all-purpose seasoning, oregano, and garlic powder.
2. In a large skillet over medium heat, heat the olive oil. Sear the chicken for 5–6 minutes per side, or until golden and cooked through. Transfer to a plate and set aside.
3. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, stirring until fragrant.
4. Add the halved cherry tomatoes and season lightly with salt and black pepper. Cook for approximately 5 minutes, stirring occasionally, until the tomatoes begin to soften and burst.
5. Add a small squeeze of lemon juice (1–2 tsp) to deglaze the pan, scraping up any browned bits for extra flavor.
6. Stir in the baby spinach and cook for another 2–3 minutes, until wilted.
7. Lower the heat and pour in the heavy cream, followed by the freshly grated Parmesan cheese. Season with salt, black pepper, all-purpose seasoning, garlic powder, oregano, and crushed red pepper flakes (optional). Stir everything together until well combined, adjusting each seasoning to taste.
8. Allow the sauce to gently simmer uncovered for about 5–7 minutes, stirring occasionally, until slightly thickened. Taste and adjust the seasonings as needed. Feel free to add more Parmesan for extra flavor and richness.
9. Return the chicken breasts to the skillet, spooning the sauce over each piece. Let everything simmer together over low heat for another 5–7 minutes, allowing the flavors to come together.
10. Top with freshly chopped parsley or cilantro, and serve warm with your favorite carb!

Notes

For a creamier sauce: Add an extra splash of heavy cream if you’d like more sauce, especially when serving with pasta.