Creamy Tuscan Chicken Tomatoes (Print Version)

Tender chicken bathed in a creamy sauce with sun-dried tomatoes, spinach, and fresh herbs for a savory meal.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 1.3 to 1.5 lb)
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 tablespoon olive oil
05 - 1 tablespoon unsalted butter

→ Creamy Sauce

06 - 3 cloves garlic, minced
07 - ½ cup sun-dried tomatoes in oil, drained and sliced
08 - 1 cup heavy cream
09 - ½ cup low-sodium chicken broth
10 - ⅓ cup grated Parmesan cheese
11 - 1 teaspoon Italian seasoning
12 - ¼ teaspoon crushed red pepper flakes
13 - Salt and black pepper to taste

→ Vegetables and Garnish

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

# How-To Steps:

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

# Expert Hints:

01 -
  • The whole thing comes together in under 40 minutes, making weeknight elegance actually achievable.
  • One skillet means minimal cleanup, which matters more than any restaurant review.
  • Sun-dried tomatoes add this concentrated, jammy depth that feels indulgent without any complicated technique.
02 -
  • Don't skip drying the chicken; I learned this the hard way when I rushed and ended up with steamed chicken instead of a proper sear, and it changed the entire texture.
  • Once you add the cream, keep the heat moderate and resist the urge to boil aggressively, or the sauce can separate and turn grainy.
03 -
  • Use an instant-read thermometer for the chicken so you never have to guess whether it's done; 165°F is your target, and there's no shame in checking.
  • Make this sauce ahead up to the point where you add the spinach, then reheat gently and finish with fresh basil when you're ready to serve, which buys you flexibility on busy nights.
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