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Close-up of tuscan chicken breast in cream sauce with sun-dried tomatoes, wilted spinach, and fresh basil — tuscan chicken recipe
Abdul Rehman

Tuscan Chicken with Creamy Sun-Dried Tomato Sauce

A one-skillet tuscan chicken recipe with sun-dried tomatoes, fresh spinach, and a cream parmesan sauce. The chicken sears first to build flavor, then finishes cooking in the sauce so every bite absorbs the cream, garlic, and sun-dried tomato. Ready from prep to table in 38 minutes.
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Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings: 4
Course: Appetizer / Main
Cuisine: Italian-American
Calories: 520
Ingredients Method

Ingredients
  

For the Chicken
  • 4 ​ boneless, skinless chicken breasts 700g / 1.5 lbs
  • 1 tbsp olive oil
  • 1 tsp fine salt ​
  • 1/2 tsp black pepper, freshly ground ​
  • 1 tsp garlic powder ​
  • 1 tsp Italian seasoning ​
For the Sauce
  • 4 cloves garlic, minced ​
  • 1 ​ small white onion, finely diced 120g / 1 cup
  • 100 g sun-dried tomatoes in oil, drained and roughly chopped 3.5 oz
  • 240 ml halal-certified chicken broth 1 cup
  • 240 ml heavy cream 1 cup
  • 60 g parmesan, freshly grated 2/3 cup
  • 90 g fresh baby spinach 3 cups loosely packed
  • 1/2 tsp red pepper flakes optional
  • ​ ​ Fresh basil leaves for garnish

Method
 

  1. Pat chicken breasts dry with paper towels. Season both sides with salt, pepper, garlic powder, and Italian seasoning.
  2. Heat olive oil in a large skillet over medium-high until shimmering. Add chicken and cook 6 to 7 minutes per side until deep golden brown. Internal temperature must read 75C (165F). Transfer to a plate and tent loosely with foil.
  3. Reduce heat to medium. Add diced onion to the same pan and cook 3 to 4 minutes until softened. Add minced garlic and cook 1 minute until fragrant.
  4. Add sun-dried tomatoes and red pepper flakes if using. Stir and cook 1 minute.
  5. Pour in chicken broth. Scrape up all browned bits from the pan bottom with a wooden spoon. Simmer 2 to 3 minutes until reduced by a third.
  6. Reduce heat to low. Add heavy cream and stir to combine. Simmer gently 3 to 4 minutes until the sauce coats the back of a spoon.
  7. Add grated parmesan a handful at a time, stirring after each addition until fully melted and smooth.
  8. Add spinach in two or three batches, stirring after each until wilted, about 2 minutes total.
  9. Nestle chicken back into the sauce. Spoon sauce over the top. Cook on low 3 to 4 minutes until heated through.
  10. Remove from heat. Garnish with fresh basil and serve immediately.