Some days just call for a dinner that feels like a mini-escape. On a busy Wednesday, I often find myself dreaming of a meal that can transport me from my kitchen in Cologne to a sunny terrace in the Italian countryside. This, my friends, is that meal. I am so excited to share with you my absolutely heavenly Tuscan Creamy Sun-Dried Tomato Chicken Dinner Recipe.
This is pure, unadulterated comfort and elegance, all brought to life in a single skillet. Picture this: golden, pan-seared, and perfectly tender chicken breasts, swimming in the most luxurious, velvety cream sauce. This isn’t just any sauce; it’s a vibrant, savory concoction punctuated by the intense, sweet-and-savory punch of sun-dried tomatoes, fresh garlic, wilted spinach, and nutty Parmesan cheese.
It looks and tastes like something you’d get at a high-end Italian restaurant, but I’m going to let you in on the secret—it’s a one-pan wonder that’s ready in about 30 minutes. This is the recipe that proves a decadent, show-stopping dinner can be completely achievable on a weeknight.
A Taste of the Italian Countryside
The magic of Tuscan cooking is its ability to create incredible flavor from just a handful of high-quality ingredients. This recipe is a perfect example of that philosophy. The inspiration comes from the incredible flavor of sun-dried tomatoes, which I consider a true „pantry powerhouse.“ Just a small amount of these gems packs an enormous punch, infusing the entire dish with a concentrated, sun-drenched tomato flavor that is simply irresistible. By building the sauce in the same pan we sear the chicken in, we capture every last bit of flavor, creating a dish that is rustic, sophisticated, and deeply satisfying.
Why You’ll Say ‚Ciao, Bella!‘ to This Recipe:
- One-Pan Simplicity: From searing the chicken to simmering the sauce, every step happens in one skillet. This means incredible flavor development and ridiculously easy cleanup.
- Restaurant-Quality at Home: I’m not exaggerating when I say this dish is as good as, or even better than, what you would order at a charming Italian trattoria.
- Ready in About 30 Minutes: It’s the perfect recipe for when you want something that feels fancy and indulgent without spending hours in the kitchen.
- Rich, Decadent, and Utterly Delicious: The creamy, savory, and slightly sweet sauce is pure comfort. It’s the kind of meal that makes you close your eyes with the first bite.
Ingredients & Equipment
For the Tuscan Chicken:
- Chicken Breasts: 4 medium boneless, skinless, pounded to an even ½-inch thickness.
- Salt and Freshly Ground Black Pepper: To taste.
- All-Purpose Flour: 2 tablespoons, for a light dusting.
- Sun-Dried Tomatoes in Oil: ½ cup (about 90g), drained and chopped, reserving 2 tablespoons of the oil from the jar.
- Garlic: 4 large cloves, minced.
- Dry White Wine: 60 ml (¼ cup), such as Pinot Grigio or Sauvignon Blanc (optional, can sub with chicken broth).
- Chicken Broth: 240 ml (1 cup), low-sodium.
- Heavy Cream (Schlagsahne): 240 ml (1 cup).
- Parmesan Cheese (Parmesankäse): 50g (½ cup), freshly grated.
- Fresh Spinach (Spinat): 3 large handfuls (about 150g).
- For Serving: Cooked pasta, crusty bread, or mashed potatoes.
- For Garnish: Fresh basil or parsley.
Helpful Equipment:
- A large, deep skillet or sauté pan.
Time Estimates
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: Approximately 30-35 minutes
Step-by-Step Instructions
This delicious dinner comes together in a flash. Let’s get cooking!
Step 1: Prepare and Sear the Chicken Pat the pounded chicken breasts completely dry with paper towels. Season both sides generously with salt and pepper, then lightly dust with flour. Heat the 2 tablespoons of reserved sun-dried tomato oil in your large skillet over medium-high heat. Once the oil is shimmering, carefully place the chicken in the pan. Cook for 4-5 minutes per side, until golden brown and cooked through. Remove the chicken to a plate and set aside.
Step 2: Start the Sauce Reduce the heat to medium. Add the minced garlic to the skillet and cook for about 1 minute until fragrant, stirring constantly.
Step 3: Deglaze and Build If using, pour in the white wine to deglaze the pan, scraping up all those delicious browned bits from the bottom. Let it bubble and reduce by about half. Whisk in the chicken broth, heavy cream, and the chopped sun-dried tomatoes. Bring the mixture to a gentle simmer.
Step 4: Thicken and Season Let the sauce simmer for 3-5 minutes, allowing it to thicken slightly. Reduce the heat to low and stir in the freshly grated Parmesan cheese until it has melted and the sauce is smooth. Season with salt and pepper to taste.
Step 5: Wilt the Spinach Add the fresh spinach to the skillet, one handful at a time, stirring until it wilts into the creamy sauce. This should only take a minute or two.
