Creamy Tuscan Chicken with Sun-Dried Tomatoes
Equipment
- Large skillet or cast iron pan A heavy-bottomed skillet helps sear the chicken perfectly. A cast iron skillet retains heat and builds flavor in the pan sauce.
- Tongs For flipping the chicken and stirring ingredients.
- Measuring cups and spoons Precision helps, especially with seasonings and cream.
- Cutting board and knife For prepping the sun-dried tomatoes and garlic.
- Ladle or Spoon For serving that luscious sauce.
Ingredients
For the Chicken
- 4 boneless skinless chicken breasts (or thighs if you prefer a juicier result)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
For the Sauce
- 3 cloves garlic minced
- ½ cup sun-dried tomatoes in oil drained and chopped
- 1 cup heavy cream
- ½ cup chicken broth low sodium
- ½ cup grated parmesan cheese
- 1 teaspoon dried basil or 1 tablespoon fresh, chopped
- 2 cups fresh spinach
- Salt and pepper to taste
Optional: 1 tablespoon flour (for thickening, if desired)
Instructions
Season and Sear the Chicken
- Pat the chicken breasts dry and season both sides with salt, pepper, garlic powder, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken and sear for about 5–6 minutes per side until golden and cooked through. Remove from the pan and set aside on a plate, covered with foil to keep warm.
Build the Flavor Base
- In the same skillet, reduce the heat to medium. Add the minced garlic and sun-dried tomatoes. Sauté for about 1 minute, just until the garlic becomes fragrant—don’t let it burn.
Make the Creamy Sauce
- Pour in the chicken broth, using a wooden spoon to scrape up any flavorful bits from the bottom of the pan. Let it simmer for 2–3 minutes. Stir in the heavy cream and parmesan cheese. Allow the sauce to gently bubble and thicken for 4–5 minutes, stirring occasionally. If you like a thicker sauce, whisk in 1 tablespoon of flour before adding the cheese.
Add the Greens and Basil
- Add the spinach and basil to the pan, stirring until the spinach wilts and folds into the sauce. Taste and adjust seasoning with additional salt and pepper if needed.
Return the Chicken
- Nestle the chicken breasts back into the skillet. Spoon the sauce over the top and simmer everything together for 3–4 more minutes so the flavors meld. Serve warm.