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Creamy One-Pot Tuscan Sun-Dried Tomato Chicken Recipe Easy Spinach Dinner

creamy one-pot tuscan sun-dried tomato chicken - featured image
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A quick and easy one-pot Tuscan chicken dish with creamy sun-dried tomato sauce and fresh spinach, perfect for cozy weeknight dinners with minimal cleanup.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts
  • ½ cup (75 grams) sun-dried tomatoes, chopped (oil-packed preferred)
  • 4 cups (about 120 grams) fresh spinach, roughly chopped
  • 1 cup (240 ml) heavy cream
  • ¾ cup (180 ml) low sodium chicken broth
  • 3 cloves garlic, minced
  • 1 small yellow onion, finely diced
  • ½ cup (50 grams) grated Parmesan cheese
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dried Italian herbs (oregano, basil, thyme)
  • Salt and pepper to taste

Instructions

  1. Chop the onion finely, mince the garlic, roughly chop the sun-dried tomatoes and spinach, and grate the Parmesan. Pat dry the chicken breasts.
  2. Season the chicken breasts evenly with salt, pepper, and dried Italian herbs on both sides.
  3. Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering (about 2 minutes).
  4. Sear the chicken breasts for 4-5 minutes on each side until golden brown but not fully cooked (internal temperature around 140°F or 60°C). Remove and set aside.
  5. In the same pan, sauté the diced onion for 2-3 minutes until softened and translucent. Add minced garlic and stir for 30 seconds until fragrant.
  6. Deglaze the pan by pouring in the chicken broth and scraping up browned bits from the bottom.
  7. Add the chopped sun-dried tomatoes and cook for 2 minutes to meld flavors.
  8. Pour in the heavy cream and bring to a gentle simmer. Allow to thicken slightly, about 3-4 minutes, stirring occasionally.
  9. Return the chicken breasts to the pan, nestling them into the sauce. Cover and cook on low heat for 8-10 minutes until chicken reaches 165°F (74°C) and sauce is thick and creamy.
  10. Stir in the chopped spinach and sprinkle Parmesan cheese over the top. Cook uncovered for 2 more minutes until spinach wilts and cheese melts.
  11. Taste and adjust seasoning with salt and pepper. If sauce is too thick, add a splash of broth or cream to loosen.
  12. Serve immediately, spooning creamy chicken and spinach with extra sauce onto plates.

Notes

Use a meat thermometer to avoid overcooking chicken. Keep heat low when adding cream to prevent curdling. Soak dry sun-dried tomatoes in warm water for 10 minutes before chopping if oil-packed are unavailable. For a lighter sauce, substitute half-and-half for heavy cream. Coconut cream can be used for a dairy-free version but will add a coconut flavor. Leftovers keep well refrigerated for up to 3 days; reheat gently with added broth or cream to refresh sauce. Freezing is not recommended due to cream sauce separation.

Nutrition

Keywords: Tuscan chicken, sun-dried tomato chicken, creamy chicken recipe, one-pot dinner, spinach chicken, easy weeknight dinner, low-carb, gluten-free

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