Creamy Tuscan Chicken with Sun-Dried Tomatoes
Pan-seared chicken in a creamy garlic sauce with sun-dried tomatoes and spinach. This looks like a restaurant dish but takes 25 minutes.
Main Dish · Prep 10 min · Cook 25 min · Serves 4 · Medium · By Tina · Published
Ingredients
- 4 chicken breasts, pounded to 2cm thick
- 100 g sun-dried tomatoes, in oil, drained
- 150 g baby spinach
- 200 ml heavy cream
- 4 cloves garlic, minced
- 40 g parmesan, grated
- 100 ml white wine
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- salt, to taste
black pepper
If I could only cook one chicken recipe for the rest of my life, this might be it. Crispy seared chicken thighs in a creamy sauce studded with sun-dried tomatoes, wilted spinach, and enough garlic to ward off anything.
The sauce comes together in the same pan after you sear the chicken — deglaze with wine, add cream, garlic, and sun-dried tomatoes, then wilt in the spinach at the end. It is rich and luxurious and takes about 5 minutes to make.
This is my go-to date night dinner because it looks and tastes like I spent hours, but I definitely did not.
Pro Tips
- Pound the chicken to even thickness so it cooks evenly. About 2cm thick.
- Let the chicken sear undisturbed for 4-5 minutes. Golden crust is the goal.
- Use the oil from the sun-dried tomato jar in the sauce. It is flavored gold.
- Add the spinach at the very end — it wilts in 30 seconds.
Serving
Serve over pasta, mashed potatoes, or with crusty bread to soak up every drop of that sauce. A simple green salad balances the richness.
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