Creamy Tuscan Chicken with Spinach and Sun-Dried Tomatoes

This creamy Tuscan-style chicken combines golden pan-seared chicken with garlic, Parmesan, sun-dried tomatoes and fresh spinach.

Everything is prepared in one pan, making it a practical weeknight dinner with restaurant-style presentation. Serve it with pasta, mashed potatoes, rice or crusty bread.

Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Servings: 4

Ingredients

• 4 small chicken breasts
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 teaspoon Italian seasoning
• 2 tablespoons olive oil
• 1 tablespoon butter
• 4 garlic cloves, minced
• 100 g sun-dried tomatoes, drained and sliced
• 250 ml heavy cream
• 120 ml chicken stock
• 75 g grated Parmesan cheese
• 100 g fresh spinach
• ½ teaspoon chili flakes, optional
• Fresh basil or parsley, for serving

Instructions

1. Pat the chicken breasts dry.
2. Season both sides with salt, black pepper and Italian seasoning.
3. Heat the olive oil in a large frying pan over medium-high heat.
4. Add the chicken and cook for five to six minutes on each side until golden and cooked through.
5. Transfer the chicken to a plate.
6. Reduce the heat to medium and add the butter.
7. Add the garlic and cook for 30 seconds.
8. Stir in the sun-dried tomatoes.
9. Add the chicken stock and scrape any browned pieces from the bottom of the pan.
10. Pour in the cream and bring to a gentle simmer.
11. Add the Parmesan and stir until the sauce becomes smooth.
12. Add the spinach and cook until wilted.
13. Return the chicken to the pan.
14. Simmer for three to five minutes until the chicken is heated through and coated in sauce.
15. Garnish with fresh basil or parsley.

Alya’s Kitchen Tips

Use sun-dried tomatoes packed in oil for a richer flavor, but drain them well before adding.

Keep the sauce at a gentle simmer. Boiling cream too strongly may cause it to separate.

For thinner chicken breasts, reduce the cooking time to prevent them from drying out.

Serving suggestions

Serve with:

• tagliatelle or fettuccine;
• mashed potatoes;
• steamed rice;
• roasted vegetables;
• crusty bread.

Storage

Refrigerate for up to three days in a sealed container.

Reheat gently over low heat. Add a small amount of cream or chicken stock if the sauce becomes too thick.