Creamy Tuscan Chicken Sun-Dried (Printable)

Tender chicken paired with sun-dried tomatoes, spinach, and a rich creamy sauce for a flavorful dinner.

# Ingredient list:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.3 to 1.5 lbs)
02 - 1 teaspoon kosher salt
03 - 0.5 teaspoon freshly ground black pepper
04 - 1 tablespoon olive oil
05 - 1 tablespoon unsalted butter

→ Creamy Sauce

06 - 3 cloves garlic, minced
07 - 0.5 cup sun-dried tomatoes in oil, drained and sliced
08 - 1 cup heavy cream
09 - 0.5 cup low-sodium chicken broth
10 - 0.33 cup grated Parmesan cheese
11 - 1 teaspoon Italian seasoning
12 - 0.25 teaspoon crushed red pepper flakes
13 - Salt and black pepper to taste

→ Vegetables & Finish

14 - 2 cups baby spinach, roughly chopped
15 - 2 tablespoons chopped fresh basil, plus extra for garnish

# Step-by-Step Guide:

01 - Pat chicken breasts dry with paper towels and season both sides with kosher salt and freshly ground black pepper.
02 - Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and sear for 5-6 minutes per side until golden and cooked through, reaching an internal temperature of 165°F. Remove chicken and set aside, loosely covered.
03 - Reduce heat to medium. In the same skillet, add minced garlic and sun-dried tomatoes; sauté for 1 minute until fragrant.
04 - Stir in heavy cream, chicken broth, grated Parmesan cheese, Italian seasoning, and crushed red pepper flakes. Mix well and bring to a gentle simmer.
05 - Add chopped spinach and cook for 1-2 minutes until wilted. Stir in fresh basil.
06 - Return chicken and any accumulated juices to the skillet. Spoon sauce over chicken and simmer for 2-3 minutes until heated through.
07 - Garnish with extra fresh basil and serve hot, ideally over pasta, rice, or mashed potatoes.

# Expert Advice:

01 -
  • It tastes restaurant-quality: The creamy sauce with sun-dried tomatoes and fresh basil creates depth that feels way more complicated than it actually is.
  • You'll have dinner on the table in 40 minutes: Perfect when you want something special but don't have the energy for a project.
  • The sauce is so good you'll want to serve it over everything: Pasta, rice, potatoes—it transforms whatever's underneath into something memorable.
02 -
  • Don't skip patting the chicken dry: I learned this the hard way when my first batch steamed instead of seared, and the whole dish lost that crucial textural contrast.
  • The sauce will seem thin before the Parmesan melts: This caught me off guard the first time—trust the process and keep whisking until it becomes glossy and cohesive.
  • Resist the urge to rush the simmer: Too high heat and the cream can separate or curdle; gentle and patient is how you get restaurant results.
03 -
  • Use chicken that's as close to the same thickness as possible: If some breasts are thicker, pound them gently so everything cooks evenly and nobody ends up with a dry piece next to someone's perfectly tender one.
  • Reserve a bit of pasta water if you're serving this over noodles: A splash of starchy water loosens the sauce if it tightens up during plating and creates a silkier coating.
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