Creamy Tuscan Chicken Sun-Dried (Print)

Tender chicken in a rich sauce with sun-dried tomatoes, spinach, and fragrant herbs for a comforting meal.

# Components:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 1.3 to 1.5 pounds)
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 & Finish

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

# Method:

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. Once butter is foaming, add chicken and sear for 5 to 6 minutes per side until golden brown and internal temperature reaches 165°F. Remove chicken and set aside loosely covered.
03 - Reduce heat to medium. Add minced garlic and sun-dried tomatoes to the same skillet and sauté for 1 minute until fragrant.
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.
05 - Add chopped spinach and cook for 1 to 2 minutes until wilted. Stir in fresh chopped basil.
06 - Return seared chicken and any accumulated juices to the skillet. Spoon sauce over chicken and simmer for 2 to 3 minutes until heated through.
07 - Transfer to serving platter, garnish with additional fresh basil, and serve hot over pasta, rice, or mashed potatoes.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen, but it's genuinely done in 40 minutes with minimal fuss.
  • The sauce is so silky and rich that it convinces everyone at the table they're eating something indulgent, even though it's just honest cooking.
  • Those sun-dried tomatoes add a subtle tang that makes the whole dish feel intentional and special.
02 -
  • Don't skip patting the chicken dry—I learned this the hard way by ending up with steamed chicken instead of seared, and it changed everything once I understood why that first step mattered.
  • Low heat when simmering the cream is non-negotiable; high heat can cause the cream to break and separate, turning your silky sauce grainy and sad.
  • The chicken will continue cooking slightly after you remove it, so don't panic if the thermometer reads 163°F—it'll coast up to 165°F by the time you return it to the sauce.
03 -
  • Use chicken that's roughly the same thickness throughout, or gently pound thicker breasts to even them out so everything cooks at the same rate and stays juicy.
  • Keep the heat medium-high when searing and don't move the chicken around—patience here gives you that golden crust that tastes like a real restaurant made this for you.
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