Creamy Tuscan Chicken with Sun-Dried Tomatoes — rich but weeknight-easy: 1 Simple Trick for Flavor explosion

You know, there are some dishes that just stick with you, the ones that become instant classics in your kitchen. For me, that’s exactly what happened with Creamy Tuscan Chicken. The first time I whipped up a batch, I was genuinely surprised by how much rich, complex flavor could come from such a straightforward recipe. It felt like I’d spent hours simmering, but in reality, it was a weeknight wonder that had my family asking for seconds. If you’re looking for that perfect balance of indulgent taste and effortless preparation, you’ve stumbled upon something truly special.

Why you’ll love this dish

If your weeknights often descend into a blur of “what’s for dinner?” panic, this Creamy Tuscan Chicken with Sun-Dried Tomatoes is about to become your culinary superhero. It manages to feel incredibly luxurious and restaurant-worthy, yet it’s designed to be on your table with minimal fuss. We’re talking tender chicken bathed in a decadent, garlicky cream sauce, studded with savory sun-dried tomatoes and fresh spinach. It’s the kind of meal that comforts your soul after a long day but doesn’t demand hours of your precious evening. Plus, there’s a little trick in this recipe that truly elevates the flavor, making it stand out from other creamy chicken dishes you might have tried.

> “I honestly can’t believe how easy and delicious this recipe is! It tastes like something from a fancy Italian restaurant, but I made it in under 30 minutes. A new family favorite for sure!” – Happy Home Cook

The cooking process explained

Creating this Creamy Tuscan Chicken dish involves a few easy steps that build layers of flavor beautifully. First, you’ll sear your chicken breasts until they’re golden brown, locking in all those delicious juices. This quick sear also creates a lovely fond in the pan, which is crucial for the sauce. Next, you’ll build the creamy, dreamy sauce right in that same pan, incorporating garlic, sun-dried tomatoes, and a touch of warmth from the liquids. Finally, the chicken returns to the pan to simmer gently in this luscious sauce, absorbing all those fantastic flavors, with fresh spinach wilted in at the very end for a pop of color and nutrients. It’s a one-pan wonder that minimizes cleanup while maximizing taste.

What you’ll need

Gather these items for your Creamy Tuscan Chicken adventure:

• Boneless, Skinless Chicken Breasts: About 1.5 lbs, cut into cutlets or pounded thin for even cooking.
• Olive Oil: A good quality extra virgin olive oil for searing.
• Garlic: 4-5 cloves, minced – use fresh for the best flavor!
• Sun-Dried Tomatoes: 1/2 cup, packed in oil, drained and roughly chopped. (Don’t discard the oil from the jar just yet, it’s our secret!)
• Chicken Broth: 1 cup, low sodium.
• Heavy Cream: 1.5 cups – this is where the “creamy” magic happens.
• Parmesan Cheese: 1/2 cup, freshly grated – provides a lovely salty, umami kick.
• Fresh Spinach: 5 oz (about 5-6 cups loosely packed), washed.
• Salt and Black Pepper: To taste.
• Dried Italian Seasoning: 1 teaspoon (optional, but adds depth).

Directions to follow

Let’s get cooking! Follow these simple steps to create your delicious Creamy Tuscan Chicken:

1. Prep the Chicken: If using full chicken breasts, slice them horizontally to create thinner cutlets, or pound them lightly between two sheets of plastic wrap. Season liberally with salt, pepper, and Italian seasoning (if using).
2. Sear the Chicken: Heat 1-2 tablespoons of olive oil (or some of the oil from the sun-dried tomato jar for an extra flavor boost – this is the simple trick!) in a large skillet over medium-high heat. Add the chicken and sear for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the pan and set aside.
3. Build the Sauce Base: Reduce heat to medium. Add the minced garlic and chopped sun-dried tomatoes to the same skillet. Sauté for 1-2 minutes until fragrant, scraping up any browned bits from the bottom of the pan.
4. Deglaze: Pour in the chicken broth, scraping the bottom of the pan again to release all those flavorful bits. Let it simmer for 2-3 minutes until slightly reduced.
5. Creamy Goodness: Stir in the heavy cream and bring to a gentle simmer. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
6. Add Parmesan & Spinach: Reduce heat to low. Stir in the grated Parmesan cheese until melted and smooth. Add the fresh spinach, handful by handful, stirring until it wilts into the sauce.
7. Combine & Serve: Return the seared chicken breasts to the skillet, nestling them into the creamy sauce. Simmer for another 2-3 minutes to warm through and allow the flavors to meld. Taste and adjust seasoning if needed.

Best ways to enjoy it

Creamy Tuscan Chicken is incredibly versatile! For a hearty meal, I love serving it with a side of al dente pasta – fettuccine or penne are perfect for soaking up that rich sauce. A bed of fluffy white rice or creamy mashed potatoes also works beautifully. If you’re looking for something lighter, pair it with simple roasted asparagus, steamed green beans, or a fresh side salad with a tangy vinaigrette to cut through the richness. Don’t forget a sprinkle of extra fresh Parmesan and maybe a basil leaf or two for garnish!

