Creamy Tuscan Chicken with Sun-Dried Tomatoes (Print Version)

A cozy, creamy Tuscan chicken dish with sun-dried tomatoes and spinach—comfort food that feels like a hug from nonna.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Italian
Dietary: Gluten-Free, Dairy

# Ingredients:

→ Main Ingredients

01 - 4 boneless, skin-on chicken breasts
02 - 1 cup oil-packed sun-dried tomatoes, sliced
03 - 1 1/2 cups heavy cream
04 - 4 cups fresh spinach

→ Seasonings & Spices

05 - 4 cloves garlic, minced
06 - 1 tbsp fresh rosemary, chopped
07 - 1/2 tsp red pepper flakes (optional)
08 - Salt and black pepper to taste

→ Garnish & Toppings

09 - 1/2 cup freshly grated Parmesan cheese
10 - 2 tbsp fresh parsley, chopped

→ Optional Extras

11 - 1/4 cup chicken broth
12 - 1 tbsp lemon juice
13 - Crusty bread for serving

# Instructions:

01 - Pat the chicken breasts dry with paper towels and season both sides with salt, pepper, and a little garlic powder. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the chicken and sear for 5-6 minutes per side, until golden brown and cooked through. Don’t crowd the pan—work in batches if needed. Transfer to a plate and set aside. That golden crust? That’s flavor you can’t rush.
02 - In the same skillet, add the minced garlic and chopped rosemary. Sauté for about 30 seconds until fragrant—don’t let it burn! Add the sliced sun-dried tomatoes and stir to combine. Let them sizzle for a minute so their oil infuses the pan. This is where the kitchen starts smelling like a dream. Breathe it in. You’re doing great.
03 - Pour in the chicken broth and use a wooden spoon to scrape up all the browned bits from the bottom of the pan—this is flavor gold. Let it simmer for 2 minutes to reduce slightly. Slowly stir in the heavy cream, then lower the heat to prevent curdling. Stir in half the Parmesan until melted and the sauce is smooth. Keep it at a gentle simmer—no boiling!
04 - Add the spinach in batches, stirring until wilted. Gently place the seared chicken back into the skillet, spooning sauce over the top. Simmer for 8-10 minutes, allowing the chicken to absorb the flavors and the sauce to thicken slightly. Make sure the internal temperature reaches 165°F if using a thermometer.
05 - Turn off the heat. Stir in the remaining Parmesan and a splash of lemon juice for brightness. Taste and adjust seasoning if needed. Sprinkle with chopped fresh parsley for color and freshness. This little pop of green makes it feel restaurant-worthy—even if your apron has a stain.
06 - Serve immediately over fettuccine, mashed potatoes, or with crusty bread for dipping. Spoon extra sauce over the chicken. Garnish with extra Parmesan and parsley. That first bite? Creamy, tangy, rich, and deeply comforting. This is the kind of meal that makes you close your eyes and go, ‘Yes. This is it.’

# Notes:

01 - Always use low heat when adding cream to avoid curdling. Store leftovers in the fridge for up to 3 days and reheat gently on the stove. For a dairy-free twist, try full-fat coconut milk—it’s not traditional but works in a pinch. Serve with a crisp white wine and crusty bread for the full Italian experience.

# Equipment Needed:

01 - Large skillet
02 - wooden spoon
03 - tongs
04 - measuring cups
05 - knife
06 - cutting board

# Nutrition (Per Serving):

Calories: 520
Total Fat: 38g
Total Carbohydrate: 12g
Protein: 34g

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