Sundried Tomato and Spinach Chicken

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

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5 from 3 votes

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

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: American, Italian- American

Keyword: Spinach

Servings:

Calories: 604kcal

Author: Katie

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.

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