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Easy Creamy Tuscan Chicken with Spinach and Tomatoes

Juicy chicken breasts cooked in a creamy garlic parmesan sauce with blistered grape tomatoes and fresh spinach—an easy, restaurant-quality Tuscan dinner ready in under 30 minutes!
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Ingredients

  • 2 large chicken breasts butterflied or cut into cutlets
  • 2 tsp salt
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp red pepper flakes
  • 1 tsp Italian seasoning
  • 1 tbsp butter
  • 1 –1½ cups grape tomatoes halved
  • 3 cloves garlic minced
  • ½ cup chicken broth
  • ½ cup heavy cream
  • ⅓ cup grated Parmesan cheese
  • 2 cups fresh spinach

Instructions

  • Butterfly the chicken breasts or slice them into cutlets. Pat dry and season both sides with salt, garlic powder, paprika, red pepper flakes, and Italian seasoning.
  • Heat a drizzle of olive oil in a large skillet over medium heat. Cook the chicken for about 4–5 minutes per side, or until golden and fully cooked. Remove from the pan and set aside.
  • In the same skillet, add the butter. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant.
  • Add the halved grape tomatoes and cook for about 5 minutes, stirring occasionally and gently pressing them so they soften and release their juices.
  • Pour in the chicken broth and bring to a simmer. Stir in the heavy cream.
  • Add the grated Parmesan cheese and stir until melted and the sauce begins to thicken.
  • Stir in the spinach. Return the chicken to the skillet and spoon the sauce over the top.
  • Let everything simmer together for 2–3 minutes so the chicken absorbs the flavors. Serve warm and enjoy.