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!!!
More creamy chicken recipes:
- Cheesy Chicken Alfredo Pasta Bake
- Creamy Chicken and Potato Bake
- Chicken and Mushroom One Pan Casserole
- Creamy Chicken Pot Pie
- Creamy Chicken and Tortellini Soup
- Roast Chicken with Creamy White Wine Sauce
See how to make it
Tuscan Chicken in Creamy Sun Dried Tomato Sauce
- 4 chicken breasts
- 1 large egg
- 3 tbsp plain - all-purpose flour (replace with gluten free flour blend if needed)
- ¼ tsp salt
- ½ tsp freshly ground black pepper
- ½ tsp dried oregano
- ½ tsp dried thyme
- ½ tsp dried paprika
- ¼ tsp garlic salt
- 3 tbsp olive oil
- 1 brown onion - peeled and sliced
- 2 cloves garlic peeled and minced
- ½ tsp dried oregano
- 1 tsp paprika
- 1 cup (160g) sun dried tomatoes - I like the bright red one from the deli counter
- 1 red bell pepper - de-seeded and sliced
- 1 tbsp tomato puree - (paste)
- ⅓ cup (90ml) white wine
- 1 cup (240ml) chicken stock - (use bouillon for gluten free)
- pinch of salt and pepper
- ⅓ cup (90ml) double (heavy) cream
- ½ packed cup (50g) parmesan cheese - grated
- 3 packed cups (90g) fresh baby spinach
- 1 tbsp chopped parsley
- 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.
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.
Can I make it vegetarian?Yes, try my mushroom version - it's so tasty!
Can I make ahead?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 lunchI 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.
- Chopping Board
- Measuring Spoons
- Garlic Press
- Cheese grater (if you don't get ready grated Parmesan)
- Couple of small bowls for dredging the chicken
- Measuring Jug
- A frying pan/skillet. I use a cast iron pan in the photos above
- Oven tray/sheet
- Wooden or Silicon Coated Spoons. We have just bought these and love them.
This post was first published in April 2018. Updated in April 2020 with new photos and a video.
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