Quick Dinners · Family Favourite
Creamy Tuscan Chicken
Seared chicken breast simmered in a sun-dried tomato and spinach cream sauce. One pan, 35 minutes, and a dinner the whole table will ask for again.
This is one of the most-saved recipes inside RecipeHubb — and it's easy to see why. Sun-dried tomatoes and parmesan turn a handful of pantry staples into a rich, restaurant-style sauce, while the chicken stays juicy thanks to a quick sear rather than a long braise. It comes together in a single pan, which means less washing up on a weeknight that's already stretched thin.
Serve it over pasta, rice, or with crusty bread to mop up the sauce. Leftovers keep well for lunch the next day — just loosen the sauce with a splash of stock or cream when reheating.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 3/4 cup chicken stock
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes, sliced
- 2 cups baby spinach
- 1/2 cup grated parmesan
- 1/2 tsp dried oregano
- Fresh parsley, to serve
Method
- Season the chicken breasts on both sides with salt, pepper, and garlic powder.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 5–6 minutes per side until golden and cooked through. Remove and set aside.
- Lower the heat to medium and add the minced garlic to the same pan. Cook for 30 seconds until fragrant.
- Pour in the chicken stock and scrape up any browned bits from the bottom of the pan.
- Stir in the heavy cream, sun-dried tomatoes, and oregano. Simmer for 3–4 minutes until slightly thickened.
- Add the spinach and parmesan, stirring until the spinach wilts and the cheese melts into the sauce.
- Return the chicken to the pan, spoon the sauce over the top, and simmer for 2 more minutes.
- Garnish with fresh parsley and serve over pasta, rice, or crusty bread.