Keeping leftovers fresh

This dish stores wonderfully! Once completely cooled, transfer any leftover Creamy Tuscan Chicken to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days.

Reheating: To reheat, gently warm on the stovetop over low heat, adding a splash of chicken broth or a tablespoon of heavy cream if the sauce seems too thick. You can also microwave, but be careful not to overheat, as the cream can separate if boiled too vigorously.

Freezing: Freezing is possible, but sometimes the cream sauce can change texture slightly upon thawing and reheating. If you choose to freeze, store in an airtight, freezer-safe container for up to 2-3 months. Thaw overnight in the refrigerator and reheat gently, stirring well.

Helpful cooking tips

• The Secret is in the Oil: Remember that “simple trick” I mentioned? It’s using some of the oil from the sun-dried tomato jar to sear your chicken. This infused oil carries so much concentrated flavor that it elevates the entire dish from the very first step. Don’t skip it!
• Don’t Overcook the Chicken: Chicken breasts cook quickly. Sear them until just golden brown and cooked through to avoid dry meat. They’ll finish cooking in the sauce.
• Fresh Garlic is Key: While garlic powder works in a pinch, fresh minced garlic provides a much more vibrant and aromatic flavor that truly shines in this sauce.
• Grate Your Own Parmesan: Pre-grated Parmesan often contains anti-caking agents that can make your sauce slightly grainy. Freshly grated Parmesan melts smoothly into a velvety sauce.

Creative twists

• Add Spice: For a little kick, throw in a pinch of red pepper flakes with the garlic.
• Mushroom Love: Sauté sliced mushrooms (cremini or button) with the garlic and sun-dried tomatoes for an earthy addition.
• Roasted Red Peppers: Stir in some jarred, chopped roasted red peppers for another layer of sweet-smoky flavor.
• Different Greens: Kale or Swiss chard can be used instead of spinach, just be sure to stem and chop them finely and add a bit earlier to allow more time to wilt.
• Herby Freshness: Finish with fresh basil, oregano, or parsley for an extra burst of freshness.

Common questions

How can I make this dish lighter?

You can lighten it up by using half and half or even evaporated milk instead of heavy cream, though the sauce won’t be quite as rich. You could also use chicken tenderloins, which cook even faster and are often leaner. Try to stick to a good quality chicken broth for maximum flavor without excess fat.

Can I use bone-in, skin-on chicken?

Absolutely! Bone-in, skin-on chicken thighs or breasts would add even more flavor and moisture. You’ll need to adjust cooking times – sear for longer until the skin is crispy, then simmer in the sauce until the chicken is cooked through (around 165°F internal temperature). This might take an extra 10-15 minutes or so.

What if I don’t have sun-dried tomatoes?

While they are a star of this dish, you could substitute with a tablespoon of tomato paste concentrated and cooked with the garlic, or even some finely diced fresh tomatoes (though the flavor profile will be different). The sun-dried tomatoes offer a unique sweet and intense umami that’s hard to replicate perfectly.

Classic Creamy Tuscan Chicken with Sun-Dried Tomatoes

Indulge in a rich and flavorful classic creamy Tuscan chicken dish, featuring tender chicken breasts, sun-dried tomatoes, and fresh spinach in a luxurious Parmesan cream sauce. This recipe is perfect for a comforting weeknight meal or a special occasion.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings 4 people

Calories 550 kcal

Equipment

• large skillet
• plate

Ingredients

  

Main Ingredients

• 2 boneless, skinless Chicken Breasts
• 2 tablespoons Olive Oil
• 3 cloves Garlic minced
• 1/2 cup Sun-Dried Tomatoes oil-packed, drained and chopped
• 5 oz fresh Spinach
• 1 cup Heavy Cream
• 1/2 cup Chicken Broth
• 1/2 cup Parmesan Cheese freshly grated

Seasoning

• 1/2 teaspoon Salt or to taste
• 1/4 teaspoon Black Pepper or to taste
• 1 teaspoon Italian Seasoning optional

Instructions

 

Preparation

• Slice chicken breasts horizontally to create thinner cutlets. Season both sides generously with salt, pepper, and Italian seasoning.

Cooking

• Heat a large skillet with 1 tablespoon of olive oil over medium-high heat. Sear the chicken cutlets for 3-4 minutes per side until golden brown and cooked through. Remove the chicken and set aside.
• Reduce heat to medium, add remaining olive oil if needed, and cook minced garlic for 30 seconds until fragrant.
• Stir in chopped sun-dried tomatoes and cook for one minute. Pour in chicken broth, scraping up browned bits, and simmer for 1-2 minutes.
• Stir in heavy cream and bring the sauce to a gentle simmer.
• Add fresh spinach by the handful, stirring until it wilts, then stir in grated Parmesan cheese until melted and the sauce slightly thickens.
• Return seared chicken to the pan, nestling it into the sauce. Simmer gently for 2-3 minutes to absorb flavors and ensure chicken is fully cooked.

Serving

• Serve immediately, garnished with fresh parsley or extra Parmesan if desired.

Notes

For extra flavor, consider marinating the chicken in a little olive oil and Italian seasoning for 30 minutes before cooking. This dish pairs wonderfully with pasta, rice, or a simple green salad.