This Creamy Tuscan Chicken is a wow-worthy dinner recipe with Mediterranean flair

Ingredients

• 1/4 cup Yellow Onion (finely diced)
• 4 cloves Garlic (peeled and minced)
• 7 oz Sun-Dried Tomatoes (drained, sliced into strips; reserve oil if desired)
• 2 cups Baby Spinach (packed, fresh)
• 1 1/2 cups Heavy Cream (use dairy‑free coconut cream or cashew cream as alternative)
• 1/4 cup Parmesan Cheese (freshly grated; can replace with nutritional yeast 1‑2 tbsp for dairy‑free)
• 2 tablespoons Olive Oil (extra‑virgin; optional to use oil from sun‑dried tomato jar)
• 4 pieces Chicken Breast (skinless, boneless; about 6 oz each; pounded to even thickness)
• 1 teaspoon Salt (kosher or table salt)
• 1/2 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Italian Seasoning (blend of oregano, thyme, basil, rosemary; can make your own)

Instructions

1. Prepare Ingredients

   Dice 1/4 cup onion finely, mince 4 garlic cloves, slice the sun‑dried tomatoes into strips, pack 2 cups baby spinach, measure 1 1/2 cups cream and 1/4 cup grated Parmesan, and season the 4 chicken breasts with 1 tsp salt, 1/2 tsp pepper and 1 tsp Italian seasoning.

   Time: PT10M

2. Sear Chicken

   Heat 2 tbsp olive oil (or reserved tomato oil) in the large skillet over medium‑high heat. Add the seasoned chicken breasts and sear 3‑4 minutes per side until golden and about 90% cooked through.

   Time: PT8M

   Temperature: Medium‑high

3. Remove Chicken & Sauté Onion

   Transfer the chicken to a plate. If the pan looks dry, add a splash more oil. Add the diced onion and sauté 2‑3 minutes until softened and lightly browned.

   Time: PT3M

   Temperature: Medium

4. Add Tomatoes and Garlic

   Stir in the sliced sun‑dried tomatoes and the minced garlic. Cook 1 minute until fragrant.

   Time: PT1M

   Temperature: Medium

5. Wilt Spinach

   Add the packed baby spinach and stir until it just begins to wilt, about 1 minute.

   Time: PT1M

   Temperature: Medium

6. Make Cream Sauce

   Pour in the 1 1/2 cups cream (or coconut/cashew cream) and sprinkle the grated Parmesan (or nutritional yeast). Stir and bring to a gentle simmer, allowing small bubbles to form, about 3 minutes.

   Time: PT3M

   Temperature: Medium

7. Finish Cooking Chicken

   Return the seared chicken breasts to the skillet, spoon sauce over them, and let everything simmer together for 5 minutes until the chicken is heated through and the sauce has reduced slightly.

   Time: PT5M

   Temperature: Medium

8. Serve

   Plate the creamy Tuscan chicken over rice, quinoa, mashed potatoes, cauliflower mash, or lentils. Garnish with extra Parmesan if desired.

   Time: PT0M

Nutrition Facts

Calories

450

Protein

35 g

Carbohydrates

8 g

Fat

30 g

Fiber

2 g

Ingredient Substitutions

• Instead of Yellow Onion: White onion, Shallot
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Sun-Dried Tomatoes: Dry sun‑dried tomatoes (rehydrated), Roasted red peppers
• Instead of Baby Spinach: Kale, Arugula
• Instead of Heavy Cream: Coconut cream, Cashew cream
• Instead of Parmesan Cheese: Nutritional yeast
• Instead of Olive Oil: Avocado oil, Canola oil
• Instead of Chicken Breast: Chicken thighs
• Instead of Italian Seasoning: Individual dried herbs

Equipment Needed

• Large Skillet
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Measuring Cups
• Wooden Spoon or Spatula
• Tongs
• Colander
• Blender (optional)

Critical Steps — Do Not Skip

• Sear Chicken until golden without moving too early.
• Simmer the cream sauce gently to avoid curdling.
• Return chicken to the pan and finish cooking to ensure it reaches safe temperature.

Chef Tips from the Video

• Reserve the oil from the sun‑dried tomato jar for extra flavor in the sauce.
• Pack the spinach tightly when measuring; it wilts down dramatically.
• Use fresh grated Parmesan for the best melt and flavor.
• If using coconut cream, add a pinch of smoked paprika for depth.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe container for up to 2 months; reheat gently on low heat.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Dice onion, mince garlic, and slice sun‑dried tomatoes up to 24 hours ahead; store in the fridge.
• Season and sear chicken, then refrigerate the cooked breasts; reheat in the sauce before serving.
• The cream sauce can be prepared in advance and gently warmed before adding the chicken.

Frequently Asked Questions