This Creamy Tuscan Chicken recipe is easy to make and comes out so juicy and flavorful in a sauce flavorful from sun-dried tomatoes, parmesan cheese, spinach and garlic.
1(8.5-oz) jar sun-dried tomatoesdrained (2 tablespoons oil reserved for chicken)
1teaspoonItalian seasoning
½teaspoondried garlic powder
ground black pepperto taste
To finish
3cupsbaby spinach
⅓cupgrated parmesan cheese
Instructions
Combine all seasonings for chicken in a small bowl. Rub all over chicken to season.
Heat oil in a large skillet over medium-high heat (careful, may splatter). Add chicken and brown about 2 minutes on either side, until nicely colored (chicken doesn't have to cook through yet). Remove and set aside on a plate.
Return skillet to medium-low heat (do not drain or wipe skillet). Add butter and melt. Remove skillet from heat and stir flour into melted butter until smooth. Return to medium-low heat and cook 1-2 minutes, until frothy.
Gradually whisk chicken broth into skillet, making sure to keep any lumps from forming. Stir in cream, tomatoes, Italian seasoning, garlic powder and ground black pepper.
Return chicken to skillet, turning a few times to coat with sauce. Bring to a simmer over medium heat, then reduce heat to a gentle simmer and cover skillet with a lid. Simmer chicken for 5-10 minutes, checking from time to time to stir sauce, until chicken reaches an internal temperature of 165°F.
Remove chicken and keep warm on a plate. Stir baby spinach and parmesan cheese into sauce and simmer until spinach has wilted, 1-2 minutes. Check for seasoning, then serve with chicken.
Notes
Ingredient notes
Chicken: Feel free to use chicken thighs in place of the breast in this recipe. Both bone-in and boneless work; although bone-in thighs need to cook for around 20-30 minutes.
Sun-dried tomatoes: I prefer using sun-dried tomatoes packed in oil, because they are softer and I use the oil in cooking.
If you’re using “dry” sun-dried tomatoes, I highly recommend soaking them in just-boiled water for 10 minutes before adding to the recipe. Use the soaking liquid in place of the chicken broth the recipe calls for, and use olive oil in place of the reserved tomato oil. This will give you a similar flavor boost.
Cream: I used heavy cream, although half-and-half or even evaporated milk work just fine. Do not use regular milk, as it tends to split when used in this recipe.
Parmesan: I used freshly grated (I grate it on the microplane and it melts into the sauce instantly!). If you’re using pre-grated parmesan cheese, it may melt a little less well because they often contain separating agents to keep the cheese from clumping.
Baby spinach: Feel free to use frozen leaf spinach. De-frost it before adding and squeeze it dry to keep it from releasing too much liquid into the sauce.
Recipe tips
The chicken doesn’t need to cook through when you initially brown it. It will simmer in the sauce later – this helps to keep it from drying out and yields super juicy meat.
Careful when cooking the flour/adding the broth. You do not want the flour to burn, and you do not want any lumps to form.
Only use medium-low heat when simmering the chicken in the sauce.
This recipe yields a sauce with a creamy, but definitely saucy consistency. I have seen some recipes that have a very, very thick sauce. My husband especially prefers a silky sauce that’s not too stodgy. You can easily alter the consistency to your family’s preference. Use just 1 cup of chicken broth for a thick sauce (there will also be less of it though), or thin it out at the end by adding more broth or cream until it suits your taste.