Creamy Tuscan Chicken with Spinach & Sun-Dried Tomatoes: A Simpl

If you're searching for a quick and delicious chicken recipe, this creamy Tuscan chicken with spinach and sun-dried tomatoes is the answer. Marrying tender, juicy chicken breasts with a luxurious parmesan cream sauce, wilted spinach, and the zesty tang of sun-dried tomatoes, it's a dinner that feels both fancy and effortless. Pair it with your favorite side, and you'll have a meal everyone will rave about!

Why You Will Love This Recipe

Let me tell you—this dish has everything you want in a comforting dinner: rich and creamy sauce, wholesome lean protein, flavorful bursts from sun-dried tomatoes, and a pop of green from baby spinach. It takes less than an hour from start to finish (hello, busy weeknights), yet it tastes like something you’d order at a fancy Italian bistro... but without the price tag. It’s family-friendly, customizable, and sure to win the hearts (and appetites) of anyone at your table.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika (optional, for extra color and warmth)
• 2 teaspoons Italian seasoning
• 3 cloves garlic, minced
• 1 cup low sodium chicken broth
• 1 cup heavy cream
• ½ cup grated parmesan cheese
• ½ cup sun-dried tomatoes (packed in oil), drained and sliced
• 3 cups fresh baby spinach
• 2 tablespoons unsalted butter
• Fresh parsley for garnish (optional)

Note: Choose good quality sun-dried tomatoes and parmesan for best results!

How to Make

Prep the Chicken: Pat the chicken breasts dry with paper towels and season generously with salt, pepper, paprika, and half the Italian seasoning.

Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 5-6 minutes on each side, until they’re golden brown and almost cooked through. Remove chicken and set aside.

Make the Creamy Sauce: Remove chicken and set aside Lower the heat. In the same skillet, add butter and minced garlic. Sauté until fragrant.

Pour in the chicken broth, scraping any browned bits off the pan (this is where the flavor is!). Add heavy cream, parmesan, and remaining Italian seasoning, stirring until the sauce begins to thicken—about 2-3 minutes.

Add Spinach and Sun-Dried Tomatoes: Stir in the sun-dried tomatoes and baby spinach, letting the leaves wilt in the hot sauce.

Return Chicken to Pan: Nestle the chicken back into the skillet, spooning sauce over each piece. Let everything simmer for another 3-4 minutes, or until the chicken is cooked through (internal temp of 165°F/74°C).

Rest and Serve: Turn off the heat and let rest for 5 minutes, allowing the flavors to meld. Garnish and serve hot!

Expert Tips

• If your chicken breasts are thick, butterfly or pound them to an even thickness to ensure even cooking.
• For an extra silky sauce, make sure to stir constantly when adding the cream and cheese to prevent curdling.
• Use sun-dried tomatoes packed in oil for the best texture and flavor.
• If the sauce is too thick, add a splash more broth.

Recipe Variations

• Use boneless chicken thighs for juicier, richer results.
• Swap the spinach for kale or Swiss chard.
• For a dairy-free option, replace heavy cream with full-fat coconut milk and nut-based parmesan.
• Add cooked pasta or serve it over cauliflower rice for a low-carb twist.
• Toss in a handful of mushrooms or roasted red peppers.

Storage and Reheating

• Storage: Refrigerate leftovers in an airtight container for up to 3 days.
• Reheating: Warm gently in a skillet over low heat, adding a splash of water or broth to keep the sauce creamy.
• Freezing: Cream-based sauces can separate when frozen, so it's best eaten fresh.

Serving Suggestions

• Serve over your favorite pasta, creamy mashed potatoes, or fluffy rice.
• It pairs perfectly with a simple green salad or roasted vegetables.
• Add a hunk of crusty bread for mopping up every last bit of sauce.