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Creamy Tuscan Chicken with Sun-Dried Tomatoes

This creamy Tuscan chicken dish combines tender chicken, vibrant sun-dried tomatoes, and fresh spinach in a luscious cream sauce, making it a delightful comfort food that's easy to prepare.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces Chicken breasts (or thighs) Use plump and firm chicken for best results.
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper
  • 1 tablespoon Italian seasoning
  • 2 tablespoons Olive oil
  • 1 tablespoon Butter
  • 4 cloves Garlic, minced
  • 1/2 cup Sun-dried tomatoes in oil, sliced Using oil-packed sun-dried tomatoes enhances flavor.
  • 1/2 cup Chicken broth Homemade broth recommended for richer flavor.
  • 1 cup Heavy cream Can substitute with coconut cream for a dairy-free option.
  • 1/2 cup Grated parmesan cheese Add gradually for a smooth sauce.
  • 2 cups Fresh baby spinach Choose vibrant, crisp spinach.
  • 1/4 teaspoon Red pepper flakes (optional) For a spicy kick.

Method
 

Preparation
  1. Pat the chicken dry and season both sides with salt, black pepper, and Italian seasoning.
  2. Heat olive oil and butter in a large skillet over medium-high heat until shimmering.
  3. Sear the chicken until golden brown on both sides, about 5-7 minutes each side, then remove.
Cooking
  1. Lower the heat to medium, add garlic to the pan, and sauté for 20-30 seconds until fragrant.
  2. Add sun-dried tomatoes, stirring for about a minute to combine.
  3. Pour in chicken broth, scrape the skillet to release all the flavor, then add the heavy cream.
  4. Let the mixture gently simmer for a few minutes until it thickens slightly.
  5. Stir in the parmesan until smooth, then add spinach and allow it to wilt for a couple of minutes.
  6. Return the chicken to the skillet and simmer gently until fully cooked, about 5-7 more minutes.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat in a skillet with a splash of chicken broth to keep the sauce creamy.