If you are craving a dish that bursts with rich, comforting flavors yet feels fresh and vibrant, the Tuscan Chicken with Sun-Dried Tomatoes and Spinach Recipe is a must-try. This meal marries tender, juicy chicken with a creamy sauce infused with earthy mushrooms, bright sun-dried tomatoes, and nutritious spinach. Every element complements the others perfectly, creating a restaurant-quality dinner you can easily whip up at home. It’s a delicious way to impress family or friends while enjoying a hearty, satisfying meal.
Ingredients You’ll Need
The magic of the Tuscan Chicken with Sun-Dried Tomatoes and Spinach Recipe lies in its simplicity. Each ingredient is chosen not just for flavor, but also to contribute texture and vibrant color that brings the dish alive on your plate.
- 1 1/4 lbs thin boneless skinless chicken breasts: Thin breasts cook quickly and evenly, ensuring juicy chicken every time.
- 1 tablespoon olive oil: Provides a beautiful golden sear and carries the rich flavors throughout the dish.
- Salt and pepper to taste: Essential for enhancing and balancing all the other flavors.
- 2 tablespoons butter: Adds richness and helps soften the mushrooms nicely.
- 8 ounces button mushrooms, sliced: Offer an earthy depth and meaty texture that pairs perfectly with chicken.
- 1 tablespoon flour: Helps thicken the luscious sauce to just the right consistency.
- 1 1/2 teaspoons minced garlic: Infuses a wonderful aromatic base that punches up the savory notes.
- 1/2 cup chicken broth: Brings a subtle savory essence and helps create the silky sauce.
- 3/4 cup heavy cream: Gives the sauce its creamy, indulgent texture and balances acidity.
- 1/4 cup grated parmesan cheese: Melts into the sauce, adding a nutty and sharp dimension.
- 1 cup baby spinach leaves: Adds a fresh pop of green and a mild, slightly sweet flavor.
- 1/3 cup oil-packed sun-dried tomatoes, coarsely chopped: Provide a tangy, intense burst of flavor and vivid color.
- 1 tablespoon chopped parsley: A fresh herb garnish that lifts all the flavors visually and taste-wise.
How to Make Tuscan Chicken with Sun-Dried Tomatoes and Spinach Recipe
Step 1: Cook the Chicken
Start by heating the olive oil in a large skillet over medium-high heat. Season your thin chicken breasts generously with salt and pepper — this simple step makes a huge difference in flavor. Cook them for about 4 to 5 minutes on each side until they develop a beautiful golden crust and are fully cooked through, with an internal temperature of 165°F. Once done, set them aside and cover loosely with foil to keep warm while you prepare the sauce. This ensures the chicken stays juicy and tender.
Step 2: Sauté the Mushrooms
Next, give your skillet a quick wipe to get rid of any browned bits, then melt the butter over medium heat. Add the sliced button mushrooms and let them cook gently for about 5 to 6 minutes. You want them tender and slightly caramelized, releasing their lovely earthy aroma. Mushrooms add a hearty texture that pairs beautifully with the creamy sauce to come.
Step 3: Make the Sauce
Once the mushrooms are tender, stir in the minced garlic and cook for just 30 seconds to awaken its fragrant flavor without burning. Sprinkle the flour evenly over the mushrooms and garlic, stirring constantly to cook out the raw flour taste. Now gradually whisk in the chicken broth followed by the heavy cream. Bring this mixture to a gentle simmer and let it thicken slightly, stirring occasionally. Season with salt and pepper to taste—this creamy base is the heart of your Tuscan Chicken with Sun-Dried Tomatoes and Spinach Recipe.
Step 4: Add the Final Ingredients
Time to finalize that rich sauce by stirring in the grated parmesan cheese. Watch how it melts seamlessly, enriching the sauce with a savory punch. Then, add the baby spinach leaves and coarsely chopped sun-dried tomatoes. Cook just until the spinach wilts tenderly and the tomatoes release their bright, tangy flavor into the sauce. This combination not only adds great taste but also brings vibrant color to your dish.
Step 5: Combine & Serve
Gently place the cooked chicken breasts back into the skillet, spooning the velvety sauce over them to coat each piece generously. Let everything mingle together on low heat for a few minutes so the flavors meld perfectly. Finish with a sprinkle of fresh chopped parsley for a burst of freshness and a beautiful presentation. Your Tuscan Chicken with Sun-Dried Tomatoes and Spinach Recipe is now ready to serve, sure to impress anyone lucky enough to have a bite.
How to Serve Tuscan Chicken with Sun-Dried Tomatoes and Spinach Recipe
Garnishes
Simple garnishes can elevate this dish splendidly. Along with the fresh parsley sprinkled on top, adding a few shavings of parmesan or a drizzle of extra virgin olive oil can enhance the creaminess and add a touch of shine. A wedge of lemon on the side offers a zesty option for those who love a hint of brightness to balance the richness.
Side Dishes
This Tuscan Chicken with Sun-Dried Tomatoes and Spinach Recipe practically pairs itself with a variety of sides. Creamy mashed potatoes or a buttery risotto complement the sauce beautifully. For lighter options, garlic roasted vegetables or a crisp garden salad create a well-rounded and satisfying meal. Even a warm, crusty bread is perfect for soaking up every last bit of the luscious sauce.
