The aroma of garlic and sun-dried tomatoes fills the kitchen as you whip up a rich and creamy dish that promises to delight your taste buds. This Creamy Tuscan Chicken with Sun-Dried Tomatoes combines tender chicken with a luscious, velvety sauce in just 30 minutes, making it the perfect weeknight dinner. The one-pan technique ensures quick cleanup without sacrificing flavor.
This recipe is ideal for busy families or anyone craving a comforting meal without fuss. It’s great for a weeknight dinner or a casual gathering with friends. Plus, you can make it ahead of time and store leftovers for an easy lunch.
Why You’ll Love This Recipe
- The combination of sun-dried tomatoes and spinach adds vibrant flavors and textures.
- It’s made in one pan, simplifying both preparation and cleanup.
- Cooking time is just 30 minutes, perfect for busy evenings.
- The creamy sauce clings beautifully to pasta, rice, or potatoes.
What You’ll Need
Gather all your ingredients to make the cooking process smoother.
For the Chicken
- 2 large boneless, skinless chicken breasts (about 1 lb total)
- Salt and black pepper, to taste
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 tablespoon butter
For the Sauce
- 3–4 cloves garlic, minced
- 1/3 cup sun-dried tomatoes in oil, drained and chopped
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
For Serving
- 1 1/2 cups baby spinach
- Extra salt and pepper to taste
Use fresh tomatoes for more acidity.
Substitutions & Swaps
- Heavy cream can be swapped for half-and-half.
- Chicken broth works well in place of vegetable broth.
- Fresh spinach can replace baby spinach.
- Use grated Pecorino Romano instead of Parmesan.
How to Make It
Prepare this delightful dish in a few simple steps.
1. Season the Chicken
Pat the chicken breasts dry and season both sides with salt, pepper, and garlic powder. Slice thicker pieces into cutlets if needed for even cooking.
2. Sear the Chicken
Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and sear for 4–5 minutes per side until golden brown and cooked through (165°F internal temperature). Remove and set aside.
3. Sauté the Garlic
In the same skillet, reduce heat to medium. Add minced garlic and sauté for 30 seconds until fragrant.
4. Add Sun-Dried Tomatoes
Add chopped sun-dried tomatoes and cook for another minute to release flavor.
5. Deglaze the Pan
Pour in chicken broth to deglaze the pan, scraping up any browned bits to enhance the sauce.
6. Stir in the Cream
Stir in heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Simmer for 2–3 minutes until thickened slightly.
7. Cook the Spinach
Add spinach and cook until wilted, about 1 minute.
8. Return Chicken to Pan
Return chicken to the skillet, spooning sauce over the top. Simmer for another 3–4 minutes to let flavors combine.
9. Adjust Seasoning
Adjust seasoning with additional salt and pepper as needed. Serve warm over pasta, mashed potatoes, or rice.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, cream can separate upon thawing.
Reheat: Microwave on medium for 2–3 minutes or until heated through.
Tips for Best Results
- Ensure not to overcrowd the skillet while searing the chicken.
- Adjust the amount of crushed red pepper flakes for your desired spice level.
- Always taste and adjust the seasoning of your sauce before serving.
- For a thicker sauce, allow it to simmer longer on low heat.
Serving Suggestions
- Serve over freshly cooked pasta for a creamy contrast.
- Pair with mashed potatoes for a comforting meal.
- Enjoy with a side salad to balance the richness.
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