Packed with flavour, my Tuscan Chicken in Creamy Sun-Dried Tomato Sauce is the ultimate chicken dinner. Serve with pasta, potatoes or just a big hunk of bread to dip into that creamy sauce.
I can't get enough of creamy, tangy sauces right now. Indulgent and lip-smackingly tasty, and although a little calorific, there are still loads of nutritious goodies in there. So I'm good with that.
Besides, this is one of those dinners you can serve with courgetti, where you don't really taste the courgetti, because it's covered in sauce.
Not that I've got a thing against courgetti. But come on, it's not pasta is it (note the bowl of pasta in the corner of this photo).
What do we need to make it
How to make Tuscan Chicken
Whisk the egg lightly in a shallow bowl. In a separate shallow bowl, mix together flour, salt, pepper, oregano, thyme, paprika and garlic salt.
Dredge the chicken breasts in the egg, and then the flour mixture.
Fry in a pan with oil on both sides until golden, then transfer to the oven to finish cooking for 10 minutes while you make the sauce.
Soften chopped onion in the pan with a little oil, then add garlic, oregano, paprika, sun-dried tomatoes, red peppers and tomato puree. Cook for 2 minutes, then stir in white wine.
Add the chicken stock, salt and pepper. Bring the boil, then simmer for 5 minutes, then stir in cream and parmesan. Add the spinach and allow to wilt.
Add in the cooked chicken and serve topped with a sprinkling of fresh parsley.
Yay to enjoying nice teas that we can look forward to all day!!!
Packed with flavour, my Tuscan Chicken in Creamy Sun Dried Tomato Sauce is the ultimate chicken dinner. Serve with pasta, potatoes or just a big hunk of bread to dip into that creamy sauce.
Preheat the oven to 160C/320F. Trim the chicken breasts to remove any fatty parts.
Whisk the egg lightly in a shallow bowl.
In a separate shallow bowl, mix together the flour, salt, pepper, oregano, thyme, paprika and garlic salt.
Heat 2 tbsp of the olive oil in a large frying pan (skillet) on a medium-to-high heat. Dip the chicken breasts in the egg, then dredge in the flour mixture.
Place the chicken in the pan and fry on both sides until golden.
Take the chicken out of the pan and place on a tray in the oven for 10 minutes to finish cooking whilst you make the sauce.
Add the remaining oil to the pan and heat on a medium heat.
Add the onion and cook for 3-4 minutes until they start to soften.
Add the garlic, oregano, paprika, sun dried tomatoes, red peppers and tomato puree. Cook for 2 minutes, moving around the pan with a spatula, then pour in the wine.
Allow to bubble for 2 minutes, then add the chicken stock, salt and pepper. Bring the boil, then simmer for 5 minutes.
Stir the cream and parmesan, then remove the chicken from the oven. Check it's done (insert a knife into the fattest piece of one of the chicken breasts - it should no longer be pink) and place in the pan.
Add the spinach to the sauce and stir to cover the spinach in the sauce. Cook for a further 3-4 minutes until the spinach wilts.
Serve topped with a sprinkling of fresh parsley. Tastes great with pasta, courgetti (zoodles), rice or saute potatoes.
Video
✎ Notes
Can I make it gluten free?
Yes! Use gluten free plain (all purpose) flour blend for coating the chicken and replace the stock with bouillon or gluten free chicken stock.
Yes, make the dish, then cool, cover and refrigerate for up to a day.Reheat, covered in the oven at 160C/320F for 20-25 minutes or on the hob until the chicken is piping hot throughout. You may need a splash or water/stock/cream to loosen as it will be a little thicker. Add the spinach and wilt before serving.
Will it freeze?
Yes, cook the dish then, cool, cover and freeze.Defrost thoroughly in the refrigerator overnight, then take out of the refrigerator an hour before cooking to take the chill off the chicken breasts.Reheat, covered in the oven at 160C/320F for 20-25 minutes or on the hob until the chicken is piping hot throughout. You may need to add a splash of cream. Add the spinach and wilt before serving.
Leftover lunch
I like to cook an extra chicken breast with this dish, then shred/chop the chicken and serve with a salad for lunch the next day. Way tastier than plain chicken.
Equipment:
In order to make this Tuscan Chicken recipe you will need:
A good Kitchen knife. I have recently bought this Dalstrong one and love it.
This post was first published in April 2018. Updated in April 2020 with new photos and a video.
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Hi I’m Nicky
I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.
Made this last night for dinner. Turned out really wel, so delicious. Both hubby and I were very impressed. Will eat the leftovers tomorrow with extra spinach. Will definitely make this again very soon. Many thanks.
I made Creamy Tuscan Chicken using this recipe, tonight. My family loved it❣The only thing I added was 2 Chicken bouillon with the chicken both for extra flavor. This recipe is a keeper.