Creative Ways to Present
For a fun twist, try serving the chicken sliced over a bed of cooked pasta dressed lightly with olive oil or tossed greens. Alternatively, plating each breast with a colorful arrangement of the sauce and spinach on top makes for a stunning presentation. Using rustic bowls to hold the sauce and chicken creates a cozy, homey feel, inviting everyone to dive right in.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Tuscan Chicken with Sun-Dried Tomatoes and Spinach Recipe, it stores wonderfully in an airtight container in the fridge for up to three days. The flavors actually deepen after resting, making it a perfect make-ahead meal for busy evenings.
Freezing
You can freeze this dish, though the creamy sauce might separate slightly upon thawing. To freeze, let it cool completely, then place it in a freezer-safe container for up to two months. When ready to enjoy, thaw slowly overnight in the refrigerator for best results.
Reheating
Reheat leftovers gently on the stovetop over low heat, stirring occasionally to recombine the sauce. If the sauce thickens too much, add a splash of chicken broth or cream to loosen it up. Avoid microwaving aggressively, as this can cause the sauce to become grainy.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work well for this recipe and tend to stay even juicier due to their higher fat content. Just adjust cooking time slightly until they reach 165°F internally.
Are sun-dried tomatoes necessary?
Sun-dried tomatoes bring a unique tangy sweetness and intense flavor that’s hard to replace. If you can’t find oil-packed ones, dry-packed tomatoes rehydrated in hot water work too, although the flavor will be a bit milder.
Is this recipe gluten-free?
As written, the recipe uses flour to thicken the sauce, so it’s not gluten-free. However, you can substitute the flour with cornstarch or a gluten-free flour blend to keep the sauce thick and delicious without gluten.
Can I make this recipe dairy-free?
To make it dairy-free, use coconut cream or a cashew cream substitute instead of heavy cream and skip the parmesan or use a dairy-free cheese alternative. The sauce won’t be quite the same but will still be rich and flavorful.
How can I add more spice to this dish?
If you love a little heat, add a pinch of red pepper flakes when cooking the garlic or stir some chopped fresh chili peppers into the sauce. It pairs beautifully with the creamy and savory flavors in this Tuscan Chicken with Sun-Dried Tomatoes and Spinach Recipe.
Final Thoughts
This Tuscan Chicken with Sun-Dried Tomatoes and Spinach Recipe has become a treasured favorite in my kitchen for its unbeatable combination of simplicity, rich flavor, and impressive presentation. Whether you’re cooking for a weeknight meal or a special occasion, it delivers every time. I encourage you to try it soon and discover just how delicious and rewarding home cooking can be.
Print
Tuscan Chicken with Sun-Dried Tomatoes and Spinach Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Description
This delicious Tuscan Chicken recipe features tender, pan-seared chicken breasts smothered in a creamy garlic-parmesan sauce with sautéed mushrooms, spinach, and sun-dried tomatoes. Ready in just 30 minutes, it’s a flavorful and comforting dish perfect for weeknight dinners.
Ingredients
Chicken
- 1 1/4 lbs thin boneless skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
Sauce
- 2 tablespoons butter
- 8 ounces button mushrooms, sliced
- 1 tablespoon flour
- 1 1/2 teaspoons minced garlic
- 1/2 cup chicken broth
- 3/4 cup heavy cream
- 1/4 cup grated parmesan cheese
- 1 cup baby spinach leaves
- 1/3 cup oil-packed sun-dried tomatoes, coarsely chopped
- 1 tablespoon chopped parsley
Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper. Cook the chicken for 4 to 5 minutes on each side until golden brown and fully cooked through, reaching an internal temperature of 165°F. Remove the chicken from the skillet and cover with foil to keep warm.
- Sauté the Mushrooms: Wipe the skillet clean, then melt butter over medium heat. Add the sliced mushrooms and sauté for 5 to 6 minutes until they become tender and lightly browned.
- Make the Sauce: Stir in the minced garlic and cook for about 30 seconds until fragrant. Sprinkle the flour over the mushrooms and stir well to combine. Gradually whisk in the chicken broth and heavy cream, continuing to stir as the sauce simmers until it thickens slightly. Season with salt and pepper to taste.
- Add the Final Ingredients: Stir in the grated parmesan cheese until it melts smoothly into the sauce. Add the baby spinach leaves and chopped sun-dried tomatoes, cooking just until the spinach wilts and the mixture is heated through.
- Combine & Serve: Return the cooked chicken breasts to the skillet, spooning the creamy sauce over them to coat well. Sprinkle with freshly chopped parsley. Serve hot and enjoy your flavorful Tuscan Chicken.
Notes
- For the best flavor, use fresh button mushrooms and high-quality parmesan cheese.
- You can substitute heavy cream with half-and-half for a lighter version, but the sauce may be less rich.
- Make sure not to overcook the chicken to keep it juicy and tender.
- Serve with crusty bread or over pasta or rice to soak up the delicious sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
