Sun-dried tomatoes and spinach in a garlic cream sauce
Creamy Tuscan Chicken
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Servings
4
4 portions
Difficulty
Easy
Cost
Moderate
$$
Creamy Tuscan Chicken
Sun-dried tomatoes and spinach in a garlic cream sauce
★4.9(15)
Pan-seared chicken in a creamy garlic Parmesan sauce with sun-dried tomatoes and wilted spinach. Italian-inspired comfort that is impossibly rich.
10m
Prep Time
20m
Cook Time
30m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Creamy Tuscan chicken is one of those restaurant-style dishes that looks and tastes far more sophisticated than the effort it requires. The sauce — a garlic cream base enriched with Parmesan and studded with sun-dried tomatoes — comes together in the same pan as the chicken in about 10 minutes.
The sun-dried tomatoes are the secret weapon here, adding concentrated sweetness and a chewy texture that contrasts beautifully with the silky sauce. Wilted spinach cuts through the richness, and the whole thing begs to be served over pasta or with a big piece of crusty bread for sauce-mopping.
Ingredients
Instructions
- 1
Season chicken with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat.
- 2
Sear chicken for 5-6 minutes per side until golden and cooked through (165°F). Remove to a plate.
- 3
In the same skillet, reduce heat to medium. Add garlic and cook for 30 seconds. Add sun-dried tomatoes and stir for 1 minute.
- 4
Pour in heavy cream. Bring to a gentle simmer and cook for 3-4 minutes until it begins to thicken.
- 5
Stir in Parmesan cheese until melted and smooth. Add spinach and stir until wilted, about 1-2 minutes.
- 6
Return chicken to the skillet and spoon the sauce over the top. Serve over pasta, rice, or with crusty bread.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Substitutions
Heavy creamHalf-and-half
Lighter but still works. The sauce will be thinner.
Sun-dried tomatoesRoasted red peppers
Similar sweetness with a softer, smoky flavor.
Baby spinachKale or arugula
Kale adds heartiness, arugula adds peppery bite.
Tips & Storage
Pro Tips
Use oil-packed sun-dried tomatoes for the best flavor and softest texture.
Do not boil the cream sauce vigorously — gentle heat prevents it from breaking.
Pound the chicken to even thickness to prevent thin ends from overcooking before thick centers are done.
This sauce is rich — a little goes a long way over pasta.
Storage
Refrigerate for up to 3 days. The sauce will thicken when cold.
Reheating
Reheat gently on the stovetop over medium-low heat. Add a splash of cream to loosen the sauce.
Nutrition Facts
Per serving (1 breast with sauce) · 4 servings
Calories440
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein42g
Carbohydrates8g
Fat26g
Fiber1g
Sugar4g
Sodium580mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use chicken thighs?
- Absolutely. Sear them the same way, allowing a few extra minutes of cooking time.
- How do I prevent the cream from breaking?
- Keep the heat moderate once the cream is added. Never bring it to a full rolling boil.
- Can I add other vegetables?
- Artichoke hearts, roasted red peppers, and mushrooms all work beautifully in this dish.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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