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Creamy Tuscan Chicken Recipe Easy Homemade Garlic Sun-Dried Tomato Dinner

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A quick and easy creamy Tuscan chicken dish featuring garlic, sun-dried tomatoes, and a velvety sauce that pairs perfectly with seared chicken breasts. Perfect for weeknight dinners or dinner parties.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz / 170 g each), pounded slightly for even cooking
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil (preferably extra virgin)
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes in oil, drained and roughly chopped
  • 1 cup heavy cream (full-fat recommended, half-and-half optional)
  • 1/2 cup chicken broth (preferably low sodium)
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon dried Italian herbs (basil, oregano, thyme mix)
  • 2 cups fresh baby spinach leaves, roughly chopped
  • Optional garnishes: fresh basil leaves, crushed red pepper flakes

Instructions

  1. Pat the chicken breasts dry with paper towels. Place each breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound the chicken to an even thickness of about 1/2 inch (1.3 cm). Season both sides generously with salt and pepper. (About 5 minutes)
  2. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook for about 4-5 minutes per side until golden brown and just cooked through (internal temperature should reach 165°F / 74°C). Avoid overcrowding the pan; cook in batches if needed. Remove chicken from the pan and set aside on a plate, loosely covered with foil to keep warm. (10-12 minutes)
  3. Reduce heat to medium, add minced garlic to the pan and sauté for about 30 seconds until fragrant. Add the chopped sun-dried tomatoes and cook for another 1-2 minutes, stirring frequently. (3 minutes)
  4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let it simmer for 2 minutes to reduce slightly. Then add the heavy cream and stir to combine. Bring the sauce to a gentle simmer, then stir in the Parmesan cheese and dried Italian herbs. Keep stirring until the cheese melts and the sauce thickens slightly, about 3-5 minutes. (7 minutes)
  5. Toss in the chopped spinach and cook just until wilted, about 1-2 minutes. The sauce should be creamy and coat the back of a spoon. (2 minutes)
  6. Return the seared chicken breasts to the pan, nestling them into the sauce. Spoon sauce over the top and let everything warm together for 2-3 minutes. (3 minutes)
  7. Taste and adjust seasoning with salt and pepper if needed. If desired, sprinkle with crushed red pepper flakes and garnish with fresh basil leaves. (1-2 minutes)

Notes

Don’t rush searing the chicken to develop a caramelized crust. If the sauce thickens too much, add a splash of chicken broth or cream to loosen it. Use sun-dried tomatoes packed in oil for best flavor; soak dry-packed tomatoes in warm water before use. Stir constantly when adding cheese to prevent clumps. For dairy-free, substitute heavy cream with canned coconut milk and Parmesan with nutritional yeast.

Nutrition

Keywords: Creamy Tuscan Chicken, garlic chicken, sun-dried tomatoes, easy dinner, creamy sauce, Italian chicken recipe

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