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Creamy Tuscan Chicken with Sun-Dried Tomatoes

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A rich and comforting creamy Tuscan chicken dish featuring sun-dried tomatoes, fresh spinach, and a velvety Parmesan sauce. Perfect for quick, cozy dinners that impress without stress.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 pounds / 680 grams), pounded slightly for even cooking
  • ½ cup chopped sun-dried tomatoes packed in oil (drain slightly)
  • 3 cups loosely packed fresh spinach (about 90 grams), washed and stems removed
  • 1 cup heavy cream (240 ml)
  • 3 large garlic cloves, minced
  • 2 tablespoons olive oil, plus extra for cooking chicken
  • ¼ cup dry white wine (60 ml), optional but recommended
  • ½ cup low sodium chicken broth (120 ml)
  • ½ cup grated Parmesan cheese (about 50 grams), fresh
  • 1 teaspoon dried Italian seasoning (blend of oregano, basil, and thyme)
  • Salt and pepper to taste
  • Pinch of red pepper flakes, optional

Instructions

  1. Pat dry the chicken breasts with paper towels. Lightly season both sides with salt, pepper, and Italian seasoning. Pound them gently between sheets of plastic wrap to about ½ inch thickness for even cooking. This step usually takes 5 minutes.
  2. Heat 1 tablespoon olive oil over medium-high heat in a large skillet. Once shimmering, add chicken breasts. Cook for 4-5 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F / 74°C). Remove chicken and set aside on a plate, loosely covered with foil.
  3. Reduce heat to medium. Add remaining 1 tablespoon olive oil. Toss in minced garlic and chopped sun-dried tomatoes. Stir constantly for about 1 minute until fragrant, being careful not to burn the garlic.
  4. Pour in the white wine (or extra broth if skipping wine) to deglaze the pan, scraping up browned bits. Let it simmer and reduce for 2-3 minutes until slightly thickened and most alcohol has cooked off.
  5. Stir in chicken broth and heavy cream. Bring to a gentle simmer, stirring occasionally. Let cook for 5 minutes until the sauce thickens slightly and coats the back of a spoon.
  6. Add fresh spinach in batches, stirring until wilted. Sprinkle grated Parmesan cheese and stir until melted and fully incorporated. Taste and adjust seasoning with salt, pepper, and red pepper flakes if using.
  7. Nestle the seared chicken breasts back into the creamy sauce. Spoon sauce over the top. Simmer together for 2-3 minutes to meld flavors and warm the chicken through.
  8. Serve warm with plenty of sauce spooned over. Pairs well with garlic mashed potatoes, creamy polenta, or roasted vegetables.

Notes

If the sauce gets too thick, add a splash more broth or cream to loosen it. Use fresh Parmesan cheese for best melting and flavor. Keep the sauce at a gentle simmer to prevent curdling. For a gluten-free version, this recipe works as is. For dairy-free, substitute heavy cream with full-fat coconut milk and Parmesan with nutritional yeast. Chicken thighs can be used instead of breasts, adjusting cooking time accordingly.

Nutrition

Keywords: Creamy Tuscan Chicken, Sun-Dried Tomatoes, Easy Chicken Recipe, Italian Chicken, Comfort Food, Quick Dinner, Cream Sauce

Find it online: https://dahliadishes.com/creamy-tuscan-chicken-recipe-easy-homemade-sun-dried-tomato-dinner/