Print

Easy Creamy Tuscan Chicken with Spinach and Sun-Dried Tomatoes

Two golden-brown chicken breasts smothered in a rich, creamy Tuscan chicken sauce with spinach and sun-dried tomatoes.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this restaurant style chicken recipe in under 35 minutes. You get tender chicken breasts in a rich garlic cream sauce with spinach and sun-dried tomatoes, perfect for a weeknight dinner.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried Italian seasoning
  • 1/2 cup chicken broth
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 cups fresh spinach

Instructions

  1. Season the chicken breasts on both sides with salt, pepper, and Italian seasoning.
  2. Heat the olive oil and butter in a large skillet over medium-high heat.
  3. Sear the chicken breasts for 5 to 7 minutes per side until golden brown and cooked through (internal temperature reaches 165°F). Remove the chicken from the skillet and set aside.
  4. Reduce the heat to medium. Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
  5. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 1 minute.
  6. Stir in the heavy cream and chopped sun-dried tomatoes. Bring the sauce to a gentle simmer.
  7. Stir in the Parmesan cheese until the sauce thickens slightly.
  8. Add the fresh spinach to the sauce and cook until it wilts down, about 2 minutes.
  9. Return the cooked chicken breasts to the skillet. Spoon the sauce over the chicken.
  10. Serve immediately over rice, pasta, or enjoy as a low carb chicken dinner.

Notes

  • For a low carb chicken dinner, skip serving with pasta and serve over zucchini noodles or cauliflower rice.
  • If you prefer a tangier sauce, add 1 tablespoon of white wine to the broth when deglazing the pan.
  • You can use chicken thighs instead of breasts, adjusting the cooking time as needed.

Nutrition