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Creamy Tuscan Chicken Recipe Spinach

Creamy Tuscan Chicken Recipe

An indulgent yet surprisingly easy dish featuring tender chicken breasts in a rich, creamy sauce with sun-dried tomatoes, spinach, and Parmesan. This sophisticated meal is ready in under 40 minutes, making it perfect for a special weeknight dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 595
Ingredients Method Notes

Ingredients
  

  • 4 large chicken breasts about 200g each, pounded to an even thickness
  • 30 g plain flour
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 small onion finely diced
  • 4 cloves garlic minced
  • 1 tsp dried oregano
  • 80 g sun-dried tomatoes in oil drained and roughly chopped
  • 120 ml dry white wine like Pinot Grigio or chicken stock
  • 300 ml single cream
  • 50 g Parmesan cheese freshly grated
  • 150 g fresh spinach
  • Fresh basil or parsley for garnish (optional)
  • Genuinely Delicious Flavour: The sauce is a wonderful balance of tangy sun-dried tomatoes earthy spinach, and savoury Parmesan cheese, all brought together with aromatic garlic and a hint of oregano. It’s a sophisticated taste that’s surprisingly straightforward to achieve.
  • Ready in Under 40 Minutes: From the moment you start prepping to the final dish hitting the table this entire meal comes together in about 35 minutes, making it ideal for a weeknight dinner that feels a bit more indulgent.
  • A Truly Flexible Recipe: The sauce is incredibly adaptable. Don't have chicken? It works wonderfully with pork medallions or even king prawns. You can also add sliced mushrooms or artichoke hearts for extra texture and flavour.
  • Ideal for Dinner Parties: This is one of those dishes that looks and tastes like it took hours to prepare. Friends always ask me for this recipe after trying it at dinner parties and they're shocked when I tell them how quickly it's made. If you enjoy hosting with impressive yet manageable mains, you might also like this recipe for Grilled Lamb Chops.
  • Family Tested and Approved: This spinach chicken dish is a huge hit in my house. Even my pickiest eaters can't resist the creamy sauce and it's a great way to get some greens onto the plate without any complaints.

Method
 

  1. Prepare the Chicken: Pat the chicken breasts completely dry with a paper towel. In a shallow dish, mix together the plain flour, salt, and pepper. Lightly dredge each chicken breast in the flour mixture, shaking off any excess.
  2. Sear the Chicken: Heat the olive oil and butter in a large, heavy-bottomed frying pan or skillet over a medium-high heat. Once the butter is melted and foaming, carefully place the chicken breasts in the pan. Be sure not to overcrowd it; cook in two batches if necessary. Cook for 5-6 minutes on each side, until golden brown and cooked through (internal temperature should reach 74°C). Remove the chicken from the pan and set it aside on a plate.
  3. Sauté the Aromatics: Reduce the heat to medium. Add the finely diced onion to the same pan and cook for 3-4 minutes until softened. Add the minced garlic and dried oregano and cook for another minute until fragrant, stirring constantly to prevent the garlic from burning.
  4. Build the Sauce Base: Pour in the white wine or chicken stock to deglaze the pan. Use a wooden spoon to scrape up any delicious browned bits from the bottom. Let the liquid simmer and reduce by about half, which should take about 2-3 minutes. Stir in the chopped sun-dried tomatoes.
  5. Make it Creamy: Lower the heat to low-medium and slowly pour in the single cream, stirring to combine. Bring it to a gentle simmer (do not let it boil). Stir in the freshly grated Parmesan cheese until it has melted and the sauce is smooth.
  6. Wilt the Spinach: Add the fresh spinach to the pan in large handfuls. What works best for me is to add a batch, stir until it begins to wilt, and then add the next. Continue until all the spinach is incorporated and wilted into the sauce. Season the sauce with a little more salt and pepper to taste.
  7. Combine and Serve: Return the seared chicken breasts (and any juices from the plate) to the pan, nestling them into the sauce. Spoon some of the creamy sauce, spinach, and tomatoes over the top of the chicken. Let it all warm through together for 1-2 minutes.
  8. Garnish and Enjoy: Serve immediately, garnished with fresh basil or parsley if you wish.

Notes

This recipe is very flexible. The sauce works wonderfully with pork medallions or king prawns, and you can add sliced mushrooms or artichoke hearts for extra flavor.