Tuscan Sun-Dried Tomato Chicken is rich, creamy, and full of bold Italian flavor. Think juicy chicken simmered in a luscious garlic cream sauce with sun-dried tomatoes, spinach, and herbs — perfect over pasta, rice, or even mashed potatoes. 🇮🇹🍅🧄
🍅 Tuscan Sun-Dried Tomato Chicken
🛒 Ingredients:
- 4 boneless, skinless chicken breasts or thighs
- Salt and pepper, to taste
- 1 tbsp olive oil
- 2 tbsp butter
- 3–4 garlic cloves, minced
- ½ cup sun-dried tomatoes in oil, drained and chopped
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 2 cups baby spinach
- Optional: ¼ tsp red pepper flakes for a little heat
🔥 Instructions:
- Prep the Chicken:
- Season chicken with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken until golden and nearly cooked through, about 4–5 minutes per side. Remove and set aside.
- Build the Sauce:
- In the same pan, lower the heat to medium. Add butter and sauté garlic until fragrant (about 1 minute).
- Stir in sun-dried tomatoes and cook for another minute.
- Add chicken broth and deglaze the pan, scraping up any brown bits.
- Make It Creamy:
- Pour in the cream and bring to a simmer.
- Stir in Parmesan, Italian seasoning, and red pepper flakes (if using). Let it bubble gently until slightly thickened.
- Finish & Serve:
- Return the chicken to the skillet and simmer for 5–8 minutes, or until chicken is fully cooked.
- Add spinach and stir until wilted.
- Spoon sauce over chicken, garnish with more Parmesan or basil if you like.
🍽️ Serve With:
- Buttered pasta, gnocchi, or creamy mashed potatoes
- Garlic bread or focaccia
- A crisp arugula or Caprese-style salad
Want to turn it into a baked casserole, or make it dairy-free with a cashew cream swap? Happy to help twist it however you’d like!
