Tuscan Creamy Sun Dried Tomato Chicken
This Tuscan creamy sun dried tomato chicken is a rich, comforting one-pan dinner made with golden seared chicken breasts simmered in a silky garlic parmesan cream sauce with sun dried tomatoes and fresh spinach. The sauce is savory, slightly tangy, and perfect served over pasta, rice, or with crusty bread.
Equipment
- large skillet or sauté pan
- cutting board
- sharp knife
- wooden spoon
- tongs
Ingredients
- 4 boneless skinless chicken breasts
- salt and freshly ground black pepper
- 1 tsp paprika
- 1 tsp Italian seasoning
- 0.5 tsp garlic powder
- 2 tbsp olive oil
- 1 tbsp butter
- 4 cloves garlic, minced
- 0.5 small yellow onion, finely diced
- 1 cup sun dried tomatoes, sliced
- 1.5 cups heavy cream
- 1 cup chicken broth
- 0.75 cup freshly grated parmesan cheese
- 1 tsp dried oregano
- 0.5 tsp dried basil
- 0.5 tsp red pepper flakes (optional)
- 1 tbsp tomato paste
- 2 cups fresh baby spinach
- 0.5 cup sliced mushrooms (optional)
- fresh basil, chopped for garnish
- extra parmesan cheese for serving
Instructions
- Pat the chicken breasts dry with paper towels. Season both sides with salt, pepper, paprika, Italian seasoning, and garlic powder. If the chicken breasts are very thick, gently pound them to an even thickness for even cooking.
- Heat olive oil and butter in a large skillet over medium high heat. Add the chicken breasts and cook undisturbed for about 5 to 6 minutes until a golden crust forms. Flip and cook another 5 minutes. Remove the chicken and set aside.
- Reduce heat to medium. Add the diced onion to the same pan and cook for 3 to 4 minutes until softened. Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Add the sliced sun dried tomatoes and mushrooms if using. Stir in the tomato paste and cook for about 1 minute while stirring to deepen the flavor.
- Pour in the chicken broth and scrape the bottom of the pan with a wooden spoon to release the browned bits. Let it simmer briefly to reduce slightly.
- Stir in the heavy cream, parmesan cheese, oregano, basil, and red pepper flakes. Simmer gently for 4 to 6 minutes until the sauce becomes smooth and slightly thickened.
- Add the fresh spinach and stir until wilted. Return the chicken and its juices to the skillet and spoon sauce over the top. Simmer for 5 to 7 minutes until the chicken is fully cooked and the sauce thickens. Finish with fresh basil, black pepper, and extra parmesan before serving.
Notes
Do not rush the chicken browning stage because the golden crust builds the base flavor of the sauce. Freshly grated parmesan melts more smoothly and provides better flavor than pre-shredded cheese. If the sauce thickens too much while simmering, add a splash of warm chicken broth or cream to loosen it. Store leftovers in the refrigerator for up to 3 days and reheat gently with a little extra broth or cream to restore the sauce.