This Creamy Tuscan Chicken with Sundried Tomatoes recipe will be one of your go-to chicken dishes for any busy weekday. The juicy chicken breast, tart sundried tomatoes, sauteed spinach, and silky cream sauce makes for a delicious homemade dinner in just 30 minutes!
Let’s be honest, out of all the proteins to eat, chicken seems to be either boring or dry. I used to avoid chicken breast if I could. But after testing out a few recipes, I have seen chicken in new lights. An easy way to elevate it or make it more flavorful is by adding a liquid base. It is a fool-proof way to ensure the chicken stays juicy and delicious!
Our Creamy Tuscan Chicken with Sundried Tomatoes recipe is one that you can make in less than an hour and can be stored for an even better lunch. Pair it with either pasta, rice, or mashed potatoes.
Tips and Tricks to a creamy, juicy chicken breast
- If your chicken breasts are smaller in size, leave them whole and add more cooking time to each side.
- To split a chicken breast, place your palm on top of the breast, using a sharp knife, slowly slice in between your hand and the cutting board starting with the thickest side of the chicken.
- If parring with pasta, double the sauce recipe.
- Store in an airtight container for up to 2 days.
One Pot Creamy Tuscan Chicken with Sundried Tomatoes
Equipment
- Cast Iron Pan
Ingredients
- 2 chicken breast boneless & skinless
- olive oil
- kosher salt, to taste
- freshly cracked black pepper, to taste
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp Italian seasoning
- all-purpose flour, for dredging
- 2 tbsp unsalted butter
- 1 cup mushroom, sliced
- ½ medium yellow onion, sliced
- 4 garlic cloves, minced
- 8 sundried tomatoes, sliced
- 2 cups fresh spinach, loosely packed
- 1/2 cup white wine
- ½ cup Chicken broth
- 1 cup heavy cream
- ½ cup parmesan cheese, freshly grated
Instructions
- Cut the chicken breast in half lengthwise to create 4 thin cutlets. Pat dry and season the chicken on both sides with salt, pepper, garlic powder, onion powder, and Italian seasoning.
- Spread flour on a plate and dredge the chicken on both sides.
- On medium high heat, drizzle olive oil and a bit of the sun dried tomato oil in a cast iron pan. Add chicken and sear each side until golden brown and you reach an internal temperature of 165F degrees. Remove chicken and set aside.
- Reduce the heat to medium and add butter. Sauté mushrooms, onion, garlic, and tomatoes until onion is translucent. Add spinach and cook until all welted. Pour in the wine and deglaze the pan, scaping any bits on the bottom. Pour in chicken broth, let simmer for 3-4 minutes. Stir in cream and cheese, simmer until it begins to thicken. Add the chicken back and cook for 1-2 minutes.
- Serve the creamy chicken as is or with a starch such as pasta, rice, or mashed potatoes.
Notes
- If your chicken breasts are smaller in size, leave them whole and add more cooking time to each side.
- To split a chicken breast, place your palm on top of the breast, using a sharp knife, slowly slice in between your hand and the cutting board starting with the thickest side of the chicken.
- If parring with pasta, double the sauce recipe.
- Store in an airtight container for up to 2 days.