Step 6: Finish the Dish Return the seared chicken breasts (and any juices from the plate) to the skillet, nestling them into the sauce. Spoon some of the sauce over the top of the chicken.
Step 7: Serve and Enjoy Garnish with fresh basil or parsley and serve immediately. This dish is absolutely heavenly.
Notes, Tips, & Variations
- The Sun-Dried Tomato Oil Trick: Don’t skip this! Cooking with the flavorful oil from the sun-dried tomato jar is a game-changer and adds an incredible layer of flavor right from the start.
- Keep it at a Simmer: When you add the cream, be sure to keep the sauce at a gentle simmer, not a rolling boil. This ensures your sauce stays velvety and smooth.
- Variations: Feel free to add some sliced cremini mushrooms (sauté them after the garlic) or a jar of drained and chopped artichoke hearts to the sauce. For a bit of heat, add a pinch of red pepper flakes with the garlic.
- Serving Suggestions: This creamy sauce is practically begging to be served over pasta. Fettuccine, penne, or pappardelle are all fantastic choices. It’s also incredible with a loaf of crusty bread for dipping, or served over creamy mashed potatoes.
Irresistible Tuscan Creamy Sun-Dried Tomato Chicken Dinner Recipe
Ingredients
- 4 medium boneless skinless chicken breasts, pounded to ½-inch thickness
- Salt and pepper to taste
- 2 tbsp all-purpose flour
- ½ cup sun-dried tomatoes in oil drained (reserve 2 tbsp oil) and chopped
- 4 cloves garlic minced
- 60 ml ¼ cup dry white wine (or chicken broth)
- 240 ml 1 cup chicken broth
- 240 ml 1 cup heavy cream
- 50 g ½ cup freshly grated Parmesan cheese
- 3 handfuls 150g fresh spinach
- For garnish: Fresh basil or parsley
Instructions
- Season pounded chicken with salt and pepper, then dust with flour.
- Heat 2 tbsp of sun-dried tomato oil in a large skillet over medium-high heat. Sear chicken for 4-5 minutes per side until golden and cooked through. Remove from pan.
- Reduce heat to medium, add garlic and cook for 1 minute until fragrant.
- Deglaze with white wine, scraping the pan. Let it reduce by half.
- Whisk in chicken broth, heavy cream, and chopped sun-dried tomatoes. Bring to a gentle simmer for 3-5 minutes to thicken.
- Reduce heat to low and stir in Parmesan cheese until melted. Season with salt and pepper.
- Add spinach and stir until wilted.
- Return the chicken and any juices to the pan. Spoon sauce over the top to coat.
- Garnish with fresh herbs and serve immediately.
Notes
- Use the oil from the sun-dried tomato jar for an extra flavor boost.
- Keep the sauce at a gentle simmer to ensure it stays smooth and creamy.
- Excellent served over pasta, mashed potatoes, or with crusty bread.
Frequently Asked Questions (FAQ)
1. What kind of sun-dried tomatoes are best for this recipe? For the best flavor and for that amazing infused oil, I highly recommend using sun-dried tomatoes that are packed in oil. If you only have the dry-packed kind, you’ll need to rehydrate them in hot water for about 30 minutes, then drain and chop them. You’ll also need to use regular olive oil for cooking.
2. My sauce seems a little oily. What can I do? This can sometimes happen if the cream is boiled too vigorously or from the oil in the tomatoes. Don’t worry! Usually, reducing the heat and stirring in the Parmesan cheese will help emulsify the sauce and bring it back together. Make sure you are using heavy cream (Schlagsahne), as lower-fat creams are more likely to split.
3. Can I make this recipe dairy-free? Yes, you can make a dairy-free version. Use a dairy-free butter alternative for searing the chicken (if you choose to), and substitute the heavy cream with full-fat canned coconut milk or a cashew-based cream alternative. You can also use a dairy-free Parmesan substitute or nutritional yeast for that cheesy, savory flavor.
4. What should I serve with this Tuscan Chicken? This dish is practically begging for something to soak up its incredible sauce. My top recommendation is to serve it over a bed of pasta like fettuccine, linguine, or penne. It’s also absolutely divine with crusty bread, creamy mashed potatoes, or alongside some simple roasted asparagus.
Ready for Your Trip to Tuscany?
I truly hope this recipe brings a little bit of luxury and a lot of flavor to your dinner table. It’s one of my all-time favorite one-pan meals, and it never fails to impress. If you make it, I would be so happy if you left a comment and a star rating below!
For more delicious and easy dinner inspiration, be sure to follow me on Pinterest and Instagram. Let’s make every meal an adventure! Need something to mop up that sauce? You’ll want my Crispy Parmesan Crusted Chicken Dinner Recipe.