Oh, this Creamy Tuscan Chicken with Sun-Dried Tomatoes – just saying the name makes my mouth water! It’s one of those recipes that saved me on busy weeknights when I wanted something fancy but didn’t have hours to spend in the kitchen. The first time I made it, my husband thought I’d ordered takeout from some fancy Italian bistro. That golden chicken swimming in that rich, garlicky cream sauce with those sweet-tart sun-dried tomatoes? Pure magic. And the way the fresh spinach wilts into the sauce at the last minute? Chef’s kiss! It’s become our go-to “impress the in-laws” dish because it tastes like you fussed all day when really, it comes together in about 30 minutes. Trust me, once you try this, you’ll be making it on repeat!

Why You’ll Love This Creamy Tuscan Chicken with Sun-Dried Tomatoes

Oh honey, let me count the ways this dish will steal your heart:

• Dinner in a flash – Ready in 30 minutes flat, even on your busiest weeknight
• Restaurant-worthy flavors – That cream sauce tastes like it came from a Tuscan trattoria
• Endlessly adaptable – Swap the protein, greens, or cream to make it your own
• One-pan wonder – Minimal cleanup means more time to enjoy that second glass of wine

I’m telling you, this is the recipe that’ll make you feel like a kitchen rockstar with zero stress!

The Magic Ingredients for Creamy Tuscan Chicken with Sun-Dried Tomatoes

Now let’s talk ingredients – because this dish is all about quality components singing together in perfect harmony! Here’s what you’ll need to gather:

• 4 boneless, skinless chicken fillets (about 6 oz each) – pat them dry for the best golden crust
• 1/2 cup sun-dried tomatoes, chopped (I like the oil-packed ones for extra flavor)
• 1 cup heavy cream (or half-and-half if you want it lighter)
• 2 cups fresh spinach, packed (trust me, it wilts down to nothing!)
• 3 cloves garlic, minced (measure with your heart – I usually add extra)
• 1/2 cup grated Parmesan cheese – the real stuff, not the powdery kind
• 1 tbsp olive oil (use some from the sun-dried tomato jar if you’re feeling fancy)
• 1 tsp Italian seasoning (or a mix of dried basil, oregano, and thyme)
• Salt and pepper to taste (don’t skimp – this builds flavor layers)

Quick tip: If your sun-dried tomatoes are super dry, let them soak in warm water for 10 minutes before chopping. And always taste your Parmesan first – if it’s salty, you might want to reduce the added salt later. Now let’s get cooking!

Equipment You’ll Need

You won’t need a fancy kitchen arsenal for this one – just a few trusty tools to make magic happen:

• A large skillet (at least 12 inches) – stainless steel or nonstick, whatever you’ve got
• Tongs – for flipping those chicken fillets like a pro
• Measuring cups – eyeballing the cream never works out well for me!
• Chef’s knife – for mincing garlic and chopping those sun-dried tomatoes

Nice-to-have but not essential: a wooden spoon for stirring the sauce (though any spoon works) and a microplane if you’re grating fresh Parmesan. That’s it – no special gadgets required!

How to Make Creamy Tuscan Chicken with Sun-Dried Tomatoes

Alright, let’s get to the fun part! This comes together so fast you’ll barely have time to pour that glass of wine (but please do – cooking should be enjoyable!). Here’s exactly how I make it:

Cooking the Chicken

First, heat that olive oil in your skillet over medium heat. While it’s warming up, generously season both sides of your chicken fillets with salt, pepper, and Italian seasoning – this is flavor foundation! When the oil shimmers, add the chicken. Listen to that satisfying sizzle! Cook about 5-6 minutes per side until golden brown and cooked through (165°F internal temp). Transfer to a plate – they’ll finish cooking later in the sauce.

Making the Creamy Tuscan Sauce

In that same glorious pan (don’t you dare wash it – those browned bits are flavor gold!), sauté the garlic for just 30 seconds until fragrant. Add the sun-dried tomatoes and spinach – watch how the spinach wilts down in seconds! Pour in the heavy cream and sprinkle the Parmesan, stirring constantly until the cheese melts into silky perfection. The sauce should coat the back of a spoon nicely.

Combining and Serving

Nestle the chicken back into the sauce and let everything get acquainted for 2-3 minutes. I like to spoon some sauce over the chicken as it simmers. Garnish with fresh basil if you’re feeling fancy – the bright green against that creamy orange sauce is gorgeous! Serve immediately while it’s piping hot.

Variations for Creamy Tuscan Chicken with Sun-Dried Tomatoes

Listen, I love the original version, but half the fun of cooking is making a recipe your own! Here are some delicious twists I’ve tried (and loved) over the years:

Mix up the greens:

• Swap spinach for sliced mushrooms – they soak up that cream sauce beautifully
• Try kale or Swiss chard if you want something heartier (just remove the tough stems first)
• Add a handful of arugula at the end for a peppery kick

Protein possibilities:

• Use boneless chicken thighs instead of fillets for extra juicy meat
• Try grilled shrimp or scallops for a seafood twist (cook them separately first)
• Go meatless with thick slices of portobello mushrooms

Dietary tweaks:

• For dairy-free, use full-fat coconut milk instead of heavy cream
• Make it gluten-free by serving over zucchini noodles instead of pasta
• Add a pinch of red pepper flakes if you like some heat

The beauty of this dish? It’s like a blank canvas waiting for your personal touch. Last week I threw in some artichoke hearts and oh my – game changer! Whatever you choose, just keep that creamy, garlicky sauce as your foundation and you can’t go wrong.

