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Creamy Tuscan Chicken & Broccoli – Comforting, Flavor-Packed, and Weeknight Friendly

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 4 small chicken breasts or 6–8 chicken tenders (about 1.5 pounds), or 6 boneless, skinless thighs
  • Broccoli: 4 cups small florets (about 1 large head)
  • Sun-dried tomatoes: 1/2 cup, oil-packed, drained and sliced
  • Garlic: 3–4 cloves, minced
  • Shallot or onion: 1 small shallot or 1/2 small yellow onion, finely chopped
  • Chicken broth: 3/4 cup (low-sodium preferred)
  • Heavy cream: 3/4 cup (or half-and-half; see Alternatives)
  • Parmesan cheese: 1/2 cup finely grated, plus more for serving
  • Baby spinach (optional but great): 2 cups
  • Lemon: 1, for zest and juice
  • Olive oil: 2–3 tablespoons (use some from the sun-dried tomato jar for extra flavor)
  • Butter: 1 tablespoon
  • Seasonings: Salt, black pepper, red pepper flakes (optional), 1 teaspoon Italian seasoning
  • Flour (optional): 1 tablespoon, for light dredging or thickening

Method
 

  1. Prep the chicken: Pat chicken dry and season both sides with salt, pepper, and Italian seasoning. For extra sear and gentle thickening later, lightly dust with flour (optional).
  2. Blanch the broccoli: Bring a pot of salted water to a boil. Cook florets for 1–2 minutes until bright green and crisp-tender. Drain and set aside. This keeps broccoli vibrant and prevents overcooking in the sauce.
  3. Sear the chicken: Heat 1 tablespoon olive oil and the butter in a large skillet over medium-high. Sear chicken 4–5 minutes per side (thighs may take longer) until golden and just cooked through. Transfer to a plate and tent with foil.
  4. Sauté aromatics: Reduce heat to medium. Add another drizzle of oil. Cook shallot for 1–2 minutes until soft. Stir in garlic and red pepper flakes; cook 30 seconds until fragrant.
  5. Build the base: Add sun-dried tomatoes. Stir, letting them sizzle. Pour in chicken broth and scrape up browned bits. Simmer 2 minutes to concentrate flavor.
  6. Creamy finish: Stir in cream and bring to a gentle simmer. Reduce heat to medium-low. Add Parmesan in small handfuls, stirring until smooth. If too thin, simmer 2–3 minutes; if too thick, splash in more broth.
  7. Add greens: Fold in spinach (if using) until just wilted. Add the blanched broccoli and warm through.
  8. Return the chicken: Nestle chicken into the sauce and spoon sauce over the top. Simmer 2 minutes to meld flavors. Taste and adjust salt, pepper, and a pinch more red pepper flakes if you like heat.
  9. Brighten: Finish with lemon zest and a squeeze of lemon juice to taste. This lifts the richness and balances the sauce.
  10. Serve: Spoon over pasta, rice, or mashed potatoes. Top with extra Parmesan and a drizzle of good olive oil if you’re feeling fancy.