Save The smell of garlic hitting hot oil still stops me in my tracks every time. I first made this Tuscan chicken during a rainy Tuesday when the fridge was bare except for cream and a jar of sun-dried tomatoes. That accidental dinner became the most requested dish in our house.
My sister visited last winter and demanded I teach her the recipe after one bite. We stood in my tiny kitchen with wine glasses clinking, taking turns stirring the cream sauce until it coated the back of a spoon perfectly.
Ingredients
- Chicken breasts: I pound them slightly so they cook evenly and stay juicy throughout
- Sun-dried tomatoes: These pack such intense umami flavor that a little goes a long way
- Heavy cream: Creates that luxurious restaurant style sauce we all crave
- Fresh baby spinach: Wilts beautifully into the hot sauce and adds gorgeous color
- Parmesan cheese: Use the good stuff grated fresh because it melts better and tastes sharper
Instructions
- Season and sear the chicken:
- Pat those chicken breasts completely dry before seasoning so they get gorgeous golden brown color on both sides
- Build the flavorful base:
- Let the garlic bloom just briefly in the pan before adding tomatoes so it mellows without burning
- Create the creamy sauce:
- Pour in the cream and broth while scraping up all those tasty browned bits from the bottom
- Add the spinach and finish:
- Toss in spinach at the very end so it stays vibrant and just barely wilts into the sauce
Pin it This dish turned a disastrous date night around once. I burned the garlic on my first attempt but the second try was so good we forgot all about the mistake and ate straight from the pan.
Make It Your Own
Sometimes I add artichoke hearts or mushrooms if I have them open. The sauce is incredibly forgiving and welcomes whatever vegetables need using up from the crisper drawer.
Perfect Pairings
A hunk of crusty bread for dunking is non negotiable at our table. Mashed potatoes or buttered noodles work beautifully too if you want something more substantial.
Time Saving Shortcuts
You can season the chicken up to a day ahead and keep it covered in the refrigerator. I also keep jarred minced garlic on hand strictly for weeknight emergencies when chopping feels like too much effort.
- Prep all ingredients before turning on the stove since the sauce comes together fast
- Use a large skillet so everything fits without overcrowding
- Let chicken rest a few minutes after cooking so the juices redistribute
Pin it Somehow this elegant yet unpretentious dish makes any Tuesday feel special. Hope it becomes a go to comfort meal in your house too.
Frequently Asked Questions
- → What is the best way to cook chicken for this dish?
Sear the chicken breasts in olive oil over medium-high heat until golden and cooked through. This locks in juices and adds flavor.
- → Can I substitute the heavy cream for a lighter option?
Yes, you can use half-and-half instead of heavy cream for a lighter, less rich sauce while maintaining creaminess.
- → How do sun-dried tomatoes contribute to the flavor?
Sun-dried tomatoes add a tangy, concentrated sweetness and depth, balancing the richness of the cream sauce.
- → Is it necessary to use fresh spinach?
Fresh spinach wilts quickly into the sauce, bringing a fresh, vibrant touch, but kale can be used as an alternative for a heartier texture.
- → What are good side options with this dish?
Serve with crusty bread, mashed potatoes, pasta, or rice to complement the creamy sauce and soak up the flavors.