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a plate of tuscan chicken with sun dried tomatoes, spinach, parmesan cheese, and creamy sauce

Creamy Tuscan Chicken

Diana Rattray
Tuscan chicken is a fantastic dish with tons of flavor from the chicken breasts, sun-dried tomatoes, spinach, cream, and Parmesan cheese. It's fast and easy enough for a weeknight and elegant enough for a special occasion.
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Servings 4 servings
Calories 680
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients
  

  • 1 ½ pounds chicken breasts
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 3 green onions, sliced, dark green tops reserved for garnish
  • ½ cup sun-dried tomatoes in oil, drained and chopped
  • 1 ½ cups heavy cream
  • ½ cup grated Parmesan cheese
  • 2 to 3 cups baby spinach leaves

Recommended Equipment

Instructions

  • Slice the chicken breasts horizontally, if large, or slice them into thin strips. Pat dry with paper towels and sprinkle lightly with salt and pepper.
    1 1/2 pounds chicken breasts | Kosher salt and freshly ground black pepper
    • Tip: The chicken breasts should be fairly uniform in thickness so they'll cook evenly.
  • Heat 2 tablespoons of olive oil in a large skillet over medium heat. When the oil is shimmering, add the chicken breasts or pieces and cook for 5 to 8 minutes, turning the pieces halfway through to brown both sides. The time depends on the thickness of the chicken breasts. The chicken should register 165°F on an instant-read thermometer inserted into the center. Remove the chicken to a plate and set aside.
    2 tbsp olive oil
  • Add the butter to the skillet and reduce the heat to medium-low. When the butter is sizzling, add the garlic and the white and light green parts of the green onions; cook, stirring, for 1 to 2 minutes. Add the sun-dried tomatoes and heavy cream and bring to a gentle simmer. Reduce the heat to low and stir in the Parmesan cheese until melted and smooth. Return the chicken to the skillet along with the spinach and cook until the spinach is wilted and the chicken is heated through. If the sauce is too thick, thin it with a little more cream, broth, or a splash of water.
    1 tbsp unsalted butter | 4 cloves garlic | 3 green onions, sliced, dark green tops reserved for garnish | 1/2 cup sun-dried tomatoes in oil | 1 1/2 cups heavy cream | 1/2 cup grated Parmesan cheese | 2 to 3 cups baby spinach leaves
    • Tip: Keep the sauce at a gentle simmer after adding the cream, and lower the heat before stirring in the Parmesan to help keep the sauce smooth.
  • Garnish with the reserved dark green onion tops and serve immediately.

Nutrition

Calories: 680kcalCarbohydrates: 13gProtein: 45gFat: 50gSaturated Fat: 26gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 228mgSodium: 1039mgPotassium: 1247mgFiber: 2gSugar: 8gVitamin A: 1769IUVitamin C: 11mgCalcium: 206mgIron: 2mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword tuscan chicken. sun dried tomatoes
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