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

For the Chicken:

• 2 boneless, skinless chicken breasts (butterflied)
• 1 tsp all-purpose seasoning (or Old Bay)
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp oregano
• 1 tsp garlic powder
• 1 tbsp olive oil

For the Tuscan Cream Sauce:

Base:

• 1 tbsp butter (used with lemon juice to deglaze)
• 3 garlic cloves, minced
• 1 cup grape or cherry tomatoes, halved
• 1 cup baby spinach
• A small squeeze of lemon juice (about 1–2 tsp)
• 1 tbsp softened cream cheese
• ⅓ cup low/no sodium chicken broth
• 1 pint (2 cups) heavy cream
• ¼ cup freshly grated parmesan cheese

To season the cream sauce (adjust to taste):

• ¼ tsp garlic powder
• ½ tsp oregano
• ¼ tsp black pepper

Optional Add-In:

• ¼ tsp red pepper flakes — for gentle heat throughout the sauce

Instructions

1. Butterfly the chicken breasts to thin them out for even cooking. Season both sides with all-purpose seasoning, salt, black pepper, 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 pan, add butter and minced garlic. Cook until fragrant, about 1 minute.
4. Stir in the halved tomatoes, season lightly with salt and pepper, and cook until blistered and softened (about 4–5 minutes). Add spinach and stir until wilted.
5. Add a small squeeze of lemon juice (1–2 tsp) to deglaze the pan, scraping up any browned bits for extra flavor.
6. Pour in the heavy cream and chicken broth, stirring to combine. Whisk in the softened cream cheese until smooth, then add the grated parmesan and bring to a gentle simmer.
7. Re-season the cream base with garlic powder, oregano, and black pepper to taste. If using, stir in red pepper flakes. Adjust seasonings until the sauce is rich and balanced.
8. Return the chicken to the skillet and spoon the sauce over the top. Let it simmer for another 5–7 minutes until everything is warmed through and the sauce thickens slightly.
9. Top with freshly chopped parsley or cilantro, and serve warm with your favorite pasta!

Notes

If the sauce is too thick for your liking, add a bit more chicken broth. If it’s not thick enough, stir in more cream cheese until you reach your desired consistency. You can also adjust the chicken’s seasonings based on your preferences.

Leftover Tip: This dish tastes just as amazing the next day. If you prefer to skip the cream cheese, you can — the sauce will still be flavorful and creamy from the heavy cream and parmesan. When reheating, the sauce will likely be stiff at first, but it softens beautifully once warmed. Just stir gently over the stovetop or microwave in short intervals until it’s silky again.