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–+ servings

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 minutes
Cook Time:20 minutes
Total Time:35 minutes

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.
    Three seasoned chicken breasts being seared in a skillet, ready for the addition of creamy Tuscan sauce.
  • 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.
    Sautéed spinach and sun-dried tomatoes in a skillet, prepared for adding to a Tuscan chicken dish.
  • 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.
    Overhead view of a skillet filled with a creamy sauce and chopped spinach, ready for cooking Tuscan chicken.
  • Serve. Garnish with parsley and basil and serve immediately.
    Skillet with Tuscan chicken breasts in a creamy sauce garnished with chopped spinach, viewed from an overhead angle.

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.

Nutrition

Calories: 604kcal | Carbohydrates: 8g | Protein: 16g | Fat: 58g | Saturated Fat: 29g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 0.4g | Cholesterol: 165mg | Sodium: 455mg | Potassium: 544mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4055IU | Vitamin C: 23mg | Calcium: 248mg | Iron: 2mg
Servings: 4
Calories: 604kcal
Author: Katie