How to Make Creamy + Amazing Sundried Tomato and Spinach Chicken

This easy and super-flavorful Sundried Tomato and Spinach Chicken recipe is creamy, simple, and amazing. One of our favorite spinach recipes, even the non-veggie people in your life will love this one ❤️.

Just keep the heat low to prevent the sauce from separating.

Raw chicken breasts seasoned with pepper, a bowl of fresh spinach, a bowl of sun-dried tomatoes, minced garlic, and other ingredients for Tuscan chicken neatly arranged on a marble countertop

Sundried Tomato and Spinach Chicken

So much flavor and so simple to make, this impressive recipe is easy enough for a weeknight.

Prep Time 15

Cook Time 20

Total Time 35

Serving Size

Ingredients

3 tablespoons olive oil
garlic salt
coarse black pepper
3 chicken breasts, 6 ounces each or 12-ounce chicken breasts sliced in half horizontally
3 tablespoons butter
3-4 garlic cloves minced (about 1 ½ tablespoons)
½ cup sun-dried tomatoes in oil drained (about ½ of an 8 oz jar)
3 cups packed spinach coarsely chopped
⅓ cup chicken broth
1 ½ cups heavy whipping cream
½ cup Parmesan cheese freshly grated
1 tablespoon parsley chopped
1 tablespoon of basil cut chiffonade into thin slices

Instructions

Cook the chicken. In a 12-inch skillet, heat 2 tablespoons of oil on medium-high heat. While the oil heats, season the chicken with salt and pepper on both sides. Cook chicken on each side for 3-4 minutes. Set aside on a plate.
Cook veggies. Reduce heat to medium-low. Once the pan has cooled to temperature, melt butter and add garlic. Continue to stir and cook for 1 minute being careful not to burn. Add the sun-dried tomatoes and spinach Cook for 3-5 minutes until spinach leaves have wilted.
Finish sauce. Add chicken broth and heavy cream. Stir in ½ teaspoon salt and ¼ teaspoon pepper. Add Parmesan cheese, a little at a time, stirring between each addition until cheese is incorporated into the sauce. Return chicken to the pan and simmer for 5 minutes, stirring with a spatula occasionally to refresh the sauce. Taste and additional salt and pepper if needed.
Serve. Garnish with parsley and basil and serve immediately.

Notes

This recipe is perfect for a quick weeknight dinner. The best part? It’s easy to make and comes together quickly. One thing to remember is that the sauce thickens as it sits. So, it’s best to serve it right away.

This chicken is so versatile you can serve it over a bed of pasta, risotto, mashed potatoes, polenta, roasted vegetables, or rice. And don’t worry about running out of sauce! This recipe has plenty of it to top off your chicken with a side.

We love it with a little French bread or crusty baguette to help clean that last little bit of sauce on the plate. If you’re feeling adventurous, you can even serve the chicken plain without pasta or any other food item to serve over. I’ve had it both ways, and my kids love it best with pasta.

Every time I plan to make this dish, I get excited all over again. I mean, who wouldn’t love tender chicken smothered in a creamy, garlicky sauce with just the right touch of cheese? Even the pickiest eaters in the house dive into this, especially when I serve it over their favorite pasta and let them sprinkle on extra Parmesan cheese to their heart’s content.

A plate of fettuccine pasta topped with Tuscan chicken in a creamy sauce garnished with spinach, alongside a portion of green beans.

Tips For This Recipe

Chicken Preparation: If your chicken breasts are thick, consider pounding them to an even thickness. This not only helps them cook more evenly but also reduces cooking time. A uniform thickness means each bite is as perfectly cooked as the last.
Sun-Dried Tomatoes: For this recipe, opt for sun-dried tomatoes that come in oil. They tend to be more flavorful and moist than their dry-packed counterparts. Before adding them to the dish, give them a rough chop to make sure they distribute more evenly throughout the sauce, offering a burst of flavor in every forkful.
Sauce Consistency: Gentle heat is the key to a smooth, creamy sauce. Lower the heat if you notice the sauce starting to boil or simmer too vigorously. Boiling can cause the dairy to separate, leading to a less-than-desirable texture. Additionally, stirring the sauce occasionally can help prevent the cheese from sticking to the bottom of the pan and burning.
Seasoning to Taste: While the recipe provides a guideline for salt and pepper, don’t forget to taste your sauce as you cook. Adjust the seasoning according to your preference, and remember that Parmesan cheese adds a salty depth, so consider this before adding extra salt.