Serving Suggestions

Now let’s talk about the best part – what to serve with this glorious creamy Tuscan chicken! I’ve tried it with just about everything, and here are my absolute favorite pairings:

The classic pasta combo: Toss some fettuccine or pappardelle right into that dreamy cream sauce – it clings to every noodle perfectly. Or go fancy with homemade gnocchi that soaks up all those flavors.

Mashed potatoes lovers unite: Spoon that chicken and sauce over a big dollop of garlic mashed potatoes. The cream-on-cream might sound excessive, but trust me, it’s heavenly comfort food at its finest.

Crusty bread mandatory: A warm baguette or ciabatta is non-negotiable in our house. Perfect for sopping up every last drop of sauce – my kids literally fight over who gets to “clean” the pan!

Wine pairing tip: A crisp Pinot Grigio cuts through the richness beautifully, but if you prefer red, a light Chianti works wonders. My neighbor swears by a buttery Chardonnay – whatever you choose, just don’t forget to pour yourself a glass while cooking!

Storage and Reheating

Okay, real talk – this creamy Tuscan chicken is so good, leftovers rarely happen in my house! But when they do (or when I’m smart enough to make a double batch), here’s how I keep it tasting fresh:

First, let the dish cool to room temperature before storing – but don’t leave it out more than 2 hours. I transfer everything to an airtight container and it keeps beautifully in the fridge for 3 days. The flavors actually deepen overnight – that garlic and sun-dried tomato magic really gets cozy together!

When reheating, low and slow is key. I add a splash of cream or milk to the skillet first, then warm the chicken and sauce over medium-low heat, stirring gently. This prevents the sauce from breaking or getting grainy. If you’re in a rush, the microwave works too – just cover with a damp paper towel and heat in 30-second bursts, stirring between each.

One pro tip: If the sauce looks a bit thick after storage, thin it with a tablespoon of chicken broth when reheating. And whatever you do, never boil the sauce – that’s the quickest way to ruin that perfect creamy texture we worked so hard to achieve!

Nutritional Information

Now I’ll be honest – when something tastes this good, I don’t always think about the nutrition facts! But for those who like to keep track (or just want to know what deliciousness they’re putting into their bodies), here’s the breakdown per serving:

• Calories: 450
• Fat: 28g (15g saturated)
• Carbohydrates: 10g
• Fiber: 2g
• Sugar: 4g
• Protein: 38g
• Sodium: 600mg

*Remember: These numbers can vary based on your specific ingredients – like using low-fat cream or extra cheese. I calculate based on standard measurements, but brands differ. The Parmesan and sun-dried tomatoes contribute most of the sodium, so if you’re watching salt intake, you can reduce the Parmesan slightly or look for low-sodium tomatoes. But hey, we’re making indulgent Tuscan comfort food here – sometimes you’ve just got to enjoy every creamy, garlicky bite!

FAQs About Creamy Tuscan Chicken with Sun-Dried Tomatoes

I get questions about this recipe all the time! Here are the answers to the ones that pop up most often:

Can I use frozen spinach instead of fresh?
Absolutely! Just thaw and squeeze out ALL the excess water first. I use about 1/2 cup of thawed spinach – too much makes the sauce watery.

How can I make this dish spicier?
Easy! Add 1/4 tsp red pepper flakes with the garlic, or stir in a spoonful of harissa paste when adding the cream. My husband loves it with spicy Italian sausage instead of chicken!

Will the sauce separate if I reheat it?
Not if you do it right! Always reheat gently with a splash of cream or broth, stirring constantly. Medium-low heat is your friend here.

Can I make this ahead for guests?
You bet! Cook the chicken and sauce separately, then combine and reheat gently just before serving. The flavors actually improve after sitting for a few hours.

Now it’s your turn – try this recipe tonight and leave a comment telling me how YOU made it your own!

37-Minute Creamy Tuscan Chicken – Unbeatable Flavor Bomb!

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• Author: Christina R. Jones
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Low Lactose

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Description

A rich and creamy chicken dish with sun-dried tomatoes and spinach, inspired by Tuscan flavors.

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Ingredients

Scale 1x2x3x

• 4 boneless, skinless chicken fillets
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup heavy cream
• 2 cups fresh spinach
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• Salt and pepper to taste

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Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Season chicken fillets with salt, pepper, and Italian seasoning.
3. Cook chicken for 5-6 minutes per side until golden brown and cooked through. Remove from skillet.
4. In the same skillet, sauté garlic until fragrant.
5. Add sun-dried tomatoes and spinach, cooking until spinach wilts.
6. Pour in heavy cream and stir in Parmesan cheese until smooth.
7. Return chicken to the skillet and simmer for 2-3 minutes to combine flavors.
8. Serve hot.

Notes

• For a lighter version, substitute half-and-half for heavy cream.
• Add a pinch of red pepper flakes for extra heat.
• Best served with pasta or crusty bread.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 chicken breast with sauce
• Calories: 450
• Sugar: 4g
• Sodium: 600mg
• Fat: 28g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 38g
• Cholesterol: 150mg

Keywords: creamy Tuscan chicken, sun-dried tomatoes, Italian chicken recipe