Creamy Tuscan Chicken With Spinach and Sun-Dried Tomatoes – A Comforting Skillet Dinner

This Creamy Tuscan Chicken checks all the boxes for a weeknight win. It’s rich but balanced, hearty but not heavy, and ready in about 30 minutes. Tender chicken breasts simmer in a garlicky cream sauce with sun-dried tomatoes and wilted spinach, finished with a touch of Parmesan.

Serve it over pasta, rice, or mashed potatoes, and you’ve got a restaurant-style meal at home. It’s the kind of dish that warms the table and makes everyone ask for seconds.

What Makes This Special

This dish delivers big flavor with simple ingredients and minimal fuss. The sun-dried tomatoes add a tangy sweetness that cuts through the creamy sauce, while the spinach keeps it fresh and bright.

A quick sear on the chicken locks in juices and builds flavor for the sauce. You’ll get a silky, spoon-coating texture without needing complicated techniques. It’s elegant enough for company, but easy enough for Tuesday night.

What You’ll Need

• Chicken: 4 boneless, skinless chicken breasts (or 6 cutlets)
• Seasoning: 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon Italian seasoning
• Coating: 1/4 cup all-purpose flour (optional, for light dredging)
• Fat: 2 tablespoons olive oil (use the oil from the sun-dried tomato jar if possible), 1 tablespoon butter
• Aromatics: 4 cloves garlic, minced; 1 small shallot or 1/2 small onion, finely chopped (optional)
• Sun-Dried Tomatoes: 1/2 cup, sliced (in oil, drained but reserve some oil for cooking)
• Liquid: 1 cup low-sodium chicken broth
• Cream: 3/4 to 1 cup heavy cream (or half-and-half for a lighter sauce)
• Cheese: 1/2 cup freshly grated Parmesan
• Greens: 3 to 4 cups fresh baby spinach
• Acid: 1 tablespoon lemon juice (or a splash of white wine)
• Garnish: Fresh basil or parsley, chopped (optional)
• Extras: Red pepper flakes, to taste (optional)

Instructions

1. Prep the chicken: Pat the chicken dry.

   If using thick breasts, slice them horizontally into cutlets for even cooking. Season with salt, pepper, and Italian seasoning. If you want a lightly thickened sauce from the start, dredge the chicken in flour, shaking off excess.

2. Sear the chicken: Heat the olive oil and butter in a large skillet over medium-high.

   When hot, add the chicken in a single layer. Cook 4–5 minutes per side until golden and just cooked through. Transfer to a plate and tent with foil.

3. Build the flavor base: Lower heat to medium.

   Add the shallot (if using) and cook 1–2 minutes until soft. Stir in the garlic and sun-dried tomatoes; cook 30–45 seconds until fragrant. Don’t let the garlic brown.

4. Deglaze: Pour in the chicken broth, scraping up browned bits.

   Simmer 2–3 minutes to reduce slightly.

5. Add the cream: Stir in the heavy cream. Bring to a gentle simmer and cook 2–3 minutes until slightly thickened. If you like heat, add a pinch of red pepper flakes.
6. Cheese and acid: Reduce heat to low.

   Stir in the Parmesan until melted and smooth. Add the lemon juice to brighten the sauce. Taste and adjust salt and pepper.

7. Wilt the spinach: Add the spinach in batches, stirring until just wilted.

   This takes about 1–2 minutes.

8. Finish the chicken: Return the chicken and any juices to the skillet. Spoon sauce over the pieces and simmer 2 minutes to warm through and marry the flavors.
9. Serve: Sprinkle with fresh basil or parsley if you like. Serve over pasta, rice, mashed potatoes, or with crusty bread to soak up the sauce.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Cream sauces can separate when frozen, but this one holds up reasonably well.

  Freeze for up to 2 months. Thaw gently in the fridge and reheat slowly, whisking to bring the sauce back together.

• Reheating: Warm over low heat on the stove with a splash of broth or cream to loosen. Avoid boiling to prevent curdling.

Benefits of This Recipe

• Fast and flexible: From start to finish, it’s about 30 minutes.

  Works with chicken thighs, shrimp, or pork cutlets.

• Balanced flavor: The creamy sauce is rich, but lemon and sun-dried tomatoes keep it from feeling heavy.
• Meal prep friendly: Keeps well for a couple of days and reheats nicely for lunch.
• One-pan cleanup: Everything happens in one skillet, so cleanup is easy.
• Great with pantry staples: Uses common ingredients, and jarred sun-dried tomatoes add big flavor.

Common Mistakes to Avoid

• Overcooking the chicken: Cutlets cook fast. Pull them when they hit 165°F and let them rest while you make the sauce.
• Boiling the cream: High heat can cause the sauce to split. Keep the simmer gentle and stir often.
• Skipping the deglaze: Those browned bits are flavor gold.

  Use broth (or a splash of white wine) to lift them into the sauce.

• Using pre-grated Parmesan: It doesn’t melt as smoothly. Freshly grated cheese gives a silkier sauce.
• Adding spinach too early: It overcooks and gets dull. Wilt it right at the end.

Alternatives

• Lighter version: Use half-and-half and skip the butter.

  Thicken with a teaspoon of cornstarch mixed with cold broth if needed.

• Dairy-free: Swap the cream for full-fat coconut milk and use a dairy-free Parmesan-style cheese or nutritional yeast. Use oil only, no butter.
• Protein swaps: Try boneless, skinless chicken thighs (sear a bit longer), shrimp (cook quickly and remove before making the sauce), or seared tofu for a vegetarian option.
• Veggie boosts: Add sliced mushrooms with the shallots, or toss in roasted red peppers with the tomatoes.
• Gluten-free: Skip the flour dredge or use a gluten-free blend. Serve over polenta or gluten-free pasta.
• Extra herby: Stir in fresh basil at the end, or add a sprig of thyme while the sauce simmers and remove before serving.

FAQ

Can I use chicken thighs instead of breasts?

Yes.

Boneless, skinless thighs work great and stay very juicy. Sear 5–6 minutes per side, then proceed with the sauce as written.

Do I need to soak dry sun-dried tomatoes?

If you’re using dry-packed tomatoes, soften them in hot water for 10 minutes, then pat dry. Oil-packed tomatoes can be used straight from the jar, and the flavored oil is excellent for cooking.

How do I prevent the sauce from curdling?

Keep the heat at a gentle simmer after adding cream, and add the lemon juice off the heat or at the very end.

Avoid boiling, especially after the cheese goes in.

What’s the best pasta to serve with this?

Short shapes like penne, rigatoni, or orecchiette hold the sauce well. Fettuccine or pappardelle also work if you prefer long noodles. Rice, orzo, or mashed potatoes are great alternatives.

Can I make this ahead?

You can sear the chicken and prep the sauce base a few hours ahead.

Reheat gently, add cream and cheese, wilt the spinach, then finish with the chicken just before serving.

Is there a wine pairing that works well?

A crisp Pinot Grigio or Sauvignon Blanc cuts through the richness. If you prefer red, go with a light-bodied Chianti or Pinot Noir.

How can I thicken the sauce more?

Simmer a few extra minutes to reduce, or whisk 1 teaspoon cornstarch into 1 tablespoon cold broth and add to the simmering sauce. Stir until it slightly thickens.

Final Thoughts

Creamy Tuscan Chicken with Spinach and Sun-Dried Tomatoes is comfort food with a bit of polish.

It’s quick, flavorful, and adaptable to what you have on hand. Pair it with something to soak up the sauce, add a simple salad, and dinner feels special without extra effort. Keep this one in your rotation—you’ll reach for it whenever you want something cozy and reliably delicious.