Creamy Tuscan Chicken with Spinach & Sun-Dried Tomatoes

You know those nights when you crave a restaurant-worthy dinner but just don’t have the energy for a complicated project? What if you could get a creamy, dreamy skillet of Italian-inspired comfort on the table in under 30 minutes? This recipe for Creamy Tuscan Chicken with Spinach & Sun-Dried Tomatoes is your weeknight savior. It’s got that luxurious, feel-good quality we all love, but it’s built from simple, wholesome ingredients you can feel good about. So good.

Top Reasons To Make It

• It’s a total crowd-pleaser that feels fancy but is surprisingly simple to pull off.
• You can make the entire dish in one single skillet, which means less cleanup.
• It’s incredibly versatile, making it perfect for your roster of easy meals.
• The creamy sauce with spinach and tomatoes is packed with flavor and nutrients, ticking the box for healthy dinner ideas.
• It works beautifully with fresh or pre-cooked chicken, a true lifesaver for quick dinner ideas.

Ingredients

• 1 ½ lbs boneless, skinless chicken breasts or thighs: The main protein, pounded to an even thickness for quick, even cooking.
• 1 tsp Italian seasoning: For that classic, herby base flavor.
• Salt and black pepper: To season the chicken and sauce.
• 2 tbsp olive oil: For searing the chicken to a beautiful golden brown.
• 3 cloves garlic, minced: Adds essential aromatic flavor.
• 1/3 cup sun-dried tomatoes in oil, drained and chopped: Provides a sweet, tangy, and chewy texture.
• 1 cup chicken or vegetable broth: Creates the base of our creamy sauce.
• 1 tsp balsamic vinegar: Adds a touch of acidity and depth to replace white wine.
• 1 cup heavy cream or half-and-half: Makes the sauce luxuriously creamy and rich.
• 3 cups fresh spinach: Wilted in at the end for a pop of color and greens.
• 1/2 cup grated parmesan cheese: Adds a salty, nutty flavor that brings everything together.

Instructions

1. Pat the chicken dry and season both sides generously with Italian seasoning, salt, and pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.
3. Reduce the heat to medium. In the same skillet, add the garlic and sun-dried tomatoes. Sauté for about 1 minute until the garlic is fragrant.
4. Pour in the chicken broth and balsamic vinegar, using a wooden spoon to scrape up all the tasty browned bits from the bottom of the pan. Let it simmer for 2-3 minutes.
5. Stir in the heavy cream and parmesan cheese. Let the sauce simmer gently for another 2-3 minutes until it starts to thicken slightly.
6. Add the fresh spinach to the sauce and stir until it’s just wilted, which should only take a minute or two.
7. Return the cooked chicken to the skillet, spooning the sauce over the top. Let everything heat through for another 2 minutes. Serve immediately!

Serving Ideas & Pairings

This dish is a superstar served over a bed of pasta, rice, or creamy mashed potatoes to soak up every last drop of that amazing sauce. For a lower-carb option, try it with zucchini noodles or cauliflower rice. A simple side salad with a sharp vinaigrette or some crusty garlic bread for dipping are the perfect partners to round out the meal.

Variations & Substitutions

• Dairy-Free: Use full-fat canned coconut milk and a sprinkle of nutritional yeast instead of the cream and parmesan.
• More Veggies: Feel free to add sautéed mushrooms or sliced bell peppers with the garlic.
• Using Pre-Cooked Chicken: This is one of the best shredded chicken recipes or rotisserie chicken recipes for a super fast meal. Just stir in 3-4 cups of shredded cooked chicken at the end to warm through.
• Protein Swap: Thinly sliced turkey cutlets would work beautifully here, too.

Storage & Reheating

Let any leftovers cool completely before storing them in an airtight container in the refrigerator. They’ll keep for up to 3 days. Reheat gently in a skillet on the stove over low heat, adding a small splash of broth or cream to help loosen the sauce back up. I don’t recommend freezing this one, as the creamy sauce can separate and become grainy when thawed.

Pro Tips For Perfect Results

• Pound your chicken to an even thickness. This is the real secret to getting it cooked through without drying out. No one wants one end raw and the other tough!
• Don’t rush the sear. Getting that nice golden-brown color on the chicken adds a ton of flavor to the whole dish.
• Use the sun-dried tomatoes that are packed in oil—they’re so, so much more flavorful and tender than the dry ones.
• Honestly, if you’re short on time, using a rotisserie chicken is a fantastic cheat. It turns this into one of the quickest quick and easy dinner recipes in your arsenal.
• And finally, don’t boil the sauce after adding the cream! A gentle simmer is all you need to thicken it without it breaking.

Frequently Asked Questions

• Can I use frozen spinach? You sure can! Thaw and thoroughly squeeze out all the excess water first so you don’t water down your creamy sauce.
• What’s a good substitute for the sun-dried tomatoes? In a pinch, you could use a couple of tablespoons of tomato paste for a concentrated tomato flavor, though you’ll miss the chewy texture.
• Is this one of those healthy chicken recipes? I’d say so! It’s packed with lean protein and fresh spinach. Using half-and-half instead of heavy cream can lighten it up a bit, too.
• My sauce is too thin. How can I thicken it? Let it simmer a little longer to reduce. You can also make a quick slurry with a teaspoon of cornstarch and a tablespoon of cold water, then whisk it in.