This looks like a fabulous dish! I will be making this tomorrow. My question is, I have alot...alot of swiss chard in the garden. I am wondering if it would work as a substitute for spinach. What do you think? Thanks!
Hi Nicky! I found this recipe online and it looked interesting. I like to stick to the recipe the 1st time through, then make any adjustments later. Wow! No adjustments on this one! Even my wife, an "intelligent critic" of my cooking, was amazed. Tasty and also lovely to look at, Creamy Tuscan Chicken is a dish we will happily serve to guests...well...once we can actually HAVE guests...but you know what I mean. 😉
Hi I wondered if you could clarify the paprika in the recipe for me. It’s down twice. Once as dried paprika and then as paprika. Are you using hot paprika or smoked or sweet? Thank you!
Hi Sally, in the UK, we only usually have regular paprika and hot paprika. So I was referring to the regular paprika each time. I think if you're in the US, this is the same as sweet paprika.
However, you can use hot paprika if you like a hint of spicy heat in there.
Delicious! However I didn't return the chicken to the sauce ... it was so crispy and tasty as is, I simply served it side by side with pasta. Super recipe, thank you.
During lockdown, have utilised several times, although my preparation times seems to take a lot longer than estimated. Tasty dish - fed 4 twice although have played with the quantities a bit. Really lovely with Jersey Royal Potatoes. Wouldn’t hesitate to recommend.
Angie Murphy says
Made this last night for dinner. Turned out really wel, so delicious. Both hubby and I were very impressed. Will eat the leftovers tomorrow with extra spinach. Will definitely make this again very soon. Many thanks.
Danny Sohier says
Incredibly good. I’ll be chopping the dried tomatoes next time, that’s it. Wow, great taste.
Gaz says
Absolutely fabulous and recommend sourdough bread with onion and tomato
LaTiya says
I made Creamy Tuscan Chicken using this recipe, tonight. My family loved it❣The only thing I added was 2 Chicken bouillon with the chicken both for extra flavor. This recipe is a keeper.
Nicky Corbishley says
Thanks LaTiya - so happy your family enjoyed it 🙂
Donna says
This looks like a fabulous dish! I will be making this tomorrow. My question is, I have alot...alot of swiss chard in the garden. I am wondering if it would work as a substitute for spinach. What do you think? Thanks!
Nicky Corbishley says
Sounds like a great swap! Swiss chard is a little 'earthier' than spinach, so I'd use a little less, but I think it will taste great 🙂
Dave says
Hi Nicky! I found this recipe online and it looked interesting. I like to stick to the recipe the 1st time through, then make any adjustments later. Wow! No adjustments on this one! Even my wife, an "intelligent critic" of my cooking, was amazed. Tasty and also lovely to look at, Creamy Tuscan Chicken is a dish we will happily serve to guests...well...once we can actually HAVE guests...but you know what I mean. 😉
Nicky Corbishley says
Thanks Dave - so happy you liked it. I love the 'intelligent critic' description hee hee.
Sally says
Hi I wondered if you could clarify the paprika in the recipe for me. It’s down twice. Once as dried paprika and then as paprika. Are you using hot paprika or smoked or sweet? Thank you!
Nicky Corbishley says
Hi Sally, in the UK, we only usually have regular paprika and hot paprika. So I was referring to the regular paprika each time. I think if you're in the US, this is the same as sweet paprika.
However, you can use hot paprika if you like a hint of spicy heat in there.
john gamble says
Hello, what should I service this with. Pasta or patato, maybe polenta chips.
Nicky Corbishley says
I serve it over spaghetti, or with crispy sauteed potatoes 🙂
Teresa says
This dish is absolutely delicious Nicky. I will be making it again for sure!! Thank you so much for sharing.
lianne says
Hi im wanting to cook this dish tomorrow I dont drink wine, what is best sort of white wine to buy please or can any be used?
Ben T says
First recipe I’ve ever made from this website and I loved it! Thanks for sharing! I’ll definitely be trying some of the other dishes on here now
Nina J says
Delicious! However I didn't return the chicken to the sauce ... it was so crispy and tasty as is, I simply served it side by side with pasta. Super recipe, thank you.
Fiona C says
Wow what an amazing dish. Thanks @kitchensanctuaty
Chris Corbishley says
You're welcome Fiona 🙂
Thanks
Chris & Nicky
Michelle Dack says
During lockdown, have utilised several times, although my preparation times seems to take a lot longer than estimated. Tasty dish - fed 4 twice although have played with the quantities a bit. Really lovely with Jersey Royal Potatoes. Wouldn’t hesitate to recommend.
Chris Corbishley says
Thanks Michelle,
So glad you're enjoying the recipes 🙂
Thanks
Chris & Nicky