Tuscan chicken with sun-dried tomatoes and spinach

There’s something about this dish that wraps up the house like a warm blanket — the garlicky sizzle, the tang of sun-dried tomatoes, and the slow wilt of spinach that smells like late-summer gardens. I love making this when I crave comfort but still want to feel a little fancy. You get a creamy, slightly tangy sauce that clings to golden chicken, and the colors always make the plate look restaurant-ready: rosy tomatoes, bright green spinach, and a glossy cream sauce. It’s simple enough for a weeknight and cozy enough for a date-night in. Bonus: it reheats like a dream for lunch the next day.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Why This Recipe is Awesome

This Tuscan chicken hits all the happy notes: crispy, golden chicken; a silky, tangy cream sauce; chewy bites of sun-dried tomato; and a pop of bright spinach. It tastes fancy but comes together quickly — so easy your oven won’t even get jealous. The texture contrast keeps every bite interesting: crunchy edges, tender meat, and a velvety sauce that begs for bread or pasta to sop it up.

Ingredients

For the Main Dish:

• 1.5–2 lb boneless, skinless chicken breasts (about 4 small breasts; halve or pound to ~¾ inch thick)
• ½ cup all-purpose flour (for light dredge; optional)
• 1 tsp kosher salt, plus more to taste
• ½ tsp black pepper
• 1 tsp Italian seasoning
• 2 tbsp olive oil
• 1 tbsp butter
• 4 cloves garlic, minced
• 1/3 cup sun-dried tomatoes, packed in oil and roughly chopped (or ¼ cup rehydrated dry)
• ½ cup chicken broth (low-sodium works fine)
• 1 cup heavy cream
• ½ cup freshly grated Parmesan
• 4 cups baby spinach (about 4 oz)
• 1 tbsp fresh lemon juice
• Pinch of red pepper flakes (optional)
• Fresh basil or parsley for garnish

For the Sauce / Garnish (if applicable):

• Extra grated Parmesan to serve

How I Make It

Step 1:

I pat the chicken dry and season both sides with 1 tsp salt, ½ tsp pepper, and 1 tsp Italian seasoning. If the breasts look uneven, I halve or lightly pound them so they cook evenly. For a little crunchy edge, I dredge each piece in ½ cup flour, shaking off excess — you don’t need a thick coat, just a whisper of flour to encourage browning.

Step 2:

I heat a large skillet over medium-high heat until it shimmers, then add 2 tbsp olive oil and 1 tbsp butter. The butter gives that nutty aroma that makes the whole kitchen sigh. I sear the chicken for about 3–4 minutes per side until it develops a deep, golden crust. If it starts to smoke, I turn the heat down a bit — you want a steady sizzle, not combustion. I remove the chicken to a plate and tent it loosely while I build the sauce.

Step 3:

In the same pan, I add the minced garlic and chopped sun-dried tomatoes. I cook them for about 30–45 seconds until the garlic smells fragrant and the tomatoes start to release oil. Then I pour in ½ cup chicken broth and scrape up the browned bits — that’s where flavor hides. I let the broth reduce slightly, about 1–2 minutes, until the pan looks glossy.

Step 4:

I lower the heat to medium-low and stir in 1 cup heavy cream and ½ cup Parmesan. The sauce thickens as the cheese melts; I keep stirring so it turns silky. I nestle the chicken back into the pan and spoon the sauce over each piece. I simmer gently for about 8–10 minutes, flipping once halfway, until the chicken reaches an internal temperature of 165°F and the sauce coats the back of a spoon. The kitchen fills with a rich, tangy aroma — trust me, your neighbors will notice.

Step 5:

With the chicken nearly done, I pile 4 cups baby spinach into the pan, stir until it wilts (about 1–2 minutes), and finish with 1 tbsp lemon juice and a pinch of red pepper flakes if I want a little kick. I taste and adjust salt. I garnish with fresh basil and extra Parmesan, then serve immediately with crusty bread, pasta, or mashed potatoes to soak up all that sauce.

Pro Tips

• Pound chicken to an even thickness so it cooks fast and stays juicy.
• If your sauce gets too thin, simmer a few minutes uncovered; if it gets too thick, add a splash of broth.
• Use sun-dried tomatoes packed in oil for the richest flavor; drain and reserve the oil for searing if you like extra tomato punch.
• Check doneness with a thermometer — I aim for 165°F in the thickest part of the breast.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for firm tofu (press and sear) for a vegetarian option — the sauce stays the star, but the texture shifts to tender-chewy.
• Use Greek yogurt (¼ cup) mixed with a splash of milk instead of heavy cream for a lighter sauce; reduce heat to prevent curdling.
• For a gluten-free version, use ½ cup gluten-free flour or cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) to thicken.
• For dairy-free, use full-fat coconut milk and a tablespoon of nutritional yeast for a cheesy note (flavor changes toward coconut/umami).

Variations & Tips

• Spicy: add 1 diced jalapeño or ½ tsp crushed red pepper for heat.
• Mushroom Lovers: toss in 8 oz sliced cremini mushrooms with the garlic.
• White Wine Twist: deglaze with ¼ cup dry white wine instead of part of the broth for brightness.
• Beans & Greens: stir in a can of white beans for protein bulk; serve over greens for a hearty bowl.
• Kid-Friendly: skip red pepper flakes and chop sun-dried tomatoes finely so kids don’t spot them and run.
• Creative Twist: swap sun-dried tomatoes for roasted red peppers and add a splash of balsamic for a sweet tang.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook through the sauce, cool, and store in an airtight container for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth to loosen the sauce.

Can I double the recipe?

Sure thing. Use a larger skillet or work in batches so you don’t overcrowd the pan — overcrowding prevents browning.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if you swap; I like a little butter for flavor even if I mainly use oil.

How do I know it’s done?

Look for golden edges and a firm, springy texture. Use an instant-read thermometer and pull the chicken at 165°F for safe, juicy results.

What if I don’t have ingredient X?

No panic: swap sun-dried tomatoes for roasted red peppers, use plain yogurt instead of cream (stir in off heat), or grab pre-grated Parmesan in a pinch — flavor will vary slightly.

How I Like to Serve It

I love this with a tangle of spaghetti or a scoop of mashed potatoes that soaks up the sauce. For a lighter meal, I serve it over baby arugula or butter lettuce with lemon-dressed greens. It shines at a weeknight dinner, but also plays nicely on a cozy Sunday supper with a glass of chilled Pinot Grigio or a herbal iced tea.

Notes

• Store leftovers in the fridge up to 3–4 days. Reheat gently on the stove and check to reach an internal temp of 165°F.
• Freezing: Freeze sauce and chicken for up to 2 months; thaw overnight in the fridge before reheating.

Final Thoughts

Closing: Give this one a try — it’s an easy way to turn a regular night into something a little special. Now go impress someone — or just yourself — with your homemade masterpiece!