Key Ingredients and Tools

Sun-dried tomatoes in oil. You’ll find these in the aisle with canned vegetables or the specialty section. Their rich, concentrated flavor is a cornerstone of this dish, infusing it with a tangy sweetness that dried tomatoes just can’t match.
Heavy whipping cream. Located in the dairy section, this ingredient adds the creamy, luxurious texture to the sauce that really makes this dish stand out. There’s no great substitute for the richness it provides.
Fresh Parmesan cheese. Make sure to grate it yourself for the best texture and flavor integration into the sauce. Its salty, nutty flavor is essential to the dish, and pre-shredded cheeses just can’t replicate it
Fresh basil. This herb brings a fresh, aromatic finish that brightens the rich sauce. Look for it in the produce section – if it’s out of season, a little dried basil can work in a pinch, but fresh is always best for that vibrant color and taste.

12-inch skillet. A large skillet accommodates all the ingredients comfortably, allowing the chicken to sear properly and the sauce to simmer evenly.
Sharp knife. A sharp knife makes sure precision and safety in prep work and is essential for finely mincing garlic and chopping sun-dried tomatoes and herbs.
Cutting board. Provides a stable surface for chopping ingredients and helps to keep your kitchen clean and organized.
Measuring spoons and cups. Accurate measurements are key to balancing the flavors perfectly, especially for the sauce components.
Fine cheese grater. A fine grater is ideal for getting that perfectly fluffy, melt-in-your-mouth Parmesan that integrates seamlessly into the sauce.
Tongs. These are crucial for flipping the chicken breasts safely and easily without puncturing the meat, which could cause juices to escape.
Large plate. Needed to rest the chicken after searing and before it’s returned to the sauce, ensuring it remains juicy and tender.
Spatula. A spatula will help you stir the sauce and ingredients gently, ensuring even cooking and preventing anything from sticking to the bottom of the pan.

Serving Suggestions

Serve with mashed potatoes and tuna salad , pasta, and garlic bread.

Troubleshooting and Help

Can I use dried herbs instead of fresh ones?

Absolutely, you can! Fresh herbs do bring a vibrant flavor to the dish, but if you’ve only got dried on hand, go for it. Just remember the rule of thumb: use about one-third the amount of dried herbs compared to fresh ones since they’re more concentrated.

What if I don’t have heavy whipping cream?

Got milk and butter? You can make a makeshift heavy cream substitute. Though the sauce might be a bit lighter in texture, it’ll still be delicious. Mix ¾ cup of milk with ¼ cup of melted butter, and you’re good to go.

Is there a cheese alternative I can use?

Parmesan is ideal for its nutty and salty profile, but if you need an alternative, try Grana Padano or Pecorino Romano. They’re both Italian hard cheeses that grate well and melt beautifully into the sauce.

Can I make this ahead of time?

The sauce tends to thicken and may separate if made too far in advance. If you need to prep ahead, consider cooking the chicken and making the sauce before serving. The chicken can hang out in the fridge for a bit if needed.

Storing Leftovers

Refrigerator:

Once cooled, transfer the chicken and any sauce into an airtight container.
Keep it in the fridge for up to 3-4 days.

Freezer:

If you want to freeze the Tuscan Chicken, it’s best to do so in a freezer-safe container or bag.
Label it with the date; it should keep well for about 3-4 months.
Just a heads up, though: the cream sauce might change in texture a bit once thawed. It can become a little grainy, but it’s still tasty.

Thawing and Reheating:

Thaw the chicken in the refrigerator overnight if it’s been frozen.
Reheat it gently over low heat in a pan, stirring the sauce occasionally to keep it smooth.

Freezing isn’t the top recommendation for creamy dishes, but if you’re in a pinch, it can work. Just remember to reheat gently to help maintain the best texture possible.

This amazing Tuscan Chicken recipe will definitely bring a taste of Italy right to your table. It’s a perfect dish for those who want juicy chicken, a creamy sauce, and a medley of flavors.

This recipe is perfect for a cozy dinner for two or a family meal and is super easy to make. The best part is that it’s a great way to impress your loved ones with your cooking skills. So, give it a try!

How to Make Creamy + Amazing Sundried Tomato and Spinach Chicken