Creamy Tuscan Chicken Tomatoes (Printable)

Tender chicken bathed in creamy sauce with sun-dried tomatoes, spinach, and fresh herbs for a rich meal.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 1.3 to 1.5 pounds)
02 - 1 teaspoon kosher salt
03 - 0.5 teaspoon freshly ground black pepper
04 - 1 tablespoon olive oil
05 - 1 tablespoon unsalted butter

→ Creamy Sauce

06 - 3 cloves garlic, minced
07 - 0.5 cup sun-dried tomatoes in oil, drained and sliced
08 - 1 cup heavy cream
09 - 0.5 cup low-sodium chicken broth
10 - 0.33 cup grated Parmesan cheese
11 - 1 teaspoon Italian seasoning
12 - 0.25 teaspoon crushed red pepper flakes
13 - Salt and black pepper to taste

→ Vegetables and Garnish

14 - 2 cups baby spinach, roughly chopped
15 - 2 tablespoons chopped fresh basil, plus extra for garnish

# Directions:

01 - Pat the chicken breasts dry with paper towels and season both sides evenly with kosher salt and freshly ground black pepper.
02 - Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and sear for 5 to 6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove from skillet and set aside, loosely covered with foil.
03 - Reduce heat to medium. In the same skillet, add minced garlic and sun-dried tomatoes; sauté for approximately 1 minute until fragrant.
04 - Stir in heavy cream, chicken broth, grated Parmesan cheese, Italian seasoning, and crushed red pepper flakes. Mix thoroughly and bring to a gentle simmer, stirring occasionally.
05 - Add chopped baby spinach to the sauce; cook for 1 to 2 minutes until wilted and tender. Stir in the fresh chopped basil.
06 - Return the chicken and any accumulated juices to the skillet. Spoon sauce over chicken and simmer gently for 2 to 3 minutes until heated through completely.
07 - Transfer to serving plates and garnish with additional fresh basil. Serve hot, ideally with pasta, rice, or mashed potatoes.

# Top Tips:

01 -
  • It looks fancy enough to serve guests but honest enough to eat alone on a Thursday with zero judgment.
  • The sauce is silky without being fussy, and somehow tastes like you've been simmering it all afternoon.
  • You'll have leftovers that somehow taste even better the next day.
02 -
  • Don't skip patting the chicken dry or you'll never get that sear; a wet pan is a steamed pan, and that's not what you want here.
  • If your sauce looks too thick, a splash of pasta water or extra broth will loosen it right up—this happened to me once and I panicked unnecessarily.
03 -
  • Toast a little garlic in butter for 30 seconds before adding your tomatoes and you'll taste the difference immediately.
  • Always return the chicken to the pan instead of pouring sauce over it on individual plates—that last few minutes of simmering together makes the flavors marry in a way they don't if you plate separately.
Go back