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- 4 boneless, skinless chicken breasts - 1 cup heavy cream - 1/2 cup sun-dried tomatoes (packed in oil, drained and chopped) - 1 cup fresh spinach - 1/2 cup grated Parmesan cheese - 3 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh basil leaves for garnish First, gather all these ingredients. Each one plays a key role in making this dish special. The chicken serves as the main protein, while the sun-dried tomatoes add a burst of flavor. Fresh spinach brings color and nutrients, and the cream makes the sauce rich and smooth. I recommend using sun-dried tomatoes packed in oil. They have a softer texture and richer taste. When you chop them, they mix well into the sauce. If you use dried sun-dried tomatoes, soak them in warm water for about 20 minutes. This will help them soften up before you add them to your dish. If you want a lighter option, you can use half-and-half. You may also try coconut cream for a dairy-free version. Another option is to use Greek yogurt mixed with some milk. This gives a creamy texture but cuts down on fat. Each of these choices alters the flavor a bit, so pick what works best for you. {{ingredient_image_1}} First, take the chicken breasts and lay them on a cutting board. Use a meat mallet to pound them slightly for even cooking. Next, season both sides with salt, pepper, dried basil, and oregano. This simple step boosts the chicken's flavor. Let the seasoned chicken rest for a few minutes while you heat the skillet. Heat two tablespoons of olive oil in a large skillet over medium-high heat. When the oil shimmers, carefully add the chicken breasts. Cook for about 6-7 minutes on each side. Look for a nice golden brown color. If the chicken sticks to the pan, give it more time. Remove the chicken once it’s fully cooked and set it aside. In the same skillet, reduce the heat to medium. Add the minced garlic and cook for about one minute. You want it to smell amazing but not brown. Next, stir in the sun-dried tomatoes and cook for another minute. Pour in one cup of heavy cream and bring the mixture to a gentle simmer. Once the cream is simmering, add half a cup of grated Parmesan cheese. Stir until it melts and the sauce becomes creamy. Add one cup of fresh spinach and stir until it wilts. Finally, return the chicken to the skillet. Coat each piece well with the creamy sauce and let everything simmer together for another 2-3 minutes. This step ensures the chicken absorbs all that rich flavor. To cook chicken breasts well, start with fresh meat. Make sure to season both sides with salt and pepper. Use dried herbs like basil and oregano to add flavor. Sear the chicken in hot olive oil for a nice crust. Cook until it's golden brown, about 6-7 minutes per side. Always check that the chicken is fully cooked, reaching 165°F for safety. To make the creamiest sauce, use heavy cream. This creates a rich, smooth texture. After cooking the garlic, add sun-dried tomatoes before the cream. This allows their flavor to bloom. Stir the cream gently, then add grated Parmesan cheese. This cheese melts nicely and thickens the sauce. Adding fresh spinach at the end keeps it vibrant and fresh. Serve this dish with a side of pasta or rice to soak up the sauce. Garlic bread makes a great addition, too. A fresh salad with a light vinaigrette balances the richness of the chicken. For drinks, pair it with a chilled white wine or sparkling water with lemon. Garnish with fresh basil leaves for a pop of color and flavor. Pro Tips Use Fresh Ingredients: Fresh spinach and high-quality sun-dried tomatoes will elevate the flavor of your dish. Adjust Creaminess: If you prefer a lighter sauce, you can substitute half of the heavy cream with chicken broth. Perfectly Cooked Chicken: Use a meat thermometer to ensure your chicken reaches an internal temperature of 165°F for optimal juiciness. Flavor Boost: For an extra layer of flavor, add a splash of white wine to the sauce after sautéing the garlic. {{image_2}} You can boost the flavor and nutrition by adding veggies. Spinach is a great start. It wilts nicely in the sauce and adds color. You can also try these: - Cherry tomatoes: They add sweetness and a pop of color. - Zucchini: Slice or dice it for a soft texture. - Bell peppers: They give a nice crunch and sweetness. These additions will make your dish more colorful and tasty. If you want a change from chicken, try these options: - Shrimp: Cook them quickly for a seafood twist. - Tofu: Use firm tofu for a plant-based meal. - Turkey: Ground turkey can work, just adjust cooking time. Each protein brings its own flavor and texture to the dish. Looking to elevate your creamy sauce? Consider adding herbs and spices. Here are some ideas: - Fresh parsley: Chopped parsley adds a fresh taste. - Thyme: A little thyme gives depth to the sauce. - Red pepper flakes: For a bit of heat, sprinkle some in. These enhancements will make your dish stand out even more. To store leftovers, let the chicken cool first. Place it in an airtight container. Make sure to cover it well to avoid air exposure. This keeps the chicken fresh. Store it in the fridge for up to three days. If you have a lot, consider dividing it into smaller portions. When you reheat the chicken, do it slowly. You can use a skillet or the oven. Heat over medium-low heat to keep it moist. If using the microwave, cover the dish. Add a splash of cream for extra moisture. Heat in short bursts to avoid drying it out. You can freeze this dish for up to three months. First, let it cool completely. Then, place it in a freezer-safe container. For best results, freeze individual portions. When you want to eat it, thaw it overnight in the fridge. Reheat slowly to enjoy its creamy goodness. You can use half-and-half or whole milk mixed with butter. This mix gives a creamy texture. Coconut cream is a great dairy-free option too. It adds a nice flavor and richness. Yes, you can make this dish ahead of time. Cook the chicken and sauce, then store them separately. When ready to serve, just warm them up. This will keep the chicken juicy and the sauce creamy. The chicken is done when it reaches 165°F (75°C) inside. You can check this with a meat thermometer. The chicken should be golden brown outside and no pink inside. You can use fresh tomatoes, but the flavor will change. Sun-dried tomatoes have a stronger taste. If using fresh, cook them longer to release their juices. This will help get a richer flavor in the sauce. This blog post walks you through making creamy Tuscan sun-dried tomato chicken. You learned about key ingredients, like the best sun-dried tomatoes and cream alternatives. I shared step-by-step instructions to cook juicy chicken and make a rich sauce. You now have tips for perfect chicken and serving ideas. Variations let you personalize the dish with veggies or different proteins. Lastly, proper storage keeps your leftovers tasty. Enjoy creating this delicious meal at home!

Creamy Tuscan Sun-Dried Tomato Chicken

A delicious and creamy chicken dish featuring sun-dried tomatoes and fresh spinach.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 cup heavy cream
  • 0.5 cup sun-dried tomatoes (packed in oil, drained and chopped)
  • 1 cup fresh spinach
  • 0.5 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • to taste Salt and pepper
  • for garnish Fresh basil leaves

Instructions
 

  • Season the chicken breasts with salt, pepper, dried basil, and oregano on both sides.
  • In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken breasts and cook for about 6-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  • In the same skillet, reduce the heat to medium, add the minced garlic, and sauté for about 1 minute until fragrant.
  • Stir in the sun-dried tomatoes and cook for another minute. Pour in the heavy cream and bring to a simmer.
  • Stir in the grated Parmesan cheese until it's melted and the sauce is creamy. Add the fresh spinach and cook until wilted.
  • Return the chicken breasts to the skillet, coating each piece well with the creamy sauce. Allow everything to simmer together for 2-3 minutes.
  • Remove from heat, garnish with fresh basil, and serve warm.

Notes

Serve with pasta or crusty bread for a complete meal.
Keyword chicken, creamy, spinach, sun-dried tomatoes